queenscook's Profile

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White wine vinegar... please?

I wonder if that's actually true. If these are being imported, why would they be limited to so few stores? I have a feeling they are just not imported anymore. I also used to use the Israeli one (can't recall which brand it was, though I can picture the bottle), and they had both a red wine and a white wine version. Haven't seen them now in about two years, maybe even three.

Jul 23, 2015
queenscook in Kosher

What is the best dairy dessert in the world?

So, nu? Did you make the Tres Leches cake? How did it turn out?

Jul 22, 2015
queenscook in Kosher
1

Costco sheet cake kosher?

FYI, many BJ's have a wide selection of kosher cakes as well, so those who have BJ's memberships instead of Costco memberships also have an option.

Jul 22, 2015
queenscook in Kosher

Vegan Lasagna

Since when? Most dry lasagna noodles are just a variant of regular shaped pasta. Look at a major brand like Ronzoni, for example; the only ingredients are semolina flour and water.

Jul 21, 2015
queenscook in Recipes

Corned Beef and Cabbage with Horseradish Cream Sauce

Jul 19, 2015
queenscook in Recipes

Corned Beef and Cabbage with Horseradish Cream Sauce

Jul 19, 2015
queenscook in Recipes

Corned Beef and Cabbage with Horseradish Cream Sauce

Jul 19, 2015
queenscook in Recipes

No work, weekday dinners involving leftovers-, plannned-overs

From a site called kitchen project.com which is a food history site:

What does the word Jerk come from?
According to most food history authorites, like Alan Davidson, and John Mariani jerk is a Spanish word that comes via the Peruvian word charqui, a word for dried strips of meat like what we call Jerky, in much of the world. The word started as a noun and then became a verb as in "Jerking" which meant to poke holes in the meat so the spices could permeate the meat. Jerk cooking experts like native Jamaican and author Helen Willinsky of "Jerk from Jamaica" says that the name Jerk also could have come from the turning of the meat in the marinade or from the way some folks will just jerk a strip from the roast on the BBQ. We just don't really know.

Jul 17, 2015
queenscook in Kosher
1

your favorite summery pareve salads for shabbat lunch

Avitrek's link reminded me of one I saved recently. Same deal: not all parve, or even kosher, but probably enough to choose from that you should be able to find something.

http://www.eatingwell.com/recipes_men...

Jul 17, 2015
queenscook in Kosher

What is the best dairy dessert in the world?

Ah, yes, the old sugar vs. fat debate. I am not knowledgable enough to voice an opinion as far as health goes; I just try to shave calories where I can. Per gram, fat has 9 calories, sugar has 4, so pure fats are going to have over double the calories of pure sugar. Heavy cream is close to pure fat, meringue is close to pure sugar; in calories therefore, the cream topping will be double the calories. I'll stick with the meringue topping (especially now knowing it's also traditional), but that's just me; others are free to do what they wish.

Jul 17, 2015
queenscook in Kosher

No work, weekday dinners involving leftovers-, plannned-overs

What convinces you that their jerk sauce is slightly above average? Are there other kosher brands that you have compared it to? I only ask because I haven't bothered with World Harbors sauces for many years; I was highly unimpressed with the many flavors of their sauces that I tried many years ago. I am sure there are numerous other jarred and bottled jerk sauces, probably including many authentic Jamaican brands, however I have no idea if any others are kosher.

Jul 17, 2015
queenscook in Kosher

Joy of Kosher Magazine

Seems to me that $4.50 per issue is a bit high these days, with everything that's available on the internet for free. Yes, it's all kosher (that aspect doesn't interest me, as I have mentioned before here when discussing kosher cookbooks), but just judging from the emails I get (don't know how I got on the mailing list), it doesn't really seem to have enough stuff to make it worth it. Bon Appetit, for instance, usually runs $12-$15 a year for 12 issues--double the issues at half the price. Obviously, they are a much bigger operation, with far richer advertisers, making it easier to lower the price, but still . . .

Also, I hate the pushing of the products of the specific advertisers, as sharonfl mentioned below. There are often contests, in which you need to use specific products, obviously always the products of the advertisers . . . always lame, in my eyes. Also, digital access is a separate fee (true in many non-Jewish publications also, I admit). My suggestion . . . subscribe first to the email and check out their Pinterest board. Maybe that will be enough for you, or it may convince you you do want to subscribe. Either way, the two options I suggest are free, so you can test it before you spend a cent.

Jul 17, 2015
queenscook in Kosher
2

What is the best dairy dessert in the world?

So what happened to being a firm believer in the importance of scientific comparison when it comes to pastry? No, seriously, it's your choice; it's just that I see so little difference between fat-free sweetened condensed milk and regular, ditto for evaporated milk, which are really the main lightened parts of this recipe. I myself chose to use fat-free half-and-half, even though the recipe called for the full fat version. The true difference, is that I think traditional Tres Leches cake has a whipped cream topping, while the topping on the Cooking Light version is a meringue topping. However, since I am fine with the meringue topping, I steer away from the full fat whipped cream there. To me, lightening the cake this way is very acceptable. It's not like using strange chemicals, like in Sweet 'n Low, or low fat aerosol whipped cream; It's just substituting a meringue topping for a whipped cream topping. YMMV.

Jul 16, 2015
queenscook in Kosher

What is the best dairy dessert in the world?

Nope, not gonna happen. I have too many other high fat things I splurge on; I'm perfectly satisfied with this version, and see no reason to change.

Jul 15, 2015
queenscook in Kosher

What is the best dairy dessert in the world?

Tres Leches Cake
From Cooking Light April 2001

Tres leches ("three milks"), a cake drenched in sweet, milky syrup and topped with meringue, has nearly overtaken flan as a favorite dessert in Latino restaurants. We lightened the traditional recipe by about 245 calories a serving by using lower-fat versions of the milks that give the cake its name.

Cake:
Cooking spray
1 tablespoon all-purpose flour
¼ teaspoon salt
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
3 large eggs
2/3 cup all-purpose flour

Milk Mixture:
1 cup half-and-half [N.B.: I use fat-free half-and-half]
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can fat-free evaporated milk

Meringue:
3 large egg whites
1 cup sugar
1/3 cup water
1 teaspoon lemon rind
1 teaspoon vanilla extract

Preheat oven to 350°.

To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.

Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Place 1 teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Gently fold flour into egg mixture. Spoon batter into prepared dish. Bake at 350° for 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pan on a wire rack.

To prepare the milk mixture, combine the half-and-half, condensed milk, and evaporated milk. Pierce the entire top of cake with a fork, and pour the milk mixture over the cake.

To prepare meringue, beat 3 egg whites with a mixer at high speed until foamy. Combine 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in rind and 1 teaspoon vanilla. Spread over cake.
Yield: 12 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 309(11% from fat); FAT 3.9g (sat 1.9g,mono 1.2g,poly 0.4g); PROTEIN 9.7g; CHOLESTEROL 68mg; CALCIUM 197mg; SODIUM 171mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 58.5g

N.B.: I used fat-free half and half to bring the fat and calories down a bit more. Also, the way I cut the cake up, I got more than 12 servings.

Jul 15, 2015
queenscook in Kosher
1

What is the best dairy dessert in the world?

Truthfully, I've never had Tres Leches cake anywhere else; I have only ever tasted the recipe I make, which happens to be from Cooking Light (April 2001). I'm sure other recipes are heavier and richer, but for my purposes, I'm perfectly satisfied with the lighter version. I can post the lighter recipe if you (or anyone else) want(s), but I don't know if readers here are into lightening things up, and in truth, I don't know how well it mimics real Tres Leches cake, having only had this version. I just know that I like it a lot.

Jul 15, 2015
queenscook in Kosher

What is the best dairy dessert in the world?

Here's what comes to mind quickly; I'm sure there are more:

cheesecake
tiramisu
anything with real whipped cream
creme brûlée (but don't know how that will keep)
shortbread
cream pies
vanilla ice cream ("heavier" flavors seem to work better with the parve dairy
substitutes, but there's nothing like real vanilla dairy ice cream)
tres leches cake

Jul 15, 2015
queenscook in Kosher

Chinese Cookie recipe Jewish Bakery or Deli

To be fair, the link in dwcowles' answer is now a dead link, and the Fishbein recipe was just mentioned, not actually included. That said, Googling "Jewish style Chinese Almond Cookie recipe" should bring numerous hits.

Jul 13, 2015
queenscook in Kosher

Pardes for sale

Ditto for me. I haven't been there for a year and a half because of a severe health issue in the family, and I have been missing it greatly. Now I'm afraid I'll never be able to experience it again.

Jul 13, 2015
queenscook in Kosher
1

Mediterranean cruise

I have never been on a cruise, and can't imagine ever going on one. I just Googled for the info that DevorahL asked about. Maybe Cholent Fresser has more to say on the issue.

Jul 10, 2015
queenscook in Kosher

Mediterranean cruise

Jul 10, 2015
queenscook in Kosher

Are all Dunkin Donut stores kosher? Or must they have a hechsher?

Untrue . . . the Dunkin Donuts in KGH is kosher and open on shabbos. There is a sign on the front window that you must wait 45 minutes after shabbos to purchase from there.

Jul 09, 2015
queenscook in Kosher

Need Manhattan restaurant for small group with 1 vegan colleague

I could be wrong, as I'm not an Italian food fan, and therefore don't patronize Italian places, but I would think a kosher Italian dairy place would be loaded with dishes with cheese and butter--even in things like salads and soups--and therefore not really appropriate for a vegan.

Jul 09, 2015
queenscook in Kosher

Is this for real? Kosher Parmigiano Reggiano??

Actually, there are many hashgachot that appear on products in "kosher" stores that some people choose not to accept (and Zabars referenced above is certainly not an all-kosher store). The same people who wouldn't eat this now also would not have eaten it before. The controversy may be more publicized (here anyway), but it's certainly not true that these products are accepted by all.

Jul 08, 2015
queenscook in Kosher

Is this for real? Kosher Parmigiano Reggiano??

Well, the OU isn't in the cheese making business, so I imagine there's nothing in it for them to actually have the rennet made to their specification. I imagine they would be happy to certify it if it meets their standards, but to make it themselves? Why would they do that?

Jul 07, 2015
queenscook in Kosher

Magnolia Bakery Kosher?

Upper West Side

Jul 07, 2015
queenscook in Kosher

Kosher Winery Visits

There's a winery in Israel just outside the gates of Alon Shvut. I think they offer a tour of the winery, though I'm not certain. The restaurant there, however, is not to be missed. They also sell a lot of the wine at the restaurant, and they're happy to let you taste many of the wines.

Jul 05, 2015
queenscook in Kosher

Food and Wine in Barcelona

re: The food is very good and they are open all day, until late (11:30).
Very good info, but one thing . . . my understanding of Spain is that 11:30 is not late at all, that things don't even get started until the 9:00-10:00 range. Have you found otherwise?

Jul 03, 2015
queenscook in Kosher

Kosher Vancouver

If Maple Grill is still there, I can't recommend it highly enough. We were in Vancouver five years ago, and we wound up at Maple Grill three nights in a row, instead of bothering with any other place. Truthfully, I can't remember much about what we ate, and it was prior to ever being at Pardes, but I remember it as a place with the type of vibe and food that made it seem as though it wasn't a KOSHER place, but just a great restaurant that happened to be kosher.

I think it was a fairly new place then, so I don't know how it might have changed over the years, but I really hope it's what it once was.

Jul 01, 2015
queenscook in Kosher

Restaurants that need updating (Tevere 84, Va Bene, La Marais - in Manhattan) What others?

Or, if you are unhappy with your lack of choices, you can move to New York. People live where they live for lots of reasons. If having lots of choices of kosher restaurants is someone's reason for living in NY, who are you to say we are spoiled?

Jun 26, 2015
queenscook in Kosher
1