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queenscook's Profile

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Downtown Brooklyn

Do you ever buy soda? I'm assuming not, because if you think bread and butter is expensive, how could you ever pay for sugar, water, and coloring? What do you think those ingredients actually cost? A couple of cents?

Aug 25, 2015
queenscook in Kosher

Does frosting made with margarine and soy milk need to be refigerated

I've never used the sticks, so I can't speak to the greasy mouthfeel. I agree that the margarine in the tubs does seem a bit salty (even though the sodium content didn't seem out of line the last time I checked), but it's easy enough to reduce the salt in the cake recipe, if necessary. There are very few, if any, baked goods without salt in the recipe. As for the frosting, there's so much sugar, that I've never noticed that the frosting itself comes out tasting salty. (And anyway, salty and sweet is a very popular current trend!)

I don't always use margarine for baking, by the way. I prefer to use oil when possible, but if a recipe needs a solid fat rather than a liquid one, I do prefer the Earth Balance for its lack of transfats. I know there are a lot of health things that have gone in and out of fashion and which have their supporters as well as detractors, (fats, sugars, carbs, etc.), but transfats don't seem to be among these, and I haven't seen anyone arguing that they are actually good for you.

Aug 21, 2015
queenscook in Kosher

Does frosting made with margarine and soy milk need to be refigerated

Don't understand what you mean when you say "that they're the whole meal." Are you suggesting that cupcakes should be "the whole meal"? Maybe you're just joking?

Butter may be better for some, but here on the kosher board, we often discuss using parve ingredients for items that are going to go along with a meat meal, which is traditional for many (though certainly not all) kosher-keepers to eat for their shabbos meals.

I have the feeling once again that the Beta site is gaining readers on the kosher board who are not used to posting about kosher issues.

Aug 21, 2015
queenscook in Kosher

New Kosher Soft Pretzels in Philly!

Not trying to throw a wet towel on this discussion . . . just a reminder that this is the Kosher board, not the Philly board, so if these places are not kosher, there are probably better places to discuss this.

Aug 21, 2015
queenscook in Kosher

Does frosting made with margarine and soy milk need to be refigerated

I use the tubs for both. However, you have to make sure that the tub specifically says that it's the formula for baking. I buy them almost exclusively at Trader Joe's, where they have different formulations available. I have also seen the sticks in the local kosher stores, but I've never looked at them to see which formulation they are.

Aug 21, 2015
queenscook in Kosher

Does frosting made with margarine and soy milk need to be refigerated

The tubs of parve margarine are not the same as the sticks many people use, and the Earth Balance-type (available in stick or tub form) that many use now. The tubs are a "whipped-type" of margarine which have a much higher water content than the sticks (Mother's, Mazola, etc.) and either form of the EB. Lukfam can do whatever he/she wants, but I can tell you from personal experience, I have made parve frosting consisting of only Earth Balance, powdered sugar, and vanilla extract dozens of times, and frosted cakes and cupcakes with it, even piping flowers and other designs, with absolutely no break-down, melting, or any problems whatsoever. Margarine has probably changed quite a bit since 1980.

I wish I had a better picture to show, but I lost a lot of old pictures when my previous computer died. Still, this cupcake was made and frosted a day or two before Purim a few years ago, left out, and suffered no ill effects.

Aug 20, 2015
queenscook in Kosher

Does frosting made with margarine and soy milk need to be refigerated

As long as the temperature in the room is not excessive, you shouldn't have any trouble leaving the cupcakes out.

Aug 20, 2015
queenscook in Kosher

Meal Mart Locations

I'm pretty sure there's still one here on Main Street in KGH (you'd think I'd know, living a few blocks away); there certainly was one for many years.

Aug 20, 2015
queenscook in Kosher

New Kosher Soft Pretzels in Philly!

Yeah, this is going to be lots of fun once the new site is officially launched.

Aug 20, 2015
queenscook in Kosher

New Kosher Soft Pretzels in Philly!

OK, but how does a soft pretzel come from a hard pretzel bakery?

Aug 19, 2015
queenscook in Kosher

New Kosher Soft Pretzels in Philly!

I don't understand this sentence at all.

Aug 19, 2015
queenscook in Kosher

"Pin It" Button

But this is true of all of social media. You (not you specifically, but "one") put out what you put out, and it's there for all to see, use, take, etc. I don't get it at all. I'm not on Facebook, for ex., because I don't see the need to broadcast things about my life to anyone more than the people who need to know it. And those that do, I can email them or call them individually. But that's just me; clearly I'm in the minority here.

As far as Pinterest goes, however, I can see the point. The original metaphor for Pinterest was a bulletin board (even though it's now morphed into a much bigger, money-making thing), and bulletin boards have always been about saving pictures of beautiful, interesting things, even when there was never an expectation of making, buying, or acquiring the things in the pictures saved.

Aug 19, 2015
queenscook in Site Talk
1

I need help on cake baking

The Hershey's recipe is the best chocolate cake ever.

Coolhaus Pastrami Ice Cream! YES!

I know it's a nitpick, but a "real" black and white is iced on the flat side; flavor sounds good, though.

Aug 18, 2015
queenscook in Los Angeles Area

Bedford Kitchen (Queens, NYC) - advice on what to order?

I would say that when I've made Jack's Gourmet Facon, which is beef, it's more crispy than chewy.

Aug 17, 2015
queenscook in Kosher

Looking for Good Food in Montreal

I know I posted here about my last trip there in the summer of 2013 (I think), but I've searched and don't see any sign of the thread I posted on or perhaps even began. Maybe you'll be more successful with a search. There are definitely threads about Montreal, but I can't find the one I participated in. Strange.

Aug 16, 2015
queenscook in Kosher

Summer Shabat meals

Thanks. I only wish normal meant good, but we all have our challenges in life.

Aug 15, 2015
queenscook in Kosher

Summer Shabat meals

Sorry it took so long to get back to you; an overnight in the ER Thursday night (with a family member) will do that to you. All is back to normal now, and over shabbos, it hit me that I never answered this post. Anyway, here's the recipe I use:

Fruit Soup

nectarines
peaches
plums
apricots
pears
strawberries
blueberries
1 can or jar cherries
1 can pineapple chunks
1 c. sugar
water and/or orange juice

Dice all fresh fruit except strawberries and blueberries. Slice the strawberries, leave the blueberries whole. Add the cherries and pineapple, including the juice. Add the sugar and water/OJ; cook for an hour.
For a thicker soup, divide, puree half, and add back the unpureed half. Chill.

I can't give exact amounts, but I usually use 2-3 of each of the large fruits, and a pint box each of strawberries and blueberries. Obviously, you can add to it or leave out anything you don't like, can't find, etc. In the summer, if I am growing herbs, I might add fresh lemon verbena or mint while it's cooking (but remove it before pureeing and serving).

When I make it, it fills a 5 or 6 quart pot, and I have the leftovers during the week. Of course you can scale down, if you wish.

Aug 15, 2015
queenscook in Kosher

The Fireside restaurant opens in Monsey

That being the case, I wonder why we haven't seen any other reviews here from that poster--or any posts, for that matter. Is Fireside the only restaurant they felt strong enough about to join Chowhound or post for the first and only time? Do they have nothing to add to the community here by asking, answering, or participating in other threads?

Aug 14, 2015
queenscook in Kosher

Summer Shabat meals

From what I have seen, I think that it probably is true that many people avoid making cholent in the summer.

Aug 14, 2015
queenscook in Kosher

Summer Shabat meals

Do you mean that the oven or crock pot is not used on shabbat itself or even in the preparation of the meal?

If the former, I often make wraps with a big salad, into which I put cubed chicken from cutlets I grilled or baked before shabbos. The salad is generally made of butter lettuce, baby spinach, or whatever other greens we are in the mood for. Add to that whatever you like, but I always make sure to put some kind of dried fruit (cherries, blueberries, cranberries, etc.), a nice balsamic vinegar-based dressing, and the chicken. I then make the wraps just before serving them, but I imagine one could do that it advance.

I also serve gazpacho or cold fruit soup throughout the summer months.

Aug 13, 2015
queenscook in Kosher

Very cool tax-deductible Pop-up (NYC)

So, did anyone else go? I did, and thought it was done very well. About 200 seats were set up, and I think there were probably a number of people beyond that. The food and wine were tasty, the competition was fun to watch, and it's a really good cause. I hope they found it successful from a fund-raising point of view.

Aug 12, 2015
queenscook in Kosher

Bedford Kitchen (Queens, NYC) - advice on what to order?

I can't remember everything I had there, but I'm looking at their menu online, so here's what I do remember:

I was unimpressed with the Dirty Russian Potato and the pickled vegetables; they were not as special as I might have liked. I do remember liking the lamb ragu flatbread as well as the short rib sliders. The maple glazed lamb bacon was neither maple-y nor bacon-y to my tastebuds. Based on a recommendation from here, as well as one from the waiter, we ordered the Olive Oil Cake (my friends initially showed great disinterest and felt it sounded ridiculous, but they were convinced by the waiter). However, I was disappointed by it; I vaguely recall it being somewhat dry, though I think it came with something like sorbet or whipped "cream." The Flourless Black Forest Cake was good, but simply not amazing. I know it doesn't sound like I enjoyed the place much, but overall it was a nice evening.
Oh--one other thing . . . earplugs! (I'm just getting too old, I guess!)

Aug 12, 2015
queenscook in Kosher

The Vilna Vegetarian Cookbook

I, too, have been using Earth Balance for a good number of years now, back since the time I decided to avoid transfats. I will occasionally use butter when it doesn't matter if something is parve, but I really don't love butter the way some others do. A couple of years ago I did a Baking Bootcamp course through CKCA, and it took place in the milchig kitchen of Ramaz, so everything was done with butter. It could have been the specific recipes that were used, but I must say that I was quite unimpressed with the cakes, pies, and cookies we made using butter. I have no basis of comparison for the croissants we made, since I never had homemade parve croissants, but truthfully, I think most of the cakes and cookies I make--parve--are a lot better than what we did in that course. And since then, I have made some of the recipes again, also parve, and they have been just as tasty. Now, I do admit, there are some desserts where parve does not work as well (examples mentioned in the thread Adina started), but in my experience, that has more to do with cream and milks (regular, evaporated, and sweetened condensed) than with butter.

Aug 12, 2015
queenscook in Kosher

Le Marais

Noted. This time I was at the mercy of the ticket buyer, in both the choice of show and restaurant. Admittedly, having the show only a half block away from Le Marais was quite convenient. But I do plan to go to the theater more; a life change has given me some more open time.

Aug 12, 2015
queenscook in Kosher

Le Marais

Well, I went with Adina's suggestion and had the duck. My companions both had the tournedos; one had it with the cracked pepper, the other, without. And for dessert, two of us had the peanut butter mousse dome, the other had the lemon tart. I liked, but didn't love, the duck breast. I tasted the meat as well, which also was fine.

We had to get there early, because of a 7 o'clock curtain, so it was reasonably quiet. We also benefitted because we were seated next to a table over which was a major leak. They had buckets on the table collecting the dripping water, so obviously no one was seated there.

We saw An American in Paris, which, like the duck, I liked, but didn't love! Thanks to all for the suggestions.

Aug 11, 2015
queenscook in Kosher

The Fireside restaurant opens in Monsey

Yeah, like he was the owner or something.

Aug 11, 2015
queenscook in Kosher
1

Le Marais

Going to Le Marais for a pre-theater dinner. Any suggestions of what's good? I looked at the menu online, and nothing is jumping out at me.

Aug 11, 2015
queenscook in Kosher

The Vilna Vegetarian Cookbook

How is this different from other dairy-free margarines that have been available for decades?

Aug 10, 2015
queenscook in Kosher

fried pickles & simple restaurant pleasures

Just happened to be looking at Wolf and Lamb's website and menu (trying to decide on a place for a pre-theater meal) and noticed that the first item on the list of starters on their lunch and dinner menus is Fried Pickles.

Aug 09, 2015
queenscook in Kosher