gotcholent's Profile

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Finally got to the "new" Prime Grill (NewYork); was underwhelmed

I think that they are going to have to step their game up as Mike's Bistro is moving in around the corner and going to give both the business and Broadway crowds another top tier option.

Jul 13, 2014
gotcholent in Kosher

Herring

Oh herring, how late in life I came to love you! While there are far more labor intensive routes to take, here is a very easy way to get what you are looking for. We offer a dozen different types of herring salads at many of the kiddushes and Shabbat affairs we cater. They all stem from 3 different types of "Mother" herrrings, namely pickled, matjes and shmaltz. For dairy go simply add real cream to whichever major brand pickled herring you can get your hands on (Rich's parve poison, ahem, non-dairy cream works too) For a fun twist, here are some fun alternative versions of the herring in cream sauce.
Danish - add dill and diced cucumber
Russian - add diced roasted beets, pickles, hard boiled eggs and potato
Asian - Sirachi & Scallion
Mexican - Chipotle in adobe and sweet vidalia onions
Texan - smoked beets and jalepeno

Enjoy!

Note for the MODs - I am chef, the owner of Gemstone Catering and a Diehard herring junkie

Jul 13, 2014
gotcholent in Kosher
1

BBQ in Lakewood

It was called the South Side Sandwich Shop... FB says that they lost their lease and are currently smoking/serving out of Eat a Pita at 116 Clifton Ave. Haven't tried their food yet but have heard great things so far. It's great because Jersey desperately needs some kosher BBQ that is actually smoked.

Attn: mods, although a kosher chef and pitboss myself, I have no relation or connection to the restaurant here outside of a common passion for all things smoked.

Jul 01, 2014
gotcholent in Kosher

Cold / Summer Shabbat lunch ideas

Post away...sharing is caring. http://www.tabletmag.com/jewish-life-...

Jun 25, 2014
gotcholent in Kosher

Great meat stews for Friday night - my mind is blank and guests are coming

Sounds like a northern Italian Stufato, very similar to the above but with garlic, red wine and a bunch of Italian herbs. I've used it as a basis for a great Tuscan cholent to serve on Shabbat afternoon as well.

Jun 23, 2014
gotcholent in Kosher

fumio in livingston, nj without a heksher

They seem to be building their catering divisions, and I can tell you that when it comes to large jobs for the sort of AIPAC, Israel Bonds, national/international organization, someplace locally known and trusted like the vaad of flatbush is not a nationally recognized brand. When we switched from the Vaad of Riverdale to the STAR-K (aka Vaad of Baltimore) we had to kasher anything I wanted to keep and in some rare instances there were things that simply could not be kashered and did not make the cut. The same has been the case when purchasing equipment from closing kosher institutions. Different Vaads have different rules and allownaces, the Vaad of Riverdale allowed me as an owner to be my own mashgiach, it's this very same allowance that is a major reason that the STAR-K does not allow us to use them in the first place. Switching is a tough process, like moving into a new home. But if these guys plan on further expanding their catering brands, it's a good move IMO. Wish'em luck.

for the record, I own and operate a kosher catering company and have no relation to Fumio or it's peeps.

Jun 06, 2014
gotcholent in Kosher

fumio in livingston, nj without a heksher

I can only say that I doubt that costs had anything to do with this move as they have clearly stated that they are looking for a globally recognized kashrut brand rather then just the local Rabbanim. I can tell you from experience that the big names are more $$$ both for the yearly fees as well as a much higher minimum wage requirement for the approved Mashgichim. That was certainly the case when I switched from Vaad of Riverdale to the STAR-K years ago.

Jun 03, 2014
gotcholent in Kosher

BBQ is coming to Chicago

Let's not forget the even simpler reason that each team only gets 1 full packer, and generally two racks of of 3 bone ribs. It's hardly enough to get 7 solid portions out of for judging, much less feed all the freeloaders as well. Generally there have been bbq concession stands to feed the public at all of the other bbq competitions. I would be amazed that the only one of these happening in a city that actually has a real bbq joint would not be serving the public as well. Milt's would be crazy to not jump on it.

May 20, 2014
gotcholent in Kosher

romanian from chicago is now delivering to TEANECK - BERGENFIELD - NEW MILFORD - ENGLEWOOD - FAIRLAWN - WEST ORANGE - PASSAIC

or beer stick / garlic stick or pastrami

May 14, 2014
gotcholent in Kosher

Main course galette for Shabbos lunch

or rendered lamb bacon fat......duck shmaltz would also be sublime

May 10, 2014
gotcholent in Kosher

Seeking prime or choice brisket

I've played with wagyu a few times and they have always cooked much faster. Faster to the stall and faster pushing through it... Give me that for tartar anytime. Pulled, sliced or even burnt ends, a solid domestic choice cut loved tenderly and you are good as gold. It's my favorite cut to smoke full stop... oh and the mod-gods would smoke my butt if I didn't mention then I do this for a living.

Apr 30, 2014
gotcholent in Kosher

Seeking prime or choice brisket

R-Depot is great...but alas no-not kosher. Yes, there is absolutely USDA graded meats in the kosher world. I recommend speaking to your local butcher or meat purveyor and ask for a whole packer - untrimmed (that's 1st and 2nd cut combined) Personally, I prefer USDA CHOICE over PRIME when smoking as I believe the marbling to be better suited to the long low and slow process (I smoke roughly 1200lbs a week). If you are not feeding an army, but instead looking for a 3-5lb slab, I always recommend going with the 2nd cut /point as it is far more "bullet-proof" and will give you a ton more wiggle room with your cook temp and times. Best of luck, let us know where how it turns out. BTW, I'd call any of the FAIRWAYs and ask to speak with the kosher meat departments. I bet they'd hook you up and for 1/2 the price of any of the UWS or UES butchers. Here is an example of a good CHOICE 2nd cut brisket. Look for plenty of fat and ask the butcher NOT to trim your brisket no matter what size you get. Good Luck and have fun smoking!

Apr 30, 2014
gotcholent in Kosher

RAMPS are HERE!!!!! What are you doing with yours? [moved from Kosher board]

First Ramps of the season just landed in NYC..... GET SOME!!! What are you doing with yours?

Apr 02, 2014
gotcholent in Home Cooking

What will they think of next?

You have heard me say it before.....This will proved to be the Year of Kosher Bacon! #YOKB2014 Excited to see what comes next!

Mar 25, 2014
gotcholent in Kosher

Passover meatball recipe

We've played with baby heirloom carrots, veal and cornish hens in the past for #10. Not sure about this year just yet. Any suggestions?

Mar 20, 2014
gotcholent in Kosher

Passover meatball recipe

Nope....we make the meatballs, add them to our sweet and sour sauce and then add the raw matzah balls to cook in the sauce as well. They fluff up and turn a wonderful red color. You end up with a two tone dish unless you happen to use the shmura which have a darker color and are almost indistinguishable from the real deal. In fact we have used shmura (bought on sale after the chag) to make a fantastic vegetarian main reinventing this recipe using half shmura balls and half matza balls. For pesach, my family has been designing our meal around the 10 plagues to really get our young boys (6,4 & 2) into the whole thing. Quinoa as lice, pesto chicken wing "frog-legs" and this mixed matza ball/meat ball combo has made a killer hail & brimstone.

Mar 19, 2014
gotcholent in Kosher

Passover meatball recipe

Shredded apple is another great filler that also is phenomenal in helping to retain moisture. A personal favorite, stolen from my first college roommate's mother's arsenal, is a mixed meatball and matza ball dish, 50 percent of each, simmered in a sweet'n'sour sauce. It doubles your servings without doubling the price, has some wow factor, and is killer when made using shmurah matza.

Mar 18, 2014
gotcholent in Kosher

Caterers in Westcheser NY

Thanks QueenC, but we gave up the Dairy kitchen when putting a full time bbq pitcrew on the road last year. I would however be happy to add Silverleaf Catering (David Heisler) and the Riverdale Kosher Marketplace (Elisha Block) to the list of local recommendations.

Mar 18, 2014
gotcholent in Kosher

BLUE STAR: HOUSE OF BEEF, BURGERS, AND BBQ (WASHINGTON, DC)

For the record, as retold by BBQ historian and Texas Monthly BBQ critic Daniel Vaughn, the very first documented example of BBQ brisket anywhere was at not one but two kosher deli's in my hometown of El Paso Texas dating back to 1910. http://www.tmbbq.com/smoked-brisket-h...

In Texas, if you say pulled bbq, it's beef brisket or nothin' at all. Without having been there yet, I cannot imagine Blue Star's pulled brisket being oven braised but surely a pulled and sauced version of their sliced version.

Mar 11, 2014
gotcholent in Kosher

Under the category of "culture clash" and "world's collide" in kosher food

For the record H+H is a mad culinary scientist and a genius par excellence. He is the living embodiment of worlds colliding, case and point, his offering today ~ Today's sandwich at hassid+hipster- Lamb Bánh mì- Cumin spiced lamb belly, Pickled carrot & daikon radish, Cilantro salsa verde, Porcini aioli, Baguette. Cream in your eggs with fried onions by comparison...not so mold breaking.

Mar 10, 2014
gotcholent in Kosher

Nobo Revisited (Teaneck)

This place has only gotten better every time we go. I am certainly biased as I was a big fan of the young executive chef back when he ran the kitchen at Mike's in the city and now to see him blossom in his own domain is exciting. It is also one of the only high end kosher establishments in the Tri-state to include a number of aged beef and smoked items on (and off) the menu. NYC style service in NJ is rare and appreciated.

Mar 08, 2014
gotcholent in Kosher

Need wine suggestions for my new vinegar oak barrel

So three years have passed and b'H the vinegars are doing so well. The starting mother was very strong and we were able to inoculate a couple cases each of kosher sherry and champagne in addition to the red wine. While the barrel experiment has been an amazing one, it has produced a really lovely red wine vinegar and not the balsamic vinegar I prayed for. Nevertheless, it's been a great ride and I can't imagine ever going back to bottled commercial vinegars.

Mar 05, 2014
gotcholent in Kosher

Kosher BBQ heats up - anyone have an explanation?

Another pit on the block...Just caught wind of a new kosher bbq outfit settling in and offering catering and direct sales from the 5towns "The Hickory BBQ" http://www.thehick-ory.com/ Pictures look good, nice offset pit stick burner with reverse flow and big enough to feed a sizable crowd. Anyone try these guys out yet?

Mar 03, 2014
gotcholent in Kosher

Pink Curing Salt

What is it you would like to cure?

Mar 03, 2014
gotcholent in Kosher

La Differance and Chagall Bistro

Chef, your pistachio rissoto with Meyer lemon foam, candied tofu and Jerusalem Artichoke pate was one of the best dishes my wife and I have ever had out...bar none. Don't give up!

Feb 27, 2014
gotcholent in Kosher

Kishke and Helzel

Senor Bagel...I want to bring my family for Shabbas!

Feb 25, 2014
gotcholent in Kosher

Kishke and Helzel

Do my testicles exclude me from making these once upon a time delicacies as well for I too have been known to dable in gribenez stuffed matza balls, head cheese and any form of offal I can legally get my hands on.

Feb 25, 2014
gotcholent in Kosher

kfwe 2014

I must say Chagall's Apple Smoked Salmon offering was the best thing in the room and by far the most marvelous to look at! This place is now at the top of my list of must-try restaurants. A pair of smoked French offerings.... who woulda thunk it? Check out this pic!

Feb 25, 2014
gotcholent in Kosher
1

La Differance and Chagall Bistro

Way before my time too. But I must say that the gorgeous house smoked applewood salmon offering by Chagall stood out as the most beautifully presented and exquisitely smoked offering in that room last night! Of the 20+ restaurants there last night, it's Chagall that is on my new short list of restaurants to try out. The young couple/owners were also as sweet and adorable as can be with a real passion that shined through sublimely. A great addition to the nyc kosher scene. I can't wait to go. HOUND meeting anyone?

Feb 25, 2014
gotcholent in Kosher

kfwe 2014

We are celebrating the Year of Kosher Bacon! With the permission of the MODS, I'll answer that quesion. The Wandering Que will serve our 18hr smoked brisket and a smoked chicken over purple tortilla with avocado crema and lamb belly bacon lardon. The Gemstone station will be offering bacon 9 ways... including a smoked veal pancetta (vealcetta?), lambcetta, fat slab lamb belly, Canadian style veal belly, Pastramied Duck breast, Romanian style Turkey Bacon, Beef Naval bacon and for my lovely wife, a smoked tofu/smoked beet combo. At the got cholent? station will be serving 6 cholents, Texas Smokehouse, Bubby's Polish, Buhkarian, French "Chaud-lent" Cassoulet, Moroccan Dafina and a Beef Cheek Yapsuk, not to mention an international Herring and Caviar Bar. If I may say, this is probably the premier food/wine event in the country as far as the kosher scene is concerned. My advice is to make friends with the silver buckets! 600 wines to try before the 30+ food vendors, so pace yourselves. Shavua tov!

Feb 22, 2014
gotcholent in Kosher
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