gotcholent's Profile

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Shabbat hot plate question

Copper would be your fastest to react, but I am a die hard cast iron fan. Needless to say, utilizing the warming plate to hold temp as opposed to heating would be the easiest answer. Put your pots or pans on already warm and let the plata simply maintain. I have the opposite issue at home in that my Israeli plata should be renamed plancha as it is so hot it could certainly cook.

Dec 22, 2014
gotcholent in Kosher

Ashkenazi/Sephardi fusion cuisine - examples?

British Gefilte Balls (rolled into balls, coated in matzah meal and then fried crisp) over spicy Veracruz sauce (fire roasted tomato, garlic, olive, capers, shallots, whole chile and cilantro) and Saffron Rice Pyramid

It's amazing hot and just as good cold. Can be prepared as much as 3 days in advance.

Dec 21, 2014
gotcholent in Kosher

What Kind of Shabbat Meal Host/ess Gifts Do You Like to Receive?

While a good bottle of wine, spirits or even wine bottle-sized artisan craft beers are always sure bets, I've always enjoyed walking through the front door (or to/from shul for that matter) with a nice hard salami (if the mods weren't on me I'd add slab of kosher bacon too). The dried salamis don't need to take up any fridge space and have a long shelf life if you happen to have made the unfortunate mistake of finding yourself at a winter milchig lunch. Nothing says thankyou like a good piece of charcuterie! Shavua tov y'all!

Nov 29, 2014
gotcholent in Kosher
1

kosherfest 2014

I second that emotion!

Nov 16, 2014
gotcholent in Kosher

Sad News: Best Value Glatt Kosher Market Closing, January 5

While in Philly this past Sunday with my pitcrew for a BBQ pop-up a the Torah Academy of Greater Philadelphia, we found ourselves running dangerously low on a few small items, corn tortillas for the tacos, key lime juice, ice, etc and the locals directed me to the "GIANT" marketplace around the corner. I was dumbstruck when walking in to see an entire full service kosher butcher and bakery as well as 2 full isles dedicated to strictly kosher items. It was a better selection then the majority of NYC stores. Here is the info for the store I went to...I am told that they have 2 of them.

Giant Wynnewood:
Wynnewood Shopping Center
(Behind Bed Bath & Beyond)
50 East Wynnewood road
Wynnewood, PA 19096
(610)642-5206

Nov 12, 2014
gotcholent in Kosher

Weren't we supposed to get 2 new Brooklyn (Crown Heights) restaurants?

Proper BBQ revolves around the mantra of low-and-slow, a message of patience. From what I hear (and my ears are pretty good these days) Izzy's Brooklyn Smokehouse is finishing out their construction now and should be open within the coming weeks. MEAT (basil) on the other hand is in the middle of a multimillion dollar build out that should be game changing. Good things to come!

Attn Mods - I am a kosher pitboss and chef but have nothing to do with either of the above soon to be open joints outside of huge respect, admiration and the greatest of expectations.

Wandering que in teaneck with sukkah

We never imagined to serve 700 servings of beans to y'all BEFORE 5:30 which is when the line stretched out to the sidewalk and around the corner. How could people be so hungry after a 3 day holiday? A Herculean effort by my pitcrew who had to make soooo much from scratch starting 4am after a closed kitchen for 3 days to end the day having served over 1300 hungry Jersey folk.

Hi Mods, yes, I am the pitboss of the Wandering Que and a longtime CH junkie, one who is very happy to NOT own a restaurant that your many HOUNDS love to eat or shred to pieces. BTW, those ribs were not the norm and by far the largest I've seen all year!

Oct 13, 2014
gotcholent in Kosher
1

Hot Pastrami Sandwich

I would second Mendy's as a great old school NYC choice...but regardless of where you go, you can prevent a repeat by being specific when making your order. Ask for a chuck or prime cut pastrami rather then a naval or plate cut which is a far fattier cut from the belly and what was mostly likely served to your guests last time around.

Sep 28, 2014
gotcholent in Kosher

Prime Grill really pricey

While I have not yet eaten at the new Prime, I can only speak as someone who purchases and produces roughly 1500lbs of kosher beef weekly. Beef prices have gone up (kosher and non-kosher) by nearly 20% in the last three months alone due in large part to the rising commodity prices of grain feed. Everyone in the industry is feeling the squeeze and unfortunately I don't think that we are over the hump yet.

Attn: Mod-gods, I am the owner/chef of Gemstone Catering and the pitboss of the Wandering Que and have no connection to the Prime Grill.

Sep 23, 2014
gotcholent in Kosher

Rent-a-Schochet

Keep the head.....it's a shame that things like head cheese (think p'tcha but with beef cheek and tongue) are a thing of the past. For me, the past year was a year of kosher bacon experiments. This upcoming year I want to play with head cheese!

Sep 11, 2014
gotcholent in Kosher

Eden Wok Closing!

Sorry officer, but real estate speculations and possibly shady negotiating ploys by the landlord are not the same thing as a restaurant owner announcing that they are closing their doors, the later of which did not happen. The facts on the ground are simply that Eden Wok never made such an announcement and are in fact NOT closing so it was a false report and one that was in fact damaging to the restaurant's business. Even if everything you say is true, why would Koshertopia not want to report on the joyful update? Hey Robocop, out of curiosity, do you have any connection to koshertopia and how did you come by the real estate info? I'm not trying to pick a fight here, but your post strikes me as an interestingly peculiar tangent.

Sep 10, 2014
gotcholent in Kosher
2

Eden Wok Closing!

According to posts by Elan Kornblum of Great Kosher Restaurants, who recently spoke to the owners of Eden Wok, they are not and never were closing. I can't imagine why Koshertopia would have made a false report like this, or further why they are not retracting the news flash. I for one am thrilled as I have been outsourcing all of my Sushi stations to them for years and don't think that there is anyone in the local NYC kosher scene that does a better job.

Note for the Mod gods - while I am a kosher chef and caterer, and customer of Eden Wok, I have no relation or interest in the company and am simply here set the record strait.

Sep 04, 2014
gotcholent in Kosher
2

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