ganeden's Profile
Real kosher (lamb) bacon
Lamb breast is something I used to smoke at the restaurant, with wonderful results. Caveat: very fatty, on the bone. I found that I enjoyed it with a rub of cumin, salt and pepper. Not bacon, but great nonetheless.
What's up with Fish in the Village in the Valley?
They were dropped by RCC because they didn't follow the rules. As I understand it, they brought in non-hechshered fillets with no skin (which would show scales if it were a kosher fish), in direct violation of RCC rules. Nobody I know has ever heard of the rabbi who supposedly is giving hashgacha now, and it is being treated as not reliably kosher. I suppose one can buy fresh uncooked whole fish anywhere, even there, but nobody in the area seems to trust their cooked products, nor their skinless fillets. At least none of the Ashkenazi community considers them reliable (that's my understanding based upon the 4 out of 6 local synagogues which I attend). I do not interact enough with the Sephardi community to know which rabbis, if any , feel the place is kosher.
Anyone baking schlissel challah?
My wife baked a challah each for night and day with keys in them. Personally don't like keys in my challah, but Jenny likes to do it, so why not. After many years of doing this, the segulah still has not done its stuff. Still, she continues...
Did anyone say HOME for Pesach this year? Highlights of your meals?
We've never been away for Pesach, and I can't see how we've missed anything. While the sedeim were excellent, that's hardly where we go for a great meal, after shoving down 3 kuseism of matsoh, 2 kuseism of marror, guzzling 2 kosos of wine, and having to leave room for 2 kuzeisim of matsoh at the end. But the lunches and last 2 days are where we hit our stride, with various stews, roast turkey and chicken, meatloaf, pineapple chicken, and salads of every sort, together with roasted cauliflower (one of my favorites) and a whole range of vegies. What's not to like? Oh, and the wine was good too, mass quantities of 2010 pre-bottling Agua Dulce reds, Four Gates 2007s and muscatos for those who wished.
KLP heavy cream?
Assuming you hold that all milk is kosher l'Pesach if purchased before Pesach, all commercially available heavy cream that is just cream (milkfat suspended in milk), without stabilizers, should also be kosher l'Pesach if purchased before Pesach, since it is just a direct biproduct of milk production. Many brands have stabilizers added, but many supermarkets have at least 1 brand that is not. And when you get right down to it, why would anyone wantthe agar or carageenan or the other stuff that finds its way into some brands? We don't typically do cream on Pesach (Can't remember ever doing it) largely because we're already gaining a ton of weight, but I would have no qualms.
Trader Joe's Spanakopita
The Pastures of Eden brand (Tnuva) from Trader Joe (I believe it's still around) is OU-P year-around.
Trader Joe's Spanakopita
I've asked people about Rabbi Kelemer, since I had never heard of him and I live in LA, and nobody I asked knew anything about him.
What pesach kitchen utensils do you have?
Yes, a mixture of steam and water would be at thermal equilibrium at the boiling point. It is the method we use to kasher barrels and tanks in the winery. We do not use steam free of liquid water. However, one must admit that any steam condensing on a surface would be doing so initially at the same temperature as the steam (simple physical chemistry) and since the requirement is that the surfaces be hit with such water (and not that the surfaces be brought up to the temperature of the water, which varies as the boiling point due to atmospheric pressure), the simple reading would be that the condensate could potentially kasher the surface. I have heard that some rabbis therefore allow steam. I have not heard who they are, nor would it be more than a minority opinion, and potentially is only a bidieved .
What pesach kitchen utensils do you have?
kitchenaid, knife sharpener, peelers, knives of various types, nut grinder, choppers, graters for horseradish and potatos, food processor, spatulas for frying pans and the rubber spatulas for working with meringue, various pots and pans, and a big pot specifically for kashering
Is there "Pink Slime" allowed in Kosher Chopped meat?
Barryg, cheeks, like tongue, are full of collagen and have an entirely different character when cooked, because the collagen remains hard unless subjected either to "low and slow" or long braising. Thus the limitation on cheek meat. Tongue, on the other hand, is considered offal, and therefore is not used. This lean, fine textured meat, on the other hand, has none of those characteristics, preserving instead the character of the product to which it is added, ground beef. I would suppose that a package labeled "Freshly Ground 100% Beef" would not be allowed the use of this material, or perhaps would have the amounts regulated (no more than 5% or 10%, which is analogous to how wine is labeled (varietal is at least 75%, vintage is at least 95%, etc.)
Is there "Pink Slime" allowed in Kosher Chopped meat?
Mucus is very good at what it does. Why would I eat it when my whole gastrointestinal tract is coated with it? But in fact, I , and even you probably do, according to Wikipedia "Nasal and airway mucus is produced continuously, with most of it swallowed unconsciously, even when it is dried." But I would eat lots of protein, and that is what the lean fine-textured beef is. Protein without the fat. Protein that is 100% real meat. Protein that makes money for its producers because they take a product that used to be considered waste only because nobody could recover the protein until they came up with a very simple process, then they produce something useful. I'll give you a clue, I eat tofu too, though it is the coagulated protein of the soybean, something that used to be considered animal fodder in the Western cultures. Some people eat surimi, coagulated and extruded fish protein. I admit I draw the line at lutefisk. My, how squeamish the world has become. But then again, people seem to have become emotional rather than rational. Next thing you know, people will refuse to eat canned tuna because who knows what's really in there?
Then, there is your statement about the food chain. Since when is eating cow parts not part of the food chain? It's called "meat"!
Is there "Pink Slime" allowed in Kosher Chopped meat?
Not only are you naive, but there's absolutely nothing wrong with the meat called "pink slime" except this common name. The only reason it's not used in kosher meat is that there is no kosher source. Lean, fine-textured beef is something that people would seek out. Pink Slime is not.
Is there "Pink Slime" allowed in Kosher Chopped meat?
I must agree. "pink slime" is nothing more than lean meat, created from fatty meat by liquifying the fat at 100 F, then centrifuging. The problem is that 100 F is a great temperature for bacterial growth, so any derelict surface bacteria (and only surface bacteria would be potential pathogens with the time and temperature profile necessitated by the process) is killed- the meat is fumigated with ammonium hydroxide, which almost immediately reacts so that it is not present in the finished product. It's true that those fatty pieces used to be used for dog food, but that doesn't in any way mean they are only fit for dog food, just that in the past, there was no eceonomical way of ridding the meat of the fat- until now. Frankly, it's a great, inexpensive protein source, and I for one would be pleased if it were available kosher.
Kosher wine tasting recommendations?
At the big Royal/Herzog tasting in LA last month, I was also very favorably impressed by the whole Shiloh line.
Kosher wine tasting recommendations?
If you want great representations and price is not much of an object, try Hagafen 2% Riesling (they also make a 4%), Power-to-the-People Syrah, Covenant Cab, Four Gates Pinot Noir, Herzog Chalk Hill Chard, and Chateau Guiraud. 6 wines, each different from the next, each from a different producer.
Long Island Kosher BBQ Championship
I don't know, June 10 is coming around rather quickly, and it has been years since I used a Webber for smoking. I would probably rather just make my BBQ there using my already kashered Southern Pride, for exhibition and not for the contest, and if people trusted me enough to eat by me, let them. It has been years since I've smoked with anything but logs.
By the way, if everyone could daven for the health of my Rav, I'd appreciate it: Chaim Yisroel ben Chanah Tzirol. He's not doing well. Rav Yisroel Belsky.
Sushi
Sushi is rice. Often, it is served with other things. To us, it's mezonos/ Borei nefashos. So the question always is what is the icar, what is the tofel. There can be no question that the very nature of sushi makes the rice, generally, the icar. Unless one is eating it specifically for the other ingredients.
Harmony Passover cheddar
I tried several of their cheeses. Their mild cheddar is crap, but no worse than any other kosher mild cheddar out there- no flavor, but at least the texture is OK. The Mozzarella is no better or worse than any other, pretty good quality for a standard cheese. The parmesan I had, a 1 lb block, had the same texture as Stella from my nonkosher days, but was aged so little that it had no flavor, something which could be remedied in succeeding cheeses if they just gave it time. The pepper jack was very good, but others probably compare favorably to it (how can you screw up a pepper jack?). Finally, the best cheese of the bunch, and one deserving of being purchased, is the Havarti, worth the price of admission. It is not really aromatic like Havarti really is, but it has a flavor and texture that remind me of a good medium Cheddar, with a few interesting flavor notes. I tried to get the aged Cheddar, but they didn't have any of that, or the Asiago.
Kosher Food and Wine Experience 2012
Well, if you are a member of the trade (or have a friend in the trade who would do you a favor) , contact David Whitmore at Herzog, (805) 883-1560 for trade registration for the 1:00 pm trade tasting. Then, get a sitter and come back for the consumer tasting, which you can probably get into free with your trade pass. It's what many in the trade will be doing, and as far as cost, you can't beat free for a wonderful time. For me, the draw is the chance to draw from broad cross-section of wines, seeing what is new in the industry in terms not only of type and value, but also keeping track of stylistic trends, and the overall evolution of style in particular wines. But for others, it's a good time with great food, a time to socialize with others with mutual interests, to meet new people and get their take on things. Much easier to keep track of wines during the trade tasting, which can be crowded, but there is a quantum difference between that and the consumer tasting, which is a madhouse. It's amusing to watch "Kosher Wine Musings" trying to taste discerningly during the consumer tasting, and he may be the only one with that capability- certainly not me.
Recommendations for LA
I've heard many good things about Mexikosher (?). I had lunch there and was not impressed with the quality of burrito, but the thing was huge, and fleishig, and not all that expensive ($10 is a lot for lunch, but I probably could have gotten 2 lunches out of the deal.) The thing is, lots of other people really, really like the place. To me, the fillings of a burrito should each have a distinct taste and texture, yet be complementary. The items were placed inside one at a a time, but the thing tasted like everything was mushed together, with the singular consistency of mush.
Also, if you like sushi, Le Sushi in Valley Village is far better than Sushiko. Sushiko is more entertaining.
Kosher Instacure?
I don't know of any Prague Powder that is not kosher. The nitrates and nitrites are inorganic, minerals generally mined from the earth.
Kosher Food and Wine Experience 2012
I am hoping to be at the LA one, if my friend comes up with a ticket. Being in the industry, the draw is seeing what's out there in wine, but I do enjoy Todd's creations. The first year, they clearly outshone the wines, but last year, the food played a supporting role.
Kosher Club Los Angeles?
If I run into him at Shaarey Zedek, I'll be happy to do so. Problem is that I don't daven there Shabbos mornings, and he doesn't daven where I daven. MAybe I can get his home phone (which I obviousl don't currently have).
best Kosher wine to have with oysters?
Not the point. Since it's specifically targeting Jews, it just shouldn't say it. On the other hand, it wasn't worth a recall, and the OU did not call for one. They are just having the company remove it from the packaging of succeeding vintages.
best Kosher wine to have with oysters?
Luis Felipe Edwards created this line of wines, one of many lines they produce, specifically for the kosher market. The OU therefore cannot place a stumbling block before the blind. As simple as that. If they produced just Terre Vega, and marketed to everyone, with a teeny-tiny OU on the label, then you're right, the OU should not interfere. But the whole brand here was developed to be their kosher line, as opposed to the other 8 brands produced there under for their own marketing , and other brands produced for others or in response to different niche markets. I can't see where a prominent display of kashrus can then justify a recommendation to drink with oysters.
Which beef cut to substitute into today's NYT recipe for Bo Ssam (slow-roasted Korean pork shoulder)?
I think you have them confused. The "2nd cut" or "point" is the smaller piece with the grain running across the width of it, so that slicing it into legthwise pieces is across the grain, whereas the "1st cut" or "flat" is sliced across the grain by cutting along the width, widthwise slices. The 2nd cut has more collagen, takes a longer time to cook, but ultimately is often the piece that comes out more tender, simply because there is more that melts away around the individual muscle fibers.
Cholov Yisroel Raw Milk?
There is a reason for the preponderance of pasteurized milk on the market, and it isn't because it will spoil more rapidly. It is because of pathogens. And it is not only being pushed by USDA and health related entities, but also is being championed by those paying out for liability claims. Cheese, at least, can be cured and aged to the point of 0 pathenogensis. Raw fluid milk, on the other hand, makes little sense.
Dougie's in Baltimore
My 19 year old son at Ner Israel ate there last week. Evidently, they were giving out Buffalo wings, which was a boon to an impoverished yooung man in yeshiva. Better than yeshiva food. No, really, he enjoyed it.
Kosher Club Los Angeles?
After I read the article in the Jewish Journal, it didn't seem that I neede to verify the truth. The story is that thay were outside the Jewish area, and people preferred to walk to stores, or at least not drive even short distances out of the way, especially during the recession. Evidently, if the produce section were better, it would have drawn customers, but bottom line is that they were losing money and closed. A few years ago, I approached them to do Smokin'! in a corner of their store with a couple of tables, but they decided to enlarge their cheese selction there instead. I think having the restaurant there would have benefitted both of us, but now we're both closed. Anyway, I never asked David what he was doing these days, but I assume he's coping pretty well.
A slow beef smokin' new years
Yup. But maybe I'll be smoking again yet. Possibility on Pico. But as of 1.5 years ago, winemaker of Agua Dulce Winery near Los Angeles.
