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Why is Cheese Forbidden in Authentic Italian Fish Cookery?

I just made red snapper ravioli - snapper, swiss chard, shitakki mushroom & lime zest - in a plain smooth tomato sauce. Something was missing, so I added some nice gouda to the sauce and it took the dish up about 10 notches!

Hurray for fish & cheese together

Aug 02, 2011
szmeterling in General Topics

Suggestions for skirt steak salad?

Just to finish off this issue, the prohibition of dairy and meat is one of kashrus from the Torah. Refraining from eating fish and meat together is from the Talmud, stipulated for health reasons.

Mar 04, 2009
szmeterling in Home Cooking

Suggestions for skirt steak salad?

Thanks to everybody for your suggestions - I'll will mull it all over & let you know what I end up doing & how it works out.

Mar 03, 2009
szmeterling in Home Cooking

Suggestions for skirt steak salad?

Next week, I am going to make a skirt steak salad for a pot luck meal. I would like to use romaine, lightly sauteed shitaake mushrooms, and red onion. Perhaps some fennel.

I am looking for any suggestions on other ingredients and/or dressing flavours. This is to be kosher, so NO cheese or other dairy.

Mar 03, 2009
szmeterling in Home Cooking

Salt

This old chestnut, to refrain from salting meat at the early stages of cooking, should be ignored. Proof that a little knowledge is a dangerous (or, at least, unappetizing) thing.

It is true that too much salt will dry out your meat, but the amount of salt that would be needed to have a truly adverse effect on your cooking would probably ruin the taste of the food in any event. Nobody should use that much salt.

For those who believe their results are better by salting at or towards the end of the cooking, there is no reason to stop (except that most everybody will disagree) - we are all entitled to our own tastes.

The one place where I would heed Caroline's advice is when pan-frying fish. I do find that salt at the begining definitely diminishes the quality of the end product. In this case, I always salt at the end.

Jan 28, 2009
szmeterling in Home Cooking

beef cheek question

I hesitated responding, because I wasn't sure that I wanted increased competition for my beef cheeks but, though I will probably live to regret it, here is the answer you are looking for.

For the American poster, I do not imagine that a Toronto Walmart carries beef cheeks. For those in Toronto, you can find them at Toronto Kosher, located on the east side of Bathurst, south of the 401.

As with all kosher meat, you will find it more expensive than non-kosher, so don't be shocked when you find out the price.

Jan 15, 2009
szmeterling in Home Cooking

Cholent

chana61, I was losing heart as I read through the various posts. Everybody is using processed foods, some of them rather grotesque, e.g., onion soup mix! B"H, a Jew who knows how to cook...you must be a BT :)

Jan 15, 2009
szmeterling in Kosher

Strange Pairings that Taste Uncommonly Good

Is your boyfriend Mark Voucher????!!! He introduced me to pb and m in 1970 (we were 7) and I have yet to find - well, until now - anybody else who had ever heard of this delicious combo. Has to be white bread and American mustard.

Jan 12, 2009
szmeterling in General Topics

Kosher orange liqueur

So, at this point, I have found a huge number of worldwide kosher lists (see my post) and examined them all for their take on Cointreau. The French authority certifies Cointreau, only when it's made in France. Not had a chance yet to see if Canada's is imported or home made.

It appears that all others who accept it, are doing so under the aegis of the French. And note that Star K doesn't say it's not kosher...presumably they have no idea so that just don't recommend.

I wrote an email to the French authority with several questions in admittedly poor French, but a week has passed, and no reply.

Jan 05, 2009
szmeterling in Kosher

Kosher Miso

The details and complexities of modern food processing would make your head spin. It is hard to imagine the huge variety of animal derived products that make their way into so very many of the ordinary foods people eat. Not surprisingly, animal derived additives always come from non-kosher sources unless the manufacturer is intent on making its products kosher. And, quite often, these additives do not even have to show up on ingredient lists.

There is very little, perhaps no, food produced today that is "basically impossible to make un-kosher".

Jan 05, 2009
szmeterling in Kosher

Kosher Miso

In Toronto, I know I have purchased it at Whole Foods and Noah's health foods. Look in any of the organic/health food stores or sections of grocery stores. I suspect the larger Loblaws, which have large special sections for health/organic will carry brands with hasgachah.

Jan 05, 2009
szmeterling in Kosher

Food Synergies

ahhhhhh, another person understands the word synergy. Thank you

Jan 02, 2009
szmeterling in General Topics

What's The One Thing You Can't Eat, even for money.

I, for one, love tea. I often buy very high grade teas and drink them straight, as they must be.

But a teabag of Orange Pekoe or Earl Gray - sweet and milky is a mighty fine way to drink it.

Jan 01, 2009
szmeterling in General Topics

What's The One Thing You Can't Eat, even for money.

Do not get me wrong, I do not just dislike coffee with sugar. I simply CANNOT drink it. I once got the wrong take away coffee, with sugar...tried to drink it and actually could not. It was akin to drinking a cup of my own spittle.

and just like imnomad, I love my tea sweet and milky.

Jan 01, 2009
szmeterling in General Topics

Online Kosher Lists

Dec 31, 2008
szmeterling in Kosher

Online Kosher Lists

In my online search for kosher salmiak (salt liqourice), I have discovered a number of kosher lists from hasgashah agencies around the world. Many are in foreign languages, and everybody will have to do their own due diligence as to each group's reliability.

Please post links to any that I miss.

Toronto, Canada: http://www.cor.ca/en/200
Paris, France: http://www.consistoire.org/documents/...
Chicago, USA: http://www.crcweb.org/kosher/consumer...
Oslo, Norway: http://www.dmt.oslo.no/english/kashru...
Brasil: http://www.masuah.org/kashrut%20brasi...
Australia: http://www.ka.org.au/index.php/compon...
Germany: general http://www.ordonline.de/component/opt...
alcohol http://www.koshergermany.com/alcohol....
London, England: http://www.theus.org.uk/jewish_living...
Chile: http://www.kosherchile.cl/catalog/def...
Netherlands: http://www.nik.nl/default.asp?oUrl=ka...
USA - OK: http://www.ok.org/kfgCategories.asp?i...
USA - OU: http://www.oukosher.org/index.php/pro...
Baltimore, USA: http://www.star-k.org/directory/produ...
Antwerp, Belgium: http://www.shomre-hadas.be/kosjer/
Greece: http://www.etz-hayyim-hania.org/_cont...
Ireland: http://www.jewishireland.org/kosher_l...
Italy: general http://www.italykosherunion.it/pages/...
alcohol: http://www.italykosherunion.it/pages/...
Spain: http://www.jewish-torremolinos.org/in...
Uruguay: http://www.masuah.org/CASHURT%20URUGU...
Argentina: http://www.kosher.org.ar/AjdutKosher/...
Venezuela (2 lists available): http://www.venezuelakosher.com/
http://www.listakashrut.cl.tc/
Mexico, K"K Magen David: http://www.kosher.com.mx/
Mexico, Ashkenazi Community: http://ka-kosher.com/productos.htm
Prague, Czech Republic: http://www.stormloader.com/shmil/kosh...
Stokholm, Sweden: http://www.jf-stockholm.org/dokument/...
Basel, Switzerland: http://www.igb.ch/koscherliste%20komp...
Zurich, Switzerland Koscherliste der Israelitischen Cultusgemeinde Zürich: http://www.icz.org/downloads/koscherl...
Zurich, Switzerland adas yeshurun http://www.irgz.ch/Koscherliste201108...

Dec 31, 2008
szmeterling in Kosher

Foods you eat strangely

I missed the earlier references, but I think you mean "shmura" matzoh. Shmura means guarded - as in the wheat is guarded from contact with moisture (before making the matzoh) so that it does not become chometz (leaven). While all matzoh for Pesach is so guarded, shmura matzoh is made from wheat guarded from the moment it is taken from the ground while the regular matzoh is made from wheat guarded from the time of milling.

The gustatory difference is that shmura matazah is typically handcrafted while the other is machine made.

Machine made matzoh manufactured outside of the Pesach season is typically (maybe always) NOT shmura at any point in its production and should not be used during Pesach.

Dec 31, 2008
szmeterling in General Topics

Food Synergies

Just to clarify, I was not interested (in this post) in 2 items that one simply likes together or have an affinity for each other.

Like Boerwors and Grilled Eggplant, I want foods that, when combined, create something on a whole new level of existence.

Dec 31, 2008
szmeterling in General Topics

Food Synergies

I once made a remarkable discovery - it is a secret I have kept to myself until now, and you should all feel blessed and honoured that you will now know..........Boerwors (a South African sausage) and grilled eggplant eaten together put me in a state of nirvana.

Don't know why, but the way those 2 come together defies all laws of nature.

Now you owe me: do you know any other combos where the result is greater than the sum of the parts?

Dec 30, 2008
szmeterling in General Topics

Fresh sardine, herring, other sustainable small fish. Recipes needed.

Sardines are simple, easy, exquisite...butterfly, season with salt and pepper, lightly dredge in flour, fry with butter, et voila!

Dec 30, 2008
szmeterling in Home Cooking

Boerwors sausages

I know it's an old thread, but I just found it.

You can get frozen kosher boerwors at Toronto Kosher on the east side of Bathurst, south of the 401.

They also have kosher frozen at the Sobey's on Clarke, east of Bathurst (in Vaughan).

I vaguely recall that Hartman's Meat (west side of Bathurst, between Finch and Steeles) makes their own...I do know that they had outrageously priced biltong last weekend.

Where to find interesting kosher meat in the GTA (moved from Ont)

I see this thread has been dormant for a while, but I just saw it.

Sobey's on Clark often has merguez sausage as well as boerwors (a very nice South African sausage that is unbelievably exquisite with fried or grilled eggplant) - both are frozen.

You will also find the widest variety of cold cuts there.

I do not know where you could get game but PLEASE tell me if you find any.

Dec 30, 2008
szmeterling in Kosher

Toronto Balsamic Alert

Ganeden, the only way for something to be 100% is to make it yourself. Koshergourmetmart is more than entitled to make his/her own decision as to the reliability of the hashgachah.

The answer is Rabbi G.M. Garelick of Milan, Italy.

Dec 30, 2008
szmeterling in Kosher

Problem with stove top espresso maker

may I suggest that for a grocery store, preground brand - Lavazza Rossa is the best I have found.

Dec 29, 2008
szmeterling in Cookware

Toronto Balsamic Alert

Mazzetti, Balsamic Vinegar of Modena

Dec 29, 2008
szmeterling in Kosher

What Kind of Cooking Show Host Do You Prefer?

I don't know if you are all just a bunch of kids (I'm 45) or what, but doesn't anybody have fond memories of Madelaine Kaman, Pierre Franey, Madhur Jaffrey, and, despite his early clownishness, Martin Yan - even then you could see his greatness peaking through.

Dec 29, 2008
szmeterling in Food Media & News

What Kind of Cooking Show Host Do You Prefer?

I know exactly why you like those 3....they are knowledgeable and engaging, except for Alton. He's lucky that his shows are so packed with useful info because otherwise I would just want to throttle the annoying little dweeb.

Dec 29, 2008
szmeterling in Food Media & News

What Kind of Cooking Show Host Do You Prefer?

Paula Deen "not too bad on her own"???? She is an absolute train wreck.

A guy like Ming Tsai - well, you said it all: knowledgeable, likeable personality, engaging delivery, and highly skilled in the kitchen.

Paula lacks knowledge, is a rather unpleasant person when you strip away the bubbly veneer (listen carefully and you'll see that she can actually be quite nasty), and she has NO skills beyond a typical 12 year old child.

Dec 29, 2008
szmeterling in Food Media & News

Toronto Balsamic Alert

yes indeed

Dec 29, 2008
szmeterling in Kosher

Kosher orange liqueur

I apologize; I misread the table and misconstrued the product name. Except that now I am even more confused.

The table in question bears the heading "Brands that bear certification on the label and may be used". All liquers in the table are followed by the relevant hechsher. EXCEPT for Cointreau, which appears in the table but does not specify a hechsher. And, from what I gather in this thread, nobody has seen a bottle of Cointreau with a hechsher. So the CRC is suggesting that Cointreau is kosher???

In any event, the issue of Cointreau's status appears to revolve about the question as to whether or not grape brandy is used in its manufacture and, if so, what is the heter employed to call it kosher.

I have emailed the French Consistoire to ask them for clarification, and will report if, and when, I receive a reply.

Dec 29, 2008
szmeterling in Kosher