a

ATH44's Profile

Title Last Reply

Kosher Aperol

On this page http://www.theus.org.uk/koshersearch the LBD says "Information applies to products sold in the UK. Products on sale in other countries (even if manufactured in the UK) may have different formulations."
So, in theory, the US product could be different.
I contacted Campari and will have a look at the bottle in my local shop. Maybe it has the LBD's symbol on it…

Aug 12, 2014
ATH44 in Kosher

Your favorite kosher wine, and why?

I suggest trying to identify what you like about each of these and then you can look for other bottles with similar attributes.
More practically, trying other bottles by producers that you like is often a good idea. I'd specifically recommend other Psagots and Ella Valleys. Other wineries to try are Galil Mountain (they make other good wines besides the Yiron that njkosher mentioned) and Recanati. For higher end options I'd suggest Shirah or Flam. At the low end I like the Terrenal Tempranillo (from Trader Joe's, their Sara Bee Moscoto is better than the blue bottle and half the price as well) and Recanati Yasmin.

You asked for a favorite and why, I don't have any one favorite but overall I like wines that are complex and balanced with no harshness from non-integrated tannins or the like. (I think most people prefer wines like that.) Personally I like wines that are a bit different from "the standard", wines with spice or herbal notes to accompany the fruit. To that end I generally prefer Syrah to Cab.
Some bottles that come to mind:
(Limited to what I've drank, not just tasted.)

Carmel Appelation Cab Franc - a nice inexpensive way to try the varietal
Flam Syrah 2010 - full and complex, but restrained, with nice mineral notes not often found in Israeli wines (waiting a while to open the Cab which I hear is amazing)
Galil Mountain Yiron 2009 - well made (Israeli/)Bordeaux blend, a little on the sweet side (the Ela is good too)
Psagot Edom 2010 - a very good, and reasonably priced, Israeli Bordeaux blend—fruit, herbs, spice and tannins, this wine has it all
Recanati Petite Sirah 2012 - one of the best—if not the best—vintages of a perennial favorite
Recanti Special Reserve 2009 - basically all the Recanati's are good, this is one of the best
Shiloh Shor Barbera 2010 - a less planted varietal this wine had great mocha and red berry flavors
Shiloh Merlot 2009 (non-mevushal) - one of the few merlots that I like (along with Four Gates and Recanati)
Shirah Coalition, all vintages - they are unique and interesting blends that work very manage
Vignobles David Le Mourre de l'Isle and Reserve - GREAT wines, nice spicy berry flavors dominate these Rhone wines, and often available for a relative bargain (the Reserve is a few dollars more but a noticeably better wine, with potential to age for quite a few years)

Lastly, this site/newsletter is a great resource. http://www.yossiescorkboard.com/
As is the forum here: http://www.wineloverspage.com/forum/v...

Hope this was helpful. Cheers!

Jun 10, 2014
ATH44 in Kosher

Brooklyn Steak Company - Delicious new restaurant

Not to hate on Brooklyn Steak Co.—'cause overall I like what they're going for—but Tongue in Cheek is a French Laundry dish that was created years ago.
So no points for innovation on that one…

Mar 30, 2014
ATH44 in Kosher

Great kosher fish restaurant in NY?

I returned to this thread to post the deal, thanks!

From what I understand this place is the same as (or very closely related to) Fish Grill in California…
More info is available here. https://www.facebook.com/pages/Fish-P...

Aug 25, 2013
ATH44 in Kosher

Great kosher fish restaurant in NY?

This place should do it for you…

Fish Plate
140 Cedarhurst Ave
Cedarhurst, New York 11516

Aug 23, 2013
ATH44 in Kosher

Has anyone been to a simcha at the Dyker Beach Golf Course?.

I was there when a wedding got relocated due to problems with the original hall. There were a few mishaps because of the short notice but overall I thought it was very nice.
As a guest the staff were much nicer and more accommodating than at many other weddings that I've been to.

May 12, 2013
ATH44 in Kosher

Wine with really low Alcohol percent

No. Fermentation occurs when yeasts convert the sugar in the must (grape juice/unfermented wine) into alcohol and carbon dioxide. Sweet wines have the fermentation stopped at some point which leave sugar and means that less alcohol was produced. Fermenting a wine to dryness means that all the sugar was converted to alcohol and carbon dioxide which means that it will have more alcohol by volume.
(In theory one can use less ripe grapes with less sugar to begin with, but just as you wouldn't like eating unripe grapes it doesn't make very good wine.)
Like you mention 12% is about the absolute lowest for a dry wine.

Feb 27, 2013
ATH44 in Kosher

Kosher restaurant near Rockefeller center

Wolf and Lamb, Cafe K and Le Marais are all nearby.
There's also some lunch counter type stuff by the diamond district.

Jan 19, 2013
ATH44 in Kosher

Chulent- first time!

There are obviously people who disagree with me, but I've found that in longer cooked items, like chulent, the superiority of flanken is diminished and it's no longer worth the cost over a cheaper meat.

Another thing I've found that really helps is to treat the chulent like any other stew. Sear the meat (which many people will tell you to do anyway) deglaze the pan and put that in the crockpot. Use a liquid other than water—chicken/beef stock, beer, wine, cola, Dr Pepper etc. Instead of ketchup that's commonly used you can try barbecue sauce… GilaB specifies boiling potatoes, those will hold together better. Russets will have a layer that will kinda slough off and get incorporated into the chulent, thickening it; you might like that.

Think about what you like in chulent, what type of beans, vegetables (carrots? sweet potatoes?) spices…assemble them using a basic stew technique add whatever liquid (or combination of liquids) and herbs/spices sound good. Throw in any extras, kishka, eggs, jachnun. Enjoy the next day.
As for times, every crockpot (and kitchen) is different, you'll have to play with it. This also affects how much liquid you add.

Soaking the beans and barley before you use them will make them closer to their final cooked size. This will make it easier to figure out how much to use, but it will also cook up mushier (you may prefer this).

Good luck!

Dec 27, 2012
ATH44 in Kosher

Sukkos Menu Ideas

I made a grill-roasted turkey breast one year. Threw it on the grill with a wood chunk while I prepared other food inside. Served it with magno-pineapple chutney (basically diced mango and pineapple with some finely diced jalapeño and lime juice, allowed to sit for a bit) and grilled veggies and wild rice on the side.
I like using the grill like that as it frees up space in the kitchen for other food prep.

Sep 23, 2012
ATH44 in Kosher

Sukkos Menu Ideas

Cornish hens

Sep 22, 2012
ATH44 in Kosher

Source for real rosh keves?

I've seen/gotten them from Glatt Mart, on Ave M and East 12th, for quite a few years already. They are "real" heads, teeth and all… They usually have them sliced, but I'm sure if you ask them they can butcher it differently for you.

Aug 16, 2012
ATH44 in Kosher

Best herbal tea in the (kosher) world

This one is one of my favorites. Not exactly herbal but 2 of the 3 you mention aren't herbal either so I guess you're open to that.
http://www.liptontea.com/product/deta...

Aug 10, 2012
ATH44 in Kosher

Cooked, packaged beets

I believe it was the Union Square store. But I may be mistaken.

Jul 06, 2012
ATH44 in Kosher

Cooked, packaged beets

I've started seeing beets like this in other stores as well (like Whole Foods and Trader Joe's) often with a hechsher...

Jun 30, 2012
ATH44 in Kosher

Garam Masala Spice

I have The Spice Hunter. You can see it here http://www.spicehunter.com/products.a...
Now that I see what the ingredients are I think that in the future I'll make it myself.

Now if anyone knows where to get Madras Curry Powder…

Jun 24, 2012
ATH44 in Kosher

Mexican Menu Ideas for Shabbos Lunch

Sounds really good!
What meat did you use for the tacos?

Jun 24, 2012
ATH44 in Kosher

Anyone tried Ladino Tapas Grill Yet?

You're probably right about that. I guess I was trying to justify the expense of what people obviously feel should be a cheaper item.
That's why I was surprised to learn that Abigael's charges $14 (at dinner, it's $12.50 by lunch)! Also, when I visited Ladino it was only $12…
Makes you wonder.

Jun 18, 2012
ATH44 in Kosher

best shwarma in new york area

Can someone please tell me where to find University Pita? I went looking for it and found Num Pang Sandwich Shop…

I like Olympic Pita (on Coney, I had a very bad experience in Manhattan) they are tasty but probably not the "best". I've never had Pita Hut's lamb shwarma, but I was never impressed by anything I got there.
I've heard good things about places in Syrian neighborhoods in Brooklyn, McDonald and Kings Highway area, but I don't know anything in specific.

Jun 14, 2012
ATH44 in Kosher

Anyone tried Ladino Tapas Grill Yet?

Thanks, I was wondering how that worked!

Jun 14, 2012
ATH44 in Kosher

Anyone tried Ladino Tapas Grill Yet?

I had the guacamole, it was quite good. Not amazing, but better than other establishments. I figure it costs so much because of the molcajete that they serve it in. I saw them going for $60!

Jun 14, 2012
ATH44 in Kosher

kosher restaurant jezebel to open in nyc

If I remember correctly there was a different restaurant that served non-mevushal wine, don't remember which one, Box Tree maybe?
Even as someone who appreciates good wines I still see this as being of dubious value…
There's a decent amount of good mevushal stuff and someone who doesn't keep kosher wouldn't even know the difference. The only real benefit is that they can serve some big name Bordeaux for $500 (or whatever) a bottle.

May 16, 2012
ATH44 in Kosher

Prime Rib Roast for Shabbos?? Please Help!

I much prefer to use a meat thermometer over timing my meat. Also, what I do is based off of Cooks' Illustrated where they tested all types off cooking methods and found low heat to be the "best". The meat was juiciest and the same doneness from just under the surface to the center.
I'm wondering, does your method come out like that or is it more well done toward the outside and rarer toward the center? (It's fine if it does, CI isn't right if you prefer it like that! :-) )

Also, 7 minutes per pound sounds fine if you're starting at 450, it takes a long time for the temperature in a closed oven to decrease!

May 13, 2012
ATH44 in Kosher

kosher restaurant jezebel to open in nyc

According to the link I posted below, the restaurant will be certified by Rabbi Aaron Mehlman.

May 13, 2012
ATH44 in Kosher

kosher restaurant jezebel to open in nyc

May 13, 2012
ATH44 in Kosher

So what are you making for Shavout?

What's wrong with having all meat?
There is a rule that one is supposed to have meat on Yom Tov and the dairy on Shavuos was originally in addition to that. (People started the meal dairy and then ate meat.)
Eating only dairy is okay because more important that eating meat is eating what you like. And if it's meat that you like all the better!

May 11, 2012
ATH44 in Kosher

Prime Rib Roast for Shabbos?? Please Help!

I've had them for Shabbos a number of times. The key is to keep track of temperatures.
After an exterior sear, I cook it in a 250 degree oven until it reaches about 130 degrees. (Between 130 and 135 is what I want to eat it at.) Then before Shabbos it goes back into the oven on "Warm" I have no idea what temperature it is, I would guess about 160. The low cooking temperature keeps the meat very moist, so it's still juicy even after being kept warm for all that time.
(Incidentally, we kept the oven on 200 and ruined our first Shabbos rib roast as well.)

Best of luck!

May 11, 2012
ATH44 in Kosher

Bukharian in Rego Park

On a recent trip to Brooklyn Brewery I got an issue of edible QUEENS, in it was an article about Bukharian food in Rego Park. http://www.ediblecommunities.com/quee...
I was wondering if anyone knows anything about these places (beyond what the article says) price, kashrus, etc.

Thanks!

Mar 17, 2012
ATH44 in Kosher

pardes restaurant in brooklyn

I'm glad you enjoyed!
Interestingly I was there last week and had the chocolate mousse, it's my least favorite of the desserts I've had there. It's not bad, it's just that it's the "safe" choice and maybe a little boring too me. (I also found it to be more like pudding than mousse.) It's like the opposite of you ordering the goat, I go for the adventurous stuff! One way I rationalize it to myself is that even if I don't care for it, it's usually a good dish and I can appreciate it for what it is. In that way I walk out with the attitude of "I may not order it again but I'm happy I tried it".

Feb 23, 2012
ATH44 in Kosher

Best Kosher Wings

Interesting! I use Alton Brown's method. And, I just got the Momofuku book.

Feb 05, 2012
ATH44 in Kosher