bagelman01's Profile

Title Last Reply

Costco or BJ's membership?

Costco................
#1 Prescription Eyeglasses: Consumer's Reports has rated their own lab top notch for years. Can't beat their price and quality on my RX
#2 Kosher Products
Never seen a BJs with a Kosher Supervised Bakery, but there are a number of Costco locations with them. Also more kosher packaged meat, deli, prepared food.
#3 Better Fish
#4 Cheaper Prescriptions. Costco discounts to members who don't have RX insurance. They even entered our dog's name in the program when filling her High Blood Pressure Meds. Brought the RX down to $8, it was $29 at Sam's, BJ's didn't carry the drug.

Better selection of the brands we like

about 1 hour ago
bagelman01 in Chains

potato kuggel

Almost 0 years ago when I was in the kosher catering business we had to turn out dozens of sheet pans of potato kugel every Friday. Our sous chef had trained in the kitchens at Grossinger's during the 1940s and 50s.
He always peeled a 50 lb sack of russet potatoes and boiled them, then put them through a ricer, them mixed with the seasonings, eggs, matzo meal and onions to make kugel.
Every kugel had the same consistency and was very creamy texture.
they didn't have the shreds of a hand grated kugel, but were much more commercially acceptable.

about 3 hours ago
bagelman01 in Kosher

Why are people slaves to a date, say February 14?

Sorry Sunshine..............
We don't celebrate other religion's holy or holidays. They are not part of our life or cooking/eating.

No St. Valentine's Day-box of chocolates
No St.Patrick's Day Corned Beef and Cabbage and beer
No All Hallow's Eve Candy
No feast of the 7 fishes December 24th

I am a firm believer in keeping religious and secular apart. I applaud those who have bumper Stickers that read Keep Christ in Christmas, for they know why I do not celebrate December 25. I do not accept the notion that these days are secular American Holidays,
Instead, I make traditional a Turkey feast on Thanksgiving and will hold Memorial and Labor Day picnics and July 4th BBQ, as well as decorate a red, white and blue flag cake on June 14th.

about 3 hours ago
bagelman01 in Not About Food
1

Why are people slaves to a date, say February 14?

We'll be celebrating February 14th. NOT because it's St. Valentine's Day...we don't observe Christian holy days. But the youngest Ms. B turns 18 that day.

If you have a problem with the holy day being celebrated on a set date, take it up with the Vatican. Unfortunately, even when the Vatican removes Saints from the calendar, holy days become holidays and tradition continues. Evidence of this is St. Patrick, banished from the Catholic calendar in the past 50 years, but March 17th continues to be a holiday in his honor with feast, drink and revelry.

about 11 hours ago
bagelman01 in Not About Food

Shop Rite

It's a small community...............

Before I married the current Mrs. B, she took me to meet her aunt whose family owned a large kosher Bakery in Bridgeport for many decades. I knew the name and had met many of the male family members, not the aunt.
The aunt was introduced to me as S,,,,,, X. X being the name of the family bakery. We then walked from the car where the aunt had met us to the front door where I saw a plaque with the name Y. I asked the new aunt to be which member of the Y family from Norwalk she was married to and the aunt looked at me very puzzled. The door opened and her husband E walked out. I took one look and broke out laughing. Her aunt was married to my aunt by marriage's brother.

For many generations people in the same trade married amongst themselves.

What do you serve for drinks at dinner parties?

A careful reading of my post states that still and sparkling water are available at the formal dinner table.

Again my final statement sums it up.
NOT running a restaurant. I take great pride in my menu and wine pairings. The pre-dinner cocktail hour is time for those sift drinks. The mixers on the bar always include Ginger Ale for Highballs, Coke for Cuba Libre, Tonic and Club Soda.....
They are just not part of the formal dinner at the table.

A host's choices are always mandated upon the guests unless the host is hosting a pot luck. We don't host pot-luck or bring a dish meals at the B house. Not that we are snobs, but we do not have to say to one guest that your standard of what is kosher is acceptable and tell another guest their standard is not.

1 day ago
bagelman01 in Not About Food

Stop Thief! Keep your fork to yourself please!

Older brother B has a scar from 4 fork tines on his right wrist from when he stuck his fork onto B's plate Thanksgiving 1970 and attempted to steal a turkey wing.

I laugh about this because he married the following year and for 43 years, his wife always attempts to sample his food. Brother's standard rebuke to his wife:
"I'll buy you anything you want on the menu, but leave my food alone!"

I don't mind arranged in advance sharing, or if I offer my wife or children a taste of my dish....wish I cut and place on their dish(es), but no one invades my plate and takes food. That is just plain bad manners.

What do you serve for drinks at dinner parties?

Dinner Party...............
Cocktails would be available with hors d'oeuvres in the living room or sun room before guests are invited to the dining room. Our bar is stocked with a full selection of hard liquor and mixers for making most cocktails. For those wanting something lighter, a pitcher of champagne cocktails is set on the bar as well as sparkling water.

At the dining table:
Still and sparkling water are available, as well as carefully chosen red, white and dessert wines for the appropriate course. Coffee and tea are offered at dessert time. Soft or carbonated drinks are not offered at a B formal dinner party.

Buffet...a relaxed meal in our family room, sun room, outdoor spaces.
Both alcoholic and non-alcoholic punches will be available. Iced Tea, Cola, Ginger Ale, and Orange Soda in both diet and regular version are on the drinks table. Urns of Coffee (both regular and decaff) and hot water for tea are also available. If the 20 something Ms. B is invited she will bring her own beer for herself and her friends. The Bs don't serve beer or keep it in the house.

As for your comment about ending up with leftovers you don't drink. We only serve from 2 liter bottles of soda, and open one of a flavor at a time. If at the end of a party there are unopened bottles of flavors we don't regularly drink (all sugared soda, Diet Coke <I like Diet Pepsi>) we simply take them back to the supermarket and exchange them for flavors we use, Canada Dry Diet Ginger Ale is consumed almost daily in the B house.

Key thing to remember: You are NOT running a restaurant, You are NOT required to have loads of choices for your guests. it is one meal, not a week's stay, 2-3 choices are more than ample.

1 day ago
bagelman01 in Not About Food

Philly

Things have really changed since I started at Wharton/UPENN 43 years ago. A couple of ratty old school kosher delis on Castor Ave in NE Philly, Lundy's would deliver a kosher meat order to campus for me on Thursdays, and Hilel on 36th Street had a cafeteria in the basements where you could get catered meat suppers, or stale deli sandwiches for lunch kept in the basement fridge.

After 1 year, 5 of us bought a row house at 44th and Sanson (SP?) and lived there through grad school with our own kosher kitchen.

That model is still one of the most cost effective way for room and board when keeping kosher at University. Cheaper than dorm fees and kosher meal plans

Jan 23, 2015
bagelman01 in Kosher

Shop Rite

I would believe you are correct, I worked for both major wholesale kosher bakeries in the New Haven area and they both began with "L"

Real Gyros in FailfieldCounty, CT?

Zackly.....just an FYI.....

For many years Goodies was a restaurant called the Greeks. It changed hands approx 10 years ago keeping many recipes and employees.

I'm not a fan of Gyro in America, as most places don't use lamb, but chicken and pork. Older brother B (lives in Milford)loves it at Goodie's.

potato kuggel

I agree with your grandmother on using Jumbo Eggs in Kugel.

Most important thing is make sure the eggs are room temperature, not cold from the refrigerator, you'll get more rise out of them. I don't separate the eggs, i beat them with a fork and mix into the well drained hand grated potatoes. I squeeze the potatoes out in cheesecloth to get rid of as much water as possible. The more water left in the potatoes the less rise and more dense a kugel.

Jan 22, 2015
bagelman01 in Kosher
2

Final Bill from Wedding Caterer

I have. A caterer charged for liquor for minor guests. These were the same guests who were served a child's meal.

I got nowhere with the party manager who insisted he could not adjust the invoice sent from the office.

The next morning I sent a demand for refund by certified mail, return receipt requested. Phone and email do not preserve your rights under the law.

I ended up taking the caterer to small claims court for the approx $500 overcharge that was not refunded.

I won.
I also made a complaint to the State Liquor Commission sending the invoice showing children's meals and alcohol being billed for those guests. They did an audit of the caterer's books for the previous two years and he was made to issue a number of refunds. He was then reported by the Liquor Commission to the Department of Consumer Affairs and was heavily fined.

Government agencies can be your friend, if you don't get satisfaction use them

Pat peeves as a guest at a dinner party?

We use assigned seating for formal dinner parties. It's not about social engineering.
You may not care where you sit, as opposed to whom you sit next to, but a left handed guest will be more comfortable seated at a left corner of the table than the right corner.

Certain family members are seated for seamless egress from the table so that they can get up and help, serve, clear, etc. without disturbing guests. Sometimes we make seating decisions based on physical impairments. For example, MIL has a hearing issue, we try to place her in a central location. One SIL has an overactive bladder, she is placed near a doorway and in a seat that has clear access to leaving the table without disturbing others. My Mother, (before she was moved to a nursing home) was always seated where she would not have to get up to let others reach their seats and neat a spot where her walker could be parked.

Pat peeves as a guest at a dinner party?

Pumpkinspice...............

Just because you are served something you don't wish to eat, doesn't mean you have to eat it.

I host FORMAL dinner parties several times each month. Food is not served family style or from a buffet (that is not a formal dinner party IMHO).

Thus, your plate arrives at the dining table with the food already tastefully arranged in the kitchen, and is placed before you by a server. It will contain the main protein, starch and vegetable and whatever garnishes make up the dinner plate as Mrs B and I have decided when choosing the menu.

We are not offended if you don't eat the asparagus or risotto. You are an adult and can decide what goes into your mouth.

We are not a restaurant, we don't take special orders for a formal dinner party. Chances are that if you are invited to be one of the 12 at our table we know you well enough to know your food likes and dislikes and have taken that into consideration when planning the menu.

If we don't now you that well, chances are that your first several visits will not be for a formal dinner party, but a more relaxed meal such as a light buffet supper (served after 9) or a cocktail party with finger food, etc, or seasonally an outdoor meal that is quite relaxed.

The rare exception is if one of the young Ms B daughters brings home a young man who has reached the 'it's serious enough to dine with the parents' stage. His performance at a formal dinner party is a great chance for us to size him up and see if he is good enough for one of our most precious jewels.

What makes a Diner special?

and when a token went up from 15 cents it was time to go....
However Dirty Water Hot Dogs, a 99 cent slice (for $3), a hot pretzel with bite are reasons for a return visit.
If they could only bring back:
Krum's
Schraftt's
Automat
Chock Full O'Nuts
Bungalow Bar
Ebinger's
The Dodgers
The Giants (Baseball and Football)
I'd move back

Jan 14, 2015
bagelman01 in General Topics

What makes a Diner special?

and that soda fountain might have also been in the stationery store.
All of them had a row of wooden telephone booths in the rear. The proprietor used them to report and receive 'numbers' action. Many a child of a NY soda fountain owner was put through college, medical or law school on Poppa's fee for taking numbers bets

Jan 14, 2015
bagelman01 in General Topics

What makes a Diner special?

and the corner candy store had a small grill and a short order cook from the union who would turn out fried egg sandwiches 11 o'clock at night when you went in to get the Bulldog Edition of the next morning's Daily News

Jan 14, 2015
bagelman01 in General Topics

What makes a Diner special?

Pretzel Rods at the Candy store to go with the egg cream-3 cents each or 2 for 5 cents in a large plastic Bachman's Cylinder

Jan 14, 2015
bagelman01 in General Topics

DIY Passover getaway

For many years we went to our vacation timeshare in Hyannis (Cape Cod), MA. It is just two blocks from Chabad Synaagogue. We have a set of cartons with all the necessary Pesach cookware, dishware, flatware, utensils, etc. Another carton with foil and wraps. Because we have used our unit so many years (not just for Pesach) I have made cardboard templates of the counters and cut covers for them out of Flannel Back inexpensive tablecloths. I bring multiple sets for milchige and Fleishige and spares to change if the rip. I apply them with masking tape. The sinks is stainless and I kasher it with boiling water and have rubbermaid style sink insert tubs with drains in the bottoms.

I have and take 2 large Pesach Frying Pans for both Milchige and Fleishige use (4 total) as well as two countertop broiler ovens, two coffee pots, 30 cup urns, 2 blenders, mini chopper, and food processors. The small appliances are so cheap nowadays, that if I need something else I can get it at Walmart or Ocean State Job Lot.

I have a small 5 CU Ft freezer bought for about $169 that I put in the SUV and take with me and usually call a 'Rent-a-center" and have a large Refrig/Freezer combo delivered for the two weeks.

I bring most of the food and cook there. There is a Shaw's Star Market next to the property and they do carry some Pesach items and there is no shortage of KP stam milk, cottage cheese, butter, etc. as well as OJ, Grape Juice, Machine Matzo, jarred fish.

I do cook to a menu where I get there planning multiple meal use of the cooked food. So, When the Chicken soup is ready, I pull and bone 20 lbs of chicken and make and freeze chicken croquettes for Chol HaMoed meals over mashed potatoes. I also portion 1lb Gladware containers of the cooked chicken and freeze. It will be used for chicken salad later in the week, and some is chopped fine and added into the stuffing for the Turkey I make for the final days.

I make two deep full size sheet pans of a gantzeh Tzimmes including a whole brisket. The brisket is removed and sliced and served at the S'darim, but the tzimmes is packaged and served later in the week as veg for Fleishige meals.

I make my basic meatloaf/meatball/hamburger recipe from about 40 lbs of extra lean ground beef (I grind it myself)/ I then make and cook meatballs to be served in Tomato sauce one meal, baked with chicken necks and wings in Gold's jarred salsa-(Mex Necks and balls) for a spicy meal. A couple of meatloaves, which will be served as a hot entree, or as filling for sandwiches on matzo meal Pesach rolls, and hamburger patties which I make on a small tabletop model gas grill out on the patio (It cost me about $40 the end of one summer, and is dedicated to Pesach use).

The seasoned ground beef and cooked soup chicken is also used to make Pesach knishes and Matzo lasagne.

Since Matzo Balls freeze very well, I make about 300 of them, leaving 100 in the fridge for the first days and pack in 5 groups of 40 for the rest of the week.

Boneless chicken breasts are used both dipped in matzo meal and fried or on the grill. I generally make veal chops one night, schnitzel style, and grill lamb chops out doors. We pack hot dogs and salamis for the kids.

Mrs. B and the girls plan the milchige meals, but we do pack a cooler full of packaged sliced hard cheeses for breakfast and lunch use.

I buy all fresh vegetables on arrival, but bring my owns spices, as they are not readily available. We don't bother with ice cube trays, I just buy bags at the supermarket next door as needed. The Timeshare is not busy off season and will let us store them in the freezer in an empty unit.

Now that the kids are grown, Pesach is at home. The equipment is all boxed and stored in hips that someday we can do this again with grandchildren in tow.

Jan 13, 2015
bagelman01 in Kosher
1

Westchester help

No confusion, Gutreaction who posted Epsteins SPECIFIED Hartsdale.

The Yonker's store is not owned by the same person and has no kosher supervision.

Jan 13, 2015
bagelman01 in Kosher

Westchester help

http://www.epsteinsdeli.com/web%20201...

Apparently the link didn't 'take' when I posted.

Jan 13, 2015
bagelman01 in Kosher

Westchester help

Tamar...
Generally we don't get into a which hechsher is better match on CH. But it is unfair to label Epstein's 'more kosher style than kosher.'
They may not be under a national supervision agency, but are under Orthodox Rabbinical Supervision.

Here's a link to their Certificate for 2014. They haven't posted the new one for 2015 on the web, but it was posted in the shop.

Not everyone holds that if it isn't Glatt or shomer sahbbat it isn't kosher. It's up to the consumer to decide whether or not they accept the supervising rabbi.

I am not endorsing this certificate, but the 'kosher style' label usually connotes treif, with Jewish spicing. That's just plain unfair.

Jan 13, 2015
bagelman01 in Kosher
2

Tarry Lodge in New Haven

You obviously don't know New Haven geography very well. The Apple Store is in the heart of the Yale shopping district, in a Yale owned building on the Broadway block that includes the Barnes and Noble operated Yale Bookstore and Urban Outfitters among others.

Tarry is on a rundown block abutting the West Chapel District (formerly red light and ghetto). It does fall between, but is not part of either the Yale UNIVERSITY and Yale Medical Center campuses, separated by the RT 34 Connector, parking lots and unsafe neighborhoods.

Wooster Street is not part of the University or Medical Center neighborhoods and has little parking. There is no love for Yalies. The Town/Gown hatred runs generations deep. This proud New Haven Native went to an Ivy League U---Pennsylvania, no way he'd have considered Yale.

I did miss my New Haven Apizza, but in those days Allegheny Airlines had a non-stop turboprop flight from New Haven to Philadelphia. Once a month, Sally's would send a cab to Tweed New Haven Airport with an order of 5 Apizzas for me, one would be for the plane crew's dinner and four would be handed to me when the plane landed in Philadelphia.
No Airport Security restrictions in those days, I could meet the plane at the gate.

Westchester help

All of which is meaningless because Marissa SPECIFICALLY asked for DAIRY and Epsteins is a deli..............

Jan 12, 2015
bagelman01 in Kosher

Your kitchen in a word (or two, or three...)

We actually have "Restricted Area" signs and locks on the doors for our main working kitchen.

The upstairs family kitchen is more inviting and does have a dining area where guests might join us in a cup of coffee or informal meal.

Jan 11, 2015
bagelman01 in Not About Food

Question of kashrut and liver

Zsero....
Preparation is everything. I was once served sweetbreads that had just been sauteed and served over rice and found the texture more than off-putting.

However, batter dipped and fried is delicious. Same with chicken gizzards (pupicks). I can't stand them from the roasting pan or in the soup. Mrs. B. loves them this way. I tend to take them out of the soup pot or roasting pan and feed the gizzards to the dogs. BUT battered and fried, I love to munch them.

I generally lika all types of offal. BUT most people would not like the texture of lung or spleen (or even the though of eating them).

Jan 11, 2015
bagelman01 in Kosher
1

Question of kashrut and liver

Never had it at Prime, but last night we had them fried with a brown onion gravy served on a bed of mashed Yukon Gold potatoes.

Jan 11, 2015
bagelman01 in Kosher

A restarutant trend that should die in 2015:

Over the years, I've run into a secret menu or secret item a number of times, and had long talks with my late father about this.

During WWII there were many restaurants in Washington Dc (where he lived during the workweek) and NYC (home for weekends) that had secret menus containing otherwise rationed or unavailable food items.

During many visits to Israel in the 60s and 70s, restaurants that were not under kosher supervision, still could not serve/sell pork. There were secret menus that used the term white meat. Times have changed.

As a kid Our local Carvel would make the "B" Special. It was a soft serve cone that was half vanilla, half chocolate and dipped in chocolate. This was before the soft serve machines that vended twist came out. It wasn't on the menu and the owner wouldn't make it if there were other customers around. Too much work and he didn't want everyone asking for it.

Our Country Club has a small specials menu that is not given to most guests. It contains a few dishes for which the kitchen has just enough ingredients to make limited servings. It will be handed out at the Maitre D's discretion to 2-tops, and once the limited amount is gone so is the menu. So on a Sunday, there may be only one rack of lamb left from Saturday night and a stuffed lamb chop dish may appear on this secret menu.

Jan 09, 2015
bagelman01 in Not About Food

Question of kashrut and liver

Mrs B is the Chopped Liver Queen. Her award winning recipe (sorry I cannot share as she is working on a commercial deal) has both chicken and Calve's liver in it.
I grew up eating broiled liver and mashed potatoes for supper every other Tuesday Night. It is not a big deal to broil liver, but you need to have a separate broiling pan and wash the meat after cooking. I have a small outdoor grill that we use just for liver.

Until the advent of the Agriprocessors it was common to buy fresh beef or Calve's liver in the kosher butcher shop. Now that animals are not shecht locally, kashering is usually done at the plant and the only mammal liver in the kosher market is frozen. As I still buy live animals and have them slaughtered privately I can get fresh liver. We also use Turkey liver.

And, I'm not as old as these mentioned grandmothers, but grew up using all the offal cuts and continue to do so. Sweetbreads. miltz, lungen (not legal in many areas), brains are all delicacies.

Jan 09, 2015
bagelman01 in Kosher