bagelman01's Profile

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New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

I have not read the guidelines. BUT there is no way the owners of CH would allow for profit restaurants, etc. to have free advertising on the website. Not when they are selling ad space on every page (through Google and others).

about 1 hour ago
bagelman01 in Southern New England

New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

Katty.......
I just got home and read your private email. You missed the offending, now removed post accusing the OP of being a shill.

This new policy should be good for the community. Most PR releases marked by an organization 'Post to CH' will probably go nowhere, because you have to join to post.

Personally, I think notices of non-profit sponsored foodie events that appeal to hounds would add to this board.

Most of us don't read local media of towns 30 miles from home, but would drive 30 minutes to attend a food event that sounds interesting.

about 2 hours ago
bagelman01 in Southern New England

New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

BB....
the offending post accusing the OP of 'shilling'
The Institute Library is a very old New Haven non-profit resource that served the needs of working people who had no access to the Yale libraries and was founded at a time the city library system was not that great.

Many non-profits host fundraising events at private homes. The fire marshal would never permit a pig roast in the upper floors of a century old downtown building.

about 2 hours ago
bagelman01 in Southern New England

New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

No,
I wasn't replying to you. The post that said it seems that the OP is 'shilling' has been removed. My post no longer shows as a reply, as the offending post has been removed.

The OP has been very up front about this charity fundraising event with great (my opinion) food.

I simply defined the word shill for the poster who misused it and informed the poster of potential Libel, asking for an edit or apology.

I have been out for 2 hours and come back to many posts and private emails. With the offending post gone, I have to explain this here.

about 2 hours ago
bagelman01 in Southern New England

New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

Apparently this charity event meets CH guidelines..........

As there is a recent thread on the lack of activity on this specific board, opening it up to one time/annual charity food events may stimulate participation.

BTW>>>This is NOT shilling. A shill is a sneak/secret bidder whose connection to the owner or auctioneer is hidden from other bidders. Here the OP is clearly identified as being the Institute Library, a very reputable long time New Haven non-profit. Your qualified labeling this post as 'shilling' borders on LIBEL. This Connecticut attorney suggests you apologize or edit your post to remove the accusation of 'shilling.' There is no question it is advertising and you are free to object to that.

about 4 hours ago
bagelman01 in Southern New England

I'm a Professional, But Not a Chef. How About You?

PHREDDY..........
I'm also a licensed professional: Attorney and Realtor.

I have owned and operated a kosher bakery, kosher deli and kosher caterer in the past. I still hand make: and boil and wood fired oven bake bagels each week. I cure my own deli and smoke it. I'll put my chicken soup and matzo balls up against any number of professional chefs.

But I am not a professional baker, or chef. I am a cook and baker who has made a living at it in the past.

In the USA we don't license professional chefs. Being a culinary school graduate doesn't mean you're a great chef. I remember the CIA in its pre Hyde Park days. It was here in New Haven, started by a mediocre kosher caterer with a vision. my family sold the students the required uniforms. There are many CIA graduates who can't make a living slinging hash. My ex-BIL went to CIA in Hyde Park in the early 80s. He is a trained chef. he can plan beautiful menus, lead a kitchen brigade, make wonderful sauces and plate food that looks like an old-master composition. BUT he's a lousy cook. I wouldn't feed his basic roast chicken or beef to my dogs.

Don't ask me tto build vegetable towers on your dinner plate or decorate with wavy lines or squiggles. But if you want me to get out a banquet meal for 125 on time and all served hot and plated correctly, I can do it. My culinary techniques may not be those of a Michelin starred chef, but my cooking will be tasty, appetizing and properly prepared.

BTW...I bake breads, apizza and biscuits. I don't often bake cakes or pastries. I never trained in that side of the business.

about 19 hours ago
bagelman01 in General Topics
1

Have you ever left a Restaurant...

Yes..........
Mrs. B and I went to a restaurant for a specific dish. it happens to be the only dish we like on their menu. When placing our order the waiter informed us that they did not have that item that evening. We said thank you very much we'll be back another time when you have it....and walked.
We weren't part of a group and saw no need to sit though a meal that wasn't anything we wanted to eat.

about 19 hours ago
bagelman01 in Not About Food
1

Is duck sauce in Chinese restaurants ONLY a New England thing?

PHREDDY....Gold's Duck Sauce is a staple of my refrigerator. BUT it is NOT the same taste or consistency of the New England Duck sauce in this thread.

The New England Duck Sauce is chunkier, darker, has vinegar, etc.

Gold's Dai day and Saucy Susan were staples of the Jewish American home for more than 50 years, but are basically an apricot jam.

about 19 hours ago
bagelman01 in General Topics

New Haven Pig Roast by Caseus's Jason Sobocinski and journalist Jack Hitt

BB...as you know I am a New Haven native. When I lived in New Haven I both supported and used the Institute Library. It has recently been reinvigorated and this is a Chow worthy event.

It was very important to have institutions in New Haven that are not controlled by Yale

about 20 hours ago
bagelman01 in Southern New England
2

Is duck sauce in Chinese restaurants ONLY a New England thing?

In our family it was used on egg rolls, fried won tons, fried chicken wings...

You mixed it into the fried rice

You dipped into it: spare ribs, shrimp toast, fried crispy noodles (served in a woven wood bowl on the table when you are seated),

about 20 hours ago
bagelman01 in General Topics

Is duck sauce in Chinese restaurants ONLY a New England thing?

Demand? no desire? yes by those over the age of 40 wishing for something they enjoyed in the northeastern US when they were young.

Not a cult following

2 days ago
bagelman01 in General Topics

Is duck sauce in Chinese restaurants ONLY a New England thing?

Please see my earlier reply July 21, 2011.

It's really all about the immigration laws. Before the new laws (1970s) Chinese population was pretty much only in the seaport coastal cities and mainly Cantonese.

The spread of Chinese food to the hinterlands occurred after the influx of immigrants from many regions of China. Here in the northeast many of us lament the disappearance of old-time Cantonese Chinese-American food of our youth.

2 days ago
bagelman01 in General Topics

The Clam Castle?

No question L&J is better in Westbrook than Madison, they also don't have oysters in Madison.

Even the New Haven location has improved and is better than Madison. Madison gets away with being just ok because of it being the closest fried seafood joint to Hammonasset. In Westbrook, they have to compete and they do a better job.

2 days ago
bagelman01 in Southern New England
1

El Gaucho

Almond Tree....
I know from earlier posts that you live in Jerusalem.

I live only 50 miles from NYC and my parents and siblings were born there. That said the world does not revolve around NYC.

There have been many pleas on this board to identify city/state/country when writing about a restaurant/bakery/store, but some just don't have the courtesy or common sense to do so.

I worked in NYC years ago, I lived there right after college, but now the main reason I go to NYC is to attend a simcha or levaya (The family cemetery is in Queens). Sometimes we go for a meal, but I generally prefer to cook than eat in most NY kosher restaurants.

In this case it has been established that there are kosher restaurants called El Gaucho in NY, Mexico City, Israel and previously in the UK. Tractarian could have saved all this uneeded discussion by identifying the restaurant he posted about or answering the first question.

Chances are better that I'll be eating in the El Gaucho in Mexico befire the one in Brooklyn.

2 days ago
bagelman01 in Kosher

The Clam Castle?

a pleasure........
I see 2 posts have been deleted, the second intimated the first was a shill.....

It is a shame when a classic is updated by new owners and food suffers. The day we were there I overheard the fry cook telling another employee that he was splitting his shift between the 2 restaurants and was just starting to get the hang of frying seafood

2 days ago
bagelman01 in Southern New England
1

abeles and heymann franks @ Brooklyn shoprite

The OP has never responded to any comments and NOWHERE in the OP does he say the same item was being sold at 2 different prices in the same store.

That said, sometimes chain stores will forget to change the price sign in one location, but the item rings up at the same price when scanned.

Aug 18, 2014
bagelman01 in Kosher

The Clam Castle?

Had a 'fair' lunch there last week, on par with Lenny and Joe's without the wait. Not as good as Stowe's in West Haven.
Under new ownership they have given up their price advantage over L&J.

Will we return? yes
Make a special trip? no

Sorry to see new owners take an old standard, try to make it better and fail.

And yes, I've been going there so long that the restaurant the 'new' owners have just to the west was Vicky's Corner Restaurant, the only Italian in the beach area. circa 1965-70

Aug 18, 2014
bagelman01 in Southern New England
1

El Gaucho

exactly my point! and Tractarian has posted an additional comment on this thread BUT still won't identify which El Gaucho he is writing about...very frustrating.

NOTE to Kosher Board CHs. Not everyone here lives in or wants to be in NYC.

Aug 18, 2014
bagelman01 in Kosher

Favorite Bread(s)

Corn Rye is hard to find, especially good quality. Orwasher's is very good (when they make it), as is Chiffon in Brooklyn. See article. There really is none consistently available in Manhattan these days (to my knowledge) as the last of the Lower East Side (Good) kosher bread bakeries have all closed.
http://newyork.seriouseats.com/2012/0...

Absolute Bagels 2788 Broadway (Near Columbia) makes great hand rolled, doughy bagels. BUT...I think their egg bagels are a bit too rich or cake like. The Rye and Pumpernickel bagels are a throwback to the days when the bagel bakers union controlled by a few families put out a consistent product throughout the city.

Westphalian Pumpernickel is usually best in the square packages, thin sliced imported from Germany. Zabars, Whole Foods, or any of the surviving German delicatessens in Yorkville. Schaller and Weber 2nd Ave and 86th St. has Mestermacher, quite good.

Sesame Semolina---I've always made my own, but even though this sounds like heresy, the product made by Panera has a very good crumb and crust, but only buy the Miche (2lb size). The crumb is not well developed in the small loaf--I think it needs the longer baking time.

Egg Challah--I don't have recommendations, sorry. I didn't grow up eating 'bought' challah. There are lots of reviews on line.

Crusty Italian--check your neighborhood Italian deli. Many carry E&V from the Bronx. The sesame is the best.

Charnuski--There is no Polish/Russian enclave in Manhattan. It requires a trip to Manhattan Beach or Brighton Beach in Brooklyn and a lot of legwork. Or if you want an 90 minute road trip into Polish food heaven drive to New Britain, CT, great Polish bakeries and restaurants.

Naugy Rye-for some reason this was a local specialty of the kosher bakers in the New Haven, CT area (I was born there. The last closed in 2006. Once or twice a year I bake my own. Both parents were from NY along with all grandparents and aunts/uncles, etc. and they had never had it in NY, but it was a treat when they came to us. The bakers I trained with/worked for 40 years ago were immigrants from Lodz, Poland and this may have been local to their area as well.

Baguette sans huile---The best I've found is from Orwasher's on the Upper East Side. Only available in the afternoon, better than the assorted pretentious 'French' bakeries in Manhattan.

Bakeries and bakers change, your taste may vary. But enjoy the hunt and the eating

Aug 18, 2014
bagelman01 in General Topics

Favorite Bread(s)

1. Bagels.....Properly boiled then baked in my outdoor wood fired pizza oven. Plain, Seeded, Pumpernickel, Rye (not plain with caraway seeds, but a rye dough) Egg

2. Jewish Corn Bread---no corn, it's a round very dense rye

3. Westphalian Pumpernickel-just spread lightly with butter. It's too thin and brittle to use for a sandwich

4. Sesame Semolina, great for sandwiches, especially tuna or chicken salad-won't sog through

5. Egg Challah, not the water challah with yellow egg coloring added

6. Crusty Italian bread from Arthur Ave in the Bronx or E&V on White Plains Rd

7. Charnuski--a deep dark brown bread with burnt black seeds on top

8. Naugy Rye- A very dense and chewy Jewish rye that has the dough rolled out and spread with a thick layer of caraway seeds and then rolled diagonally into a loaf and baked. Great pulled apart and eaten hot from the oven or toasted with butter

9. Baguette sans huile- great French bread made without oil. It gets enough fat from fresh butter or cheese, accompanied by a glass of good red wine

Aug 17, 2014
bagelman01 in General Topics
1

Is it insulting to the chef to special order in fine dining?

Phil, that's why I'm specifically talking about made to order items, not pre-assembled.
A fine dining establishment with a chef who would be insulted by a requested change doesn't pre-dress salads and leave them in the cooler pending orders.

Aug 17, 2014
bagelman01 in Not About Food

Is it insulting to the chef to special order in fine dining?

I used to love Mustard until 1990-
I had a bad reaction and after testing by the allergist it was determined I had a real allergy to mustard.

In 1991 Mrs B and i attended a wedding if one of her old girlfriends. The bride's mother was (now deceased) a prominent caterer in Connecticut. The dinner choice was herb crusted rack of lamb or herb crusted salmon. I specifically asked if there was mustard in the crust. I had had more than enough food during the cocktail hour to ship the main course. The waiter checked with the kitchen staff and assured me that there was no mustard in the crust. I had three forks full and went into shock. The ambulance and EMTs arrived disturbing the reception and i was off to the hospital for a two night stay.

Bride and her mother were horrified. knowing of my allergy they had instructed their chef/employee NOT to use mustard in the herb crust. The chef told the waiter no mustard, but a line cook had made the food the way he wanted, ignoring the menu instructions from the owner.

I don't always have a choice which restaurant I eat in, a client/business associate may make that decision. I am not concerned about offending a chef when asking something be made 'plain' for health reasons.

Any chef worth his/her salt will not be offended by a legitimate health related request that doesn't involve additions to the dish. It is no additional work, not to dress a salad and simply provide a lemon wedge, or to leave off the mustard crust on a piece of meat or fish. I would never ask that an individual portion of an item cooked whole, prime rib for example, be adjusted for me.

Aug 17, 2014
bagelman01 in Not About Food

El Gaucho

Google>>>38,500,000 results in .17 of a second for el gaucho

El Gaucho Kosher brings up both Flatbush and Mexico City on Google. Both cities are in the realm of eating by members of this board.

So, M. Weinstein don't let appearances fool you, Tactarian could provide more info

Aug 17, 2014
bagelman01 in Kosher
1

abeles and heymann franks @ Brooklyn shoprite

I used to do the same thing, but the last two years the Pesachdicke Coke has a different UPC and has been specifically excluded from the sale price by the major supermarket chains in our area. In fact the Stop and Shop and Shop-Rite circular this past year specifically said Passover varieties not included in the sale.

Aug 16, 2014
bagelman01 in Kosher

abeles and heymann franks @ Brooklyn shoprite

How do you know that the point being made is that they are more expensive in the kosher meat section? It's not in the OP.
In Shop-Rite here in CT, I always check the packages in both sections, not because of price, but they move more product in the frank section near dairy and the dating is better than those in the kosher section.

Aug 16, 2014
bagelman01 in Kosher

El Gaucho

I have not eaten there......
WHERE IS THERE?????????????

Not being a mindreader, I'd appreciate it if you'd include the city at a minimum when posting a review. CH is multinational. I've had Argentinean food in Argentina, but somehow I don't think you are reviewing a restaurant in BA.........

Aug 16, 2014
bagelman01 in Kosher
1

A few things to get off my chest ...

I have eaten both for almost 60 years. I am a proud holder of the Sally's private phone number. Pepe's is now for tourists. The current generation branching out all over the place has neglected the original.
I sadly miss Flo, who passed not that long ago. Sally's is not the same without her in charge. I have a hole in my heart when I enter.

And I am a purist, my favorite is a New Haven Apizza with sauce and grated Romano, no mozzarella.

Aug 16, 2014
bagelman01 in General Topics

A few things to get off my chest ...

This New Haven Native disagrees. Modern is too inconsistent. I much prefer Sally's or Ernie's or Zuppardi's....Pepe's is for the tourists.

Aug 16, 2014
bagelman01 in General Topics

Is it insulting to the chef to special order in fine dining?

any chef who doesn't make spare servings is a moron...............

If a server dumps a tray or plate of chicken, there had better be enough baby carrots to replace the dumped meals. As such one side of carrots going out with the scallops wouldn't be a crisis.

Aug 16, 2014
bagelman01 in Not About Food

Is it insulting to the chef to special order in fine dining?

Kimian..................
many restaurants post the menus outside, but the description may not tell everything one wants or needs to know......
I am allergic to mustard. It shows up in many places, even if not in the description.
So, if I request that the chef's special salad be served without the special dressing, but with just a lemon wedge or oil and vinegar, too bad about the chef's feelings, I'm not going to need a shot from an epi pen. The same with asking that a piece of salmon be prepared without the mustard based crust. This is not the same as asking to alter the preparation of a dish that must bake for an hour or more, or has already been roasted and is in a holding oven.

Neither, Mrs. B or MIL eat cooked carrots. If there are carrots as the chef's pairing with the entree and Mrs. B sees a different vegetable offered with another entree, I see nothing wrong with asking for that other vegetable instead of carrots, just because the chef thinks carrots are best with the selected entree.
After all, I'm not asking the chef to prepare something which hasn't been prepped for the evening's meals already.

Aug 16, 2014
bagelman01 in Not About Food