bagelman01's Profile

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Elk steaks, roast goose... maybe coming our way

The Chanukah Goose was a staple of Eastern European Jews for centuries. Don't say it never caught on. Goose may not be in favor in the USA but it is available all over Israel and many places in Europe.

I grew up eating duck and still do. It fell out of favor in the NY area when local slaughter and processing of Kosher poultry moved to PA, MD and the midwest. The large factory farms concentrate on chicken because they can have a new crop ready every 12 weeks.

Jun 22, 2015
bagelman01 in Kosher

Offering alternative meals to children - yay or nay

Mom had a sign on the refrigerator:

Supper: Two Choices...Take it or Leave it...........

But she always accommodated our preferences by trying to make things we didn't like on nights she knew we would not be eating with the family. I don't like fish, I worked Wednesday nights from the time I was 14, so Wednesday night she made fish.

When I married the current Mrs. B, I found she was making 3 mains every night to make her kids happy. That changed real fast. It's amazing how fast kids will start eating what you make when you stop kowtowing to them.

Cooking kishke in chili?

Yes, I've tried cooking Kishke in both chili and stew as well as cholent.

If you make both cholent and chili 'soupy' or both on the same dry consistency the kishke will be similar in consistency but with different flavors.

I make cholent on the drier side to be eaten with a fork, as it follows a soup course.
I make chili 'soupy' as I serve it in soup bowls with a spoon and crusty bread to mop up the liquid.
I do not like the texture of my homemade kishke when poached in the 'soupy' chili. I find that it is not as firm, and is like a mass of connected globules (think tapioca in a tube). Made in the cholent it is firmer, more like a pate made in a weighted terrine.

Having answered your question, I'll offer the opinion that I do not really like kishke or kugel made in or on top of cholent. I prefer to roast my kishke in the oven, or to use the mixture to make Helzel.
This Shabbos we had Helzel that was cooked on the upper rear rack of our gas grill, while I had cut a 24LB turkey on 9 parts and it cooked on the main grill. Total cooking time for meal 1 hour at a 350F heat. The skin stuffed with kishke mix was the starch, and grilled seasonal veg kabobs completed the main dish. A perfect summertime twist on a traditional Shabbos dinner.

Jun 21, 2015
bagelman01 in Kosher
1

Pizza delivery charge

Your posts really show the difference between 'chain' pizza in the hinterlands, and family owned mom and pop original Italian Pizzarias in the Northeast.

Here in southern CT, you would be hard pressed to find a quality independent Pizza place that is coupon driven.

Within an 8 minute drive (non-highway) of my home are 16 pizza places. Only 4 have delivery, only 3 advertise with coupons, and only one is part of a chain--and it is a local family that owns 4 stores withing 20 miles. One child mans each store.

The average price for a Large (16") Cheese Pizza is $13, about twice what it was in 1985.

I'm remember when Mozzarella Pizza was $1, $2, $3 for small, medium, large circa 1970. When I was about 10, a small pie was 65 cents (1964).

Jun 18, 2015
bagelman01 in Not About Food

Elk steaks, roast goose... maybe coming our way

He also moonlights as a Mohel when the usual mohelim are booked.

Basically, he's good with his hands and uses tools well.

Jun 17, 2015
bagelman01 in Kosher

Elk steaks, roast goose... maybe coming our way

Public Notice:
I did not mean to take AdinaA to task,
Our laws change over time, our memory is often fixed on a time when we first learned something...Some of us remember 48 star flags.

In recent times the Canada Geese flock in Connecticut has changed from a migratory flock passing through to a resident flock that needs yearly thinning and is considered a sustainable source of protein.

Jun 17, 2015
bagelman01 in Kosher
1

Elk steaks, roast goose... maybe coming our way

AdinaA....
Don't know where you get your info, but it is not so:
The following is from CT State Govt regarding the 2014 Canada Goose hunting season. The 2015 Dates will be released later this summer.

In Connecticut it is legal to bag 15 Canada Geese each and every day of a 29 day season that covers most of the state.
If you could trap them, you could slaughter them instead of shooting. No Federal permit involved.

"September Canada Goose Season
The September Canada goose season will be held in the North Zone (portion of the state north of Interstate 95) from September 2-30, 2014. The season in the South Zone (portion of the state south of Interstate 95) will run from September 15-30, 2014. The daily bag limit remains at 15 geese. The September goose season provides the opportunity to harvest resident Canada geese that breed and spend the majority of their lives in Connecticut. The season is scheduled at a time when most migrant geese have not yet entered the state. Connecticut’s growing resident goose population continues to cause substantial nuisance problems. The September season affords the opportunity to harvest these birds."

Jun 17, 2015
bagelman01 in Kosher

Elk steaks, roast goose... maybe coming our way

If you leave aside the question of whether the Canada Goose is a permitted specie, ask around Frum circles in Baltimore for a shochet who is not employed full time at a processing plant, has his tools and is interested in freelance work.
You also need to source the geese and a place for the slaughtering to be done. It may not be legal to slaughter within some city limits.

I use a mostly retired shochet in New Haven. When I was growing up he had his business next to the live poultry market. He is too old to handle mammals, but poultry is not a problem.
We work with a farmer about 20 minutes east of New Haven. He is licensed by the state for slaughtering and processing. I pick the shochet up at hos home and drove to the farm and he processes my order, about 3 hours work three times per year kepps my freezers full of chickens, ducks, turkeys and a goose. He brings his knives and a have a folding table and vinyl cloths that are only used by him.

I pay him for a day's labor. I bring the birds home and I have a double laundry tub setup behind the garage where they can be cleaned, soaked and salted. I do collect duck and goose down and feathers for pillows.

Prior to the late 80s and the advent of the factory farming system (agriprocessors) poultry processing for the kosher consumer took place near all major cities and there were many shotchim around. Many now do other things but will freelance. I have a backup who is now an auto mechanic, but prior to 1995 was a CHabad Shochet in the Hartford area.

Btw>>>we don't use all that much chicken, but I roast a 20-24lb turkey almost every Sunday. I'll not be paying $4lb for frozen Empire. My way it ends up costing me about $1.50lb dressed.

Good luck.

Jun 17, 2015
bagelman01 in Kosher

Elk steaks, roast goose... maybe coming our way

As someone who gets a live goose each Chanukah from a local poultry farmer and then has to have it schecht and kasher it myself, I'sd be interested. Tho Mrs. B would probably not like loosing the goose down I accumulate for pillows.................

Elk does not interest me, I've had venison in the past and am indifferent to the taste and texture.

Jun 16, 2015
bagelman01 in Kosher

What's your ??????????

In our case, Ms. B is the chief steward on a mega-yacht. If not in port, there is usually no cell signal. SATPhone rates are very expensive. If they have decent bandwidth while under-weigh, she uses internet connectivity such as MagicJack, Skype, etc, but the nature of ship movement is such that calls drop often, thus the desire for both parents to be on the call at the same time.

Jun 13, 2015
bagelman01 in Not About Food
1

What's your ??????????

I loathe being asked for additional money when checking out at the supermarket.
As I have mentioned many times, Stop and Shop is the only supermarket in our town of 36,000. It is owned by Royal Ahold, but it's US HQ is in Massachusetts. The charities for which money is requested are always in Massachusetts: Jimmy Fund, Dana Farber Cancer Institute.

My standard answer, given loud enough for others in line to hear:
"When you start collecting for Connecticut charities, I'll start giving. Charity begins at home. I'd much rather you collect for the Smilow Childrens Cancer Center at Yale-20 miles from here."

It ends the conversation quickly.

Jun 13, 2015
bagelman01 in Not About Food
1

What's your ??????????

Landline?
You betcha. It's the way both Mrs. B and I can each be on the phone with our daughter in Europe at the same time. The original 3 way calling.

Jun 13, 2015
bagelman01 in Not About Food
1

Wegman's Faux Pas [Moved from Boston]

I posted about grapes in another post. I take one of the plastic produce bags off the roll, remove a bunch of grapes from one of the large bags (they're not sealed in area stores). places the bag I want on the produce scale and print a price label.

Do restaurants overcharge on purpose?

Thanks four......
That's one of the differences between on owner and employees. Remembering and paying attention to the little details is important.

Every time a price is changed, mgt. must be sure it is changed on every menu, every POS system, every website (owned by the business) and every printed piece of paper that is distributed to potential customers.

It irks me to see prices on a bulk mailing flyer that are out of date.

Jun 10, 2015
bagelman01 in Not About Food

Gift Card "etiquette" when dining out

The newbie doesn't own the fixtures and equipment the landlord does. Freestanding equipment may be removed by a lessee (unless the landlord has attached them for non-payment of rent) but fixtures that have been attached to the premises usually become the landlord's property.

My MIL once attached the furniture and fixtures of a luncheonette that was in an office park she owned. From that point on (until she sold the complex) she rented the luncheonette as a fully equipped space.

Jun 09, 2015
bagelman01 in Not About Food

Gift Card "etiquette" when dining out

There is a long running (25+ years) radio shopping show in our area which sells discount certificates. When the CT law changed more than 10 years ago eliminating expiration dates on gift certificates they changed toe wording on the certificates to read "Savings Certificate" and they have expiration dates and comnly with the law.

Restaurant.com certificates have expiration dates and avoid the word 'gift'

Jun 09, 2015
bagelman01 in Not About Food

Gift Card "etiquette" when dining out

John E.

Not all Gift Cards or Gift Certificates are in existence because the business has exchanged borrowed money from a customer.
Many businesses regularly donate gift cards to charities for door prizes, raffle prizes or other incentives. In those instances the gift card has only the cost of the meal/service, not the markup and is cheaper to donate than cash in a similar amount.

Jun 08, 2015
bagelman01 in Not About Food
1

Gift Card "etiquette" when dining out

So many restaurants go bust and the landlord ends up owning the fixtures and equipment that have been attached to the premises that newbies can often go into business for the cost of a couple of month's rent and the first food/ingredient order.

There's a local restaurant in town that is on the 5th set of operators in the past 3 years. Every time a new one takes over we run a pool on how long they'll last. The sign over the door hasn't changed, but the menus say XXX now operated by the YYY family. Seems the landlord owns the sign now, too.

Jun 08, 2015
bagelman01 in Not About Food

Do restaurants overcharge on purpose?

Not the nickel, but deliberately cheating customers. The Macy's in New Haven closed more than 20 years ago. Macy's as a chain went bankrupt and the name is now owned by another Dept store corporation, who changed their corporate name to Macys.

Wegman's Faux Pas [Moved from Boston]

Shop-Rite, Stop and Shop, Big Y are the three major chains in south central CT. They all pack grapes and cherries in bags that are more than 2 pounds. Far greater an amount than I wish to buy. BUT the bags are not sealed. I simply take a produce bag off the roll and grab a bunch of grapes from a large bag, or large handful of cherries from a large bag, place them in the produce bag, walk to the self service pricing scale in the department, weigh and print a price label for what I want.

Jun 07, 2015
bagelman01 in Not About Food

Do restaurants overcharge on purpose?

Yes, and similar overcharges:
Large instead of regular sized cold beverage, Bowl instead of cup of soup...

And my favorite (NOT) being charged for the cup of coffee or dessert that is included in the special.

Standard answer rec'd when calling the server or manager on this despicable habit: "You didn't say you wanted the special, so I entered your order ala carte."

Last night Mrs. B and I stopped for coffee at a diner in Bridgeport, CT after a movie. I was perusing the menu and looked at the Saturday dinner specials: The featured special in the top right hand box was "Shrimp and Scallops sauteed with garlic. Served over Fettucine with peas. Choice of Soup or salad $17.95"

In the center of the same page was the list of 'Saute Specials' Sure enough number 5 was the exact same dish at $15.75. I'll bet you dollars to doughnuts that 90% of the bills presented for that dish were at the higher rate.

Some restaurants are known for this bad behavior.

Tale from my past. When I was 16 I worked in my father's store in the Chapel Square Mall in New Haven, CT. The mall was connected by an air bridge to Macy's. I'd often have lunch at Macy's. In those days (1970) the menu read that you could add a cup of soup to a sandwich for 25 cents. I ordered a tuna salad sandwich, a cup of tomato soup and coffee. When I looked at the bill as I approached the cashier I noticed that I'd been charged 30 cents for the soup. I brought this to the cashier's attention and she pulled out a menu and showed me that the price was 30 cents. I said...why don't you look at the menu that is given to customers and pulled one off a table...sure enough the price was 25 cents. It seems that the menu at the cashier stand had higher prices for many items.

I never went back.

Jun 07, 2015
bagelman01 in Not About Food

Wegman's Faux Pas [Moved from Boston]

They take them off their delivery of US Mail or off lobster claws..................

BTW>>>>The rubber bands technically violate CT Consumer Protection laws, because when the cashiers weigh the asparagus they do not enter a tare to account for the weight. @$3.99 lb that's very expensive for used rubber bands.

Wegman's Faux Pas [Moved from Boston]

Asparagus are bundled because they are extremely fragile at the tip end and easy to drop on the floor.

I not only object to having to buy the weight some clerk chooses, but having mixed sizes in the bundle. I don't want to serve both 1/8" diameter and 1/2" diameter in the same meal, They have substantially different cooking time.

Wegman's Faux Pas [Moved from Boston]

I just posted about the asparagus, I hadn't got to your post yet.

Only two of us and we don't need more than one pound at a time. Stop and Shop the ONLY supermarket in our town makes a point of banding it in a minimum of 1 1/3 pound bunches. I asked the produce manager about it and he told me that the store manager insists they stick i to the customers.
My MIL complains that you can't get 1 lb of ground beef, they only package it in 1.3 pound packages (or 3 pounds) more than an 82 year old widow wants for one meal. If she asks at the meat service window for one pound only they tell her they don't repackage, take it or leave it.

Jun 06, 2015
bagelman01 in Not About Food

Wegman's Faux Pas [Moved from Boston]

My ex-wife would hand pick every cherry when buying a pound, she'd never accept what was put in a clamshell that could be opened. She'd also go through the strawberries rejecting any that were pale or whitish.
I have better things to do with my time.

That said, I often will weigh a bunch of asparagus and then remove some from the rubber bands and leave them on the shelf. If I want one pound (only two of us in the house eat it) I don't want to be forced to buy 1 1/3 or 1 1/2 pounds. After all it is sold by weight not by the bunch.

Jun 06, 2015
bagelman01 in Not About Food

Gift Card "etiquette" when dining out

To some employees the words management and ownership are the same, in legal terms they not be. If in fact there was a new entity operating a restaurant in the space they mey have no obligation to accept the card. Reporting them may accomplish nothing. A call to management to ask if there is new ownership should be made before involving government or the BBB.

Jun 04, 2015
bagelman01 in Not About Food

Gift Card "etiquette" when dining out

Dave_c...
Don't assume anything, especially about the law. This attorney will tell you that most business sales these days do not include the debts of the business.
One would have to examine the gift card to see the actual words printed thereon. If it said 'Johnny's Restaurant' 123 Main Street Anytown, USA and the restaurant is still trading to the public as 'Johnny's Restaurant' there's a good chance it would have to be honored. But if the restaurant is now operating as 'Johnny's Family Restaurant' and is owned by a new entity. you have nothing but an unsecured creditor's claim against the old owner.

OR...if the Gift card said 'Johnny's Restaurant' an XYZ Corp. Restaurant, and the franchise is now held by ABC Corp. You may be out of luck.
A new operator may find it to his/her benefit to accept an old owner issued $25 gift card towards a $75 tab..building customer goodwill, but find a $250 card too much money to just write off.

Was this handled as well as it could have been? Probably not, but if the new owner had no legal obligation to accept the card, then it can be refused.

Jun 04, 2015
bagelman01 in Not About Food

How high is your tolerance for messy food?

That peach is something i only eat while wearing a bathing suit lounging by the poo. I quick dip after the peach solves the problem of mess.

May 30, 2015
bagelman01 in Not About Food
1

Krud Kutter

love this stuff....found it at a Costco demo table 10 years ago

May 28, 2015
bagelman01 in Not About Food

Helzel the easy way

Occasionally, my great aunt would make Helzel and stuff it with her beef meatloaf recipe. In essence this was making a ground beef sausage with poultry skin instead of a natural casing and roasting not smoking

May 27, 2015
bagelman01 in Kosher