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Wheat/Dairy Free Wedding Guest Ettiquette

Which is why I started my response to Hoytoynoodle "maybe where you are....far from universal."

In fact in this area, some Bar Mitzvah dinners will have a small buffet for the kids and full service French Service for the adults.

Casual is for home based parties, but even my own wedding to the 2nd Mrs. B which took place in our home with 100 seated guests was full French White Glove service at the tables.

39 minutes ago
bagelman01 in Not About Food

Wheat/Dairy Free Wedding Guest Ettiquette

hoytoy.....
"if there is no choice offered when a guest is to rsvp, it means the event is a buffet."

Maybe where you are, have worked or attended functions. BUT this is far from universal.

As stated earlier, I have made weddings, had 2 weddings, catered hundreds of weddings (as well as Bar Mitzvah celebrations, etc.). All were kosher affairs. Not one of these was a buffet for the main meal. The cocktail hours typically had buffet and passed appetizers.

Except for charity/organization functions attendees did not have a meal choice (Beef/Chicken/Fish) on the response cards. We knew from experience approximately what percentage of each to have ready (if the host chose to give guests a choice) and always had 20% extra of each.

So,
In the 1970s if we were expecting 300 adult guests, we'd expect to serve 200 beef, 100 chicken, no fish.

In the 1980s: 150 beef, 140 chicken, 10 fish

In the 1990s: 100 beef, 170 chicken, 30 fish

In the 2000s: 75 beef, 160 chicken, 65 fish

In the 2010s: 100 Beef, 100 chicken, 75 fish, 25 vegetarian.

Last week we made a wedding for a great niece. There were 250 guests. No choice was offered. The couple wanted a throwback and rolling carts with chefs carving Prime Rib. No Chicken, No Fish and if a guest didn't eat meat I hope they enjoyed the potatoes, spinach, salad, crudites and pickled vegetables.

As far as I know, the only 2 guests that didn't have the chefs carve and serve Prime Rib were my niece and niece in-law. Both are vegetarians and were more than happy with the aforementioned starches and vegetables. In fact my niece-in-law who also suffers from Celiac disease told us she never orders the vegetarian selection if offered, because inevitably it is a pasta dish she cannot eat.

about 20 hours ago
bagelman01 in Not About Food

12 Year Old Frum Boy on Chopped

We don't have to assume anything. The linked article discusses the fact that there wasn't any pork or shellfish in the basket to be cooked. The show was taped months ago, just airing now.

about 22 hours ago
bagelman01 in Kosher

Steak and Brew

Chagall Bistro in Park Slope, Brooklyn has an excellent Rib Steak and beer on tap. Although, last time Mrs. B and I were there we had a couple of bottles of wine with dinner (we had a driver).

about 22 hours ago
bagelman01 in Kosher

Why brine poultry and pork but not beef?

If you want something with a bit more fat try eye of the chuck

1 day ago
bagelman01 in General Topics

Why brine poultry and pork but not beef?

Recipe...I use Durkee Pickling Spice in my brine adding additional items. I have included the Durkee Ingredient list in the recipe.
Rolled Beef
(Pickled Rolled Shoulder Roast)

These instructions/Ingredients are for a 5 pound roast. Have Butcher cut shoulder to about a 1” thickness.
Do NOT trim fat. Shoulder is a lean cut which is why pickling adds flavor that you’d find in a fatty cut such as brisket.

Brine:
1 Gallon tap water
6 ounces (3/4 cup) Morton’s Kosher salt (I don’t care for Diamond Crystal)
½ cup granulated sugar
2 teaspoons Pink Salt (Sodium Nitrite, not Himalayan) Optional (I like it)
5 cloves garlic, mashed but not peeled
2 Tablespoons commercial Pickling Spice (Durkee is fine:Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Chilies, Cloves, Black Pepper, Mace, Cardamom, And Sulfiting Agents)
2 dry bay leaves

Combine in 8-12 qt stockpot and bring to a simmer, stirring until all salt and sugar are dissolved. Remove from heat. Let come to room temperature and refrigerate to chill. I usually make this in the afternoon and let it chill overnight.
Rub:
2 Tablespoons Black Peppercorn
2 Tablespoons Coriander seeds
Pakrika for color (Mild, not smoked. Spanish is fine, don’t waste the money on Hungarian, This is not for taste)
Spread on baking sheet and toast in oven, cool and then grind in spice grinder or pepper mill. If you don’t have one, then an old fashioned mortar and pestle works perfectly well.
Apply a thin coating of the peppercorn and coriander mix to the top side of the meat. Sprinkle with Paprika for color.
Roll as a jelly roll. Tie with butcher’s twine, or enclose in a butcher’s string net if available. Sprinkle the outside of the rolled roast with Paprika.

Place rolled roast into cooled brine. Weight down with a plate. Cover and refrigerate 2-3 days to pickle.
Remove roast from brine, rinse thoroughly, then let sit in refrigerator from 6 to 24 hours. Slow roast in oven at 325 F. for about 4 hours.
Let stand 45 minutes, remove string and slice ½” thick slices if being served as a hot meat entrée.
Refrigerate overnight, remove string and cut very thin with deli slicer for cold deli sandwiches.

The pickled rolled roast can also be smoked, but I prefer fatty cuts such as brisket or navel/plate for smoking.

Sad to report the passing of Veggo

after polishing off a white clam pie from Pepe's

Sausage casings

I'll ask a friend in the UK who makes sausage (and whose opinion I value) to buy and try this. Thanks

Sep 16, 2014
bagelman01 in Kosher

Sausage casings

I learned this while working in a treif pizza place while in college. The owner would fill deep sheet pans with bulk sausage and bake in the oven. He'd pour off all the fat after baking and cool. He then would slice 2 inch wide logs of the sausage. If could be sliced to go on pizza, or cut in chunks to go into tomato sauce served with pasta.

I make a veal sausage this way, and will cut slices to layer in fleischige lasagne or moussaka dishes, as well as making sausage and peppers.

The patty method is great for either breakfast type sausages, or grilling and served like a burger on a bun with toppings.

Sep 16, 2014
bagelman01 in Kosher
1

Sausage casings

Mean, no, trying to get responders to focus on the OP's needs/requests. This saves everybody time in not reading posts that don't really address the situation. In this case the responder knew the artificial casing was not edible, thus not suited for your use. OR the responder could have said in the post it was not edible saving me from asking the question and the responder from answering me.

There have been many posts on this topic over the years, and as someone who makes my own kosher sausage it is of interest, but why get my hopes up if one knows the suggested product doesn't meet the criteria.

Sep 16, 2014
bagelman01 in Kosher

Sausage casings

It's been this way for years; ever since local slaughterers and butchers who received carcasses on the hoof and broke them down were replaced by massive processors such as the disgraced ones in Postville and the advent of boxed beef.

I have been reduced to making sausage in patty form or baking in large trays. Works fine for fresh style sausage, but not for smoking.

Sep 16, 2014
bagelman01 in Kosher

Russ & Daughters Plans a kosher Museum Cafe at jewish museum

Deis............
and of course Sturgeon is the source of the problematic and highly profitable caviar

Sep 16, 2014
bagelman01 in Kosher

Sausage casings

So you replied to the OP offering a product that doesn't meet his/her basic requirement of being edible. The hunt goes on.....

Sep 15, 2014
bagelman01 in Kosher

Sausage casings

So, they are both artificial and pareve, BUT are they edible? For example, artificial casing for kishka exists, but it's not edible.

Sep 15, 2014
bagelman01 in Kosher

Signs of a NOT Authentic Chinese Restaurant

Our youngest daughter was born in Guanzho and wouldn't eat any of the dishes on the 'secret' menu, while her Jewish-American parents would happily do so.

Sep 15, 2014
bagelman01 in General Topics

Signs of a NOT Authentic Chinese Restaurant

over 600 comments on the Secret Menu

http://chowhound.chow.com/topics/8573...

Sep 15, 2014
bagelman01 in General Topics

A good salami

Coll...
that's Katz's on the lower east Side. NOT kosher

Sep 15, 2014
bagelman01 in Kosher

A good salami

Coll.......this is the Kosher Board, don't think your suggestion meets the OP's needs.

Sep 14, 2014
bagelman01 in Kosher

Signs of a NOT Authentic Chinese Restaurant

4......
in the late 70s thru early 90s I was in the kosher catering business. Anytime an off premises affair was catered, NO food could be brought back to our facility. The supervising rabbi did not allow this. So after a nice assortment of leftover food was packed to send home with the host, our staff had a wonderful feats, then they all received packages to take home and it was share and share alike.

There were many college students who loved to work affairs for us on the weekend, because they could bring home enough cooked food to see them through the week.

If the affair was in our own premises, then our staff was served a complete meal, same as the guests, but no food left the premises. That extra Prime Rib, became hot open Roast Beef sandwich in our restaurant the following day.

The other thing we had as an accommodation for our patrons were photographer/band meals. In the days when a kosher catered dinner was $60 pp, we charged the host $10 a head and set up meals for the photographer, band members, florists, etc. Generally it was a salad, 1/4 roast chicken, potato, vegetable and cake/coffee. We would also send to the table a platter of appetizers left from the cocktail hour. These people expected to be fed if working an affair from 5PM-Midnight, but patron weren't willing to spend $60pp. If we didn't have such an arrangement the band members and photographers would be stopping my staff as they tried to pass appetizers and checking out tables for empty seats (no shows) and trying to grab the meals.

Sep 14, 2014
bagelman01 in General Topics

Honey cake and challah on the outer cape?

We bake our own, store bought is for travel and in the office

Signs of a NOT Authentic Chinese Restaurant

Eldest B daughter is Hotel Manager on a small American cruise ship.
She has worked for 2 American Cruise line copanies. One a stock corporation. One family owned. Tmhe stock corporation fed employees crew meals and had very high turnover. The family owned line feeds employees on the ships the same meal as the passengers. Almost no turnover and much happier employees. When you work three meals a day, 7 days per week for months on end (which is typical in the cruise industry and family owned small business)it makes a big difference to get 'customer' worthy meals, not cheap odds and ends.

Sep 14, 2014
bagelman01 in General Topics
1

Honey cake and challah on the outer cape?

Typical of supermarket bakery Challah and honey cake. A bit on the dry side. That said, here in Connecticut kosher supermarket bakery departments in Stop and Shop and other regional chains have pushed almost all kosher bakeries out of business.
I was in the business and Mrs. B's family also was in the business (New Haven and Bridgeport). No local Jewish or kosher bakeries left in the area, but plenty of kosher supermarket bakeries under the KVH.

Honey cake and challah on the outer cape?

The Stop and Shop bakery department in South Yarmouth (closest store to Wellfleet) will order this in (from central commissary) with advance notice. They did it for us two years ago.

Is there any traditional Kishka or Stuffed Derma in the US?

I think he was referring to the smoked Sturgeon

Sep 14, 2014
bagelman01 in General Topics
1

Costco (Kirkland) Italian Style Meatballs

Are they supposed to be cocktail sized? I couldn't imagine serving meatballs that weight .685 of an ounce each. That brings of images of much white bread filler and little meat.

Sep 13, 2014
bagelman01 in Chains

Signs of a NOT Authentic Chinese Restaurant

4.........
My older brother and I have had this discussion many times.
We both remember Bok Choy leaves, but also seaweed in the Cantonese restaurants in the Bronx in the 1950s.

When the Norwegian Dawn started sailing out of NYC for Florida and the Bahamas. The former Mrs B and I went on a cruise. The all day cafe had Won Ton Soup on its eclectic menu and she ordered a bowl. It arrived and she asked me what the strange greens were in the bowl. Sure enough it was the elusive seaweed of my youth.

I asked the chef about it and was told that where he grew up on the south China Coast it was not unusual to use some seaweed in soups and stews.

Signs of a NOT Authentic Chinese Restaurant

2nd reply...........
Signs of not being authentic.

Illegal Latino employees busing tables and washing dishes.
Sushi
Packaged sauces
Fortune Cookies as opposed to Almond Cookies
Tiny cut scallions in the Won Ton Soup-where's the seaweed?
No Roast Pork strips in the Won Ton Soup
Flat Screen TVs on the walls with CNN or American Football
Serves coffee as well as tea

Sep 13, 2014
bagelman01 in General Topics

Signs of a NOT Authentic Chinese Restaurant

Sadly, Bailey is gone 6+ years a victim of the tainted Chinese wheat gluten in dog food, I keep her photo up as a memorial.

We have 4 other dogs, all rescues. I grill for them every day, summer heat or winter snow. No commercial dog food. I'd love another Greyhound, but Mrs. B is not ready.

Bailey's life ended because of INAUTHENTIC Chinese Food, so CH moderators, this fits the thread do NOT delete this comment.

Sep 13, 2014
bagelman01 in General Topics

Signs of a NOT Authentic Chinese Restaurant

Youngest Ms. B is Chinese. Born in Guanzho. Been in Connecticut since she was an infant. Speaks no Chinese and loves American-Chinese food, but not authentic Chinese food (and yes it is available in our area).
Mrs. B and I like authentic Chinese food. We eat with chop sticks, Chinese daughter needs a fork.
If we go into a new to us Chinese or Asian restaurant. The staff automatically gives us forks and daughter chop sticks and often a Chinese only menu.
Talk about racial profiling. Mrs. B and I are comfortable discussing the food in Chinese terminology, while daughter is apt to be speaking Spanish with the Mexican busboys.

Sep 12, 2014
bagelman01 in General Topics

Scenic Drive from NYC to Boston..

AVOID the Coast if you want to see fall foliage. The peak generally has come and gone by Columbus Day.

Blumie's suggestion about crossing Massachusetts via RT 2 is good and in northern Mass you may see the orange/red leaves. I would head north from RT 2 on I-495 into southern New Hampshire and look for a small inn or B&B on the coast such as in Hampton Beach and enjoy leaves and seafood. You will get better food suggestions on the Northern New England Board. Or a wonderful overnight in Marblehead or Gloucester. I recoimmend the Marblehead Inn. They have a wonderful breakfast and often Wine, Cheese and chocolates in the afternoon. Then it's less than an hour south to Boston.