bagelman01's Profile

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When was the last time you had a REAL hot dog?

only because Roessler's Yellow Tag are a thing of the past

1 day ago
bagelman01 in General Topics

Lindt Chocolates

especially the MILK Chocolate variety

Apr 30, 2015
bagelman01 in Kosher

Kosherica cruises

MartyB...the cruise you are talking about is on a party/gambling ship (Bahamas Paradise Cruise Lines)

They do not have kosher food available. The included food is cafeteria quality. They will tell you there are vegetarian options if you ask about Kosher.

Mrs. MartyB will hate this as a first exposure to a cruise. Rowdy revelers in scanty clothing.

You do not have to get off the boat ion The Bahamas, but there is virtually nothing to do on board while docked.

Save your money and your marriage. Don't do it.

Apr 26, 2015
bagelman01 in Kosher

Pickled deckel

From my post of April 25, 2013:

"In the NY area from the 1930s on (according to my 90+ year old mother) deckle generally meant the flap or second cut of brisket (the fatty cap that covered the mammary glands of the cow).

In the 1970s deckle roast started to show up in kosher markets that was not brisket. A common source was the cap that is over the rib eye that has a fatty strip and connective tissue. It is cooked similarly to brisket-long, slow oven, wet (braising or as pot roast).

As rib eye got very expensive the chuck deckle appeared on the market in the mid 80s (when I was already shopping for my own home). Butchers took unappealing (to the eye) odd shaped roasts from the chuck that were both fatty and had lots of connective tissue that need a slow braise to break down and started sell 'chuck deckle roast.' Previously these odd shaped hunks would be ground for hamburger.

My mother often made pot roast with chuck deckle but it was marketed as Top of the Rib-a true description of where in the animal it was found.

"Beef chuck deckle — not to be confused with the grillable deckle of the rib-eye — is one term for the meat that lies on top of the ribs. It looks like a cross between flank steak and skirt steak, a flattened millefeuille of muscle and fat" Jane Sigal in the New York Times April 28, 2009

Below is a link to an explanation of the beef deckle that sits as the cap on the ribe eye (steaks).
http://www.babble.com/best-recipes/de..."

As for your comment about a good cook can make shoe leather taste good: Yes it may have a wonderful taste, but tough is tough and chewy is chewy. No amount of seasoning can correct those two problems.

Apr 26, 2015
bagelman01 in Kosher

Kosherica cruises

I read your post with interest. I love to cruise and simply order the kosher food as your friend did. I am also old enough to remember when Cunard had kosher kitchens on the QE2.

27 yo Ms. B is in the cruise industry. She just finished a stint as the hotel manager aboard a small cruise ship and now is the chief Stew on a MegaYacht based in the Med.
Your description of what was included on the Euro cruise and the cruise from FT Lauderdale is what you should have expected.

Think back to the hotel terms European Plan and American Plan. A Eropean plan stay includes no meals, just your room and maybe morning coffee and a roll. American Plan means three full meals provided daily. This extends to all types of amenities.

Back in the 1960s, I remember being shocked when British Airways (then BOAC) asked me to pay for a soft drink in Coach, soda was free on US carriers.

So, you cannot blame the operator for the ala carte system on a Euro Cruise. That said, the food expectation and delivery is superior to US based cruises.

As for the lack of operator provided services/programming, etc. I agree with you. But they have you over a barrel. You aren't going to take your luggage to the front desk and check out as you might do in a hotel and only pay for the days you were there. You are a captive from embarkation to disembarkation and they know they can get away with a 2nd rate operation, just too little competition.

Apr 26, 2015
bagelman01 in Kosher

Passover 2015 Hotel Reviews

Sorry ferret,
MartyB is not arguing for cutting corners. He is talking about a program with basics and comfort, just not all the options.

Your analysis doesn't hold water, and you should look at the automobile industry to better understand what MartyB is talking about.

He doesn't want a Toyota Yaris or Honda Fit, nor does he want a Lexus 430 @100K+. He could be very satisfied with a well equipped Camry XSE for 29K. The manufacturers make plenty of money from the best selling cars, not just the top of the line.

Those of us seeking the old-time hotel Pesach experience are not looking for 200 acre beach resorts, or condo complexes where everyone retreats to their individual building. There is something to be said for the contained feel of a hotel, lobby sitting and visiting and just enjoying life, not being over programmed. The holiday is a time to slow down and enjoy, not be o the go 24/7

Apr 26, 2015
bagelman01 in Kosher

Who owns the leftovers?

Youngest Ms. B will grab anything that contains pasta or fries. She'll open the container and eat the starch leaving the main.

Otherwise, any leftover is fair game unless it is marked with a name. Then the rest of the family is aware that someone is planning to take that item for lunch the next day.

Apr 25, 2015
bagelman01 in Not About Food

Passover 2015 Hotel Reviews

MartyB...
more caterers isn't the answer. They can't survive on Sukkos, Winter Break, Pesach and Shavous. They need to keep their key employees busy year round and pay rear round rent on their offices, commissaries, warehouses, etc.

That table linen is a major investment, and there is nothing special about it for Pesach, it just gets laundered, but in needs to produce income all year or the caterer would have to raise the Pesach rate by another $50 per person.

It goes on and on. I was in the business years ago, you have to keep your top chef, cooks and party managers busy and paid year round or lose them. It's not like the days when they worked in Florida from Thanksgiving to March 30 and in the Catskills from April 1 to Sukkos. Splitting their year between 2 employers every year. Without a stable workforce, you will get all the complaints we read on this board.

Your idea of programs in local shuls is a loser. No one wants to have to clean for Pesach, stay home and shlep to a local shul to eat, plus have to house the family or guests. that's not the hotel/resort experience that's in demand.

Heck, we have 17 rooms, separate Pesach kitchen, a swimming Pool, Hot Tub, Basketball, woods, nature, video games, ping pong, etc. But it still means we do the work and house the guests, albeit in a resort like setting.

This year, we really wanted to get away, but I was in shloshim for mother, so we stayed home and scaled back. I want to get away for Shavuot, but don't want an over the top program. If I can't find something simple in a suitable hotel, we'll just go to our home in Boynton and I'll odrer all the food from the caterer.

Apr 23, 2015
bagelman01 in Kosher

Passover 2015 Hotel Reviews

MartyB,
part of the problem has to do with the extremely high cost of 'acceptable' kosher supervision in faraway places.

The Catskills were 90 minutes from NYC. Miami Beach had the kosher hotels in operation anyway, there wasn't such a huge expense.

Back in the 50s and 60s and early 70s, Glatt wasn't such a big issue with those who could afford to go to a hotel, and certainly not Cholov Yisrael. The move to the right in the kosher world since the 1980 and the advent of national slaughterhouse operations as in Postville and the death of local northeast operations has driven the costs through the roof.

The thought of previously cheap meats such as salami and hot dogs at $15 lb or hamburger at $7.99 is enough to make me wonder how anyone raises a family eating fleishiges. We baby boomers who grew up eating 2 meat meals every day are a thing of the past.

Just as some rabbis have issued responsa opposing the over the top weddings, it's time to attack the over the top Pesach vacations.

Apr 20, 2015
bagelman01 in Kosher

Passover 2015 Hotel Reviews

I think that there are enough MartyBs and Bagelmans out there who don't indulge their children and grandchildren that way.

I wouldn't be treating a 40 year old and his family. By then he should be making a living and making Pesach, not being dependent on Mommy and Daddy to foot the bill. It's one thing to host at your own home, but there's no obligation to take them all to a 5 star resort.

It's funny that you mentioned 40. It's at that age in the B family that we start hosting our own S'darim and stop making the parents do all the work (and foot the bills).

My eldest is only 27 and single, but my sister's children are 41 and 38 and the 41 year old has just hosted the family for the second year. My brother and SIL don't have children and are in their 70s, so they still eat by us, but live nearby and sleep home.

When I was a child the family got too big to gather in paternal grandparents' Brooklyn apartment, so we all went to the Catskills each year for Pesach, but each household paid their own bill. All zaideh paid was for the Afikomen ransom.

To be honest, there's nothing relaxing about sharing Pesach with 1500 people at a hotel. A small heimisch program for about 500 is big enough. Keep the entertainment and all the extra midnight buffets.

Apr 20, 2015
bagelman01 in Kosher

Passover 2015 Hotel Reviews

No, that's not what I write about. never would have a no choice menu. And at $1500 pp you cant't get much of a room plus much in the way of food. No decent hotel is going to let the rooms go for less than 100 per night, even in bulk, so eating $400 pp for the accommodations doesn't leave enough for decent quality and quantity food for 8 days, never mind any programming.

Apr 20, 2015
bagelman01 in Kosher

Passover 2015 Hotel Reviews

MartyB,
You are showing our age.
Back in the days of active kosher Catskills and Miami Beach Hotels you could get exactly that: a room, Full American Plan (3 meals/day) and maybe a tea room that tea, coffee and kichel.
The hotel facilities as they stood were available for use, pool, beach, bb court, playground, ping pong, daycare, but lobby sitting was the main feature besides meals you didn't have to cook.
No one needed to be programmed 24/7, just glad we didn't have to cook and clean.

I could be content to spend the hours between lunch and supper with a book, a nap, or a game of Gin Rummy while the kids played with newly made friends. No cell phones, computers, video games....

If a enterprising operator took over a mid range 200 room hotel (such as a Hilton Garden Inn)with swimming pool, grounds to walk, a couple of game tables, lobby, card room, a shul area and large enough dining hall, he could sell it out and probably bring the program in at about $2,000 pp double occupancy and make money. Add 15% to cover gratuities and kosher supervision.

Apr 20, 2015
bagelman01 in Kosher

Manischewitz, Lieber's, etc. How do they do it?

all over New England as well as in NY and NJ. But certain branches are considered Passover Store locations. No way to order mark down close out goods. When they're gone they're gone

Apr 19, 2015
bagelman01 in Kosher

"Can I transfer these drinks to my table"?

all depends where you are.

Most bars I've been in here in Fairfield county, Connecticut present a bill that adds the sales tax to the posted drink price. In fact the 'drinks' menu for the bar and tables in the restaurant tends to be identical. The exception are 'chalkboard' bar specials such as Happy Hour, bucket of long necks, etc. which are not available in the dining room.

Apr 19, 2015
bagelman01 in Not About Food

Best Pizza in Connecticut List Has Folks Offering More Favorites; Here’s a Slice of Them - The Connecticut Table - February 2015

CT Magazine BEST Lists are advertising driven and have little connection to reality

Manischewitz, Lieber's, etc. How do they do it?

Stop and Shop couldn't give them away at $1 bag for Pesach. now they are 10 cents and no one wants them.

Personally, I never understood buying all this 'garbage' for Pesach. It was an annual argument with fist Mrs. B. If we didn't buy and eat this type of food/snack all year, why buy it just because it is available Kosher for Passover?

Apr 19, 2015
bagelman01 in Kosher

Best way to store liverwurst

I don't know anything about turkey liverwurst, but kosher liverwurst is made with calve's or beef liver, and has been for many centuries. In fact LEBERWURST in Germany (where maternal side of B family lived until 1870) contains beef liver.

Liverwurst, literally means Liver Sausage, it does not mean pork liver sausage. That is but one variety.

Apr 18, 2015
bagelman01 in General Topics

Another tipping question?

No, I've never seen it anywhere except San Francisco, two months ago.

and CT has mandatory sick leave for employees>service workers earn 1 hour for every 40 hours (not including OT) worked. No surcharge for that either.

Apr 18, 2015
bagelman01 in Not About Food

Another tipping question?

Far more diners in CT than where you are. Many are 4 or 5 unit operations with a 10 page spiral bound laminate menu.
There are a number of local steakhouses and breweries that still use this type of menu. Eldest Ms. B worked in several in South Norwalk that use them because the young patrons spill/drip so many drinks.....................

I don't frequent the casual dining chains, but a friend of mine has the printing contract with the CT operator of 25 franchised casual dining units (spread across 4 names). Seasonal menu changes are big business for him.

Apr 18, 2015
bagelman01 in Not About Food

Another tipping question?

My comment about BOH not being allowed to share in the Tip Pool followed my statement about the state where I live. It is not about federal law, companies that operate interstate and may be subject to federal law, and my state is not in the Ninth Circuit and their rulings have no effect here.

In fact, the increase in CT minimum wage this year, did not cause an increase in the server minimum that must be paid by employers. Servers actually now can be paid a lower percentage of the minimum wage than before the state rate went to $9.15.

Apr 18, 2015
bagelman01 in Not About Food

Another tipping question?

maybe the paper ones, but the fancy laminated 4 color menus are often done by professional printers.

Apr 18, 2015
bagelman01 in Not About Food

Another tipping question?

Actually, the intended purpose of my tip is for the server. The server may tip out the bus-person, runner, bar-keep or hostess from that tip. That is the server's business not mine.

None of my tip is intended for management or BOH staff.

I live and eat in a state that has a server's minimum wage that is below the standard.

Also, BOH and management may not share in the tip pool. They are guaranteed a hire wage by law.

Apr 18, 2015
bagelman01 in Not About Food

Another tipping question?

Harters...I read it as you did. That said California has laws that differ from the rest of the USA.

From the establishment viewpoint a surcharge focuses the customers' ire on government, not the operator. It is also far cheaper to add a surcharge on the bill than reprint menus, changing prices.

I for one don't tip on surcharges or sales tax. So I would not have the same conundrum as the OP.

Apr 18, 2015
bagelman01 in Not About Food

Complain or Shut Up?

This evening I was watching a taped episode of Downton Abbey from this past February or March.

Maggie Smith Playing the Dowager Countess, Lady Violet Grantham says to her niece, Lady Mary Crawley:

NEVER COMPLAIN, NEVER EXPLAIN.....................

Apr 17, 2015
bagelman01 in Not About Food
1

Jakes Wayback Burgers [moved from New Jersey]

You can be sure that if Jake's Wayback was the one to drop the name, they were the one infringing on the other chain's intellectual rights.

Apr 17, 2015
bagelman01 in Chains

UWS NYC odd-kosher-food event

I'm a basic carnivore. I couldn't imagine me eating Giraffe .
18 year old Ms B has a thing for Giraffes. Playing with them, not eating them. Her bedroom is decorated in a Giraffe Motif and she had several 8 foot tall stuffed or metal giraffes along with dozens of small ones.

Picture is two years ago.

Apr 17, 2015
bagelman01 in Kosher

Jakes Wayback Burgers [moved from New Jersey]

They've had a couple of locations within 15 miles of me for about 3 years. Not impressed.

Now they are building a new location in a small strip center in Derby, CT and they have dropped the 'Jake's' name from the logo and sign. I wonder why?

Apr 17, 2015
bagelman01 in Chains

Lindt Chocolates

Jay3fer...
as fast as you posted you could have gone to the Kof-K website (they were mentioned as the supervisors earlier and looked up the info.

Lindt is still listed as being under supervision.

The site does not give a list of individual products so here is the link to contact the supervising company.

http://www.kof-k.org/contacts

As for your three year old question. Most of us are not in Canada. Personally, I have no idea which company holds the license for the LINDT name in Canada.

But try calling Lindt and Spungli USA (603)778-8100 and ask them.

The fact no one replied to your post is probably a reflection of how few Canadian CHs are regulars of the Kosher board.

As for Norasha's request about Kosher/Halal....in the USA many non-meat packaged food items carry kosher/halal labeling. Many American Islamic authorities specifically allow their followers to buy and consume non-meat kosher food product without additional supervision or arrange the Halal imprimatur to be added to packaging of product that is under kosher supervision.

Apr 17, 2015
bagelman01 in Kosher

What is the worst wedding reception dinner you've ever had?

In 1973 my sister asked me to drive her to New Jersey and be her escort at the wedding of a college dorm mate. I had never been to a 'whitebread' church wedding before (I had attended ethnic Italian and Greek weddings) and had no idea what the reception would be like.
The reception was in an upscale country club with a sit down prime rib dinner. There a string quartet playing background elevator music, no dancing and no liquor.

The bride's father came to visit our table and pulled a flask from his pocket and offered a drink. He said: 'my daughter may have married a Baptist and they don't drink or dance, but they can't stop me. He then asked my sister to get up and dance with him....she did.

The couple divorced about 6 months later, the bride said she could not live with all the restrictions her husband's family out upon them.

Best supermarket in the Miami vicinity for pesach shopping

Quick Answer:
Because they can.

You cannot compare a single kosher operation with high costs and a $10 Billion dollar volume supermarket chain with 485 stores.

You had better believe that WD pays lower per foot rent than the independent, buys many products without middlemen, doesn't pay rent for every Shabbos and Yuntif that it is closed, etc.

This is the eternal complaint of independent kosher operators: the kosher buying population wants us to service them, but will abandon us to national goyische chains to save a nickel on an item. BUT they expect us to have a pushke for every charity, donate to every cause, take their checks and even extend credit.

I'm glad I got out of the kosher food business almost 35 years ago.

Apr 13, 2015
bagelman01 in Kosher