Beerhound's Profile
So what are you making for Shavout?
I've actually grilled tuna on shavuos a few times - right on a chimney starter
In-home dining experience
I may have someone for you - I'll call you tomorrow to discuss
-JZ
Framboises: Kosher? Other Suggestions for Kosher Liquor for Gifting?
It's not so much those four ingredients are special, but rather that beer is normally made with only those four ingredients, and that norm is pretty much universal, hence the chazakah. (See, e.g. Reinheitsgebot; also I'm pretty sure that U.S. law for domestically produced beers does not require ingredients to be listed on the label unless there is something in addition to those four - which is why you will often see something like "beer with spices" or "beer with honey")
You are likely correct that Frambois should not be a problem, if it is traditionally made with only beer and fruits that are not grapes - but do you know that with a strong enough certainty to call it a chazakah?
In addition, some lambic beers are fermented and/or aged in used wine barrels, which me or may not be a problem - see that can of worms labelled sherry cask aged whisky.
Finally, with respect to whole grapes not being a problem, it is doubtful that whole, unmasticated or uncrushed fruit would be used, otherwise how it impart any significant flavor? Also, I believe that syrup is sometimes used, which is a form of extract.
A Beef Smoking Sukkos
What's the recipe for your sauce? Or do you use a commercially available one?
A Beef Smoking Sukkos
Thanks, though I may skip the sauce - I like my simple dry rub fine, and have yet to find a sauce that improves on it.
Also, won't the foil kill the nice little crust I've got by giving it a steam bath? Not a problem of course if you opt for sauce, but again, I like my dry rub, there's plenty of moisture inside.
A Beef Smoking Sukkos
I agree, briquettes make more sense for smoking, I just use what I happened to have on hand. For high-heat grilling, nothing gets as hot as lump charcoal, which is the main reason I bought my weber kettle - I already had a gas grill, but it just didn't get as hot.
A Beef Smoking Sukkos
You can use wood chunks with the charcoal rails, you don't have to use charcoal. as for water, I don't think that those pans add much humidity to the equation - in fact, I know people who argue that they serve more as a heat sink, and that you'd be just as well off using sand. Either way, you can easily put a pan of water on top of your wood chunks with the charcoal rail.
A Beef Smoking Sukkos
Ferret, I agree - that's why after intensely smoking for 2.5 hours at those temps, I move it to the oven for another 5 hours at 200 degrees. It's still low and slow, I just don't have to maintain the smoker for an extended period.
A Beef Smoking Sukkos
You're probably right about wood chunks lasting longer - I usually use lump charcoal, with hickory chips sprinkled on top. Then again, I'm also trying to get a lot more smoke than you do over the course of two and a half hours, because I'm not leaving it in there for 12 hours.
A Beef Smoking Sukkos
SimonF, how is that any better than using charcoal rails?
http://www.amazon.com/Weber-7402-Charcoal-Rails/dp/B000WEKMK2/ref=sr_1_1?ie=UTF8&qid=1319480950&sr=8-1
A Beef Smoking Sukkos
I've had great success smoking beef back ribs in a Weber kettle - using metal racks, I put four or five racks of ribs off to one side, and a metal fence made for this purpose to keep the coals and wood confined to the other side of the grill. I do use a drip pan under the ribs, but no water in it.
One cheat I use though is to front-load heavy smoke - hickory - at the beginning, keeping the ribs in the kettle for only 2.5 hours. After that, they go in a 200 degree oven for five hours. I got this idea from a New York Times article (http://www.nytimes.com/2009/05/24/magazine/24food-t-000.html), and it works like a charm, seriously cutting down on the amount of time I need to spend baby-sitting the smoker, which usually needs to have the wood refreshed every half an hour or so.
I've also smoked whole chickens, and while I've tried briskets and other larger cuts of beef, I've never had success with those. I agree about rib steaks though - cuts like that are meant to be cooked on high heat, not the low and slow of BBQ.
Pesachdik Liquor
Plain old brandy's ok, but once you've gotten used to cognac, which is usually the best quality brandy, there's no going back.
Pesachdik Liquor
I disagree - I found the 209 gin to be way too rough, it reminded me of all of the pesachdik vodkas I've tasted in the past. I stick to wine and good brandy, cognac if I want to pay for it.
Yeshiva food
There is little incentive for yeshivas to provide better food - I don't think anyone has ever factored in the quality of food into their decision of which yeshiva to attend or send their children to.
Hoegaarden
See the previous threads that address this issue in general. Here are a few:
http://www.chowhound.com/topics/273732
http://www.chowhound.com/topics/273000
http://www.chowhound.com/topics/272839
Kosher Vermouth?
Personally, I prefer the similar Alan Alda method:
"You pour six jiggers of gin, and you drink it while staring at a picture of Lorenzo Schwartz, the inventor of vermouth."
- Hawkeye Pierce, 4077 M.A.S.H
New kosher subway -- gan eden c'kedem
I was there yesterday, and agree wholeheartedly - you can do better for the same price at essex (for goodness sakes, I think the meat was out of a vacuum-pack!). The only thing they have going for them is decent bread for a deli - definitely not worth the premium price.
Best Kosher Wine or Scotch whiskey
JD is almost universally regarded as kosher, as are most american whiskies (sour mash, bourbon and rye).
Big Issue-Kosher Deli in Brooklyn
True that - also, it is now going to be under the same management as Essex Downtown.
Circa- downtown closing
Why the misinformation? What do they gain by claiming they're renovating if they're actually closing?
Circa- downtown closing
I walked by today, the signs in the windows said "closed for renovations"
THE GREENS chinese veg rest closed!!!
Maybe the rent went up and the economics didn't make sense any more. There certainly hasn't been any other kosher establishment that had the long-term success Pizza Court had, so I wonder if the area can really support one.
Also, I think that there are a lot less of a corporate jobs and more civil service jobs in that neighborhood, as compared with downtown Manhattan, and that may effect the equation as well.
Also even downtown Manhattan couldn't support a white-tablecloth place like Les Marais, as there was comparatively little weekend and dinner business, as opposed to many of the midtown joints, which get expense account folks for lunch and dates, theater goers and other 'tourist' types for dinner and weekends.
Kosher for Passover yeast
I'm also a homebrewer, and had long been considering making some mead for Pesach, but I guess this nixxes any possibility of that, but If you do happen to find KLP yeast, please post about it.
KOSHER WINE (GENERALLY) SUCKS
Rothchild's Rose de Clark - technically not a red, but close enough, bone dry, not mevushal, and easy enough to quaff four cups it.
Whiskey/Bourbon for a beginner?
I'd go with Woodford Reserve - not too harsh, and I have yet to meet someone who doesn't like it.
Kosher Vermouth?
Yes, whenever I can I have a friend making the trip to Israel bring back a bottle of Martini & Rossi vermouth which is available there with a hechsher - the Beis Din of Milan, IIRC.
