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masteraleph's Profile

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KP Chili Powder

How does one properly prepare fireworks? Braised or stir fried? I can't imagine boiled would be very good.

Apr 01, 2014
masteraleph in Kosher
1

Your favorite dish for pesach (new or old)

Sorry, but I'm going to have to go with the old standby of matzah ball soup. Not too exciting, I know...but I love it, and I'm too lazy most of the time to make enough matzah balls to serve the people I'm hosting (and/or don't have enough refrigerator space).

Apr 01, 2014
masteraleph in Kosher

kosher cheese kickstarter campaign

BTW, this was successfully funded (over $19,000 with a $16,000 goal). I did end up kicking in $55.

I'll reiterate my earlier comment, though- gourmet cheddar is great, and all, but something more out of the box- a Parmigiano-Reggiano (though it would be an even longer delay), or an actual gorgonzola or roquefort or similar- would be really nice and much more interesting.

Mar 27, 2014
masteraleph in Kosher
2

Business Dinner in Manhattan Suggestions

Prime Grill is like that old line- "Nobody ever got fired for buying IBM equipment." It's expensive and there might be better food out there, but it's always at least sufficient. Haven't been to Reserve Cut, but with the reviews out there, I'd stay away.

Mar 04, 2014
masteraleph in Kosher

Fairway bakery

I've never found even the Fairway bakery goods- which I'm referring to above, not the outside "super kosher" ones- to be incredible. They're decent, but there are plenty of dedicated bakeries, albeit many in more inconvenient places, that do pastries better.

Feb 20, 2014
masteraleph in Kosher

Fairway bakery

Many of the breads are kosher; the ones that are will be marked. The dairy pastry display cases have hashgacha at the UWS, Harlem, and UES stores only, and should be marked as such as well. They're decent, but not incredible.

Feb 20, 2014
masteraleph in Kosher

kosher cheese kickstarter campaign

I'm probably going to end up backing this, but I'm finding it less interesting than other kosher cheese kickstarters could be. Granted that 6 months to a year might be long for some...but I'd be much more interested if someone could arrange with one of the Parmigiano-Reggiano makers in Italy (since none has been available for quite a while). Or, on the other side of aging, one of the European cheeses which sometimes make limited runs but rarely make it to the US; something like a good blue cheese, for example, a gorgonzola or a roquefort, which hasn't been available for a while.

Feb 11, 2014
masteraleph in Kosher
3

is medium rare hamburger kosher?

As others have said, yes, it's fine. One exception is liver- it needs to be broiled, and the equipment used to make it is considered treif. In theory that could also be done with other meats, but everyone just salts and soaks instead. The red juices that run out aren't considered blood; I imagine that's where some of the confusion comes from.

Feb 04, 2014
masteraleph in Kosher

Kosher Italian Cookies: Bon Appetito

If you're looking for Italian bakery stuff in the Kosher realm, it's worth trying Sapienza bake shop, in Elmont (Long Island). Not something you can serve at meat kiddushes, obviously, but they're under the Chaf-K and fantastic.

Doesn't really help the OP with packaged cookies, though.

Jan 27, 2014
masteraleph in Kosher

Kosher meals on Delta BusinessElite

As others have said, Delta doesn't do domestic kosher meals at all. The only American airline to do so is American in Business and First, and then only LAX/SFO to JFK/MIA.

Jan 06, 2014
masteraleph in Kosher

NY Daily News mentions a number of Chowish kosher places

http://www.nydailynews.com/life-style...

Quick profiles of Mason & Mug, Reserve Cut, Blossom, Pardes, and Solo. I'm not sure that anything is said there that hasn't been said here, but it's a quick summary of each, and it's nice to see them get a bit of press.

Nov 27, 2013
masteraleph in Kosher

Gardein went kosher!

Yes. Cost is $2.99 (at least on the UWS).

Nov 18, 2013
masteraleph in Kosher

Your most unusual cholent ingredienr?

Wheat berries can work nicely, and are traditional in some Sephardi variants.

If we're talking vegetarian (but not vegan), then eggs can be really nice one they've cooked in the cholent for a while.

Oct 27, 2013
masteraleph in Kosher

Vegan Shabbat meals & dishes

Do you have access to vital wheat gluten? It's pretty easy to make your own seitan, and at least in the US, definitely cheaper.

Oct 25, 2013
masteraleph in Kosher

Nicest kosher restaurant atmosphere NYC

We weren't wowed by creativity at Ladino last night, but they do meat at least as well as Les Marais and are somewhat more creative. It is loud, though.

Edited to take AdinaA's comment into account: at least in terms of croud, Ladino was pretty varied.

Oct 21, 2013
masteraleph in Kosher

Bols Advocaat

To my understanding, the LBD visits the plant to see what they're using and talk about what they've done in the past, but they don't actually maintain regular supervision with random inspections, etc. Take a look at their search and note the different categories: if it's supervised by the LBD it'll say KLBD, if it's supervised by another hashgacha it'll have an S. Bols Advocaat has neither, and is merely designated Parev, rather than S Parev or KLBD Pareve.

Oct 15, 2013
masteraleph in Kosher

Why don't Jews eat cheese?

FWIW, there does appear to be some penetration into different markets. My wife recently found a large selection of the Les Petites Fermiers cheeses (not exotic, perhaps, but a definite step up from Millers) in Goleta, California. Given the size of the kosher keeping constituency there (very minimal), this may be a sign of some sort of spread.

Oct 14, 2013
masteraleph in Kosher

Bols Advocaat

The answer is essentially the same as everything else on the LBD list- if you don't think that liqueurs need a hechsher as long as their ingredients are fine (the LBD's position), then it's fine. If you think (like most of the US kashrut agencies) that it does need supervision, then it's problematic.

Oct 14, 2013
masteraleph in Kosher

Why don't Jews eat cheese?

Which shouldn't really be an issue with hard aged cheese. It makes sense for bleus and bries, but Romanos, Gran Padanos, Parmigiano Reggianos? Though I suppose that last category has grown more than the others recently.

Oct 14, 2013
masteraleph in Kosher

Why don't Jews eat cheese?

I think a number of Jews do eat cheese. But there are a couple of problems:

1) Cheese is expensive. Cooking dairy with significant amounts of cheese isn't necessarily cheaper than cooking meat (or at least chicken). And that doesn't necessarily make sense to kosher consumers, since they think of meat being expensive (hence the reason why meat restaurants tend to have more success). Kosher cheese is often more expensive than its equivalent in nonkosher, so there's also no market for the kosher stuff to those who don't keep kosher.

2) Gevinat Yisrael also is an issue. Some Jews who keep kosher will eat unhechshered or Tablet-K cheese. And cheese for those who don't is more of a pain to make (which is why 5-Spokes went under Tablet-K).

3) Along the same lines- a lot of the good imported cheeses are under a variety of European hechshers, which may be reliable but kosher stores and buyers aren't necessarily familiar with them.

4) High end cheese counters cut a lot of the cheese themselves. That doesn't work for kosher cheeses.

Oct 14, 2013
masteraleph in Kosher

OU-D Picks

Cappiello, The Cheese Guy (on many of the cheeses), Les Petites Fermieres (same brand as Natural and Kosher and I think one other), as well as a number of European cheeses. If you're in NYC, then Pomegranate will have just about everything, Zabars has a good selection, Fairway is ok (especially the Harlem one), or Kosher Marketplace, though most of their stuff is at Zabars and is cheaper there as well.

Oct 14, 2013
masteraleph in Kosher
1

Brunch in Manhattan

Talia's service is terrible, and the food isn't so much better (and has gotten worse over the years). But they're the only real sit-down restaurant in the area, and they monetize times that other area places aren't willing to (staying open Saturday night, for example, or having reserved pre-paid Shabbat dinners).

Oct 02, 2013
masteraleph in Kosher

Kraft polly-o string cheese

What size of blocks? The 1lb., or something bigger?

Sep 29, 2013
masteraleph in Kosher

What do you eat for break the fast dinner?

My MiL made the following:

Quiche (broccoli and cheddar w/ a quinoa crust)
Salmon
Strawberry soup (sugar, water, strawberries, with buttermilk just before serving)

We then had chocolate chip cookies with gelato (which we made into ice cream sandwiches) for dessert.

Sep 15, 2013
masteraleph in Kosher

Breakfast spot needed NYC

I was also going to suggest that, as soon as I came across this post. Very convenient, especially if you're coming in to GCT in the morning.

Aug 31, 2013
masteraleph in Kosher

New Fruit for Rosh Hashanah

Sabras are generally considered to be ha'eitz, so I'd presume other cactus fruits are as well.

Aug 29, 2013
masteraleph in Kosher

UWS meat and bread

Whole Foods (the 97th street location, at least) also carries Bread Alone, some sliced, some that's basically a quarter of a large loaf.

Aug 23, 2013
masteraleph in Kosher

Rent Problems for Pizza da Solo?

From what I've seen (there and other places), renting problems, but not "rent problems" (which I would usually associate with either a huge hike in rent or with not paying rent).

Aug 15, 2013
masteraleph in Kosher

Solo v. Bravo

Different styles of pizza- Italian restaurant vs. NYC slice. They're both great for what they do, but what they isn't really the same thing.

Aug 14, 2013
masteraleph in Kosher

Kosher Wines at Trader Joe's

Currently out on the West Coast, in an area not known for its observant community (Santa Barbara). TJ's has two sets of kosher wines- Baron Herzog, which is essentially a local winery, and the Terrenals (they also have the Sara Bee moscato). Currently they have 3 Terrenals: a Malbec, a Tempranillo, and a Cab. The Malbec is decent and somewhat fruity, though it definitely needs to breathe for a while. Wonderful as a cooking wine, too (it went in a mushroom bourguignon last night). Hopefully we'll try the Cab and the Tempranillo at some point.

Aug 14, 2013
masteraleph in Kosher