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masteraleph's Profile

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Does kosher kombu and wakame exist?

Sorry, yeah, I meant whether it has a hechsher. With Eden in particular, it appears that there are multiple products- there are Wakame flakes, which are precooked and not hechshered (but I've seen around more often), and there are the 2.1 oz bag of Wakame, which are raw and are. They also have something called Mekabu, which is apparently some sort of Wakame as well, and hechshered, but I don't know anything about it.

Oct 29, 2014
masteraleph in Kosher

Does kosher kombu and wakame exist?

Eden also makes kosher Wakame, but not all of the sizes are checked, so it can be harder to find. I've found it at Fairway before.

Edit: Natural Import, which you can order directly online, also seems to have it available, in larger quantities (though still usable at home- not really restaurant quantity).

Oct 27, 2014
masteraleph in Kosher

Kosher at LAX ??

There are also kosher CBTLs in Terminals 6 and 8 (I didn't actually know there was one in T7), with similar stuff to what SoCal Mother reported (sometimes with different sandwiches, and of course toasted bagel/cream cheese too). Basically, you're fine if you're flying United, Delta, or some of the Alaska flights and have a bit of time (T 6-8 connect directly and T5 connects through a tunnel), but if you're flying anything else, you're out of luck.

Oct 17, 2014
masteraleph in Kosher

bleu cheese

Does it have to actually be French? The Cheese Guy does a couple of blue cheeses, and there's a brand I've seen around called Danablu. I've seen these at a variety of places in the NY area (you'll need somewhere with a decent cheese selection, though). Or are you referring to dressing, as some people below seem to think?

Oct 03, 2014
masteraleph in Kosher

Place on Long Island for 10-15 to eat after an unveiling?

We're planning my grandmother's unveiling for a Sunday in November; it's going to occur at the Farmingdale cemetery where she's buried.

Afterwards, family members want to get together to talk about her, and as a bit of a family gathering for lunch. Nothing formal needed, but being able to make lunch reservations would be useful.

Any suggestions? It doesn't have to be too close to Farmingdale, and everyone is heading back towards NYC in some capacity, but not necessarily into Manhattan, so something on Long Island would be preferable.

Sep 30, 2014
masteraleph in Kosher

Are all Dunkin Donut stores kosher? Or must they have a hechsher?

I think that what you're trying to question is whether the one at 259th and Riverdale Ave (that's the Kosher one, it's attached to a Baskin Robins) is committing false advertising for advertising sausage egg and cheese, etc. In the store, at least, they're pretty clear about it being veggie sausage egg and cheese.

Sep 21, 2014
masteraleph in Kosher

Hot water urn recommendation

It basically stops the water from reboiling. Up to you, or your rabbi, whether that's likely to be an issue.

Sep 09, 2014
masteraleph in Kosher
1

kosher draft cider

FWIW, we had the Apple and Honey yesterday- very nice, sweet but not too sweet. It went very quickly at the party we were hosting.

Sep 08, 2014
masteraleph in Kosher

Pardes: new menu section, attentive service, creative small plates still amazing

We went tonight, as an early birthday present to me.

We started with an amuse-bouche of tuna tartar, avocado creme, "crispy rice" (basically puffed rice), cucumber and basil. Very good, very light, and a great way to start.

Next we had a seared white tuna, dehydrated, raw and pureed cucumber, seaweed powder, ume plum puree, matcha oil, saltwort, and shaved dried tuna. The tuna was just the right texture (mostly still raw with a delicate searing around the edge), and the cucumber cut the saltiness well- possibly slightly too salty, but still excellent. There was some unmentioned fresh basil that really helped it along as well.

Gurnard tartare, vanilla, watermelon salad, jerky, and water ice, with seaweed popcorn. This was one of the two stars of the night (non-dessert, at least). The watermelon ice, in particular, made for a phenomenal contrast and was something I'd never have thought of, and chef Moshe always finds interesting things to do with popcorn. In this case, it was perfect- sweet and cold watermelon, soft fish, crunchy but light popcorn.

Two more dishes then appeared basically at once. The first was a sweetbread fricassee, candied orange peel, lamp bacon, basil, caper, fennel pollen, and panisse. Also very good, but not quite right- I've been trying to figure out what was off about it, and I think it was the caper disrupting things- it was a touch too vinegary (my wife's description- "has a hint of what I dislike about bad gazpachos"). We definitely finished the whole thing, though. The other dish that came then was the other star of the night- Lamb "ham," nectarine and fennel salad, vanilla oil, grilled baguette, coconut "mozzarella," pistachio, anise, and hyssop. Here too, the flavors really melded together- the nectarine, fennel, and lamb in particular tasted very bright together, with just a hint of meaty saltiness that was well balanced.

Finally, we had a risotto of tomato and saffron, lamb shank, shaved lamb heart, poached egg, and cashew "cheese," which was served with a thyme sauce. This reminded me a little bit of "greens, eggs, and lamb," which was at one point a staple on the Pardes menu. Excellent and wonderfully prepared, with great creaminess.

We also had two desserts- one, a yellow peach tarte tatin, with lamb fat pate sucre, chamomile ice cream, white and donut peach salad, and dried peach, the other a plum and pistachio clafoutis, aerated lavender creme caramel, plum salad, and red wine/plum/beet puree. We loved both of them- the peach dish was a little heavier, and the lamb definitely was present, but it was still clearly a dessert. Very, very good.

My wife had a white sangria, and I had a glass of mead. The former was, in my wife's words, "everything a late summer sangria should be"- nectarines and grapefruit, with some vanilla. The mead was wonderful- clear honey taste but with hints of raisin (the good, plump kind, not that there was any actual raisin in it).

I do have to say that the service was much better and more attentive; I didn't see anyone have their plates mixed up (this was a problem in the past), and waiters were generally coming by tables with reasonable frequency. It did seem like there was often someone missing from the hostess station- there were a few times when people came in and waited a minute or two until anyone came over to them, but after seating, people were well attended. They were also good about describing the dishes, though one of the waiters in particular seemed to be having trouble pronouncing things ("tartare," for example). We came at 7 and it was relatively empty, but it was mostly full after about 8. It didn't seem like parties of two had any real problem getting seats even without reservations, but on the other hand, one or two more parties of two, or any parties of four, would have had a problem.

All in all, a really great experience...though I do still miss the 13 course tasting menu.

Sep 02, 2014
masteraleph in Kosher

kosher draft cider

Another new one- Strongbow Apple and Honey Cider, with the KF actually printed on it. Found at Skyview Wines and Spirits in Riverdale NY.

Aug 31, 2014
masteraleph in Kosher

Gardein went kosher!

As a note- some of their products, such as the mandarin "chicken," show up from time to time at Costco, in a huge bag that's much cheaper than individual TJ's ones. But I haven't seen any on the East Coast; only in California (CA Costcos seem to have a much better variety of frozen vegan food, though- go figure?)

Aug 28, 2014
masteraleph in Kosher

Is Kosher Cheese also Vegetarian (i.e. without animal rennet?)

Animal rennet in cheeses made in the US is phenomenally uncommon. Much more common to run into animal rennet in European cheeses.

Aug 10, 2014
masteraleph in Kosher

Whatcha Eating Tonight?

Cold strawberry soup and omelettes.

Aug 05, 2014
masteraleph in Kosher

9 days dinners, lunches - what are you eating?

We have the somewhat odd situation that we are moving at the same time, so food is somewhat limited in terms of what we can do easily.

In terms of specific stuff that's particular to cold weather- we're doing a zucchini ricotta tart with potato crust (see How To Cook Everything Vegetarian)- better warm, but it's pretty good cold. We were able to get some fresh artichokes, so we're having those at some point. Smitten Kitchen has a smashed chickpea salad that we're having with home-pickled red peppers and homemade bread as open faced sandwiches, and we did Smitten's Spring Salad with New Potatoes for a lunch. The other stuff we're doing is not specific to summer- homemade pizza, lentil dishes (though a lentil stew could work), etc.

Jul 28, 2014
masteraleph in Kosher

Kosher Food at Newark Liberty Airport (EWR)

Bought at which store? Cibo Express has similar sandwiches at JFK in the American and JetBlue terminals, but it'd be useful to know where you got it.

Also- c-25? I thought that C gates at Newark started at 70.

Jul 18, 2014
masteraleph in Kosher

kosher draft cider

Haven't run into it, but the OU lists another brand now- Yankee Folly Cider. Looks like it's mostly available up by New Paltz, but the website also lists a couple of places in Brooklyn and one in the East Village. Anyone up for being a guinea pig?

http://www.yankeefollycidery.com/

Jul 02, 2014
masteraleph in Kosher

Some Philadelphia Cream Cheeses losing hechsher

Apparently there's a new bacon flavor (with real bacon), which impacts a number of other varieties. Double check your preferred one before buying:

http://www.ok.org/alert/type/alert

Jun 16, 2014
masteraleph in Kosher

Kraft String Cheese is OUD

As far as I saw, only the Polly-O string cheese (which is owned by Kraft) went OU-D last year. This is the stuff that's actually Kraft branded, rather than just Kraft owned.

Jun 16, 2014
masteraleph in Kosher

Large Jewish communities WITHOUT a kosher restaurant

Beaconstreet- you don't count the various vegetarian places certified by Rabbi Dolinger in Providence?

May 20, 2014
masteraleph in Kosher

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.

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.

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