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Pareve sub for Greek yogurt

If you drained a parve yogurt through a coffee filter, you should end up with something close to Greek yogurt.

May 15, 2014
Dovid in Kosher

Your most unusual cholent ingredienr?

In Atlanta, I remember having had grits in the cholent, which shows probably any starch will work.

Parsley roots are good, and have a more intense flavor than parsley leaves.

I have not had much luck with using veggie meat substitutes in cholent. The long cooking leaves the fake meat flavorless.

Dried apricots, dates and raisins are great additions. Prunes will darken the cholent, and some people may find that less appetizing. If you do use dates, keep in mind that they will sweeten the cholent, so cut back on any other sweeteners you might normally be adding.

When you use prunes, consider cutting them in half or in thirds with kitchen scissors as this will help disperse them throughout the cholent.

Powdered ginger and ground cloves are also interesting additions. If small children will be present, you may have to have two pots of cholent laid out to please less adventurous eaters.

Apr 13, 2014
Dovid in Kosher

Korean yam

Cube them, and roast them with some garlic. Then saute' with chopped green onion, salt, pepper, several whole star anise (no need to break up the star anise) and some alcohol to keep them from sticking to the pan (obviously, water would work, too, but it would not contribute any flavor).

I pick the star anise out at the end, and use them again for another dish.

Apr 13, 2014
Dovid in Kosher

Paris

We ate lunch at Kavod on March 24th, and enjoyed it. We ate most of our meals at Il Palazzo and Izaaki on Rue Lafayette because these were the closest options to where we were staying.

Apr 13, 2014
Dovid in Kosher

Does anyone have a great receipe for Kreplach Dough and spicy filling

I have no recipe, but I use coriander root, fresh ginger and cumin seeds for a more interesting kreplach. The coriander roots are sometimes available if your grocer sells coriander leaves with the roots still on. The taste is not the same as the leaves which have a grassy taste. The roots should be pounded a bit to soften them before being chopped. I "dry-fry" the cumin seeds until they become aromatic.

Mar 16, 2014
Dovid in Kosher

Quenelles. Recipe?

I have heard that quenelle is derived from the word knaidel.

Quenelles in my house when I was growing up were always fish. The quenelles were like gefilte but lighter because of the beaten egg white used as a binder. The sauce was white wine, fish stock, mushrooms, white pepper and tarragon.

Dec 31, 2013
Dovid in Kosher

Kasha kasha

Leftover kasha is also a good addition to soups such as tomato soup or pea soup.

Dec 30, 2013
Dovid in Kosher

Aunt Jemima Syrup - OU-D

Cheaper brands of maple syrup get their flavor from fenugreek.

Dec 30, 2013
Dovid in Kosher

Whats good at Raffaello Pizza in Manhattan?

I have been there after work. The pizza is thin crust. The crust is not as blistered as it might be, but it is OK. I get the Margherita, but I am told the truffle oil pizza is not to be missed. It is better to go there at lunch time when there are more choices. I have never gotten a salad or soup, so I can't make any recommendations there.

Dec 29, 2013
Dovid in Kosher

Chulent in oven instead of slow cooker

Stovetop cholent has a greater depth of flavor than cholent made in a slow cooker. It is also more likely that the food at the bottom will scorch. For this reason, I line the bottom of the pot with cabbage leaves, and layer meat and potatoes above that, keeping the beans and barley on top.

Dec 29, 2013
Dovid in Kosher

Dutch Wonderland's Glatt Kosher Eatery

While parents want food that appeals to an older palate, or that is healthy or that offers some variety, kids may like eating the kind of fast food they would find at Dougies. If the food is poor quality, it might not make a difference as to whether they offered wraps, soup or salad.

May 07, 2013
Dovid in Kosher

Great meatless main dishes hearty stews

Meatless curries are a good way to use up odds and ends such as the last of the peppers, a half of a cabbage or eggplant, etc.

May 07, 2013
Dovid in Kosher

Has anyone been to Mr. Broadway lately?

I have eaten there (post-renovation) between 5 and 6 pm, and didn't find it that busy. I did notice more tourists there than before. The few times that I have been there for lunch, they were doing a brisk business. The new layout seems to have resulted in its being less noisy than the old Mr. Broadway. I think the place looks cleaner than before.

May 07, 2013
Dovid in Kosher

any good kosher chinese in boston/brookline?

From what I am told, Kosher Chinese food in New York 50 years ago was heavy on brown sauce, and most things tasted the same. Perhaps that was a reflection of what non-Kosher Chinese places were serving, or perhaps the Kosher places were 10 years behind the unsupervised places.

May 07, 2013
Dovid in Kosher

Does kosher gochujang (Korean hot pepper paste) exist?

A Korean specialist in fermented foods, Daesang, says that as part of their expansion into overseas markets they are getting Kosher certification. Whether this is specifically gojchujang I can't tell from their website. It is one of the things that they make.

http://www.agrafood.co.kr/news/news_v...

May 07, 2013
Dovid in Kosher

Best Vegetarian Chili Recipes?

Does anyone have a recipe that is a no-bean chile, and that has umami flavors from seitan or miso paste (yes, I know that miso would contain soybeans).

Apr 21, 2013
Dovid in Vegetarian & Vegan

Oyster mushrooms for people who aren't crazy about mushrooms?

Something easy to do is to saute them with garlic, and then take them off the heat to add Daiya mozzarella. The "cheese" will melt if you put a cover on the pan.

Apr 21, 2013
Dovid in Vegetarian & Vegan

Vegan or vegetarian hearty stew recipe?

Something really easy to do is a curry. Saute onions, add curry powder and continue sauteeing for a minute, thicken with a tablespoon of flour, add root vegetables like potatoes, carrots and daikon plus any veggies you might have on hand like tomatoes, celery, and peppers. Add water as needed. This always seems to turn out well.

Apr 21, 2013
Dovid in Vegetarian & Vegan

Kosher Wine an Abundance What to do With It All?

If it is syrupy, you may find it drinkable by cutting it with selzer.

In any case, it makes a good marinade for steak when combined with rosemary.

Apr 21, 2013
Dovid in Kosher

why im aggravated at the kosher restaurant world

It never crossed my mind that pushkes are tacky, or that it is an imposition on patrons to have them there. I always drop some change into the pushkes. Others can ignore them.

I don't know what the goyim think of pushkes, but I would assume that they see charity boxes at Starbucks, and don't think that the money is being collected for Starbucks shareholders. I do see your point about counter space being taken by pushkes that could be set aside for POS items.

Mar 25, 2013
Dovid in Kosher

why im aggravated at the kosher restaurant world

'Shmuel's House of Gruel' is from the early days of the board.

Mar 24, 2013
Dovid in Kosher

Brown sugar challah - how weird do you get using stuff up before Pesach?

In the past few days, I have had hummus and red miso-stuffed omelets, green beans with peanut sauce, and cornbread laced with chopped pickled onions. These are not foods that I will be craving but just a way of using up what is on hand.

Mar 24, 2013
Dovid in Kosher

KLP canned fruit made in China!

The cans of non-KLP loquats, mandarins, etc., that I have all list sugar rather than corn syrup as the sweetener, so they would not need to change their recipes for a Pesach run. They would have to clean the line, given the temperatures involved.

Mar 24, 2013
Dovid in Kosher

why im aggravated at the kosher restaurant world

How are pushkes a problem?

I think that even in Manhattan that if you own the only Kosher dairy place or Kosher meat place in a five block radius, the temptation would be to consider anything you provide as good enough for a captive audience. Sure, an office worker can hop on the subway to get to an alternative, but most will stick with what is easily in reach, no matter how dirty, disorganized or depressing "Shmuel's House of Gruel" may be.

Mar 24, 2013
Dovid in Kosher
1

Can I bury my kitchen waste in the garden rather than composting in a bin?

I have a co-worker who digs a hole once a week in her garden about 18 inches deep, pours the cooking grease she has accumulated into the hole, and covers it up. She says there is no smell, and she feels good about not sending all the grease to the dump.

Sep 06, 2012
Dovid in Gardening

used ground coffee

One thing to consider about putting coffee grounds on your garden beds as a mulch is that a thick layer of it will cake, and water will bead on top of it. This is easily fixed by mixing it with earth first. This will also hasten its decomposition. You can either mix in some dirt in the can you have the coffee grounds in, or use a cultivator to mix what you just spread.

Sep 06, 2012
Dovid in Gardening

Harvesting coriander roots?

Thais pound the roots in a mortar and pestle, so the issue is not one of getting them before they get woody. I buy from a local store, and find that the more mature ones with larger roots have a stronger flavor than the young ones.

Although Thais process the roots in a mortar and pestle, it is not to the point of making them into a pulp. It is to help release the flavor and aroma. I use a cutting board and the side of a cleaver to do the job. I get the same results, and with an easier cleanup.

Sep 06, 2012
Dovid in Gardening

Whipping okra

It sounds similar to gashing the trunk of an apple or cherry tree that, for whatever reason, is producing less than in years past. Deer, rabbits and mice all can do the same thing to the trunk by nibbling the bark.

I have cut okra back (the top fourth of the plant) in midsummer, but that was when I was getting too many okra pods at one time.

Sep 05, 2012
Dovid in Gardening

STERILIZING SOIL

I notice I get fewer weeds in the beds where I have done this. Apparently, the higher temperatures result in fewer viable weed seeds.

Sep 05, 2012
Dovid in Gardening

Can I bury my kitchen waste in the garden rather than composting in a bin?

I have done the following: 1) Divided the vegetable bed in half, using one side to trench in kitchen scraps with coffee grounds and filters from a nearby convenience store. My goal was to divert at least some of what would otherwise go to a landfill. In the spring, I would plant vegetables on the side that had lain fallow the previous year, and used the other side to receive the kitchen wastes.

Since some waste will take more than one season to break down (corn cobs, for example), I dig a trench elsewhere in the garden to receive it. This I will dig two feet deep, and fill it up to within six inches of the surface. However you do it, try not to make it a real chore as then you won't stick with it.

Sep 05, 2012
Dovid in Gardening