Chagall Bistro WAKE UP NY!!!!
I went by public transportation from the UWS. It took me about one hour. I think Pardes is wonderful as well and perhaps the food is a little bit more exotic. I did,however, find Chagall much more...
View ArticleUpscale Brooklyn / Boro Park meat restaurant
+1 for Glatt A La Carte. Also The Loft at 1306 40th Street: http://theloftsteakhouse.com
View ArticleKraft bacon flavored mayo
I got it in a combo with the various Bacon salts online. It's good but I like all things smoky. My wife uses it for BLTs (beef fry-lettuce-tomato and Baconnaise).
View ArticlePardes: new menu section, attentive service, creative small plates still amazing
This is great to know! I love and appreciate the creative small plates, but for someone on a budget, the idea of creating a meal out of them is a little cost-prohibitive. Back in the meat-and-bread...
View ArticleDo you have a tried 'n' true recipe for avocado (or other) pareve cold soup?
I saw this and thought of this thread: http://www.bonappetit.com/recipe/green-gazpacho?mbid=ROD20140708152751 It's a green gazpacho made with Greek yogurt, tomatillos, bread and jalapenos. A little...
View ArticleSous vide meat/milk question
We refer to these posts as "humorous." To explain further, most orthodox rabbis that I've come across would be perplexed by the very concept of sous vide, but would think nothing of a cholent that was...
View ArticleHerring
I live in Broward County, Florida. There are several European Food Shops(ex Soviet Bloc countries). They have many types of salt fish-I don't know which ones to buy.
View ArticleFinally got to the "new" Prime Grill (NewYork); was underwhelmed
I have never been impressed by prime. The atmosphere is terrible and the food at any other good kosher steakhouse is comparable.
View ArticleSous vide meat/milk question
I've been reading up on this. You definitely should NOT puncture the can. It seems the trick is to be certain the can is submerged at all times, adding water as needed since some water will boil off...
View ArticleSous vide meat/milk question
I keep the pot on a low boil for 4 hours, and a separate pot with boiling water in case i need to add to keep the can submerged
View ArticleIdeas for place to go for a week with kosher restaurants around, PLEASE!
Monsey has plenty of great kosher restaurants - you can also go upstate, to the Catskills, where (during the summer) there is kosher food aplenty. New Jersey might be an option, too - what about...
View Articlebutterfish restaurant in nyc turning kosher
I love the Sony building (the location is central to, well, Central Park and Midtown) and missed Solo (although I definitely enjoy the pizza)! I'll be glad to try out Butterfish
View ArticleHerring
Oh herring, how late in life I came to love you! While there are far more labor intensive routes to take, here is a very easy way to get what you are looking for. We offer a dozen different types of...
View ArticleFinally got to the "new" Prime Grill (NewYork); was underwhelmed
I think that they are going to have to step their game up as Mike's Bistro is moving in around the corner and going to give both the business and Broadway crowds another top tier option.
View ArticleDo you have a tried 'n' true recipe for avocado (or other) pareve cold soup?
I tried it this past Friday. Very unusual, good and refreshing. Thank you. Although I made it 4-5 hours before eating, it did not turn brown at all. The only adjustment I'd make would be to reduce the...
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