Archive | August, 2013

Peppermint Brownies from another blog

23 Aug

http://soletshangout.com/peppermint-patty-brownies-with-dark-chocolate-ganache-gluten-free/

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How kosher should we be?

23 Aug

I recently spoke to an old friend who told me her grown son had become completely kosher .As neither of us grew up in a completely observant environment I was impressed by the change in her son.

Then I met him again and we started talking.  I was curious to find out exactly what he considered totally kosher.  According to him eating Glatt kosher meat is all you have to do.  I told him that is just part of it.  when I started keeping kosher over 25 years ago, I started with no obvious combinations of meat and dairy, no shellfish (hard for me to give that up!!) and no pork.  I ate in generic restaurants and the cafeteria at the company I worked for in NY and was very proud of myself for doing that.  Then as a cook/chef I realize they just cooked a cheeseburger on that grill, or a slice of bacon in that pan, ,, what was I thinking??  I started reading books about kashrut. I learned a lot.  Without completely different pots, pans, stoves, knives, cutting boards, and sinks it is virtually impossible to keep kosher in your own home.

 

Some people also think that a slice of plain cheese pizza in a generic pizza joint is OK.  Oh contraire!  Just because a kosher person chooses to keep meat and dairy separate.  most pizza joints have no problems putting meat drippings or actual meat in the tomato sauce to flavor it.  There goes the separation of meat and dairy!! 

 

Then there is the bread and cake.  A generic restaurant is likeliest to lard (pig fat) to get the flakiest pie crust.  They have no reason not to.  Many places will use lard to grease their bread pans as it can be cheaper than vegetable oil and since it is not actually IN the bread there is no need to list in on the ingredients.  Think of that for vegetarians as well!

 

Unless you have a mashgiach on premises in a commercial setting you can’t be sure what you are dealing with.  If you have a trademarked kosher symbol like the “OU” or “OK” or a local organization like the ORB here in South Florida you can’t be sure what you’re getting is kosher.

 

Just my two cents. Tell me what you think.

Kosher Personal Chef in Non-Kosher World

7 Aug

Kosher Personal Chef in Non-Kosher World.

welcome to Holland

7 Aug

welcome to Holland.

This tells a very accurate picture a parenting a special-needs child. /thank you.
Helen (Adir’s mom)

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Robert Gottesman with Adir and Bunny (his mom)

7 Aug

Adir, Rob and Bunny

Adir and Rob Gottesman with Bunny Gottesman Kasper
Will share his Rob’s Brain Matters internet radio show. Wednesday at 5PM eastern time (or later on archives. call Rob at 561-676-2075 before or after the show or call in with questions and comments at 561-791-6375. http://www.weinetwork.com

So many interesting people and ideas

7 Aug

I have been fortunate to meet so many interesting and thought-provoking people in my life and people of great intelligence.  I am sharing some of their sites here on my blog. I want to know what you think of them.  Good or bad…that is how we understand each other and grow as human beings. check out the blogs from Herschel Lazaroff and Rabbi  Avi Billet.

FDA Provides Guidelines Around Gluten-Free Labeling

6 Aug

It’s about time.

Small Food Business

Food Safety ConceptIt’s taken 9 years, but on Friday the FDA finally outlined what foods can and what foods can’t be called gluten-free.  According to these new rules, which go into effect a year from now, products that are labeled as gluten-free, no gluten, without gluten, and free of gluten must have no more than 20 ppm (parts per million) in order to be able to make that claim.  Those products which do not meet that requirement will be subject to FDA regulation for misbranding.  For more information, click here to see the FDA Consumer Update.

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