Sun 25 Feb 2007 07:07:06 PM EST from nadia@uncnsrdFeb 25 2007 4:13pm from Magus @uncnsrd
Hmmm...random thought. Can a non-Jew with access to all the relevant
information get one of these jobs?
i think so, and the only reason why i say that is back when my dad was at beth israel, during one of strikes the rabbi put him in charge of making sure the cafeteria was kept kosher.
That is very very non-standard. For these things, one generally requires a Torah-observant Jew. It's true that for certain things, a rabbi may come only when relevant parts of the process are involved, and when product lines are completely automated, it may be that the rabbi makes random appearances. Was Beth Israel an Orthodox synagogue?
And flynn, while there are advantages to having one large organization, a little competition helps keep the pricing reasonable and makes sure that if there is any question about the doings of one particular rabbi, you don't compromise the entire kosher food supply.
I think the reasons there are more than one certification group have been pretty adequately covered: competition is healthy and leaves a flexible system, and there isn't and will never be a monolithic agreement on the exact details of how to intepret the rules, so a uniform certification would have to appeal to the least common denominator, ruling out a lot of foods which many people would be willing to eat.
Mon 26 Feb 2007 10:30:25 AM EST from nadia@uncnsrd
sorry for the confusion, beth israel is a hospital (see pp's haiku). maybe the situation was different because he was just making sure the kitchens were kept kosher, not certifying anything, and the appropriate person was on strike?
Still quite odd...
and as for discrimination - I can't imagine it would be more discriminatory than a parish refusing to hire a Jew as their minister...
...but it sure is an adventure! A quest that I have dedicated myself to! I don my cape and
spandex tights and soar off in search of "the best" hot dog. I'll start with the recommendations
here and then see what the rest of the universe has to offer! BUNS OF THE WORLD... "grilling time is almost here."
I'm grilling fajitas outside tonite on the propocanic 5000 (well, not this minute obviously) and
before I fired it up, I was wondering about this "level o' propane left" strip on the side of the tank.
It's kinda like one of those seventies mood rings that changes colors with different temps.
My question is: if the air outside is about 30º (which it is) and therefore the liquid in the tank is
30º, and the gas in the tank is also 30º - How is this stupid strip supposed to help me? I'm
jolly well not going to unhook the tank just so I can shake it around and estimate. I'm sure there's
a simple physics lesson here but my bet is that common sense prevails in this instance.
(and yes, those with common sense do not mind grilling fajitas outdoors in 30º weather,
lest you be mislead by those wimpy indoor-only types)
We ran our grill this weekend too, but propane level isn't a problem for us. :)
we are out of winter and definitely into spring. That means one thing... BBQ!
Now, I'm going to open this up because I need my annual BBQ advice. The
Food Network channel is an excellent source for info, but I want to hear from
real hands-on tried and true experiences.
The things I am mostly looking for are:::
1.) What is the best *rub* for cuts of beef? (This is not limited to brisket but for any cuts
of beef such as steaks or London broil) And where can I obtain them? If you are willing to
share your private mix/recipe then PM it to me and I promise not to share it with anybody.
2.) Which is your favorite BBQ sauce? And again, where might I be able to get it from.
(keeping in mind that I prefer the *thinner* North Carolina sauces than the thicker ketchupy
based sauces that are popular in this state)
After the rains pass through I am going to uncover the grill, and smoker and set up the
area again for the spring & summer & fall season. The grill is propane (nothing wrong with that)
and I have a whole pile of mesquite ready for the smoker.
Any secrets or helpful handy hints will be greatly appreciated by everyone at this house.
Thanks in advance
if a sauce is too thick, you can always cut it with a bit of lemon juice.
My personal sauce is ketchup, lemon juice, & granulated garlic powder. If you like it hot, you can add a bit of tobasco or chili powder.
I am new to barbecuing. Just bought a low-end Weber charcoal kettle last year, late in the season. So any barbecuing advice is welcome by me also. Thanks in advance.
Weber is prolly THE grill maker. The closest competition I think is the CharBroil company.
(not 100% sure on those facts so don't quote me)
Here's a technique I always use -
Put a stainless steel pan of water on the grill while cooking. You can add wood chips if
you like but it's mainly for the steam. I first used a $1.99 pet food bowl from walmart but
have since upgraded to a small stainless kitchen kettle. Either way, the idea is to add moisture
to the smoke.
Picture an upright cylindrical Brinkman Smoker. If used right there's a steel pan of water
between the fire and the meat. No? Try this method when slow cooking/smoking over a low
fire and it will turn out meat so tender and juicy it just might bring you to tears.
Enjoy your new grill! And keep it clean for Chrissakes.
I remember something like that in the past. Had the ketchup & garlic powder
but I think they used worcestershire sauce instead of lemon juice. Sounds weird
but it was actually pretty good. Anyways, I'm gonna give your recipe a try. It might take
me a few times to tweak it to my liking. But hey, It's not just a meal... It's an adventure!
If moist smoke actually turns out good tasting food, then I might just go ahead and put a pan o' wood chips into the propane grill and treat it like a smoker.