#kosher grocer

[formeryelpers]

Super Sal Market, 17630 Ventura Blvd, Los Angeles (Encino), CA 91316

Super Sal has been open for years. I think I went years ago. Recently, Tel Aviv Authentic Kitchen opened inside Super Sal, making it the only market in the country with a Tel Aviv. They even sell Tel Aviv’s dips and salads in their cold case near the meat/fish department. Whoa. You can probably tell that I love Tel Aviv (casual Israeli café).

Super Sal also looks better (I think they remodeled?) than I remember. It’s a fairly large kosher market – not as large as Vons or Ralph’s but more like a Sprouts size. They claim to carry the largest variety of grocery items from Israel in the San Fernando Valley. There’s also a deli, meat/fish department (they have seasoned meat like shawarma), kosher sushi, homemade salads and their own line of baked goods. The thick Israel pitas I picked up were still warm from the oven. And there are baked goods from Sam’s and Angel Bakery, including pita, sangak, buns, Jerusalem bagels, lavash, and more.

You can also get spices, produce, ice cream, dairy, cheese, frozen food, canned food, pasta, snacks, nuts, wine, household essentials, toiletries, candles, etc. There’s a parking lot behind the store. I think Western Kosher has a better selection of hummus and baked goods but they do not have a Tel Aviv inside.

My picks:

Super Sal pita (5 for $5.99): Super thick, Israeli style

Classic hummus, 17 oz, $6.99 - 

Super Sal hummus, $7.83 -  thick & smooth, Israeli style, made in-house

Don’t forget to save room to eat at Tel Aviv.

5 out of 5 stars

By Lolia S.

[whatsnacks]

today i and another transmasc friend of mine were harassed on public transport by a group of cishet white teenage school boys. no one helped us. we’re very visibly queer, and i’ve been presenting masc for a year, but the increase in the amount of times i’ve been yelled at, harassed, and called slurs in public over the last 6 months has been noticeable. i faced this within my previous workplace before they fired me a few months after i came out as trans (which was around when things started to get worse), but the increase is seriously concerning to me considering everything happening right now. please stay educated, please stay aware, and please stay safe.

[silverwingborn]

[ @empyreanwings liked for a starter! ]

To say the Nephilim was taken aback by the sight of a fallen angel in Hell would be an understatement. It’s not like they’re a dime-a-dozen down here. Silver’s felt the rush of adrenaline seize upon her entire being, that knee-jerk reaction to pick fight or flight. And yet, morbid curiosity persisted. How and why has this fallen angel ended up here?

Silver’s eyes narrowed with conflicting emotions. It’s not exactly kosher to go up to a stranger demanding their life story, but this was Hell. She’d had her own fair share of vexatious encounters with sinners prying about the “new birdie on the block”. Sighing heavily, Silver decided to approach indirectly, forcing her wings to remain retracted despite the anxious desire to simply book it out of there. They were both in a public grocer so it’s not like the citizens aren’t in close proximity. Besides, there were products on the upper shelf she needed that just so happen to be next to this fallen angel.

[spacelazarwolf]

i have a question about keeping kosher. what happens if you accidentally buy a non-kosher food from the grocery store but you dont realize until you get home, or a few days later when you go to cook it? i bought frozen food and didnt see until i was checking the ingredients list earlier that there was pork in it because it wasnt labeled on the package. i dont keep kosher (yet) so it isnt a big deal for me, but what if someone did keep kosher? im assuming you wouldnt just throw it away, but is there a general answer for this or is it not a problem people have (assuming other people check ingredients lists more thoroughly than i do/shop at kosher grocers/etc)?

i am generally pretty careful about checking ingredients before i buy food, and someone who’s even more strict about kashrut will only buy stuff that’s labeled as kosher, but if i did end up accidentally buying something i wouldn’t eat, i would probably donate it or give it to a friend.

[voidingintotheshout]

I was scrolling through an article linked below and it detailed a lot of vegetarian/Halal/kosher options at various American fast food restaurants. I chose some my favorites. Feel free to fact check on your own but I did select restaurants that I would find where I live in the Northeast in America. Here is my list of the best eating options (with the exception of obvious things in the sides, although be mindful that McDonald’s fries have a beef flavoring coating on them so they may not be vegetarian). Here’s what I got:

 Halal Fast Food Options

Burger King- Impossible Whopper & Fries

Hardee’s- Beyond Thickburger & Fries

KFC- Beyond Fried Nuggets, Mac&Cheese

McDonald’s- Egg&Cheese McMuffin

Taco Bell- Substitute meat for Beans, Rice, & or Potatoes

Wendy’s- Large Fries & Chocolate Frosty

White Castle- Impossible Sliders



Slightly related: here is a great article about how a lot of places are serving Halal meat but won’t acknowledge it because of the taboo in America of doing anything related to Islam. This is specifically about lamb or goat that can often be Halal but not labeled as such so they will not need to segregate their inventory. 

[bostonfly]

...Traditionally served on Christmas morning. But you could make this version any time you want to celebrate. What gives it its distinct taste is cassareep, a sauce made from the cassava root. There’s no substitute, so you’ll want to plan ahead and find some online or at a Caribbean grocer. If you can’t find wiri wiri peppers, Scotch bonnets will work. Whatever you do, don’t forget to serve this braise with thick slices of white bread, roti or rice to sop up that delicious gravy. 

INGREDIENTS

Yield: 6 to 8 servings

1 bunch thyme, stems removed

1 bunch basil, leaves and tender stems

½ bunch parsley, leaves and tender stems

10 to 12 scallions, chopped

1 head garlic, peeled

1 large yellow onion, chopped

3 to 4 wiri wiri peppers or 1 whole Scotch bonnet

4 pounds bone-in stew meat (oxtail, beef chuck, goat or mutton), cut into 3-inch pieces

Kosher salt and black pepper

2 to 3 tablespoons vegetable oil

2 Scotch bonnet or habanero peppers, chopped, plus more to taste

1 large onion, chopped

6 garlic cloves, chopped

1 cup cassareep

¼ (lightly packed) cup brown sugar (dark or light)

1 tablespoon grated fresh ginger

1 tablespoon whole cloves

3 medium cinnamon sticks

Peel from 1 medium orange

4 scallions, cut into 4-inch lengths

1 bay leaf

2 tablespoons cornstarch (optional)

Bread, roti and rice, for serving

PREPARATION

Prepare the green seasoning: Add all ingredients to a food processor. Blend, adding water a few tablespoons at a time, until you get a thick purée. (You’ll have 3 cups. Keep any extra in an airtight container in the refrigerator for up to 2 weeks.)

Season the meat with ¼ cup green seasoning, 2 teaspoons salt and 1 teaspoon pepper. Marinate at room temperature for 1 hour or overnight in the refrigerator.

Heat the oven to 375 degrees. In a large Dutch oven over medium heat, add 2 tablespoons oil and transfer the meat into the pot, leaving behind any excess marinade. Brown the meat in batches. Transfer to a plate.

Add 1 tablespoon oil to the pan, if necessary. Add Scotch bonnets and onion; sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.

Add in the cassareep, brown sugar, ginger, cloves, cinnamon sticks, orange peel, scallions and bay leaf. Add back the meat and the juices from the plate, and add water to cover the meat. Let come to a boil over high heat.

Cover the pot, transfer to the oven and cook, covered, for 2 to 2½ hours, until the meat is tender. Skim as much fat as possible from the top.

Remove the meat from the pot, and, once cool enough to handle, strain the liquid through a fine-mesh strainer set in another bowl.

Carefully add the reserved liquid back into the pot and bring to a boil.

If you'd like to quickly thicken the stew, you can add cornstarch and 2 tablespoons water to a cup, and mix well. Add the slurry, if using, to the pot and mix until thick enough to coat the back of a wooden spoon. (You may have to boil a bit longer to let the liquid reduce to this consistency.) Taste and readjust your seasoning with salt and pepper. Add the meat back to the pot. (Alternatively, you can skip the cornstarch and make the soup up to 3 days in advance. Refrigerate until ready to reheat and serve.)

Serve with bread, roti or rice.

[sethshead]

"The Jewish Vacation Guide, first published around 1916, was a compilation of Jewish-owned or Jewish-friendly places where it was safe for Jews to eat, sleep and visit. The guide also listed everything one might need on a vacation: automobile repair, drugstores, grocers, tailors, cobblers and a Kodak photography studio. The guide connected Jews to a network of places that did not just tolerate, but welcomed them. Dozens of the listings touted kosher meals, often made with farm-fresh butter and eggs. The conditions at some of the rented rooms were far from luxurious, but they made up for modest offerings in hospitality and affordability. A large number of these places were in The Catskills, which ultimately became a vacation hot spot. The guide later served as the introduction to Victor Hugo Green's 'Negro Motorist Green Book.'"

h/t Judith Shaw Beatty

[saiyanprincess90]

Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms Recipe A fragrant saute of garlic, onion and bell pepper is combined with chicken, dried herbs, wine, Portobella mushrooms and pasta sauce. Take a trip to a specialty grocer to find the flavorful pasta that completes this dish. 1/2 cup Burgundy wine, 2 portobello mushrooms cut into 1/2 inch pieces, 1/4 cup Chardonnay wine, 1/2 teaspoon kosher salt, 1/2 cup chopped green bell pepper, 2 tablespoons olive oil, 1 teaspoon dried basil, 1 jar spaghetti sauce, 1 cup chopped onion, 4 cloves garlic minced, 1 whole boneless skinless chicken breast cubed, 1/2 teaspoon rubbed sage, 1 teaspoon dried thyme, 1 package foglie d'autumn pasta, 1 teaspoon ground black pepper, 1 tablespoon olive oil

[saltoftheeearth]

Monday's Mood

Navy beans and Andouille Sausage

Hot Homemade Cornbread

Ingredients:

Protien: Andouille Sausage

Veggies: potatoes, shredded kale, cabbage, sweet onion (diced)

Seasonings : bay leaves, course ground pepper Kosher salt to taste, garlic

Options: shredded chicken (rotisserie from your grocer or make your own)

[formeryelpers]

Sami’s Fairfax Grocery, 511 N Fairfax Ave, Los Angeles (Fairfax), CA 90036

Sami’s Fairfax Grocery is close to Western Kosher; Sami’s – which is also kosher - is a bigger with similar pricing (e.g., the hummus was the exact same price at both places). The meat department/butcher is to the left, a large wine department is to the right. They also sell bulk nuts, baked goods from local kosher bakeries (Sam’s Kosher Bakery again, Stern’s, Universal Bakery), fresh produce, spices, dairy, hummus, pasta, household essentials, etc. It looks like they have their own bakery as well.

My pick:

Holy Hummus Jerusalem hummus, $6.49

Sami’s does not have parking. But pricing is clear and they have a bigger selection compared to Western Kosher. Online ordering is available.

4 out of 5 stars.

By Lolia S.

[vacuous-truth]

One thing I didn’t consider about van life, most Hanukkah recipes require cooking implants we don’t have and kosher grocers aren’t really a thing in rural Australia. So taking a lot of substitutions, why yes a hash brown does indeed share a minor semblance with latkes

[vaulttrust]

Tomahawk steak recipe

#Tomahawk steak recipe how to

This will dry out the surface of the meat and help produce an amazing sear. You’ll want to do this several hours in advance and even up to 24 hours. This will help tenderize and keep the meat moist during cooking in addition to adding flavor. Rather than submerging our meat in a salt water solution, we are going to dry brine by sprinkling the outside with kosher salt and then resting uncovered in the fridge on a wire rack. It’s time to get this party started with a little salt sorcery known as the dry brine! What is Dry Brining? We picked out our prize and we’re dying to get it home. When SCA Steak Cook-Off judges take their one bite, this is where it comes from.Ĭheck out this video for more info on choosing the perfect ribeye steak to cook at home or for competitions. It is incredibly tender (even when over-cooked) and is the perfect bite of steak. Aside from marbling and some variations of fat seams, the size of the spinalis is what separates an amazing ribeye steak from a ho-hum piece of meat.Ī good rule of thumb is to always choose the ribeye with the biggest spinalis. The spinalis though, is the WHOLE SHEBANG. It’s actually the same muscle that becomes a NY Strip Steak towards the loin. It is tender and flavorful – especially from the chuck end. The ribeye complex includes several different muscles, but there’s two that steal the show – the longissimus dorsi (the eye), and the spinalis (the rip cap or rib eye cap) which gets smaller and smaller as steaks are cut from the 6 th rib on the chuck side of the cow, down to the 12 th rib towards the loin.Īs you can see in the picture above, the eye is the larger section of the ribeye. With this recipe, I promise you that you can make a choice tomahawk so delicious and tender that it can make a grown man cry (just tell them it’s from the smoke!) Prime grade beef is going to have more marbling (intramuscular fat) which will make it both more tender and more flavorful, but there is absolutely nothing wrong with choice grade, especially on a thick cut ribeye. Their meat is high quality, and I’ve got to be frugal with 3 teenage boys and a baby in the house. I like to get most of my meats, including my tomahawk steaks at my local wholesale club. And yes, we do pay a little extra for the bone. Of course, you can always get them from your local butcher, but you’ll pay a premium price for a cut that is often marked up already for its “coolness” factor. Most grocers aren’t going to regularly sell tomahawks, but some do. What to Look For and Where to Buy a Tomahawk Steak It’s time to head to the store to get our hands on one of these behemoths. After the sear, we’re taking our cowboy cut to the next level with a French technique that’ll blow your guests away.Īlright. I have used this method countless times to produce steakhouse quality results. The combination of charcoal and wood smoke will give us amazing flavor.

#Tomahawk steak recipe how to

While I will include options for using an oven or a gas grill, I’m going to show you how to cook a reverse seared tomahawk steak on a Weber Kettle charcoal grill. No matter the reason, you’ve shelled out a decent amount of coin and you want your steak to be PERFECT.ĭon’t Worry! Whatever your skill level, this recipe is for YOU. Maybe you just want to treat yourself for not telling off the lady at your kid’s school even though she definitely deserved it (hypothetically speaking of course). Maybe your dad’s birthday is coming up or you’re planning a romantic dinner. No…you’ve been dreaming about marbling and Th e Maillard Reaction for weeks. It’s not something you just toss in your cart like a pint of Chunky Monkey. Whatever you want to call it, the tomahawk bone-in ribeye is not just an impressive piece of meat…it’s an EVENT. With this easy reverse seared tomahawk steak recipe, you’ll get a beautiful brown crust, perfect edge to edge doneness, and incredible flavor – every time!

[dinneratsheilas]

Lemon Chicken with Green Beans Stir Fry

This Lemon Chicken with Green Bean Stir Fry is a delicious one skillet quick dish made with simple ingredients, most of which you may have on hand.

The original recipe is one from Martha Stewart.  I added some store-bought candied pecans from my freezer for some added crunch, and a bit of sweetness. 

To the lemony sauce flavored with fresh ginger and sesame oil I added some minced garlic.

Serve it over white or brown rice.

I served some Bibigo Korean steamed dumplings on the side.  Find them in the freezer case at Costco and some grocer’s cases.

These juicy dumplings are made with chicken, cabbage, onions, and mushrooms in a tender wrapper.  They come in  individual wrapped trays of 6, and steam in  2 minutes in the microwave.  Each tray comes with an indiividual sauce packet.  I’m a fan...you might be too.

Now for the recipe...

Lemon Chicken with Green Beans Stir Fry

(recipe adapted from marthastewart .com)

Ingredients

1 and1/4 pounds boneless, skinless chicken breast, cut into small pieces

Kosher salt and freshly ground black pepper

1/3 cup cornstarch

1 and 1/2 cups chicken broth or stock

2 teaspoons grated lemon zest, plus 3 tablespoons fresh lemon juice

1 tablespoon sugar

2 teaspoons sesame oil

1 tablespoon minced ginger(about a 1-inch piece)

1 tablespoon minced fresh garlic

1/2 cup canola or safflower oil, divided

1/2 cup candied pecans or walnuts

12 ounces green beans, trimmed and halved on the bias

Steamed white or brown rice, for serving

1.  Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch.

Combine broth, lemon zest and juice, sugar, sesame oil, ginger, garlic and 1 teaspoon salt;  stir until sugar dissolves.

In a large skillet (preferably cast-iron or heavy-bottomed) over medium-high, heat 1/4 cup oil until shimmering.

Add beans and cook, stirring occasionally, until they blister in places, 3 minutes.

Transfer to paper towels with a slotted spoon; sprinkle with salt.

2.  Add remaining 1/4 cup oil to skillet; heat 1 minute.  Add chicken; cook, stirring once, 4 minutes.

Transfer to paper towels; discard oil.

Add broth mixture.  Simmer, scraping up any browned bits with a spatula, 1 minute.

Return chicken and beans to skillet.  Simmer until sauce thickens and coats chicken, 2 to 3 minutes. 

Stir in candied nuts and heat through.  Serve  over rice.

[jazzeria]

Charlie’s Beef Noodle Soup no. 1

Beefy bone broth with anise and cassia, finely sliced onions, cilantro, stewed beef shank from local Chinese butcher/grocer Hoa Ky, roasted soybeans, Spicy Chili Crisp, homemade chili oil, wheat noodles.  It has qualities of pho and Lanzhou beef noodle, but is definitely neither.

I recently went on a noodle rampage, bingeing on dan dan noodle and breakfast ramen, and then decided I need a beef noodle soup too.  

I wanted the beef broth to be rich and beefy, with a star anise and cinnamon profile reminiscent of beef pho and Lanzhou beef noodle.  But I also wanted it to be very easy to make.  I didn’t need the broth to be overly complex, as I’d been recently experimenting with making homemade Spicy Chili Crisp, a condiment that tends to overpower the nuance of any dish it’s added to.  

For a while, I wanted to call this “Charlie’s very fake Lanzhou beef noodle soup,” because it is definitely nowhere near as complex as Lanzhou beef noodle soup (which calls for beef bones, beef shank, beef blood, lamb liver, and a whole chicken [source]).  But that name seemed like an affront to the authentic stuff.  

So instead I’ve been calling this “Charlie’s Beef Noodle Soup No. 1″.  What follows is a general method without any measurements.  Follow your heart.  This dish is meant to be simple to prepare: a bit of active prep, and then a lot of waiting.  Although I make this in my digital rice cooker, I think this could be made in a slow-cooker.  

Charlie’s Beef Noodle Soup No. 1

Serve this broth over wheat noodles, finely-sliced onion, cilantro, green onion, and thinly sliced beef.  Top with fried soybeans (”soy nuts”) and a big spoonful of chili oil.  

My go-to noodle is Chunsi brand Lanzhou Ramen Noodles. 

For meat, I used leftover roast beef, but you could use hotpot shaved beef.  You could also add a beef shank during the simmering portion.  

Broth: 

Beef bones

Star anise, whole 

Cassia bark (or cinnamon sticks) 

Black pepper, whole

Bay leaves

Ginger, sliced

To taste: Salt, rock sugar (or any sugar)

Sprinkle the beef bones with kosher salt.  In a hot oven (at least 400F), roast the bones for at least 30 minutes, until the marrow is tender and loose and most of the fat has rendered out.  Reserve the fat.  

(This fat will be incredibly flavourful.  Try roasting some potatoes in it!  Or at least, reserve some for topping the broth at serving time.)  

Meanwhile, in a small saucepan, toast the star anise, cassia bark, and black peppercorns until fragrant (about 5-10  min on medium heat).  

Place the roasted bones, toasted spices, bay leaves, and ginger in a stock pot.  Bring to a boil.  Add the salt and sugar.   Boil for 10 minutes, then reduce to a simmer.  Simmer (or slow-cook) for at least 30 minutes, but it’ll be even better after 2 hours.  (If cooking beef shank, ensure the meat reaches an internal temperature of at least 145F.)  I cook mine in an electronic rice cooker.  

Strain out solids.  

Serve with: 

Cooked noodles, thinly sliced beef, finely shaved white/yellow onion or roughly chopped green onion, cilantro, fried soybeans, and a big glug of chili oil.  

Instead of chili oil, you could use the solids from the chili oil and a spoonful of the beef fat.  

[girls--complex]

Is sundrop family grocer in any way related to the beverage sundrop?

Nooooo it's named after a Kosher grocery I went to as a kid and a Mexican grocery I used to live across the street from both called Sunshine, but I just changed the name a little, I wasmt thinking very hard about it...

[nerdyqueerandjewish]

One of the few kosher places (the only kosher grocer I think) around the twin cities has a confirmed case of an employee having coronavirus, b”h they are recovering well but it is still scary because we’re a very interconnected community that has a lot of vulnerable people in it 😬