Posted onDecember 31, 2007

When we were growing up, we twice lived in Idaho while the father unit worked on a nuclear reactor located out there. While in Idaho, our mom started to make corn fritters. It has been the better part of a life time since we had corn fritters, but we found a recipe, made some and totally pigged out!

2 cups flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs, beaten
1 cup milk (or pareve alternative)
1/4 cup melted butter (or pareve alternative)
1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)

Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown.

Serve warm!



Posted onDecember 28, 2007

From AOL:

Introduced to much fanfare in 2006, Coke Blak was Coca-Cola’s attempt at mixing Coke with coffee. An eight-ounce bottle of Coca-Cola Blak contained 46 milligrams of caffeine.

In late August, after just one year on the market, it was announced that Coca-Cola will discontinue the drink once supplies run out.

Hey, whoda thunk it? Coke and coffee mixed together? It shoulda been a hit, or at least a contender! The only thing it was a contender for was the drain!

Bye bye Blak, we hardly got to know ya!



Posted onDecember 27, 2007

We do not go to the butcher store very often. We don’t eat a lot of meat, so it is often some time in between butcher store visits.

Well, talk about “sticker shock!” We stopped in a busy butcher store in Queens, NY and almost fainted at the price of meat.

When we were growing up (admittedly a long time ago), skirt steaks were considered offal. As a result they were very, very cheap. Not no more they ain’t! How’s $16 per pound sound? Wowzers! Hey Toto, it ain’t offal no more- not at that price.

We wandered over to the rib steaks. Plain old, nothing extraordinary rib steaks were $12 per pound. A chuck roast (good for potting and not much else) was $9 per pound. Ground chuck hamberger was $6 per pound. As a point of comparison, when we were in college, a pound of ground chuck was fifty cents per pound. (Then again, a container of yogurt or a can of tuna fish were only twentyfive cents.) A whole minute steak roast (complete with the membrane on top adding to the weight), was over $8 per pound.

A friend who owns a kosher take out store tells us that he pays $1.59/pound for whole chickens. That’s wholesale, boys and girls!

Hey, did we sleep through the winter and early spring? Is it Passover already?? If that is what prices are now, what will they be come Passover?

The shame of it all is that we are sure that there are many people for whom kosher meat has simply become prohibitively expensive. And that is tragic.

There must be someone who can do something about this. Why is no one trying? Where are the big, national agencies? Why aren’t all our rabbis (this one included) standing up and screaming? We have no answer. Perhaps some of our readers might?



Posted onDecember 26, 2007

The following article appeared in Kosher Today on Dec 24th.

Conservative Rabbi Prevails in Securing Kosher Food at Hockey Games
Margate, FL…

Rabbi Paul Plotkin, the rabbi of the Conservative Temple Beth Am, is a passionate fan of the NHL team the Florida Panthers. For the past 4 years, he has made steady gains in persuading the team to offer glatt kosher fare. The gains recently led to a goal as the Panthers finally agreed to open a glatt kosher kiosk serving hot dogs, sausages, and knishes. The provider will be Kosher Sports Inc., headed by Jonathan Katz, its president & CEO. The first game with the glatt kosher fare will be on January 8th when the Panthers face the Pittsburgh Penguins. Kosher Sports operates kosher stands and kiosks at many sporting events, including the U.S. Open Tennis Championships and the to the NFC Championship Game. Kosher Sports is under the supervision of the Star-K certification of Baltimore.


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