Comments for Kosher Nexus

Comment on NINETEEN VISITS TO THE DAN PANORAMA- JERUSALEM by Inga M

Inga M — Mon, 11 Feb 2013 20:03:32 +0000

I totally agree. I’m staying at the Dan Panorama right now, for the first time. I’ve stayed at other hotels in Jerusalem before, but this one is better by far. The rooms are spacious and very comfortable, the breakfast buffet is excellent – everything is so fresh and tasty. The decor is very nice, the service is personal and very accomodating, and the location is the best: close to the Old City, within walking distance of the new city and to many restaurants, bars and shops, and there’s also a very convenient bus stop right outside the hotel. I heard a lot of good things about this place, and the fact that you go back again and again says a lot.

Comment on JACK’S ITALIAN SALAMI by AlanB

AlanB — Thu, 27 Dec 2012 06:16:23 +0000

Dear Kosher Nexus…try hanging one or two in your cool garage or cellar and let them dry for a few weeks. The intensity of flavor will astound you even more

Comment on CANNED TOMATOES 101 by RBurrell

RBurrell — Fri, 03 Aug 2012 02:17:46 +0000

Back in the day when people were still stocking bomb shelters in case of atomic attack, my college roommate was a Home Economics major. She told me that if you had to have one thing in your shelter, it should be canned tomatoes because of their high food value, shelf life and benefits. Now I live in earthquake territory. We always have at least a half dozen cans of tomatoes. (Our favorite most versatile are Muir Glen diced tomatoes.) You can stock up on these when they come on sale once or twice a year. Even during tomato season, the canned are superior to most of the tomatoes in the supermarket for cooked dishes. We savor heirlooms and local Roma tomatoes raw, but for cooked, nothing really beats the organic packed at peak canned.

Comment on CALIFORNIA SUMMER COLE SLAW by RBurrell

RBurrell — Thu, 07 Jun 2012 03:14:18 +0000

This is very much like the cole slaw we make all the time. We have been advised by Canadian friends that this is Canadian style. One major change: we use at least one or two cloves of garlic. Another change: green onion, not white. The white onion would be too strong a flavor. My preferences is for less sweetness, so we omit carrot and red bell pepper. This slaw keeps well and in fact is better if it sits for an hour or so before you serve so the marinade can blend in with the cabbage. We use green. If you use red, you’d want it to sit longer.

Comment on ALTERNATIVE MILKS by leo_keil

leo_keil — Tue, 25 Oct 2011 13:56:26 +0000

Can any of these milk alternatives be used to make parve instant pudding?