Thoughts on the World

I am deeply saddened by all the deaths that have happened from the terrorist attacks on India, not just the Jewish deaths. In a world filled with hate and violence, I look to a world with peace and love, myself. It is sad that some are still using violence to try to force people into their way of thinking, really.

In reality, I look towards such people as Queen Rania of Jordan and Barack Obama as new leaders in this brave new world… Leaders who are trying to use the new technologies to help preach peace and understanding across the globe.

You know, someone once asked me who I thought the Messiah was, or when they might come. I thought about it, then explained that I personally don’t see the Messiah as a person. I see it as a time when all the people of the world grow sick of the hate, the violence, the pain, and the death… When we all stand up as once voice and scream, “ENOUGH!” and just stop it. With Leaders like Queen Rania and Obama in the world, I pray to G-d that someday, my dream for the planet may become a reality.

It may not be exactally how it is written in Torah, but it is a thing that I’d like to see most of all. And, all it would take is for people to just finally stand up and change for themselves. Stop hating other people for being different, stop creating violence and greed, help ease the pain of those poorer around you, loving your family and friends and treating them with respect… It wouldn’t be an overnight change, but eventually the hate and ignorance could be swept out of humanity.

But anyhow, enough rambling. Food pictures coming after shabbat!

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November 28, 2008. Personal. Leave a comment.

Another Personal Update (I’m Doing a LOT of These Recently!)

So, Thanksgiving is next week, and I already have a dinner menu planned:

Dinner Menu

Roast Turkey
Garlic Mashed Red Potatoes
Turkey Gravy
Spinach and Cranberry Salad
Cranberry Sauce
Hawaiian Sweet Bread Dinner Rolls
Baked Sweet Potato Slices
Stuffing
Zesty White Wine Grean Beans
Pumpkin Pie (parve)

I think it’s going to be a good meal, myself! So, I have a lot of things I’m looking into, once graduating from school. One thing I’m looking into is finding a economy van of some sort. Since I’ll likely be doing some catering on the side no matter WHAT I do (If i don’t just say, ‘Fuck it!’ & just cater full time…), I will need the van for delivery. Of course, on top of that, I will also have to be working in a KOSHER Grade A kitchen & have Catering Insurance. Oy, vey… So much work! But, in the end, maybe my idea will come to a fruition…

You see, something that frustrates me to no end is that a lot of the premade and/or catered kosher food I’ve eaten just tastes… Horrible! It’s like most Kosher business people seem to think, ‘Eh… It’s Kosher. They’ll buy it!’. This is a major problem I’ve always had, and one of the reasons i started RK in the first place.

My ULTIMATE goal would be to get together with a culinary chef, if possible, and the two of us work together to turn Kosher food in SoCal on its ear. Think about it… Fine gourmet dishes, melt in your mouth pastries and breads, and wedding cakes that taste as good as they look… All from a pair of renegades doing what they love. I personally think it’d go over very well.

On Monday night, I was at the monthly meeting for Chefs De Cuisine, one of the two American Culinary Federation groups in San Diego (And yes, I am trying to become a member of both the ACF & Chefs De Cuisine pretty damn quick!), and had a really good talk with one of the chefs there. It was amazing to hear from other culinary people that they, also, see the lack of taste in many of the catered or pre-packaged Kosher dishes out there. And true, one of them CAN be hired to do a kosher meal, but then they have to pay a Rabbi to come kosher the kitchen. So if a Kosher catering company started up that focused on JUST kosher catering WITH attention to taste and style… Yeah, it might do quite well.

Of course, I still would eventually love to also do a full bakery/coffee house that happens to be Kosher, as well. IMO, the best place for something like that would be in North County San Diego, likely in UTC, La Jolla, or the like. If i could afford the rent, i think it’d go over VERY well. In UTC, I’d get the college traffic, as well, so it would be a bonus. But, that’s a while away, to be honest… Right now, I’m focusing more on actually getting better at my future career and craft, and focusing on the future. Until next time, Shalom and Good Cooking!

November 20, 2008. Personal. 2 comments.

Jmix and the Jewish Chamber of Commerce

Visit JMIX – Jewish Social Network – events mixers networking

This site has become my latest addiction. It’s a big networking site that helps San Diego’s Jews stay in touch! I’m sure eventually it’ll be for ALL Jews, but for now it’s nice to be meeting all these othr San Diego Jews.

Speaking of that, last night I met a LOT of good people at the Jewish Chamber of Commerce meeting. It was nice to hang wih the tribe, have good sushi, and make connections. Also, Chef Sahrab made me make up loaves of challah to take with me, so I did. And buy, did they go fast! Lots of people snatched up the challah, and with each one I gave a card. Kind of my little business/calling card, so to speak. It was all in all, a very fun night! I’ll post more later, I just wanted to pimp Jmix & let you all know how the meeting went! More recipes soon, so Shalom and Good Cooking!

November 14, 2008. Personal. Leave a comment.

A Long Overdue Update and Good News!

So, I have been busy, busy, busy! Notice no posts for a LONG time? Well, that’s because I’vebeen in culinary school to become a pastry chef! I wanted to pop on and let you all know how I’ve been doing. Yesterday, I was in my FIRST chef competition. It was just a competition to guess mystery ingredients by smell, touch, and taste… But I won! Here’s a picture of me being presented as the winner.

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So, I’m going to start sharing pictures of work I do in culinary school, and letting everyone enjoy them. I’ll also be competing in Feb. in my NEXT competition, where I’ll likely be doing cake decorating. I’ll definently be posting pictures of that cake!

In the business side of things, I’m starting to contact kosher bakeries and markets up and down the west coast to research possible jobs for when I graduate. My goal, as those who read my blog know, is to update kosher cuisine. I enjoy baking, and I want to make that my focus. YEARS down the road, I may decide to even become a master chef of kosher baking, who knows?

But, in the end, I want to do what makes ME happy. And that will be bringing fancy breads, pastries, cakes, and desserts to my community – Just 100% Kosher! Anyhow, I thank you all for reading, and I’ll keep you updated on my progress!

November 3, 2008. Personal. 7 comments.

School and Melts!

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Here we go, another week & another article! As you can see from the picture above, the food of this week is melts! Mmmmmmm, melts are so, so good… Let’s start with a basic treat I like to cook up. We start with a bagel, and spread the top with LOTS of smear (Cream cheese). Then we slice our favorite pepper up, and sprinkle that on top. Finally, toast the bagel halves for about 2-3 minutes in a toaster oven, or just microwave for the same time. Mmm, this is so damn good! Great way to wake yourself up, I bet! Next up is tuna melts. Damn, are they good! Let’s do this one up recipe-style:

Tuna Melts

1 can tuna
1 dab brown mustard
1 dab relish
1 dab minced garlic
1 dab minced onions
1/4 cup mayo
cheese

Mix all but the cheese together & spread on slices of bread.

Top with cheese, then bake for 5-10 minutes in a 350 F oven.

Take out, let cool for a minute, and serve.

Mmmmmmm, this is a dish best served on a cool night when there’s no tomato soup in the house. Its a delicious dinner, and another favorite of mine. Now, before I scoot, I wanted you all to know that Wednesday night, your favorite Kosher blogger starts his culinary schooling. YES! By the end of may, I’ll be a Pastry Chef! Wanna Donate? Hit me up!
Yes, the ‘Send Renegade Kosher Thru Culinary School’ fund is alive. Help me out, and let’s bring more awesome food to you, my readers! Until next time, Shalom, and Good Cooking!

January 14, 2008. bread, main courses, Personal, recipes, side dishes, snacks. Leave a comment.

Sammiches, Ralph Wiggum, and Kosher Chocolate!

ralph for President '08!
So, it’s time for another article! Yes, another article! I proudly support Ralph Wiggum for president, so in honor of him, we have a basic recipe even HE can enjoy!

Chocolate for Valentine’s Day

Buy chocolate from TotallyChocolate.com.

Give to Significant other.

Have a happy Valentine’s Day!

Okay, that was more for fun, and an excuse to plug these guys NOW for custom KOSHER gifts. 🙂 Seriously, though, we need more sweets. And let’s share some of my comfort food! Let’s make our own fluff to start!

Kosher Fluff

1 Bag Kosher Marshmallows

Put marshmallows in microwavable bowl and microwave on Medium for 1 minute.
Stir for 10-20 seconds with a spatula until smooth.

So now we have kosher fluff! From here, we can make TWO different snacks: Fluffernutters & S’mores sandwiches!

S’Mores Sandwiches

Kosher Fluff
Gram Crackers, Crumbled
1 King-Size Chocolate Bar
White Bread

Spread fluff on a slice of bread.
Sprinkle cracker crumbs on the fluff.
Lay pieces of chocolate on the crumbs, then top with another slice of bread.
Nuke for 20 seconds on medium-high.
Press together & eat.

Fluffernutters

bread
kosher fluff
peanut butter

Spread fluff on one slice.
Spread peanut butter on the other slice.
Press together and eat.

Nummy nomnomnom food! 🙂 If these were Krystal’s sammiches, she’d have eaten them! Anyhow, hope you enjoy these treats as much as I do! 🙂 Until next time, Shalom and Good Cooking!

January 6, 2008. dessert, Kosher Links, Personal, recipes, snacks, Trayfe-to-Kosher Challenge. 2 comments.

Bread Bowls, French Onion Soup, & A Survey!

First off, I’m asking all of my readers to click here to take a survey about this blog. This is just something I’m doing to help figure out my reader stats, where they are coming from, and how to best serve you – my readers. Now, as for today’s recipe, its a basic recipe of sorts that ALWAYS goes over well. Today we’re going to explain how to make Sourdough Bread Bowls.

We begin by grabbing some Sourdough Bread Rounds from our favorite grocery store. To these we’re going to cut a hole in the top about 2-3 inches around, and scoop out the insides of the bowl. Try to leave about 1/2 inch of bread in the bottom. Next, we want to take some Olive Oil and lightly brush it ALL over the inside of the rolls, covering EVERY square inch if possible. Then, setting your prepared rolls on a cookie sheet, bake in a 350 degree F oven for about 20-25 minutes, or until the inside of the bread bowls are NICE and crispy.

Now we get to the FUN part! These bowls can be used for LOTS of dishes. One of my favorite uses of these inexpensive rounds is to fill them with salad or a dinner soup. But, the most COMMON use of these bowls is in making French Onion Soup.

French Onion Soup

6 Cups Chopped Yellow Onions
1/3 Cup Margarine
8 Cups Vegetable Bouillon (Or Beef-Flavoured Vegitarian Bouillon is preferred if you can get it.)
2 Teaspoons Salt
1/2 Cup Sugar
4 Tablespoons Flour
Cognac
White Cheeses Such as Mozzarella, Swiss, etc.

Cook onions slowly in a large cast iron skillet in the margarine until combined. Then cover and simmer over medium heat for 15 minutes.

To a crock pot, add in the bouillon and set it to HIGH. Then stir in ALL the contents of the cast iron skillet after the 15 minuters is up, stirring well. Finally, add in the sugar, salt, & flour and cover. Cook on HIGH for 3 hours, or LOW for 6 to 8 hours.

When ready to serve, pour 1 tablespoon of cognac into the bottom of each bread bowl, then top with hot soup. Finally, top the bread bowls with your favorite white cheeses & bake in a 425 degree F oven for 15-20 minutes.

Move to plates and serve still warm.
Serves 12

Nutrition Facts
Serving Size 157 g
Amount Per Serving
Calories

335
Calories from Fat

101
% Daily Value*
Total Fat

11.2g
17%

Saturated Fat

3.9g
20%

Cholesterol

11mg
4%

Sodium

1660mg
69%

Total Carbohydrates

39.4g
13%

Dietary Fiber

1.8g
7%
Sugars

13.6g
Protein

10.7g

Vitamin A 6% Vitamin C 6%
Calcium 22% Iron 10%
Nutrition Grade C-
* Based on a 2000 calorie diet

Mmmmmmmmmmmmmmmmmmm, nummy. I hope you all enjoy this recipe, and using bread bowls to help make ANY meal special! Also, please fill out the survey to help me out with needed information! Until next time, Shalom and Good Cooking!

December 11, 2007. bread, main courses, Personal, recipes, salad, side dishes. 4 comments.

What is Dump Cake to You?

So, the wife & I have been having a debate on what is, and isn’t, dump cake. For those who may not know, dump cake is a simplified form of cake that even kids can do. To be fair, I’ll go over both styles, and let you readers be the judge. First there is how I grew up knowing dump cake:

1 Box instant cake mix
1 can acidic fruit
1 can pie filling
1 & 1/2 sticks of butter or margarine, sliced

Basically you toss all the ingredients into a greased cake ban, then bake at 350 degrees F (180 C) for an hour. Then cool, cut, & serve. VERY simple recipe, and a cake even kids can help with! One of my personal favorites is a spice cake mix with apple pie filling & mandarin oranges. Another tasty combo is chocolate with cherries & pineapples. Really, the sky’s the limit when you’re designing combos for this! But, here is where the wife and I have our disagreement. To her, this is not dump cake. Here is her family’s dump cake that SHE grew up with:

1 box chocolate cake mix
2 cans cherry pie filling
2 sticks of butter
sugar to taste

Empty the cherry pie filling into the bottom of a cake pan. From here, sprinkle the cake mix atop the pie filling, then start dropping the butter slices ll over the dry cake mix. Finally, sprinkle some sugar to your liking over the top of everything, then bake at 350 degrees F (180 C) for 30 minutes.

Now, to me, this is a cobbler! It’s not a cake! While the principles are similar, I just don’t see them both being dump cakes. But she swears its dump cake! Ah, well. I know, I know… The arguements, playful or not, that food geeks get into. Until next time, Shalom and Good Cooking!

November 5, 2007. dessert, Personal, recipes. 1 comment.

Update From Smokey San Diego

Well, here’s some pics & videos the wife & I took to give an idea of the damage afterwards. These pictures are around Scripps Poway Parkway in Poway, CA:
After the fires in Poway
Second Picture of Poway
Trird pic of Poway
And here’s a video!

As you can see, it’s cleaning up, but its still… Yeah. It’s been a ‘fun’ week. I’m baking some cinnamon rolls for a snack, and to take my mind off all this. First cooking I’ve really wanted to do for a while. So, yeah. I’ll return to food recipes after the sabbath. Until next time, Shalom and Good Cooking!

October 25, 2007. News, Personal. Leave a comment.

San Diego Fire Video (I’m Safe Still)


As you can see, I’m safe still, if a bit smoky & ashy. This is a video from this morning down here in Chula Vista. I’ll try to post tomorrow. Less than 4 hours to my birthday. Woo! Shalom and Good Cooking!

October 23, 2007. News, Personal. Leave a comment.

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