Bialys $100 Bialy's Specialty $175 Bagels $100 Mini Bagels ¢.65

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Bialys $100 Bialy's Specialty $175 Bagels $100 Mini Bagels ¢.65

Bialys $100 YOUR BREAD (onion, garlic, sesame) Bagel, Bialy, Bulka $100 75 Bialy’s Specialty $1 00 Bagels $1 YOUR SPREAD(S) add: (any flavor) Butter/Jam ¢.75 Mini Bagels ¢.65 Schmears® Cream Cheese $100 Flagel $100 Schmears® Specialty Cream Cheese $150 00 75 Pletzel $1 sm / $2 lg 00 (Onion disc) Hummus $2 Sticks $100 Peanut / Almond Butter / Nutella $3 00 (any flavor) Bulka Roll $125 YOUR FISH / SALAD Muffins $225 Nova Salmon $5 00 Challah Bread $3 75 Pastrami Salmon $5 75 Kossar’s Double Smoked Salmon $5 50 Sable $8 75 Baked Salmon Salad $5 50 Chunk White Fish Salad $600 Baked Salmon Salad $600 Fresh Babka $9 00 (Chocolate or Cinnamon) Tuna Salad (with / without mayo) $600 Rugalach Cookies $7 95 Egg Salad or Egg White Salad $450 (Chocolate, Cinnamon, Mixed) Famous Mini B&W Cookies $6 95 YOUR TOPPINGS . Bagel Chips $4 50 Tomato, Capers, Onions, Cucumber ¢.50 ea American, Swiss, Cheddar Cheese $100 ea Avocado $100 25 95 THE CLASSIC $8 THE CZAR $14 Sliced Nova, Everything Cream Cheese, Sliced Nova, Schmears Parsley Dill Cream Tomato, Red Onion, Capers, Dill Cheese, Pickled Beets, Salmon Roe, on a Pumpernickel bagel 00 THE YENTA $13 75 Whitefish Salad, Pastrami Salmon, Lettuce, THE WHITE HOT $9 Shaved Celery, Tomato, Red Onion Whitefish Salad, Schmears Roasted Jalapeno-Caper Cream Cheese, Pickled Red Onions, Lettuce THE MITZVAH $12 75 Sliced Sable, Schmears Double Onion Cream Cheese, Lettuce, Tomato, Red Onion THE COOL KATZ $9 25 Sliced Pastrami Salmon, Schmears THE BUBBY $5 50 Horseradish-Pickle Cream Cheese, Cucumber, Egg Salad, Lettuce, Tomato, Salt & Pepper Caraway Seeds HAPPY BUBBY add $450 OPEN SESAME $850 Double the Smoked Salmon to The Bubby Hummus, Avocado, Tomato, Cucumber, Parsley, Olive Oil, Zaatar served open face style on a bialy – ALL OF THE ABOVE SERVED WITH A “PICKLE GUYS” PICKLE – Kossar’s Signature $5 50 Pletzel Pizza $575 Breakfast Sandwich Made to order 12” pleztel 2 Eggs on Bagel or Bialy, Double Smoked Add: Tomato, Onions, Peppers ¢.50ea Salmon, Onion , Tomato Pizza Bagel $2 25 75 2 Eggs on choice of Bagel, $2 The Hippy Dippy $650 Bialy or Bulka Almond Butter, Bananas, Honey, Sunflower Seeds on an Open Face Sesame Bialy Add-Ons: Cheese (American, Swiss, Mozzarella) ¢.75 Tomato’s, Onions, Peppers ¢.50ea Egg Whites only ¢.50 Challah French Toast $550 Brewed Coffee $100 sm / $150 lg 2 slices of our challah bread Tea $100 sm / $150 lg Served with butter and syrup Espresso $2 00 per shot 50 Babka French Toast $7 Cappuccino $2 75 sm / $3 50 lg 2 slices of our delicious chocolate or cinnamon babka. Latte $3 00 sm / $3 75 lg Served with butter and syrup 00 50 Americano $1 sm / $1 lg 00 50 Grilled Cheese on Challah $450 Iced Coffee $1 sm / $1 lg with tomato ¢.50 Iced Tea $100 sm / $150 lg.

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FE a Hebrew Letter [N -S] : FE FEH PE
Yiddish/Hebrew Words Acceptable in SCRABBLE® Compiled 2003 (Sam Orbaum), updated March 2006/January 2009 (Tim Bottorff) and March 2016 (David Spolter) A ABBA /S AGORA/ AGOROT/H /S ALLELUIA /S AGGADA/AGGADAH /S AIN ALMEMAR/S AGGADIC ALEF/ ALEPH /S AMEN /S AGGADOT ALIYA/H /S AYIN /S AGGADOTH ALIYOS/ALIYOT/OTH B BAAL/ S /IM BIALI/ BIALY /S BUBALE /S BABEL /S BIALIES BLIN/I BUBBE /S BAGEL /S BIMA/S, BIMAH/S BUBBIE/S BEHEMOTH /S BLINTZ/E/ES BUBBY BEMA/ BIMA/H /S BORSCHT/ BORSHT /S BUBKIS/ BUBKE BEMATA BOYCHICK/ BOYCHIK /S BUPKIS/ BUPKES BES /BESES BRIS /ES BUND/ BUNDIST /S BETH/BES BRISS /ES BUPKES BUPKUS BETHEL /S BRITH/S C CABALA/ CABBALA/H /S CHALAH/ CHALEH /S CHEDER /S CABALISM/ CABALIST/S CHALLA/ H /S CHERUB/S/IM/IC CANTOR /S CHALLOT/H/CHALOT/H CHETH /S CAPH /S CHALUTZ/HALUTZ CHOLENT /S CHACHKA /S CHATCHKA/CHATCHKE CHUPPA/H /S CHADAR/ S /IM CHAZAN /S /IM CHUTZPA/H /S CHADRI CHAZZAN /S /IM COCKAMAMY/ CHADOR /S CHAZZEN /S /IM COCKAMAMIE D-E-F DALEDH/ DALETH /S DREIDEL/ DREIDL /S FARFAL/ FARFEL /S DAVEN/ DOVEN /S DUNAM /S FE /S FEH /S /ED /ING ECHT FELAFEL/S DIBBUK/ IM /S EPHA/H EPHOD /S FLANKEN DYBBUK/ IM /S ERUV/ S/ IM FLEISHIG DRECK/Y/ DREK /S FALAFEL/ S FREMD G GALILEE /S GELT /S GERAH /S GANEF/ GANEV /S GEMATRIA/S GIMEL /S GANOF/S GENTILE /S GITTIN Yiddish/Hebrew Words Acceptable in SCRABBLE® page 1 of 6 GOLEM /S GOY/I M GONEF/ GONOF /S GOYISH/ GOYISHE GONOPH GONIF/F /S H HABDALAH/ HALACHA/ HALAKAH/ HEBE /S HAVDALAH /S HALAKHA /S HEBRAIZE /S HADARIM HALACHIC/HALAKHAH/ HEDER/ /S /HADARIM HAFTARA/H/ /S HALAKHIC HEH /S HAFTORAH /S HALACHOT/H/HALAKH
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Our Shabbos in Shebreshin
Our Shabbos in Shebreshin As Ashkenazim — Jews of Northern/Eastern European ances- try — we called it Shabbos; for the Mediterranean Sephardim, the word was Shabbat. It was our Sabbath, and it started on Fridays — to be exact, about six o’clock every Friday morning. I would hear my mother get out of bed and prepare herself for the big event of baking the bread that was to last all week. One day, as a young child, I too got up, announcing to my mother that I would go with her. She didn’t resist very much. She pulled down my nightshirt, took my hand, and led me in my bare feet across the few yards to my grandfather’s house. Grandma was already awake and moving about. The kitchen was brightly lit, the large brick stove and oven were fired up, and there were piles of sifted flour on the table. Some dough was already rising. The kitchen was adjacent to my grandparents’ bedroom, and the door was seldom closed. Zaida saw me coming in, smiled, and beckoned me to come join him in his bed. He put me on his chest. I buried my face in his beard. It smelled of spices. I closed my eyes and enjoyed the warmth. We watched the two women prepare the baking — sifting and kneading. First, the white flour for the twisted Shabbos challah and other white-dough baked goods; later, the dark rye OUR SHABBOS IN SHEBRESHIN 127 to bake in round loaves, sprinkled on top with caraway seeds. When fresh, the bread was soft and delicious.
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Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
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Nybb Togo Menu 2019.Indd
BENEDICTS Served with two gently poached eggs, housemade cheesy hollandaise & choice of home fries, tomatoes or cottage cheese. Upgrade to seasonal fruit or a potato pancake for an additional .99 SOUTHWESTERN* jalapeño bialy topped with beef chorizo, queso fresco EGGS & OMELETTES and chipotle drizzle 11.99 Served with a bagel or bialy & plain cream cheese. Choice of home fries, cottage cheese or tomatoes. Upgrade to seasonal fruit or a potato pancake CALIFORNIA BENEDICT* English muffin topped with house roasted turkey for an additional .99 breast, bacon and avocado 12.49 substitute EGG WHITES OR EGG BEATERS® .99 HUMBLE HASH* two crisp potato latkes topped with our housemade substitute TURKEY BACON or TURKEY SAUSAGE for breakfast corned beef hash 13.49 meat at no additional charge. REUBEN* toasted rye bread topped with corned beef & kraut, drizzled with TWO EGGS* any style. 7.49 russian dressing 12.49 with bacon, sausage or ham. 9.99 with brisket or corned beef hash. 10.49 FLORENTINE* toasted challah, sautéed spinach, Extra hungry? Make it three eggs for an extra 1.49 onions & sprinkled with feta 11.99 CHICKEN FRIED STEAK & EGGS* with home fries, smothered in gravy COLORADO* warm flour tortillas, steak and refried topped with two eggs any style 12.99 beans smothered in green chili gravy, topped with a chipotle drizzle and a sprinkle of cheddar 13.99 LEO Lox, scrambled eggs & sautéed onions. 12.99 COUNTRY* fresh baked biscuits, sausage & housemade gravy 11.99 DELI EGGS* three eggs with your choice of corned beef, pastrami or salami scrambled
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Barnert Sisterhood Bialy Challh Recipe
Barnert Temple Sisterhood Garlic-Onion Challah (a.k.a. Bialy Challah/French Onion Soup Challah) This recipe is not ideal if you want to get fancy with braiding. Because each strand is stuffed, it lends itself to a basic 3-strand braid. Ingredients: • 2 packets active dry yeast (one packet equals 2-1/4 tsp. of bulk yeast) • 1-1/2 cups warm water • 1/4 cup plus 1 teaspoon of sugar. (the one teaspoon is to activate the yeast) • 6-1/2 cups flour plus more for dusting (2-1/2 cups of whole wheat flour can be substituted) • 2 teaspoons kosher salt • 2/3 cup flavorless oil (canola/vegetable)) • 5 large eggs (4 for the dough, one for the glaze) • 1/4 cup butter, melted • 1 medium onion - finely chopped • 6 gloves garlic (or more - can’t have too much), finely chopped • 1 tablespoon of honey • Kosher salt or flaky salt (like Himalayan) (for the topping) Supplies: • 2 large bowls (glass, ceramic or metal) • 1 small/medium bowl • Parchment or Silpat • Tea towel • Baking sheet(s) • Cooking spray • Gallon Ziploc bag (depending on how you choose to expedite your rise) Directions: In Bowl #1: Combined yeast, warm water and 1 teaspoon of sugar and give it a little stir. Let sit for 5 minutes until it’s foamy on top. In Bowl #2 (large):* Mix together 6 cups of the flour, kosher salt and the 1/4 cup of sugar. Stir to blend. In Bowl #3:* Whisk together oil and 4 of the eggs. *Bowls Two and Three can be prepared ahead of time.
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Mile End General Catering Postcard
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The Hot Bread Kitchen Cookbook
Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses.
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2018limmudse.org Welcome On behalf of the Kaplan Mitchell Retreat Center team, the entire Ramah Darom staff, and our Board of Directors, it is my pleasure to warmly welcome you to our Clayton home for Limmud 2018! Limmud Atlanta + SE and Ramah Darom have been supporters of one another for many years, but in this, the 10th LimmudFest at Ramah Darom, our partnership has deepened in a substantial way. Ramah Darom is a unique place for exceptional experiences where Jewish living and learning to come to life. We seek to partner with other organizations in providing deep and meaningful Jewish moments in a beautiful setting with outstanding hospitality. Limmud is an organization distinct in its core values of choice, volunteerism, learning, and growing. No other experience prides itself on encouraging arguments for the sake of Heaven, nor empowering its participants to see themselves as both learners and teachers, in such an authentic way as Limmud does. In times of increasing polarization of our collective discourse, this program seeks to double down on its effort to bring a variety of voices and opinions to the table, and be a space where participants are exposed to new and different ways of thinking, particularly about Judaism and themselves. LimmudFest is the first content program in our Retreat Center season. In many ways I think of it as the signature event which provides participants a taste of all the opportunities to come in the year at Ramah Darom. Limmud encapsulates the full spectrum of values and experiences we seek to provide here at Ramah Darom, where Judaism can grow and thrive and where Jews of all backgrounds can come together for positive, inclusive, and inspiring programs.
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Mulling Why Bialys Faded As Bagels Rolled Along - Page 2 - Baltimore Sun
Mulling why bialys faded as bagels rolled along - Page 2 - Baltimore Sun http://articles.baltimoresun.com/2002-06-12/news/0206110092_1_bialy-... JOBS RENTALS HOMES CARS CLASSIFIED AUCTIONS ADVERTISE STORE REWARDS SUBSCRIBE CONTACT MARYLAND SPORTS ORIOLES BUSINESS LIFE HEALTH ENTERTAINMENT EVENTS OPINION VIDEO DEALS BREAKING NEWS WEATHER TRAFFIC OBITUARIES GAMES NATION/WORLD WEIRD NEWS MOBILE ALERTS BLOGS PHOTOS SUN MAGAZINE PRINT EDITION Home → Collections → Dough Ads By Google (Page 2 of 2) Recommend Mulling why bialys faded as bagels 0 0 rolled along StumbleUpon Submit Taste, preparation cited as factors Tweet June 12, 2002 | By Arthur Hirsch | Arthur Hirsch,SUN STAFF Van Hoven says his bialy dough is different from his bagel dough, but made with the same ingredients: high-gluten flour, water, yeast, salt and barley malt syrup. He says he's following the bialy formula he learned back in New York as an apprentice during the Eisenhower years. According to Mimi Sheraton, the former New York Times food writer who followed the bialy to its roots in Bialystok, the authentic bialy was/is made with flour, water, yeast, salt. That's it. The dough recipe includes no malt, an ingredient in traditional bagel dough that sweetens the taste. Ads By Google NEWS FROM AROUND THE WEB 1/3 Paul Fredrick™ Shop Now for High Quality Men's Business Wear & Get Free Shipping! www.PaulFredrick.com Ship Bagels Forever Ship Real bagels anywhere in USA Sent fresh from Bagels Forever,Inc. Foreclosure, mortgage aid: Obama administration... BagelsForever.com 2 Social Security: After two-year drought, beneficiaries... 3 U.S. penalizes 3 major home-loan servicers over mortgage..
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Starters Bagel, Bialy, Or Challah
starters POTATO LATKES (3) 7 choice of Horseradish Cream or Applesauce potato onion cakes served with your choice of horseradish cream and garnished with chives COLD SMOKED TROUT TARTARE 9 Cold smoked tartare served on thinly sliced cucumbers and radishes MATZO BALL SOUP 6 A classic chicken broth soup, hand made matzo balls, with a light dill flavored broth with carrots Bagel, Bialy, or Challah Bun NY LOX 9 Cured and cold smoked salmon with a cream cheese, capers, tomato, and red onion schmear PROSCIUTTO ITALIANO 8 Prosciutto, cream cheese, basil, garlic, and sun-dried tomato PROSCIUTTO GENOA 8 Pesto, roasted red bell peppers, prosciutto, and shaved Parmesan cheese CAMPANIA 7 A hand whipped basil cream cheese, tomato chutney, and a balsamic glaze SMOKED TROUT SALAD 9 Smoked trout salad, garnished with dill and radish SMOKED TROUT SCHMEAR 9 Slightly spicy cold smoked Norwegian trout salad, capers, and lemon ALL PRODUCE PURCHASED FROM SUNRISE PRODUCE IN JUNCTION WITH LOCAL FARMS SANDWICHES NY style: 12 oz Add $3.50 or City Slicker: 8 oz NY EGG SALAD 8 NY style egg salad served on NY Rye bread NY PASTRAMI ON RYE 12.50 Turkey or Beef Pastrami Rye bread, with deli mustard, and piled high with juicy pastrami Add Swiss $0.50 NY CORNED BEEF REUBEN 13 Rye bread, with Russian dressing, sauerkraut, Swiss cheese, and piled high with corned beef THE NEW YORKER 13 Rye bread with turkey Pastrami and beef Pastrami with Swiss cheese, deli mustard, horseradish cream, and a sweet onion jam FRANKFURTER 8 Natural casing all beef NY dog on a bun with sauerkraut, grilled onions, and spicy brown mustard add 4 oz.
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