Your Pesach Shopping List
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SKYSCRAPER STYLE Per Adult Meal Purchase of $9.00 Or More
Visit us online at www.chompies.com! DELI RESTAURANT BAGEL FACTORY BAKERY CATERING ng Breakfast, Lunch & Dinner for Dine-In or Take-Out 7 D Award-Winni ays a Week! STOP BY OUR GOURMET BAKERY BEFORE YOU GO! PHOENIX Serving Our Guests the Ultimate in Paradise Valley Mall East Coast Tradition for 35 Years! (Between Sears and Dillard’s) NW Corner Cactus & Tatum • 602-710-2910 In 1979, the Borenstein Family...Lou & Lovey, Mark, Neal Mon.-Sat. 6 a.m.–9 p.m. • Sun. 6 a.m.–8 p.m. and Wendy of Queens, New York ventured west to Phoenix, SCOTTSDALE Arizona and ful lled their dream when they started their new Mercado Del Rancho business, Chompie’s Bagel Factory,DELI in a strip mall at 32nd 9301 East Shea Blvd. • 480-860-0475 Mon.-Sun. 6 a.m.–9 p.m. Street and Shea. With the supportRESTAURANT of our valued customers, locals and visitors alike, Chompie’sBAGEL has grown FACTORY to include TEMPE multiple New York Style Deli, Restaurant, Bagel & Bakery Rural & McClintock BAKERY locations throughout the Valley of the Sun. Still, each and 1160 East University • 480-557-0700 CATERING Mon.-Fri. 6 a.m.–9 p.m. • Sat.-Sun. 7 a.m.–9 p.m. Lou & Lovey Borenstein, N.Y.C. every customer is as important as our rst. We invite you to hear more of our story from Lou & Lovey on our YouTube channel. Thank you for stopping in CHANDLER for some good food, family and friends — Chandler Village Center 3481 W. Frye Rd • 480-398-3008 the good things in life! Mon.-Sat. -
Jews: Politics, Race, Nently Because, As Corwin Berman Explains, It Last Month, Was Cancelled Due to Inclement Many Are Trying to Revitalize It
Washtenaw Jewish News Presort Standard In this issue… c/o Jewish Federation of Greater Ann Arbor U.S. Postage PAID 2939 Birch Hollow Drive Ann Arbor, MI Ann Arbor, MI 48108 Permit No. 85 Modern Multi-faith For this year's Day aid for hamentashen, Queen Syrian hold the jam Esthers refugees page 7 page 18 page 28 March 2015 Adar/Nisan 5775 Volume XXXIX: Number 6 FREE “We Refuse to Be Enemies”—motto of Hand in Hand Schools in Israel Edible Landscape program Helena Robinovitz, special to the WJN rescheduled for March 15 he weekend of March 20–22, Lee Gor- cultures. Together the Jewish and Arab pupils study, to play, to live with Palestinian partners.” Carole Caplan, special to the WJN don, co-founder and executive director learn and speak each other’s language, study (Boston Globe, “Refusing to be Enemies in Jeru- The Jewish Alliance for Food, Land and Justice, T of five bilingual and bicultural schools each other’s history and culture, and share in salem,” December 7, 2014.) in partnership with the Ann Arbor Recon- in Israel, will be in Ann Arbor to educate the The structure structionist Congregation and Pardes Hannah, community about this innovative model of of the HIH Schools will present “Ed- education. On Saturday, March 21, 8–10 p.m., provides an oppor- ible Home Land- there will be an interfaith event at St. Clare’s tunity for interac- scapes—From Episcopal/Temple Beth Emeth. The topic will tion that naturally Saving Seeds to be “Building a Shared Society Together: Multi- evolves between stu- Harvesting Your cultural Education and Peacemaking in Israel.” dents and families in Trees” on March On Sunday, March 22, 4–6 p.m., the Jewish Fed- an integrated school 15, from 2–4 eration of Greater Ann Arbor will host Gordon system. -
Menu Médina Modifs Prix Septembre 2020
2, avenue de la Couronne - Ixelles Tél. : 02-640.43.28 - Fax. : 02-644.24.78 www.allocouscous.be www.lamedina.be Ouvert - Open 7/7 Informations sur les allergènes disponibles sur demande Banquets - Fêtes - Réceptions Banketten - Feesten - Recepties Apéritifs Martini 7.00 Gancia 7.00 Saint-Raphaël 7.00 Porto 7.00 Kir 7.00 Campari 7.50 Campari orange ou soda 8.00 Whisky-coca 9.00 Apéritif Maison 7.00 Kir Royal 8.50 Ricard 7.50 Anisette 7.50 Délice du Soleil 8.50 Gin - Martini 8.50 Gin Tonic 9.00 Whisky 8.00 Picon vin blanc 8.50 Spritz Apérol 8.50 Boissons (sans alcool) Eau minérale/Pétillante 1/4 3.00 Eau minérale/Pétillante 1/2 4.50 Eau 1/2 minérale/Pétillante 1/1 6.50 Coca-Cola - Coca-Cola Zéro 3.00 Bière 3.00 Ice Tea - Fuze Tea Pêche 3.00 Schweppes 3.00 Jus Orange, ananas, tomate 3.00 Entrées Salade marocaine 7.50 Salade d'oignons & tomates 7.00 Salade de tomates & poivrons 8.00 Salade verte à l'orange 7.00 Salade au thon 8.00 Salade merguez 8.50 Carottes à l’orange 7.00 Coeurs de palmier 8.50 Marinade de sardines 9.50 Harrira 7.00 Feuilleté de crevettes 9.00 Doigt de Fatima 8.50 Brick à l'oeuf 7.50 Brick au thon 9.00 Pastilla 12.50 Pastilla aux fruits de mer 13.00 Brochette de scampis 13.00 Scampis méditerranéens 13.00 Scampis à l’aïl 13.00 Metze du Harem (2 couverts) 25.00 Du lundi au vendredi : Plat du jour tous les midis 12.00 Desserts Loukoum 6.00 Orange à la cannelle 7.00 Briouats au miel et amandes 7.00 Cornes de gazelle 7.00 Assortiment de gâteaux 7.50 Dame Blanche 8.50 Brésilienne 8.50 Assortiment de sorbets 8.50 Irish Coffee 9.00 Thé à la menthe /pers. -
Foods to Avoid
Foods to Avoid File: ....... Test Date: ......... Patient: .............. Doctor/Clinic: ................... APPLE Avoid also rosehip tea, apple cider, apple cider vinegar, apple juice, applesauce, crabapple & dried apples. Also found in some chutneys. For reintroduction into diet, place into Day 2. APRICOT Avoid also apricot juice, apricot oil & dried apricots. Also found in some chutneys. For reintroduction into diet, place into Day 3. ARTICHOKE Avoid also burdock root tea & cardoon tea. Can be pickled whole, or the tender base or heart can be canned or frozen while the stalk of the head can be blanched in soups and stews. For reintroduction into diet, place into Day 1. ASPARAGUS Avoid also asparagus tips, sprue, white asparagus. Can be found in soups quiches and soufflés. For reintroduction into diet, place into Day 3. AVOCADO Avoid also avocado oil and alligator pear. Can be found in salads, sauces, dips and mousses or as hor d'œuvre, and is the main ingredient in the mexican dish guacomole. For reintroduction into diet, place into Day 2. BASIL Avoid also pesto sauce and sweet basil. For reintroduction into diet, place into Day 2. BAY LEAF Avoid also sweet bay, bouquet garni, and laurel. Used in meat dishes, milk puddings, soups, stews and sweet white sauces. For reintroduction into diet, place into Day 1. BLACK BEANS Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. Black beans are associated with Latin American cuisine in particular, although they can complement foods from many places. -
Classic Menu
CLASSIC MENU STARTER + MAIN COURSE + DESSERT + DRINKS* STARTERS Poched egg mushrooms with cream, foie gras toast OR Mishmash of raw and cooked vegetables, goat cheese mousse and parmesan crumble OR Trilogy of ravioli and its vegetable broth with coriander OR Red mullet tart, fennel salad marinated with herbs MAIN COURSES Duck breast with 4 spices, potato anna, bunch of vegetables OR Roasted poultry, puree with truffle oil and herbs, French mushrooms OR Bar fillet, quinoa pilaf with its poultry juice and samphire OR Roasted Scottish salmon, crispy polenta and zucchini toss, velvety basil juice DESSERTS The maracuja OU Tartlet with two lemons OU Hazelnut chocolate puck OU Gianduja Orange OU The Mont Blanc DRINKS 1 glass of wine Sparkling and still mineral waters Coffee or tea selection *Unique menu to all the guests PRESTIGE MENU STARTER + MAIN COURSE + DESSERT - DRINKS* STARTERS Bar sashimi, passion fruit vinaigrette and seaweed tartare OR The traditional foie gras accompanied by its small vegetables garden, mini buns OR The shelled cake of love apple, beautiful peeled hull sea urchin vinaigrette OR Duck breast with honey, roasted peach MAIN COURSES Braised salmon steak, shell marinade, leeks with cream OR Piece of veal in the quasi, morel mushroom sauce and tatin autumn vegetables OR Cod fillet seared in barigoule, vegetables in cooked whistle and its verdurette OR Duck fillet with spices and honey, mashed butternut squash and caramelized pears DESSERTS Shortbread with cereals, passion cream, coconut mousse and roasted mangoes OR Crunchy -
Types of Sausage
Types of Sausage There are five varieties of sausages that are available in the commercial market. - Fresh sausage (e.g.: Brokwurst) - Cooked sausage (Mortadella) - Cooked-smoked sausage (Bologna, Frankfurters, Berliners) - Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst) - Dry/semi dry sausage (Salami) SOME FAMOUS SAUSAGES: 1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery. 2. BERLINER from Berlin, made of pork and beef, flavored with salt and Sugar 3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio 4. BIERWURST a German beef and pork sausage flecked with fat and smoked. 5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold. 6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk. 7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony. 8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning 9. BRATWURST a German sausage made of minced pork / veal and spiced. 10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain. 11. Cambridge an English sausage made from pork and flavored with herbs and spices. -
Zelden's Deli & Desserts
ZELDEN'S DELI BREAKFAST All Breakfast items served with a choice of rye, challah or a bagel. CLASSIC BREAKFAST . $9.95 SCOOPS Three eggs cooked to order with your All scoops served with your choice of choice of bacon or sausage. Served bread or bagel, red onion, tomato, with home-fries or Israeli salad. cucumber, and lettuce. * Tuna Salad $10.95 Chicken Salad ZELDEN’S DELI . $14.95 $7.95 Egg Salad $6.95 Cream Cheese BREAKFAST $5.95 Lox & Cream cheese $14.95 Your choice of Zelden’s deli meat, three Chopped Liver $8.95 eggs cooked to order. Served with EARLY RISER . $13.95 home-fries or Israeli salad. Two eggs bacon, cheddar, lettuce and EGGS & ONIONS . $8.95 tomato on challah. Served with Scrambled eggs with sautéed onions. home-fries or Israeli salad Served with home-fries or Israeli salad. FRENCH TOAST . $12.95 OMELETTE . $12.95 Thick sliced challah dipped and fried to Your choice of the following three egg perfection, served with strawberries, omelettes served with home-fries or whipped cream and syrup. Israeli salad. BELGIAN WAFFLES . $12.95 * Mushroom Swiss, Spinach & Feta, Belgian waffles served with Western, Salami & Cheddar or Three strawberries, whipped cream and Cheese syrup. SMOKED SALMON AND . $15.95 TOASTED WESTERN . $11.95 AVOCADO BENEDICT Toasted western sandwich made with An English muffin topped with smoked onions & salami, on challah toast. salmon, avocado, two poached eggs Served with home-fries or Israeli salad. and hollandaise sauce. Served with home-fries or Israeli salad. FRIED CHICKEN & . $15.95 ZELDEN’S SMOKEY . $14.95 WAFFLES BENEDICT Belgian waffles topped with crispy BENEDICT fried chicken breast, poached eggs and An English muffin topped with Zelden’s hollandaise. -
Sales@Coldchoicefoods
www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish -
JSOR+Passover+Guide+2021 V2.Pdf
בס״ד OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Passover Guide5781/2021 The Sephardic comprehensive guide to celebrating a Kosher Pesah Premier Edition Sponsored By HARRY & ALICE ADJMI & FAMILY HOW TO KOSHER FOR PESAH Step By Step Instructions PASSOVER RECIPES From Our Community Cooks & Caterers JSOR PASSOVER GUIDE OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Table of Contents Rabbinical Board Rabbi Rachamim Aboud Rabbi Edmond Nahum Rabbi Shaul J. Kassin Messages from our Rabbis 10 Kashrut Coordinator Rabbi Isaac Farhi Why is This List Different? 20 Kashrut Administrator Rabbi Hayim Asher Arking Passover Points President 22 Steven Eddie Safdieh Executive Committee Koshering for Pesah Elliot Antebi 24 Edmond Cohen Mark Massry Passover Food Guide Sammy Saka 26 Steven S. Safdieh Richard Setton Jeremy Sultan Quick Pick Medicine List 37 Office Manager Alice Sultan Liquor & Tequila List Women's Auxiliary 38 Joy Betesh Kim Cohen HomeKosher 42 Contributing Writers Rabbi Hayim Asher Arking Rabbi Moshe Arking Pesah Protocol Mrs. Shoshana Farhi 44 Rabbi Meyer Safdieh Richard Setton Recipes 46 Editor Raquele Sasson Pesah FAQ Graphic Design/Marketing 56 Jackie Gindi - JG Graphic Designs Establishments 64 · Visit us on our website www.jsor.org · Follow us on Instagram @jsor_deal · Join our WhatsApp Chat Cover Photo: Sarah Husney | Art Director: Jackie Gindi (via website link) for questions, Table setting: Aimee Hidary and up-to-date information 6 NISSAN 5781 | MARCH 2021 FRIDAY, MARCH 26: Burn Hamets by 11:32am SHABBAT, MARCH 27- EVE OF PESAH: Stop eating Hamets 10:20am. Get rid of any remaining Hamets and recite When Pesah Falls Kal Hamirah by 11:32am SUNDAY, APRIL 4: Holiday over 8:04pm on Saturday Night One can use sold Hamets at 8:45pm Adapted from the Saka Edition of the Yalkut Yosef on Pesah 1. -
Kashrus Kurrents a MESSAGE FROM: AVROM POLLAK, PRESIDENT
STAR K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus K Kurrents VOLUME 23 NO. 3 Summer 5763-2003 Food Fit for a King Inside This Issue Food Fit for a King: Reviewing the Laws of Reviewing the Laws of Bishul Akum and Bishul Yisroel ......................Page 1 Bishul Akum & Bishul Yisroel President’s Message ............................................Page 4 RABBI MOSHE HEINEMANN, RABBINIC ADMINISTRATOR Liquor & Liqueur List............................................Page 5 It is not uncommon for food manufacturers to call us with a keen interest Pas or Pas Nisht: in kosher certification but who don’t have the slightest idea what it takes to pro- Reviewing the Laws of Pas Akum ..................Page 6 duce a kosher product. What complicates matters is that they would like to have Consumer Air Conditioner Caution ..............Page 8 a kashrus tutorial capsulized into a telephone conversation. Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process. New Under Star-K Certification: Occasionally, there may be circumstances where both ingredients and equip- ment are 100% kosher and through a violation of a Rabbinic ordinance some Establishments........................................................Page 8 foods or food products would be prohibited, while other food products undergo- Consumer ..................................................................Page 3 ing the very same process would remain 100% kosher. This disqualifying -
Salted, Cured & Pressed
SALTED, CURED & PRESSED CONTENTS DELL’AMI 4 DELL’AMI OLIVES 6 DELL’AMI ANTIPASTI 16 SALTED, CURED DELL’AMI RICE 20 & PRESSED DELL’AMI PESTOS & PASTES 24 The rules of eating have changed. Where starter, main RELISHES, SAUCES & DRESSINGS 28 and dessert once ruled the menu, boundaries have now blurred. Dinner is just as likely to be a platter of plump DELL’AMI VINEGARS 30 olives, piquillo peppers and silky charcuterie, shared among friends, as it is a steak for one. Underpinning this new relaxed approach to dining are traditional artisan DELL’AMI OILS 36 methods of salting, curing and pressing. Think early harvest olives crushed to release peppery extra virgin oil, STORE CUPBOARD 41 legs of pork buried in salt and air dried for months on end or the heady scent of field-grown basil captured in CURED MEATS 43 vibrant green pesto. Good ingredients and good company mean good times. ITALIAN CURED MEATS 44 SPANISH CURED MEATS 52 BRITISH CURED MEATS 56 BRITISH SMOKED SALMON 70 DELL’AMI Delicious things come to those who wait. That’s what we’ve learned over 25 years of sourcing remarkable foods from artisan producers. The antithesis of fast food, our Dell’ami products take time, knowledge and skill to produce, whether it’s picking only the plumpest ‘super colossal’ Sicilian Nocellara del Belice olives or sherry vinegar, aged in oak barrels for 20 years. The close bonds we have forged enable us to constantly evolve our range, protecting livelihoods and age-old skills in the process. Time always tells in the end. -
Appetizers Entrées Meat Skewers Children's Menu
APPETIZERS Lettuce and herb salad Lamb-filled empanada Chickpeas and Pizza with roast beef with green apples and Served with schug white beans Veal entrecote, onions pickled duck breast and tahini sauce with ragu veal and Shimeji and mustard — 38 — — 42 — mushrooms — 45 — — 38 — Tempura Vegetables Merguez sausages Pate de foi gras with Deep fried with tartare sauce Grilled and spicy chicken liver — 38 — — 45 — toasted bread and garlic jam — 45 — MEAT SKEWERS ENTRÉES Jerusalem Veal entrecote Fillet of grilled Fish Meal mixed grill with roasted onions sea bream Fried egg, Matbucha and French Fries served on focaccia — 56 — fork-mashed potatoes, spinach & grilled peppers — 42 — — 98 — — 89 — Barbecued Spring Lamb kebab Ribs of lamb on the chicken mashed Roast fillet of beef Josper grill oven lemon, garlic and thyme — 48 — with shallots and Portobello With stir-fried mangold, mushrooms and beef sauce — 42 — chickpeas & Persian lemon Veal sweetbreads — 165 — — 146 — Vegetarian with lemon and garlic Six-hour beef Asado Veal entrecote 300gr onions, peppers and zuccini — 48 — with chimichurri sauce, Roasted garlic & French Fries from the Josper grill oven onions & grilled peppers — 152 — — 32 — — 98 — Breast of duck Fresh pappardelle Hamburger 220 gr with date honey syrup and pears pasta with French Fries — 48 — with artichoke confit, sun-dried — 68 — tomatoes, olive oil & lemon — 68 — SIDE DISHES CHILDREN’S MENU French Fries / Puree / Grilled Vegetables Green Salad / Green Beans Hamburger Crispy Chicken — 15 — gr 150 schnitzel with French Fries with French Fries — 49 — — 49 — Drinks SOFT DRINKS BLENDED & SINGLE BOTTLED BEER COLA / DIET COLA/ZERO 12 MALT WHISKY LEFFE BLONDE / BRUNE 27 SPRITE / DIET SPRITE 12 JOHNNIE WALKER BLACK LABEL 32 WEIHENSTEPHAN 30 ORANGE/ LEMONADE/ CRANBERRY 14 JOHNNIE WALKER BLUE LABEL 125 GOLDSTAR 23 SODA 10 THE FAMOUS GROUSE 25 SOMERSBY CIDER 24 FERRARELLE SPARKLING WATER 21 JACK DANIEL’S 32 ALEXANDER GREEN 32 NESTEA PEACH 12 GENTLEMAN JACK 49 ESTRELLA DAMM INEDIT 750ML.