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What pesach kitchen utensils do you have?

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PotatoPuff Mar 20, 2012 08:42 AM

Do you have a full pesach kitchen? What do you wish you could add? Do you ever get frustrated when a pesach recipe calls for pastry bags, citrus zesters, and other little things that you just don't have for pesach?

For example, I have 1 parve pot, 1 parve frying pan, and plan to get some knives/cutting boards this year, maybe a vegetable peeler too. Using all disposables to host 2 seders. Trying not to acquire too much junk in a small apartment.

  1. m
    MartyB Mar 23, 2012 01:21 PM

    All my cups, plates, bowls, forks, spoons, and knives are plastic. I do have a few metal ones for more heavy duty use, but not much. For milechig I have one frying pan so I can make scrambled eggs. For fleishigs I have one huge pot so I can make chicken soup one pot to do general cooking like meatballs or what not and two frying pans. I bought a case (100) of half steamers so that takes care of all my oven cooking.

    I have a food processor and a mixer. Thats about it.

    I psyche myself up before pesach with the mantra:

    "Its only one week"

    and make do. I plan on buying mostly take-out and B"H I have lots of options where I live.

    That's about it. Pesach on a shoestring!

    19 Replies
    1. re: MartyB
      bagelman01 Mar 23, 2012 01:42 PM

      Marty,
      It actually sounds like Pesach cooking on a shoestring, but with buying mostly takeout, the rest of your food must be very costly.

      We tried buying Pesach from the caterer 4 years ago, when I had unexpected major surgery 10 days before Yuntif. Besides being costly, no one in the family liked it. It just doesn't have the taste of homemade and our family recipes.
      Then again, we tend to cook from scratch most meals and buy almost no prepared takeout.
      I do miss going with the whole extended family to the Catskills for Pesach back in the 50s and early 60s.

      1. re: bagelman01
        m
        MartyB Mar 24, 2012 07:31 PM

        Lets see, I plan on "making" chopped liver, chicken soup, meat balls/unstuffed cabbage, chicken cutlets (haven't decided how I will prepare it) and a few half steamer sized trays of potato kugels. I also have many jars of gefilta fish.

        The rest I will fill in with take out/bakery. I am debating if I should buy a Cuisinart Griddler ($89 Amazon) which will open myself up to steaks (8 minutes) grilled cutlets (5 minutes) for chol hamoed. I don't mind doing a little cooking, especially items that scale well like chicken soup and meatballs and potato kugel (make before pesach and eaten throughout the holiday).

        My takeout will be mostly side dishes (can't eat potato kugel for all meals!), deserts and bakery items. Mains tend to be simple (if you don't go for the fancy stuff) - I can throw together a chicken in the oven or a brick roast in the crock pot in a matter of minutes. I just don't want to be too busy with all the little things and don't want to spend too much time in the kitchen. Would prefer to be with my grandchildren.

        1. re: MartyB
          l
          laura10952 Mar 24, 2012 08:19 PM

          chicken cutlets
          can be covered in mayo then matzoh crumbs with spices .... cook ahead,,,,then place in one of those tins to reheat
          one Passover afterward sale they had powdered potato flakes and used it during the year as my chicken cutlet coating
          it is very delcious but the flakes must be flakes
          living in this area finally refound the flakes they are OU and they are Walmart brand
          b

          1. re: MartyB
            s
            shoelace Mar 25, 2012 05:48 AM

            theyre carrying the cuisinart griddler at costco, i saw it in westbury last sunday

            not sure if the price it better but if it breaks over chag bc someone knocks it off the counter, hypothetically speaking, you can return it

            side note LOVE my griddler, we use it during the year almost every day

            1. re: shoelace
              m
              MartyB Mar 25, 2012 08:17 AM

              Gave it some more thought and realized that since this is a pesach only item (remember my mantra "Its only one week") I decided to get a cheaper one and went for "Hamilton Beach 25331 Super Sear 100-Square-Inch Nonstick Indoor Searing Grill" http://www.amazon.com/gp/product/B001...

              Paid $45 instead of $85 that the cuisinart would go for . I am also curious about this unit as to how well it "sears" my steaks.

              1. re: MartyB
                l
                laura10952 Mar 25, 2012 08:59 AM

                Looking at the pictures of the food the foodie in me took a mental tour.

                When we reheat turkey, we place lettuce leaves to reive the moisture. How about placing cooked meat in between lettuce leaves a it could be a yummy passover panneni (sorry for spelling)

                How about rolling meat in a lettuce family leaf - it would look when cooked like a flattened latke but it could or should be delicious!

              2. re: shoelace
                queenscook Mar 25, 2012 09:38 AM

                Why would you be able to return a broken anything if the reason it broke is because someone knocked it off the counter? How is that the fault of the store that sold it or the manufacturer?

                I really hope I'm misunderstanding the use of the phrase "hypothetically speaking," because if it is what it sounds like on the face of it, it sounds like the idea is to buy the item, use it for a week, purposely break it, and fraudulently make a claim for a refund. On a kosher message board, no less? How sad. Once again, I really hope I'm misreading this.

                1. re: queenscook
                  s
                  shoelace Mar 25, 2012 12:47 PM

                  it was a joke making reference to another thread

                  if you continued reading the comment you know i said that i love mine and use it daily, so obviously there would be no intentionally breaking it

                  however- if i buy something at costco that i think should have a certain lifespan, and the lifespan isnt reached, i will return it to costco, thats one of the benefits of purchasing at costco, its why its worth it to pay a membership fee eventhough their prices arent always the best

                  for example, i bought my flat iron at costco, it totally died in about 8 months, i returned it, giving them the actual story of what happened, and they gave me no problem

                  queenscook- i think you know me better, while i like discounts, i dont lie to get them

                  1. re: shoelace
                    queenscook Mar 25, 2012 03:58 PM

                    I admit, it did seem odd. Sorry I jumped to a wrong conclusion.

                    1. re: queenscook
                      l
                      laura10952 Mar 25, 2012 05:39 PM

                      Queen and Shoe

                      I purchase a non food item at Costco and when I open box, always something missing.

                2. re: shoelace
                  m
                  MartyB Mar 25, 2012 09:53 AM

                  I just came back from Costso. I did not realize just how good a price they had for the Cuisinart! I just cancelled my order for the Hamilton Beach unit and will be purchasing the Cuisinart . They are asking $70 vs the $85 that Amazon was asking. I know that it is $25 more than the Hamilton Beach one, but this has removable plates and griddle possibilities as well. There I go, breaking my rule "Its only one week". I will only be using it for steak and cutlets and maybe grilling vegtables. Oh well. I can always look at this as a back unit if my chometz one breaks. There, I just rationalized the $25 premium!

                  1. re: MartyB
                    bagelman01 Mar 25, 2012 10:59 AM

                    It's also great for making fast potato or sweet potato latkes. Spray with a little Pesach 'Pam' (Yes I know Pam is not for Pesach, but I don't remember the brand name of the product we bought) and griddle the latkes. No fuss, no mess and not all that oil.
                    Also great for Matzo Meal Pancakes (if you eat gebrokhts).

                    1. re: bagelman01
                      m
                      MartyB Mar 25, 2012 11:43 AM

                      What settings should I use for the potato latkes?

                      1. re: MartyB
                        bagelman01 Mar 25, 2012 12:27 PM

                        medium-medium/HI depending on the thickness of the latkes. If the settings are in degrees, then approx 375-400 F. I like to start hot and crisp (like searing a steak and cut back on the tempt to cook through (if a 1/2" thick latke), if a thin latket, then sear and flip, probably not more than 2 minutes per side.
                        With a couple of vegetarian in the extended family (who will eat from fleishige keilim) we make a lot of vegetable latkes during Pesach on the griddle.

                        My youngest likes when I make thin potato latkes, cook one side then top with a filet of white fish (Cod) and then cover with another latke and press down the top of the griddle, makes a potato encrusted fish filet, she doesn't like Pesach Fish sticks made with matzo meal

                        1. re: bagelman01
                          m
                          MartyB Mar 25, 2012 03:17 PM

                          Clue me in. The Cuisinart has Grill and a Griddle dial choices and with the Grill comes a dial with Low - Sear settings while the Griddle has temps up to 425 settings. Does it matter what mode you are in and is one preferable to another. I assume that they are really the same after all heat is heat but I wonder what the equivalence between the two dials are. I would assume one dial with two sets of markings would have been sufficient.

                          I ask only because you speak with forked tongue when you gave me two options (Med/Hi and 375-400).

                          1. re: MartyB
                            bagelman01 Mar 25, 2012 04:19 PM

                            Use the griddle setting, you will be cooking on the flat surfaces and need an even heat. The grill settings are approximate, because the ridges that have contact with the food are hotter than the troughs that don't touch the food. This is what would give 'grill marks' on a steak.
                            I wasn't sure off the top of my head which settings your model has, so I gave both. Cook your steaks, burgers or chicken breasts on the grill. Cook latkes on the griddle. Use the cover as a press to reheat kugel and get a nice crisp piece.

                    2. re: MartyB
                      s
                      shoelace Mar 25, 2012 12:48 PM

                      the quality of the non-stick of the cuisinart makes it worth the premium, in my opinion

                      1. re: shoelace
                        m
                        MartyB Mar 27, 2012 08:19 AM

                        That is true. I don't know what I was thinking when I originally ordered the Hamilton Beach unit .. Sometimes it doesn't pay to be penny wise and pound foolish.

                        Just made cutlets last night. Took cutlets, smeared it with some kind of a teriyaki marinade set the grill to the line between high and sear and removed after 3 minutes. Delicious with nice sear marks. In 6 minutes I had 8 nice sized cutlets done - Thats what I call "cooking".

                        1. re: MartyB
                          s
                          shoelace Mar 27, 2012 09:20 PM

                          ours in milchig, youre making me wanna get one from costco for pesach

                          how much are they know?

            2. m
              mamaleh Mar 21, 2012 10:19 PM

              I keep all cooking utensils that are not disposable pareve. If I add dairy or if someone brings meat, it is done on disposables. I gave away all of my baking pans, and I use foil pans instead. My days of shlepping those heavy boxes out are over, and the last thing I want to do is spend my time scrubbing them instead of with my family. I also ended up throwing out a lot of the "cheap" dollar store type utensils I purchased thinking I would only use them once a year, but they broke or disintegrated by the next Pesach. This is what I have:
              2 large stock pots
              1 medium pot
              really good set of knives, good peeler, good can opener
              2 good cutting boards (one for a little helper home from school, so the work goes faster)
              electric hand held mixer
              immersion blender
              spatulas - rubber and for flipping food
              4 wooden spoons
              ladle
              mixing bowls - set of 6
              metal measuring cups
              4 cup Pyrex measuring cup
              measuring spoons
              strainer
              2 frying pans
              hot water urn
              one real fork instead of plastic - sometimes you just need one to lightly beat an egg, emulsify a dressing, or flip something on the stove over
              Two years ago I found a black and decker food processor on clearance at Target, so I bought it. It was convenient for seder prep, but that was it.
              My best investment has been a storage pantry that I fitted with wheels on the bottom. In it, I store all of my kashering equipment, Pesach utensils, my seder table settings, and my Pesach spices that I kept from the previous year. I roll it into the house from the garage once a year, and close off all of my other kitchen cabinets, and after Pesach I roll it right back out.

              4 Replies
              1. re: mamaleh
                l
                laura10952 Mar 21, 2012 11:03 PM

                I could not live without my Cusinart Food Procesor (parve). I do use the metal tins and I am going tomorrow to get a case of pans. For those of you who wonder why? Convenance (late, I hope I spelled it correctly!) and

                TRADITION I can make and create memorable dishes that they will remember forever

                COST Cheaper than bringing anything that I missed from a Kosher for Passover store.

                I save my Cusinart for the next year, but if you save the receipt you can DONATE it to an organization and get the tax deduction!

                Laura

                1. re: mamaleh
                  bagelman01 Mar 22, 2012 05:37 AM

                  mamaleh,
                  we also used to save the expensive Pesach spices from year to year, BUT stopped when we realized they lose their potency. This is money not worth saving when you taste what your cooking is like with fresh spices.

                  1. re: bagelman01
                    m
                    mamaleh Mar 22, 2012 08:54 PM

                    I agree with you about most of the spices. If it is a dried herb or seed, I definitely will use it during the year. I find that some of them like cinnamon and turmeric keep really well for at least a year if the lid is on really tight.

                    1. re: mamaleh
                      l
                      laura10952 Mar 22, 2012 08:59 PM

                      Not in my home, I have tried and it did not work
                      Who knows
                      I just buy new and then use it after Passover

                2. s
                  sharonfl Mar 21, 2012 06:15 AM

                  For anybody who cooks during the holiday you need a mixer, food processor, and basic sizes of pots and pans. I can appreciate your space constraint. I plan my menu for the whole holiday in advance so I know what equipment I'll need (as well as ingredients I need to purchase). I've accumulated a lot of stuff over the last 25 years so even though I sometimes see some interesting recipes, I am loathe to buy more stuff!

                  10 Replies
                  1. re: sharonfl
                    g
                    GilaB Mar 21, 2012 07:02 AM

                    You 'need' a food processor? I grew up without one entirely, and rarely use mine even during the year, as I'm reluctant to drag it out of it's awkward location, assemble, hand wash all the sharp little pieces, and get the whole thing back in its awkward location. Getting one for Pesach is completely out of the question - I have other things to do with that 1/2 cubic foot of closet space.

                    Beyond a knife, a stirring thing, a pot, and a pan, 'need' is in the eye of the beholder. If you don't bake, you don't need a mixer, but I definitely do. I really like having both a springform and a tube pan, because it's important to me to bake recipes that go in them, but you might not care.

                    1. re: GilaB
                      s
                      sharonfl Mar 21, 2012 07:24 AM

                      Admittedly, you don't have to have a food processor. It is a convenience. For you a food processor isn't a big deal. I find that I'm cooking a lot more from scratch during the holiday and it's nice to have an appliance that can chop and shred large amounts of food quickly. If it is a small amount then the processor isn't worth the amount of cleaning. My point is to try to plan in advance to see what equipment is most advantageous for you and acquire accordingly.

                      1. re: sharonfl
                        a
                        AdinaA Mar 21, 2012 07:57 AM

                        I have a mandolin. A really good one. The great advantage over a food processor is that it shreds vegetables for salads on yom tov. and this lets shift the preparation of wonderful side dishes to the chag, when you are likely to have the leisure and the labor force to shred beets or jicama.

                        It also makes paper-thin cucumber slices, last time I looked, which food processors couldn't slice paper thin.

                        It is. of course, possible to shred with a box grater.

                        And you can do paper-thin slices with a vegetable peeler. If you haven't done raw asparagus this way, do it (thank you Mark Bittman)

                        But a mandolin makes producing fabulous salads or shredded veggies for a kugel easy and fast. And superior in quality to the food processor.

                        1. re: AdinaA
                          p
                          PotatoPuff Mar 21, 2012 08:24 AM

                          So if you are making charoset, a box grater or food processor is a must - I'm leaning toward the grater. And for everyone who mentions a knife, there's a cutting board that should go along with it...

                          1. re: PotatoPuff
                            g
                            GilaB Mar 21, 2012 08:58 AM

                            I guess it depends on the charoset recipe, but the two family recipes I've used have used a (hand) chopper, and I'm not sure how a grater would work. The most difficult bit is chopping the nuts, and I don't know how you'd do that with a grater.

                            1. re: GilaB
                              d
                              DeisCane Mar 21, 2012 09:14 AM

                              Keep the nuts in a bag and hit them with a hammer.

                              1. re: GilaB
                                f
                                ferret Mar 22, 2012 06:05 AM

                                My mother made her charoset with a Mouli grater for years before she got her food processor:

                                http://www.amazon.com/Cuisipro-746607...

                                You need to find one with both coarse and fine wheels.

                              2. re: PotatoPuff
                                bagelman01 Mar 21, 2012 09:36 AM

                                We always used a hand chopper with attached jar such as the Popeil Chop-a-matic, been around since the 50s:
                                http://www.dailymotion.com/video/xtf9...

                                or other brands such as Pampered chef (see picture). A food processor tends to liquify the charoset and cause loss of texture

                                 
                            2. re: sharonfl
                              g
                              GilaB Mar 21, 2012 08:57 AM

                              Definitely. But those of us with smaller spaces (or budgets) frequently need to plan the menu around the equipment, rather than the other way around.

                            3. re: GilaB
                              bagelman01 Mar 21, 2012 09:41 AM

                              I had a food processor for Pesach long before I had a chometz one. Yes I can grate potatoes on a box grater, but when doing 100 lbs for potato kugel, the processor is the way to go,
                              You also don't need a big maqchine that takes up a lot of space. I have a Black and Decker small unit that has a flow spout allowing you to send the shredded product directly into a mixing bowl. Only costs $26 and doesn't take up a lot of space.
                              http://www.google.com/products/catalo...

                          2. g
                            ganeden Mar 20, 2012 11:44 AM

                            kitchenaid, knife sharpener, peelers, knives of various types, nut grinder, choppers, graters for horseradish and potatos, food processor, spatulas for frying pans and the rubber spatulas for working with meringue, various pots and pans, and a big pot specifically for kashering

                            11 Replies
                            1. re: ganeden
                              f
                              ferret Mar 20, 2012 12:18 PM

                              I'll see your big pot and raise you a large propane torch.

                              1. re: ferret
                                a
                                AdinaA Mar 20, 2012 12:47 PM

                                I can't match that. But I do make space in an upper cupboard for a Rube Goldberg-esque contraption called a steam wallpaper stripper. It makes kashering granite and metal counter and tabletops a breeze.

                                1. re: AdinaA
                                  l
                                  lacosta Mar 22, 2012 08:19 PM

                                  out of curiosity , where was it stated that such a device heats to the 212 needed to kasher?

                                  1. re: lacosta
                                    a
                                    AdinaA Mar 23, 2012 05:15 AM

                                    I had never heard of, let alone met, a wallpaper stripper, until it came around in a Pesach bulletin maybe 3-4 years ago.

                                    Which bulletin? I don't remember. I simply ordered the one they recommended. I love it.

                                    It has a boiler, a hose, and a flat thing that you hold on the counter while the steam pours of it. The label warns you that STEAM IS PRODUCED AT 212F. and lots of warnings and advice. It's really hot and it comes pouring out into the kashering lid.

                                    1. re: AdinaA
                                      p
                                      psycomp Mar 23, 2012 10:16 AM

                                      I'd be interested in seeing the sources for Kashering counters with steam. AFAIK, it's poured-water, or it's covered.

                                      1. re: psycomp
                                        a
                                        Arinoam Mar 25, 2012 05:16 AM

                                        Yes - what is the source for use of steam - as in perhaps a Shark or other make portable steam gadget? We have granite counters and stainless steel sinks and have always been told we have to pour boiling water over the surfaces (which obviously makes a huge mess, no matter how many towels one utilizes. Alternatively we've been told that there is a Shita (which we do not follow) at least as to the granite that holds it need not be kashered - only cleaned as it does not absorb. Additionally - anyone know how to kasher Bosch dishwashers for Pesach (all metal interiors with some very small plastic fittings - can buy extra sets of racks)?

                                    2. re: lacosta
                                      a
                                      avitrek Mar 23, 2012 05:49 AM

                                      The boiling point of water is 212 F at sea level. You can't produce steam without reaching 212 F.

                                    3. re: AdinaA
                                      m
                                      mamaleh Mar 25, 2012 07:54 AM

                                      http://www.star-k.org/cons-faqs-KKMU.htm#vapor
                                      and
                                      http://yioceanside.org/Halacha/kasher...

                                      1. re: mamaleh
                                        g
                                        ganeden Mar 25, 2012 08:25 AM

                                        Yes, a mixture of steam and water would be at thermal equilibrium at the boiling point. It is the method we use to kasher barrels and tanks in the winery. We do not use steam free of liquid water. However, one must admit that any steam condensing on a surface would be doing so initially at the same temperature as the steam (simple physical chemistry) and since the requirement is that the surfaces be hit with such water (and not that the surfaces be brought up to the temperature of the water, which varies as the boiling point due to atmospheric pressure), the simple reading would be that the condensate could potentially kasher the surface. I have heard that some rabbis therefore allow steam. I have not heard who they are, nor would it be more than a minority opinion, and potentially is only a bidieved .

                                        1. re: mamaleh
                                          a
                                          AdinaA Mar 25, 2012 11:33 AM

                                          Thank you Mameleh.

                                          I prefer the steamer for reasons of safety on two levels

                                          1. It's a lot easier to guard against scalding than when pouring volumes of boiling water from pots. It is so hard to pour boiling hot water onto the edge of a steel table or counter. If you don't pour onto the edge so that it flows onto the floor, is the edge kashered? I find that I have to lean over and pour at arm's length to prevent myself from being scalded (tip: rags on the floor to prevent splash) But still, it's dangerous. If you or the pot slips, or jiggles, you could be badly burned.

                                          2. I am more certain of getting all the surfaces hot enough. Water starts to cool the instant you lift it off the stove; it is not easy to make certain that you pour directly onto every inch of surface; and is the water you pour from the bottom of the kettle still at a rolling boil? probably not.

                                          1. re: mamaleh
                                            a
                                            AdinaA Mar 26, 2012 09:02 AM

                                            The process of kashering through Hagallah requires hot water to be in contact with the surface of the item to be koshered. Steam alone does not have the properties need to cause kashering as the concept of hagalah is that the hot water will take in the flavor of the food absorbed into the vessel. If you will have a film of water that will boil in contact with the steam as you go over the surface of the countertops, or if there is liquid buildup from the steamer on the surface of the countertop that is heated by the steamer this would constitute proper hagalah .

                                            Sincerely,

                                            Rabbi Avrohom Mushell

                                            Star-K Certification

                                    4. g
                                      GilaB Mar 20, 2012 11:06 AM

                                      I also live in a Manhattan apartment. I don't make the full chag (we are generally only home for chol hamoed, which may include a Shabbos), but I do all the baking for my in-laws' seders, whether or not we are with them, and a bunch for my parents as well. Given my storage space, I have one big Rubbermaid bin which is my Pesach box, and if it doesn't fit in that box (now quite full), I will have to go without it on Pesach. Cousins gave us wedding present of a Target 'Kitchen in a Box' full of cheap versions of the basics, advising us to keep it for Pesach. We have that (mostly kept pareve), a decent knife, and various baking things, including a hand mixer, a zester, springform and tube pans, a bunch of baking bowls and measuring implements, etc. Anything else gets done in disposables.

                                      1. bagelman01 Mar 20, 2012 10:49 AM

                                        PP,
                                        I think the key to how much Pesach stuff you acquire is summked up in the last two words of your post....'small apartment'

                                        Growing up, my mother had everything for Pesach that she had for year round, because she had a separate Pesach Kitchen in a big house.
                                        My first apartment as an adult had a relatively small kitchen, so I made do with few Pesach utensils. I did an amazing amount with a paring knife, an 8" French Chef's knife and a hand egg beater.
                                        In my first house, I had ample storage in the cellar for Pesach utensils and over time acquired all the utensils, small electrics and serving pieces I needed.

                                        My current home is very large (something NOT doable in NYC)(8000+sq feet) and I have a Pesach Kitchen as my mother did. This year's newest acquisition is an electric potato peeler. I'm getting too old to peel 25 lbs at a time by hand.
                                        I do have all the kitchen electrics, Mixers, blenders, cuisinart, meat grinders, and a BBQ grill oustide.
                                        Pesach is my favorite holiday and we have a houseful of guests every night. We do not use disposables, but have a Pesach dishwasher, which I consider the height of luxury and much cheaper than hired kitchen help.

                                        Could I make Pesach with 3 knives, some spoons, 3 mixing bowls and a set of $19.99 pots, yes. I did it in my young single years, would I want to, no. Eventhough Pesach is only 8 days it's worth investing in good equipment, it will last a lifetime (and not weqar out from overuse).

                                        13 Replies
                                        1. re: bagelman01
                                          f
                                          ferret Mar 20, 2012 10:56 AM

                                          Also a function of age. We had the bare minimum in our first apartment when we first got married. 20+ years later we've accumulated so much that we can't even unpack it all. The only appliance we don't have is a coffeemaker, just got used to using a French press during Pesach.

                                          1. re: ferret
                                            bagelman01 Mar 20, 2012 11:44 AM

                                            we have both a 12 cup farberware for breeakfast/lunch and two 30 cup urns, one decaf, one regular for evening meals. We don't usually run a hot water urn, as we and our guests are not tea drinkers.

                                            1. re: ferret
                                              bagelman01 Mar 20, 2012 11:54 AM

                                              I also understand the age function. At 40 we decided that our parents were too old to make Pesach for the extended families and we took it over. So intead of meals for 4 on Chol HaMoed, we were doing 18+ people 3x/day for 8 days. This makes the utensils a necessity.

                                              1. re: bagelman01
                                                d
                                                DeisCane Mar 20, 2012 11:59 AM

                                                With 8000sf you can probably accommodate a few of your Chowhound friends, too. :-)

                                                1. re: DeisCane
                                                  bagelman01 Mar 20, 2012 12:37 PM

                                                  #1 I'd love to have you
                                                  #2 we have nearly 20 relatives who come for the entire holiday and I wouldn't wish them on you <VBG>
                                                  #3 we eat gebrokhts, we use schmaltz, too
                                                  #4 Most of our frum friend ONLY eat at family during Pesach, their loss.

                                                  1. re: bagelman01
                                                    d
                                                    DeisCane Mar 20, 2012 01:29 PM

                                                    I'm OK with schmaltz. :-)

                                                    1. re: DeisCane
                                                      bagelman01 Mar 20, 2012 01:33 PM

                                                      what would mashed potatoes be without schmaltz and gribenes? The best part of Pesach after the gantze tzimmes with knaidlack and brisket in it.

                                                      1. re: bagelman01
                                                        d
                                                        DeisCane Mar 20, 2012 01:53 PM

                                                        I'm right there with you. At our wedding, we topped our mashed potatoes with goose gribenes.

                                                        1. re: DeisCane
                                                          bagelman01 Mar 20, 2012 03:23 PM

                                                          Long time family tradition to make goose for Chanukah, so we actaully make it in the Pesach kitchen so we can render the svhmaltz and freeze it and the gribenes for Pesach.

                                                          My great grandmother told me that her grandmother (the last of the family to come from Europe (1871) told stories of kashering the kitchen for Pesach at Chanukah so the goose fat and skin could be made Pesachicke and put away in the root cellar.

                                                        2. re: bagelman01
                                                          m
                                                          masteraleph Mar 21, 2012 08:03 AM

                                                          For that matter, what would matzah balls be without schmaltz? My great grandmother's recipe features 2 tbs per 4 medium-to large balls.

                                                          1. re: masteraleph
                                                            bagelman01 Mar 21, 2012 09:28 AM

                                                            Pareve, for the vegetable soup and my niece the vegetarian <VBG>
                                                            The one's in the chicken soup are made with schmaltz and a little piece of gribenes tucked in the middle.

                                                        3. re: DeisCane
                                                          d
                                                          DebbyT Mar 21, 2012 06:31 AM

                                                          And gebrokhts! But we only use cholov yisrael and hand shmurah on Pesach!

                                                2. re: bagelman01
                                                  a
                                                  AdinaA Mar 20, 2012 11:14 AM

                                                  I and Mark Bittman http://well.blogs.nytimes.com/2008/11... in our tiny Manhattan kitchens are green with envy.

                                                  Using a lot of disposable aluminum baking pans, and making do.

                                                  The one think I could not do without is an electric egg beater.

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