Delicious Kosher Foods

[Biblereader]

I was looking for low sodium frozen foods today, and decided to try these stuffed cabbages.

Meal Mart Stuffed Cabbages
http://www.aviglatt.com/Product_8245.html
Excellent taste, low in sodium!
Only 100 mgs. per stuffed cabbage,
and only 190 calories per serving.

This looks good: http://www.aviglatt.com/Product_3236.html

Yum! Latkes!
http://www.aviglatt.com/Product_8077.html

My recipe for latkes:
peeled white potatoes
1 egg
a handful of flour, maybe a bit more
salt and pepper
oil or lard

Shred the potatoes into a large bowl,
mix in the egg, you might need 2 eggs, depending on
how many potatoes you shred.
Stir in the flour, salt and pepper everything
Lay about a quarter to half cup of the latke mixture into
a pan with hot oil, lard does better, though.
Fry until golden brown on both sides.

Good selection of root veggies:
http://www.aviglatt.com/Catalog_627.html

 

[PouringRain]

Good selection of root veggies:
http://www.aviglatt.com/Catalog_627.html

I have never thought about ordering vegetables on-line before. I wonder how much shipping costs and how fresh they would be when they arrive.... Thanks for the link, Biblereader! (Do you only eat Kosher?)

 

[Biblereader]

Good selection of root veggies:
http://www.aviglatt.com/Catalog_627.html

I have never thought about ordering vegetables on-line before. I wonder how much shipping costs and how fresh they would be when they arrive.... Thanks for the link, Biblereader! (Do you only eat Kosher?)

I think you can find out their shipping costs, and I"m sure they would be very fresh, when they arrived, and in good condition. I've bought steaks online, and they were shipped fast, and arrived in a box with
some special insulation. They were very good.
I prefer to only eat kosher foods, although, no, I don't exclusively eat kosher. Kosher meats are what I prefer to have, but, I don't always buy them.
I do try to "kosher" my chicken, by letting raw chicken sit in a bowl of water for an hour, which draws the blood out of the chicken meat, then, pouring that water out, I salt the chicken, and let it sit for another hour, which draws more blood out of the chicken.
When I cook light or dark meat chicken, if I kosher it first, I never have any blood left over in the meat.
You know, like if you cook chicken thighs or drumsticks, sometimes the meat closest to the bone looks
bloody, even if it's been cooked/
Water and salt first, helps eliminate that.