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preparing fresh grated horseradish
dbcurrie: Sounds a lot like my mother. Our scenerio was similar, except the victim in our case was an elderly great uncle! My mother passed the jar of "chrain" under his nose, he took a big wiff and we thought he was going to pass out. Also, mother's was redder than pink, from the added beet juice. Ah... sweet memories!
preparing fresh grated horseradish
This brings back fond memories of my mother grating horseradish on our back porch a few days before Passover (to make "chrain"). Whenever anyone came close to it, their sinusis would clear up. We called in Jewish Dristan (a popular decongestant in those days).
Tim Hortons coffee
hungrychristel: Actually, my co-worker came into the office with a Tim Hortons cup and told me she got it at Penn Station. I haven't yet had it in the States. I've only gone to TH when visiting relatives in Halifax or Toronto. So, perhaps someone else has the answer you're looking for.
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Sedutto Ice Cream booth in South Street Seaport closed
Posted by SavtaShayna, October 16, 2009 at 11:03 AM
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Recent Comments | Response to Comments
Coke=Stroke
Does anyone know where I can get Coke with real sugar? I work in the financial district and live in Midwood, Brooklyn.
preparing fresh grated horseradish
dbcurrie: Sounds a lot like my mother. Our scenerio was similar, except the victim in our case was an elderly great uncle! My mother passed the jar of "chrain" under his nose, he took a big wiff and we thought he was going to pass out. Also, mother's was redder than pink, from the added beet juice. Ah... sweet memories!
preparing fresh grated horseradish
This brings back fond memories of my mother grating horseradish on our back porch a few days before Passover (to make "chrain"). Whenever anyone came close to it, their sinusis would clear up. We called in Jewish Dristan (a popular decongestant in those days).
Tim Hortons coffee
hungrychristel: Actually, my co-worker came into the office with a Tim Hortons cup and told me she got it at Penn Station. I haven't yet had it in the States. I've only gone to TH when visiting relatives in Halifax or Toronto. So, perhaps someone else has the answer you're looking for.
Winter squash and pumpkins
I've made butternut squash soup by roasting cut up pieces along with an apple, then cooking it in well-seasoned vegetable broth and then puree. What makes it special, is i use a cup of apple cider for part of the cooking liquid.
Tim Hortons coffee
Tim Horton's franchise has entered New York City. You can now find TH in Penn Station.
Bagels & Pizza in the East Village
I can't understand why so many people like Ess-A-Bagel. They're among the worst bagels I ever had -- too large and too soft
What do you use maple syrup for?
Grade B maple syrup is the mapliest. Besides the usual pancakes, and waffels, I't my favorite ingredient in apple-noodle kugel
Bagels & Pizza in the East Village
When I worked near that neighborhood ove 3 years ago, I found the best bagels at LaBagel, on 1st Ave. near 16th. I don't know if they're still there; but I haven't had a better bagel since.
What's your favorite crock-pot dish?
I have one but rarely use it. The only thing I've made in it is cholent, a Jewish sabbath bean/barley/meat stew.
Your Clever SE Name
Savta means grandmother in Hebrew, and Shayna has two meanings: "pretty" and also it happens to be my Jewish name. Both meanings apply (I'm not too conceited). So SavtaShayna is it!
Does one need a microwave?
So call me "crazy." I melt chocolate on the stove in a make-shift double boiler. And I don't use a food processor either (I enjoy slicing/dicing/dhopping with a knife).
Does one need a microwave?
blubyrd: I totally agree. People seem to have no patience. It takes about 5 minutes (on my stove at least) to boil water on my gas range. If I had to get rid of every electrical appliance and keep just one, it would be my toaster oven.
What's your favorite cake?
To me, a plain sponge cake baked in a sheet pan is the best and most practical. You can make countless desserts with it by frosting it with your choice of icings; make fruit shortcakes, dousing with spirits, slicing and filling with ice cream, custard or whipped cream, cutting into petit fours, etc., etc., etc.
Does one need a microwave?
I never had a microwave nor do I want one. I use my toaster oven to heat small amounts of food, and my oven range for larger items. I have absolutely no interest in getting a microwave.
Do you preheat your oven when roasting and baking?
When baking cakes and pies, pre-heating is crucial. It takes about 15-20 minutes for my oven to reach the temperature I want.
For roasting savories, such as meat, potatoes. pre-heating is not as important, but it's good to pre-heat anyway.
Unwieldy parchment paper
I have to add my vote for "flat" -- much easier to use than the parchment that comes in rolls.
What is your favorite food package? Pouch, Box or Bin?
I like the convenience of tuna in pouches when travelling. Don't need a can opener.
Dry replacement for eggs, anyone?
I've ordered both powdered yolks and whole eggs from the King Arthur's Flour catalog. Don't use them too often, but they come in handy sometimes.
Looking for The Ultimate Macaroni and Cheese recipe
Rather than write out a long recipe, I'll just tell one unusual method I do: Boil one lb elbow mac in just enough salted water. When just about ready, instead of draining it, I add 1 packet of non-fat instant dry milk to the pot, making it contain 1 quart of milk. Basiclly I then mix in a roux mixture (cooked butter/flour/milk/sharp cheddar) more cheddar; sour cream. Season w/spec of nutmeg. Bake in very heavily buttered glass pan; sprinkle top with lots of buttered bread crumbs. Bake 375 for about 45 min. It comes out bubbly, crispy, buttery. My grandchildren's favorite. But I try not to make it too often. The calorie/cholestrol count of off the charts!
Persian/Palestinian Sauteed Vegetables
It's Israeli. and I think the spice is a blend called ZATAR.
baked potato's skin
To me, the skins are the best part. I don't like to order them in a restaurant though; I never trust that they scrub them clean enough. At home, I scrub the living daylights out of russet potatoes. I use a metal pot scrubber and scrub off all the dirt and grit. Then rub all over with oil and bake for about 45 min in a 400 oven. I often halve them and top them with sharp cheddar cheese and bake until melted. A little salt; perhaps some butter. Yum.
Jewish New year foods
There are no laws that say you "have" to eat that food; they are just customs that Jews have acquired, depending on where they hail from.
Whatever your custom, have a healthy and happy and sweet New Year. L'Shana Tova!
What are you cooking for Rosh Hashanah?
If you have the time, here's basiclly what I do:
rub brisket (about 5 lbs) all over with lots of a good seasoning mix (now I'm using hikory smoke, but you can use any spice/herb mixture you want).
Refrigerate covered several hours (I do overnight).
Set in a roasting pan on top of aromatic vegetables (onions, carrots, etc).
Roast on high (475) about 1/2 hours on each side.
Meanwhile, saute 2 medium chopped onions in oil. Add some chopped garlic. Mix in 1/2 brown sugar; 1/2 bottle chile sauce (or ketship), 3 Tbs cider vinegar, 1 bottle beer (12 oz); any other herbs of your choice; 1 tbs. liquid smoke; salt and pepper. Bring to boil, then simmer about 1/2 hr or so. Pour about 1/2 mixture all over brisket, reserving rest in refrigerator. Cover tightly and turn oven temperature down to 300. After 4 hrs, turn off heat and leave in oven till cool. Refrigerate again. Remove from pan and slice against the grain when cold. Return to pan and cover with remaining sauce. Heat slices in the sauce until piping hot. You'll have lots of delicious meat and lots of sauce. If you want, you can thicken the sauce with flour, as you would to make grave. Enjoy. L'Shana Tova!
Food and Culture
Food has continued to evolve over the years and continues to do so as people move from place to place. So I don't think there's really a "pure" cuisine from any culture. The United States has more people hailing from just about every country and culture in the world. That has resulted in the "fusion" cooking that has become so popular. I consider myself to be a purist, but only so far as the quality and handling of ingredients are concerned,
"dinner" vs "supper"
I think it depends on what's served. We have "chicken dinner," "lasagna dinner," "steak dinner," "breakfast for dinner," "chili supper," spaghetti supper," "soup and salad supper." "Lasagna supper" just doesn't sound right.
"dinner" vs "supper"
I have lived in Missouri (St. Louis) all my life. We always called the second meal of the day "Lunch", and the last meal of the day, "Supper". Although Dinner and Supper could be used interchangeably My husband's family did the same thing.. I notice my older siblings are now calling it "dinner" when they invite us over. I have always used the word Supper unless we are going out to a formal meal, then I will call it Dinner.
We have always used the word soda. My uncle used to call it sodie.
Coke=Stroke
SavtaShayna, I agree with jerzee: if you can find a hispanic grocer who sells Mexican coke (in the small glass bottles!), that is the way to go.
Also, around Passover time, look for the two litre bottles of Coke Classic with the yellow cap. Not Coke with Lemon or any of the diet versions. 2-litre Coca-cola Classic with the yellow twist cap. See if the cap is marked Kosher for Passover by one of the certifying agencies. If so, stock up. That's US manufactured Coke made with sugar instead of HFCS, since corn is not allowed for Jews of ashkenazi descent at Passover. The 2-litre bottles hold up their carbonation just fine, until opened.
Coke=Stroke
savtashayna, i think what most people who live in midwood do is stock up on the pesadig version, which is made with real sugar. or you could follow jerzee's suggestion and track down a hispanic grocer.
preparing fresh grated horseradish
I always grate as I go. Keeping the root in a Ball canning jar in the fridge, and running it on a microplane when I need it. For me... I treat like a block of parmesan. Would rather have fresh than grated and just sitting there. Nothing better than grating into mashed potatoes or on a slice of roast. YUM!
preparing fresh grated horseradish
My sons are between 6'1" and 6'3" and that's why I love them so much--their hands are a lot farther away from their eyes and noses than mine are. When I know one of them will be stopping by, I'll hurry and dig up a root. I tell them there is no "grater" duty than helping your mother. Jeez, do they groan about the work, but they sure do like the big blob of horseradish cream next to their slabs of prime rib.
preparing fresh grated horseradish
If you want to make the best condiment in the world, grate horseradish and puree an equal amount of seeded tomatoes, throw in a few cloves of garlic - 2-6 depending on volume, and salt to taste. Go to heaven.
preparing fresh grated horseradish
The heat comes from "fresh". As the weeks go by, the horseradish mellows a bit, but still packs a punch.
Don't worry. Your fresh horseradsih will be PLENTY hot.
Coke=Stroke
I must admit that when I read the name of this topic, the first thought I had was "Crack is wack." Then I saw a drug-riddled Whitney Houston defending Bobby Brown. And now I have to work all day to release THAT image from my head.
In any case, I stopped listening to "studies" back when I realized they were something like home appraisals. The end result is dictated loooong before the study participants are even assembled and whoever pays for the study will win the day.
Coke=Stroke
To my knowledge, as someone who has high BP, no other form of sugar or any sweetener has been linked with hypertension. With obesity, diabetes, etc., on the rise due to the american diet, I see this link as signifigant and not tinfoil hat fodder. I'm just sayin'.
Coke=Stroke
thanks squiddave, you can now join meryl streep with her warnings about alar.
preparing fresh grated horseradish
My mother always ground hers in the blender, for a nice smooth consistency. Sometimes she's add a little bit of cooked beets for color. Just enough to turn i a really pretty pink, but the flavor wasn't compromised.
One day the next-door neighbor boy came wandering in and saw the pink stuff being blended and asked what it was. My mother asked if he wanted to smell it. Sure. So she opened the lid, he inhaled deeply and went home gasping, choking and crying. Did I mention that my mother wasn't exactly a saint?
As for the vinegar, you add just enough to keep it all nice and moist, and if you're doing it in a blender like mom did, you add just enough so it will blend.
Bagels & Pizza in the East Village
Jason, I live one block away from you, and I have to say there are no decent bagel and pizza places in our lazy 5-minute walk range. You have to walk at least 10 minutes to find decent pizza by the slice and bagels.
David's Bagels (1st Ave between 19th & 20th) is the best bagel joint in the area.
The best and cheapest ($1) pizza slice can be found at Mamani's at Avenue A between 9th & 10th. I can only recommend the cheese slice because it's the only thing I ever get. Other pizza places in the hood, like Stromboli's, Sal's, Vinny Vincenz, have all let me down. For sit-down pizza, I love Luzzo's (1st Ave between 11th & 12th).
Winter squash and pumpkins
Just thought of another recipe: Three Sisters Stew with winter squash. I've been a bit obsessed, with the "Three Sisters" this fall and my first stew was with corn and summer squash. The winter squash version is right up your alley! I might substitute hominy for the corn just for kicks though.
Winter squash and pumpkins
Thank you all for your ideas and links.
Now I have SEVERAL to try!
You guys are great. Thanks!
Winter squash and pumpkins
I make pumpkin muffins using a good recipe for pumpkin bread. These freeze well and I put a frozen one in a baggie in my husband's lunch box. By noon it's defrosted and ready to eat. You can use any winter squash or even sweet potato in place of pumpkin.
Tim Hortons coffee
@SavtaShayna - I can't find the SE topic; but I remember someone saying they moved from up here to down der and said it doesn't taste the same. Can you confirm this tremendous fact?
Bagels & Pizza in the East Village
I think the bagels on 8th & 3rd are really good...they're just like Ess-A-Bagels (maybe they get them from there). Mariella Pizza on 16th &1st is awesome!
What do you use maple syrup for?
Ciao. Thought I'd report back after 2 experiments:
1) A Sazerac with maple syrup instead of simple syrup. Oh yeah!!! Gave the drink more complexity and a more subtle roundness. Could be a new favorite. We cut the maple syrup back by 1/2 and then brought it up to the full measure (same qty as you would use of simple syrup) because the maple was not that cloyingly sweet as we had expected. Truly excellent.
2) A maple/bourbon glazed roasted quail. The glaze was the syrup, a shot of bourbon, a chili pepper, Viet Namese cinnamon (very fragrant), cloves, nutmeg and grains of paradise. Outstanding! Finger licking divine.
And yes, we sipped some straight. It is like a cordial.
AND I got a whole lesson on the Grade A/B thing and they agree with everything you've said Lemonfair.
Thanks!
P.S. No pancakes or waffles in Italy...it's against the breakfast code which states that breakfast can be no more than a cappucino and a cornetto (cigarettes used to be required, they are now optional)
What do you use maple syrup for?
I do a lot with maple syrup - most recently crinkly, crunchy, chewy cookies.http://therunawayspoon.com/blog/2009/11/maple-spice-crinkles/
What do you use maple syrup for?
I make my own vanilla yogurt and sweeten it with maple syrup - 1/3 cup of maple syrup plus 1 tsp. vanilla extract per quart of yogurt.
I also use it as a glaze/sauce for a pork tenderloin - 1 cup maple syrup, 1/4 tsp. cinnamon, a generous pinch cayenne pepper, and a tiny pinch ground cloves. I heat that to a simmer, pour it over the top of the tenderloin, cover with foil, and bake at 325 to an internal temperature of 170. Several times, I turn the tenderloin to keep coating it with the syrup.
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Sedutto Ice Cream booth in South Street Seaport closed
Posted by SavtaShayna, October 16, 2009 at 11:03 AM
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About SavtaShayna
Location: New York
About: I live in Brooklyn; work in Manhattan (Wall St. area). I love to cook and bake and read cookbooks like people read novels. I'm most interesgted in three things: food, food, food!
Favorite foods: LaSalle ice cream. Pasta of any kind. Pizza, Italian cuisine is my favorite.
Last bite on earth: LaSalle Cherry Vanilla ice cream

Does anyone know where I can get Coke with real sugar? I work in the financial district and live in Midwood, Brooklyn.