tag:blogger.com,1999:blog-36439823527531758142024-03-13T05:47:25.724-07:00Knishery NYCUnknownnoreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3643982352753175814.post-32426148397732333182017-02-03T04:46:00.000-08:002017-02-03T04:46:00.134-08:00Come for the knish, stay for the knishistory.<a href="https://www.facebook.com/events/1824932584436856/">https://www.facebook.com/events/1824932584436856/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-27807064985972761452017-02-02T08:22:00.000-08:002017-02-02T08:22:38.535-08:00Save the Date: Sunday, February 12thNever forget....knishes. Brooklyn, NY, 2pm. Announcement forthcoming.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3643982352753175814.post-69804015581124239732013-11-22T08:47:00.001-08:002013-11-22T08:47:22.525-08:00Last call! Get your Thanksgivukkah orders in by 8am tomorrow!We're closing the doors and firing up the ovens tomorrow, so if you haven't already, get your orders in by tomorrow 8am! <a href="http://knisherynyc.blogspot.com/2013/11/the-knishery-that-saved-thanksgivukkah.html" target="_blank">All the details here.</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-50862061182360814542013-11-18T08:49:00.002-08:002013-11-18T08:49:32.035-08:00Test run! Get your orders in!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Di51hETCEY0/UopELIxX_BI/AAAAAAAAD14/OZ3jDp4nsSA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Di51hETCEY0/UopELIxX_BI/AAAAAAAAD14/OZ3jDp4nsSA/s320/photo.JPG" width="320" /></a></div>
Spent part of the weekend testing out the updated sweet potato knish recipe, and fried off some of the new squares. I won't toot my own horn here, but seeing my wife repeatedly pop knish-bites all weekend suggested we're heading in the right direction!<br />
<br />
Orders due by this Saturday. See <a href="http://knisherynyc.blogspot.com/2013/11/the-knishery-that-saved-thanksgivukkah.html" target="_blank">previous post</a> for all the details....Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-4248862422009117562013-11-14T08:51:00.000-08:002013-11-14T13:00:55.895-08:00The Knishery that saved Thanksgivukkah: get your orders in now!<div style="margin: 0px;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KIdBbsBBBOQ/UoFAMxQwVLI/AAAAAAAAD1M/o56PzHzG4vE/s1600/photo-53.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KIdBbsBBBOQ/UoFAMxQwVLI/AAAAAAAAD1M/o56PzHzG4vE/s400/photo-53.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">KNYC fried knish, plain potato version.</td></tr>
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Still feeling the buzz from the WTC event -- people were very generous with the kind words and more importantly, return for second helpings!<br />
<br />
Now down to business. As most knish fans know by now, there is supposedly a <a href="http://www.theatlanticwire.com/entertainment/2013/11/great-knish-shortage-2013-threatens-thanksgivukkah/71446/" target="_blank">severe shortage of knishes</a> due to a fire at Gabilahs. (Don't look at me, I have an alibi!) As most Jewish Americans probably know by now from their synagogues and Jewish food marketing companies, the first day of Hanukkah coincides with Thanksgiving this year. In honor of this event, and to baldly pander to the market, KnisheryNYC is proud to offer two versions of this year's Thanksgiving knish.<br />
<br />
The past two years, on this holiday we've been rocking out with the Pumpkin/Butternut Squash knish. Last year, we did a second version that was glatt kosher. This year we're changing it up:<b> Sweet Potato & Caramelized Onion.</b><br />
<br />
There are two versions. First, our traditional baked knish:<br />
<br />
<br />
<li>5 baked sweet potato knishes: $20</li>
<li>10 baked sweet potato knishes $30</li>
<li>15 baked sweet potato knishes: $40</li>
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Second, for the first time ever, KnisheryNYC is offering a <i>square fried version </i>-- the Thanksgivukkah knish!<br />
<br />
<br />
<li>4 fried sweet potato knishes: $20 (+1 free)</li>
<li>8 fried sweet potato knishes $30 (+1 free)</li>
<li>12 fried sweet potato knishes: $40 (+1 free)</li>
<br />
<br />
Say, pal, whats up with the "+1 free" business?<b> Important:</b><br />
<blockquote class="tr_bq">
Fried knishes are delivered frozen and raw*. You must defrost in the refrigerator for 24 hours, let stand at room temp for 1 hour, then deep fry in oil at 375-400 degrees for 2-4 minutes. The free one is supplied as a "tester". Cook the tester until you think it's done, take it out, cut it in half. Based on that, adjust the cooking time and temp for the rest of the batch.</blockquote>
<span style="font-size: x-small;">*Only the dough is raw -- filling is fully cooked, and will not make you sick if you under-fry a little.</span><br />
<br />
Why would we make you jump through this large hoop to get to knishy goodness? I'll tell you why -- any knish (or any other savory fried food) that is not served soon after it is fried is not nearly as good as it is when it is freshly fried. Friedly fried fried, fried. If we're going to roll out a whole new class of knish, there shall be no half steppin'.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_ISIP871Ojy0/S86wifuvpsI/AAAAAAAAAWY/m_MjYwDU_Ko/s1600/04-18-10+Ain't+no+half+steppin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/_ISIP871Ojy0/S86wifuvpsI/AAAAAAAAAWY/m_MjYwDU_Ko/s320/04-18-10+Ain't+no+half+steppin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're confident that BDK would fully step to our Thanksgivukkah knish.</td></tr>
</tbody></table>
Place your order by 8am, Saturday, November 23rd, and you will be able to either pick them up on Monday through Wednesday at <span style="color: black;"><a href="http://maltandmold.com/" target="_blank">Malt & Mold</a> (221 East Broadway) noon-8pm, on the Lower East Side<b>,</b> or have them delivered to your door on Sunday (afternoon or early evening) for a minimal fee.</span></div>
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Cash only at point of pick up/delivery. They will arrive cold, and will hold up in the refrigerator quite well until Thanksgiving. [Reheat in oven at 300 degrees for 15 to 20 minutes before serving.]</div>
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To order, <b>email knisherynyc(at)<a href="http://gmail.com/" target="_blank">gmail.com</a></b>; you will receive a confirmation email. We have limited capacity; orders placed will be filled first come, first serve.</div>
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<div>
Sweet potato knishes are vegetarian and dairy-free, not vegan (due to eggs) or gluten-free (due to wheat) or kosher (due to me not affording to pay a rabbi, though I do keep it kosher-style). Depending on availability, they are made with about 95% organic ingredients.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rf8dIGt5KBw/UoFAk4G8UwI/AAAAAAAAD1U/DKD0L5AldgQ/s1600/photo-52.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-rf8dIGt5KBw/UoFAk4G8UwI/AAAAAAAAD1U/DKD0L5AldgQ/s1600/photo-52.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: the recently rare machine-made mass-market potato thing. Right: a knish for today, but baby, you gotta <i>werk.</i></td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-68744167078169470222013-11-13T10:04:00.004-08:002013-11-13T10:04:49.350-08:00WTC & Knishes at the speed of lightThe ribbon cutting of 4 WTC was loads of fun -- over 500 knishes moved in 90 minutes, why thats....a ZILLION knishes per minute! Bloomberg, Silver and all the local pols were there, but they never graced us food vendors with their mouths and photo ops, oh well.<br />
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<a href="http://4.bp.blogspot.com/-yUzUr-KwIXA/UoO_B9k5-NI/AAAAAAAAD1k/GwAa8dUGINk/s1600/IMG_2566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yUzUr-KwIXA/UoO_B9k5-NI/AAAAAAAAD1k/GwAa8dUGINk/s320/IMG_2566.jpg" width="240" /></a></div>
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Stay tuned, tomorrow we announce a Thanksgivukkah miracle!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-74414984974634214882013-11-06T11:35:00.001-08:002013-11-06T11:35:13.070-08:00KnisheryNYC at the Ribbon Cutting of 4 World Trade Center<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-S_KppnL5MeY/UnqWebxQUXI/AAAAAAAAD0Y/Ae35SxqYoDg/s1600/4wtc+opening.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="http://1.bp.blogspot.com/-S_KppnL5MeY/UnqWebxQUXI/AAAAAAAAD0Y/Ae35SxqYoDg/s400/4wtc+opening.jpg" width="400" /></a></div>
KnisheryNYC is excited and proud to announce that we've been contracted by the company representing the World Trade Center to serve knishes at the grand opening and ribbon cutting ceremony of 4 World Trade Center, a.k.a. the Freedom Tower.<br />
<br />
<b>Things you should know:</b><br />
<br />
<ol>
<li>This event is free and open to the public.</li>
<li>The knishes are free, too.</li>
<li>The event is next Wednesday, November 13th, 11-1pm, but how long the knishes last.....well, get there at 11. There will be other complimentary food, all in a NYC-stylee, but you wouldn't play me like that, right?.....</li>
</ol>
<br />
Family lore has it that my grandfather had a shop/worked in a shop/was about to open a shop in "Radio Row" when the whole area was condemned to make way for the original World Trade Center site. How he'd feel about his grandson giving away (<i>giving</i> away? oy gevault!) artisan knishes (<i>knishes</i>? what, nothing has changed in 65 years?!) on these grounds, I can only imagine (I am the <i>ghost of your grandfather</i>! I only speak in ellipses in blog posts....)<br />
<br />
Regardless, like all New Yorkers who lived through 9/11, I'm happy to see that hole in our city filled in, and I'm especially proud to be part of this event, representing real NYC food and, by blood, Radio Row.<br />
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<tr><td style="text-align: center;"><a href="http://userserve-ak.last.fm/serve/500/31915523/LL+Cool+J++1986.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://userserve-ak.last.fm/serve/500/31915523/LL+Cool+J++1986.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr. Cool J, can you lend me your radio, so I can represent hard?</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-1773814525642573972013-10-13T13:06:00.001-07:002013-10-13T13:37:20.431-07:00The Beast Awakens....<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hg73vZh6xqI/Ulr6bFy8jGI/AAAAAAAADzA/eN1d3RexiHY/s1600/IMG_2018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hg73vZh6xqI/Ulr6bFy8jGI/AAAAAAAADzA/eN1d3RexiHY/s320/IMG_2018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before you have a knish, before the dough or the potato peeling, you gotta do some cryin'...</td></tr>
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....for one day only! KnisheryNYC is firing up the ovens this week for the <a href="http://www.grubstreet.com/2013/10/grub-street-food-festival-is-back-again.html" target="_blank">Grub Street event</a> this coming Sunday, October 20th. Last year we manned our own booth and blew through over 500 knishes and 800 minis. This year, we will be supplying the fine folks at local beer/cheese/sundry purveyors Malt & Mold with a strictly limited number of the following:<br />
<br />
<ul>
<li>Potato & Caramelized Onion Knish</li>
<li>Pastrami & Coriander Knish</li>
</ul>
<br />
and if we can master the recipe this week, a very limited number of....<br />
<br />
<ul>
<li>Kn'oissants, a mash up of a croissant and a cheese knish. Because we never try to jump on a trend. (Isn't a mash up of a croissant and a cheese knish a cheese danish? Well, if a mash up of a donut and croissant is not a damn French Cruller, than damn it, I'm going with Kn'oissantâ„¢!)</li>
</ul>
<br />
Fresh, hot, knishilicious! See you Sunday!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-21504238184907484532013-06-26T07:40:00.000-07:002013-06-26T07:40:36.046-07:00KnisheryNYC: the Rolling Stones of Knishes?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://static.gigwise.com/gallery/7232322_KissPotatoHeads.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://static.gigwise.com/gallery/7232322_KissPotatoHeads.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kniss</td></tr>
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Just because the Stones don't put out a record or tour for 8 years, it doesn't mean they don't exist anymore. KnisheryNYC is hardly an aged classic rock dinosaur pretending they still interest anyone under the age of 30, but it looks like Summer '13 will find KNYC in stand-by mode. Mr. Potatohead is working on his side project, Onyn "Tears" Caramelingo has checked into rehab and Doughboy McGee just needs to stretch out. (Sorry.) In addition, the guy who bakes the knishes has accepted a full-time gig from his pre-knish career that may roll into Fall.<br />
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<tr><td style="text-align: center;"><a href="https://si0.twimg.com/profile_images/2540870189/crying_onion.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://si0.twimg.com/profile_images/2540870189/crying_onion.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After non-stop crying for 4 weeks, Onyn became roomies with Lindsay.</td></tr>
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However, we will continue to supply <a href="http://maltandmold.com/" target="_blank">Malt & Mold</a> with knishes, so you an always taste the knishiness whenever you're on the Lower East Side. We just dropped a fresh load off this past week, which included:<br />
<br />
<ul>
<li>Potato & Caramelized Onion</li>
<li>Spinach & Roasted Garlic</li>
<li>Pastrami & Potato</li>
<li>Kasha</li>
</ul>
<br />
In the next few weeks, I will post more details about special orders and catering for parties. Basically, as long as the order is large enough with enough lead time, the Knishery NYC ovens can be lit up on demand!<br />
<i><br /></i>
<i>Until your next knish,</i><br />
<br />
<i>Noah</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-32607423904830585662013-04-06T14:38:00.002-07:002013-04-06T14:38:42.379-07:00Three chances to taste KnisheryNYC for free!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.renweb.com/Portals/1/parentalert_freetrial.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="http://www.renweb.com/Portals/1/parentalert_freetrial.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once we get you hooked, we know you'll be back for more. Knishes have that effect on people. After all, all the cool kids are doing it...</td></tr>
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Hello fellow knishophiles,<br />
<br />
There are a bunch of things bubbling for the Spring and Summer, but I can only announce three of them right now. Fortunately for you, two of the three involve you tasting some KnisheryNYC knishes for the amazing price of FREE!<br />
<br />
The film for which we were interviewed and filmed while making knishes, <a href="http://newyorkaccentfilm.com/" target="_blank"><i>If These Knishes Could Talk</i></a><i>,</i> is finally being released and they're doing a round of storytelling events in every borough of the city. KnisheryNYC will be at two of the events, feeding gratis minis to a noshing crowd. Either follow <a href="http://www.fiveborostoryproject.org/blog/category/uncategorized/" target="_blank">this link</a>, or peep these details: we'll be at two of these free events, giving out samples of our wares:<br />
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<div style="background-color: white; color: #555555; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 22px; text-align: left;">
<strong style="color: black;">Queens<br />Wednesday, April 10, 2013</strong><br />
7:30 pm<br />
New York Irish Center<br />
10-40 Jackson Avenue, L.I.C., NYC.<br />
#7 to Vernon-Jackson; G to 21st/Van Alst. http://www.newyorkirishcenter.org/</div>
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<strong style="color: black;">Brooklyn</strong><br />
<strong style="color: black;">Wednesday, May 8, 2013</strong><br />
7:30 pm<br />
Secret Loft<br />
255 Douglass Street, Brooklyn, NY.</div>
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<span style="font-family: inherit;"><br /></span><span style="color: black; font-family: inherit; font-size: x-small; line-height: normal; text-align: -webkit-auto;">Groovy, huh? In addition, we are supplying mini-knishes to <a href="http://maltandmold.com/" target="_blank">Malt & Mold</a> so they can just give 'em away (along with beer and cheese tastings!) for their one year anniversary on Sunday, May 5th! Full sized knishes will also be available for sale and take-away.</span><br />
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<a href="https://fbexternal-a.akamaihd.net/safe_image.php?d=AQBV7fGXdiwb46-6&url=http%3A%2F%2Fprofile.ak.fbcdn.net%2Fhprofile-ak-snc4%2F158075_277632972331074_1654534387_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://fbexternal-a.akamaihd.net/safe_image.php?d=AQBV7fGXdiwb46-6&url=http%3A%2F%2Fprofile.ak.fbcdn.net%2Fhprofile-ak-snc4%2F158075_277632972331074_1654534387_n.jpg" /></a></div>
<span style="color: black; font-family: inherit; font-size: x-small; line-height: normal; text-align: -webkit-auto;">Lastly, KnisheryNYC will be the lead sponsor of the Bluecard Team in the Five Boro Bike Tour again this year. The Bluecard is a charity that gives funds and services to Holocaust survivors who live in the United States. For more details and the opportunity to sponsor us, <a href="http://www.imathlete.com/donate/NoahWildman?z=1362765336158" target="_blank">click here</a>. In addition, any KnisheryNYC customer who donates $200 or more will receive two dozen knishes of your choice! (Deliverable only in NYC and NJ towns accessible by PATH.) To donate for the knishes, <a href="http://www.imathlete.com/donate/NoahWildman?z=1362765336158" target="_blank">click here</a> and write, "GIMME THE KNISHES" in the donor comments, and I'll be in touch within 24 hours to make arrangements!</span><br />
<span style="color: black; font-family: inherit; font-size: x-small; line-height: normal; text-align: -webkit-auto;"><br /></span>
<span style="color: black; font-family: inherit; font-size: x-small; line-height: normal; text-align: -webkit-auto;">Thanks for reading, and be feeding you soon.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-39119372484333836912013-03-19T07:09:00.001-07:002013-03-19T07:09:14.138-07:00Passover Knish? Order by tomorrow!We are close to our capacity in the kitchen, so we are only accepting a few more orders for Passover knishes! Place your order by 5pm tomorrow (Wednesday March 20th) or forever hold your peace! Or at least until next year.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-21564717198902647962013-03-13T08:07:00.000-07:002013-03-13T08:07:31.019-07:00Place your orders for Passover Knishes!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5zmALJPaFGA/Tz6Qt8xGHLI/AAAAAAAADUI/4KzsP1y8kio/s1600/IMG_6260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5zmALJPaFGA/Tz6Qt8xGHLI/AAAAAAAADUI/4KzsP1y8kio/s320/IMG_6260.JPG" width="320" /></a></div>
It's that time o' year again! We've hibernated all winter, totally exhausted from our debut at Hester Street and our blow-out at Grub Street, but now....what's that smell? Matzo? Marror? The....blood of the first born?!<br />
<br />
Passover is such a knishy holiday, despite there being no knish on the seder plate. Food is so codified in the Passover tradition that it ain't Passover unless there is a dinner involved, preferably with multiple courses and plenty of side dishes. I'm not saying you should skip the <a href="http://gefilteria.com/" target="_blank">gefilte</a> or replace the matzo balls with knish-balls, but sure our traditional baked dumplings would be at home on the table! So we're proud to announce:<br />
<blockquote class="tr_bq">
Knishery NYC is baking 3 kinds of knishes for Passover this season! There are three kinds on offer:</blockquote>
<blockquote class="tr_bq">
<ul>
<li><b>Traditional Potato & Onion</b></li>
<li><b>Sweet Potato & Butternut Squash</b></li>
<li><b>Spinach & Roasted Garlic</b></li>
</ul>
All three will be made with a specially formulated dough that uses kosher for Passover matzoh meal and flour. NOTE: Though most of the ingredients in these knishes will be kosher for Passover & all will be pareve & and kept separate from all trief foods, they will NOT be cooked in a kosher kitchen or hechshered by a rabbi.We just don't have the resources for that....yet!<br />
<br />
Knishes are vegetarian. They are NOT vegan (eggs) or gluten free (wheat).</blockquote>
<blockquote class="tr_bq">
Mix and match any three kinds in your order in any quantity. Place your order by Thursday, March 21st, and you will be able to either pick them up at <a href="http://maltandmold.com/" target="_blank">Malt & Mold</a> on Friday 22nd through Monday the 25th, noon to 8pm. OR have them delivered to you via the knish bike on Sunday the 24th anywhere in NYC*.<br />
<ul>
<li>1-9 knishes: $3.50 each + tax</li>
<li>10-19 knishes $3 each + tax</li>
<li>20+ knishes: $2.50 each + tax</li>
</ul>
Cash only at point of pick up/delivery. They will arrive cold, and will hold up in the refrigerator quite well for up to a week. [Reheat in oven at 325 degrees for 15 to 20 minutes before serving.] If travelling more than 3 hours without refrigeration, freezing is strongly recommended.<br />
<br />
<b>To order, email knisherynyc(at)gmail.com;</b> you will receive a confirmation email. We have limited capacity; orders placed will be filled first come, first serve.</blockquote>
*Delivery zone limited to anywhere in Manhattan, Brooklyn, Queens, and the Bronx. Deliveries to be made via the knisher's own cargo bicycle. So here is your chance to meet KnisheryNYC in 3-D! Rough delivery times assigned a day before delivery. In case of scheduling issues, limited deliveries can be made on Wednesday and early Friday morning. No extra charge for delivery. So be nice, not a nudgenik!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-80834695402510256602012-11-20T08:39:00.001-08:002012-11-20T08:39:23.051-08:00Thank You / Good Morning America Feature!<div class="separator" style="clear: both; text-align: center;">
<a href="http://a.abcnews.com/images/Entertainment/abc_knishes_ll_121119_mn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://a.abcnews.com/images/Entertainment/abc_knishes_ll_121119_mn.jpg" /></a></div>
Thanks everyone for your Thanksgiving orders! Had a great time delivering them in person, and a reminder for those picking up at Malt & Mold -- they're there and awaiting your pick up!<br />
<br />
In case you missed the boat, there are some for sale at Malt & Mold, and if you really want to go crazy, go make 'em yourself! The fine folks at Good Morning America on ABC has <a href="http://abcnews.go.com/GMA/recipe/knisherynycs-pumpkin-butternut-squash-knishes-17741627" target="_blank">posted our recipe</a> on their website, so go check it out!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-3929311842885427772012-11-12T09:29:00.000-08:002012-11-12T09:35:16.431-08:00Now accepting Thanksgiving Preorders on our Pumpkin & Butternut Squash knishes! (KOSHER, too!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black;"><a href="http://1.bp.blogspot.com/-GQ229BTIEwo/UKEuQcLsbYI/AAAAAAAADok/6E0OYg4Ath8/s1600/photo-28.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-GQ229BTIEwo/UKEuQcLsbYI/AAAAAAAADok/6E0OYg4Ath8/s320/photo-28.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gobble gobble y'all</td></tr>
</tbody></table>
<br />
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
It's that time of year again<b>:</b> <span style="background-color: red;"></span>the biggest national food holiday is upon us! And what better way to make your fellow Thanksgiving folk kvell than with a savory pumpkin knish?<span style="background-color: red;"></span> </div>
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<br /></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Last year we did our very first special ordering offering for Thanksgiving<b>:</b>
Pumpkin & Butternut Squash knishes.This year, we're doing it again.
Place your order by 8am, Saturday, November 17th, and you will be able
to either pick them up on Monday through Wednesday at <span style="color: black;"><a href="http://maltandmold.com/" target="_blank">Malt & Mold</a> (221 East Broadway) noon-8pm, on the Lower East Side<b>,</b> or have them delivered to your door on Sunday (afternoon or early evening) for a minimal fee.</span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
AND for this week only, starting tomorrow (Tuesday),
Malt & Mold will have a limited number of pumpkin knishes for sale!
Go try one before you go all-in on an order. All knishes (including
potato, pastrami, and kasha) are on sale for only $3 each this week!!</div>
<div class="im">
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Special orders are:</div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<ul style="font-family: Times; font-size: medium;">
<li>6 pumpkin knishes: $20</li>
<li>12 pumpkin knishes $30</li>
<li>18 pumpkin knishes: $40</li>
</ul>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
</div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
And in VERY limited quantities: Kosher pumpkin knishes! Same knish, just
made under the strict supervision of the Vaad Harabonim of Queens in
their commercial kitchen. </div>
<div class="im">
<div style="clear: both; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<span style="color: black;"><a href="http://3.bp.blogspot.com/-zfZBa_cNVWw/UKEuNlG8xwI/AAAAAAAADoc/MV3cnqqzz-Y/s1600/photo-29.JPG" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="240" src="http://3.bp.blogspot.com/-zfZBa_cNVWw/UKEuNlG8xwI/AAAAAAAADoc/MV3cnqqzz-Y/s320/photo-29.JPG" width="320" /></a></span></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<ul style="font-family: Times; font-size: medium;">
<li>5 Kosher pumpkin knishes: $20</li>
<li>10 Kosher pumpkin knishes $30</li>
<li>15 Kosher pumpkin knishes: $40</li>
</ul>
</div>
<div class="im">
<div>
Cash only at point of pick up/delivery. They will arrive cold, and will
hold up in the refrigerator quite well until Thanksgiving. [Reheat in
oven at 300 degrees for 15 to 20 minutes before serving.]</div>
<div>
<br /></div>
<div>
To order, <b>email knisherynyc(at)<a href="http://gmail.com/" target="_blank">gmail.com</a></b>; you will receive a confirmation email. We have limited capacity; orders placed will be filled first come, first serve.</div>
<div>
<br /></div>
</div>
<div>
Pumpkin knishes are vegetarian and dairy-free, not vegan (due to eggs) or gluten-free (due to wheat). Depending on availability, they are made with about 95% organic ingredients.</div>
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</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3643982352753175814.post-47179412385095115392012-11-09T06:25:00.001-08:002012-11-09T06:25:35.443-08:00THIS IS HARDCORE (kosher knishing!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PXvIGr9PpsU/UJ0KjOelClI/AAAAAAAADn0/v_K4GJkVpZ0/s1600/z.dough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-PXvIGr9PpsU/UJ0KjOelClI/AAAAAAAADn0/v_K4GJkVpZ0/s320/z.dough.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling dough with found equipment, the Kosher Paddle of Punishment</td></tr>
</tbody></table>
The fine folks at <a href="http://gefilteria.com/" target="_blank">Gefilteria</a> got in touch with KnisheryNYC to a make some knishes for <a href="http://limmudny.org/event/taste-of-limmud-brooklyn/" target="_blank">an event</a> they were catering. The catch: it's gotta be KOSHER. Not "kosher-style" where you avoid the pork and don't mix the dairy and meat, but all-kosher ingredients in a kosher kitchen under the supervision of a kosher supervisor who keeps it all, uh, kosher.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.sitcomsonline.com/photopost/data/967/S3-Jan_Brady_000067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://www.sitcomsonline.com/photopost/data/967/S3-Jan_Brady_000067.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As Jan Brady never said, "Kosher, Kosher, KOSHER!"</td></tr>
</tbody></table>
So what's a non-kosher knishman to do? All the ingredients were collected the day before carefully, which wasn't too hard -- potato and onion and vegetable are kosher by default, the eggs and flour I use are already kosher, just had to substitute one brand of shortening for another. However, I was not permitted to bring any equipment, and would have to rely on the equipment that was already in this kitchen I never visited. If I absolutely had to bring some equipment, it would have to be cleansed in a <a href="http://en.wikipedia.org/wiki/Mikvah" target="_blank">mikvah</a>. Or, as the East River is considered a mikvah, "cleansed" in a mikvah. Yeesh!<br />
<br />
The earliest snow storm on record killed our street fair debut last year, and this year Hurricane Sandy brought our Kickstarter to a shuddering halt. Now the night before the Kosher cooking session, a Noreaster blew through town. With thick wet heavy snow lying on the ground, gas stations still closed or with long, long lines, and over 14 miles between me and my supplies and the kitchen, what does one do? Go for a bike ride, of course.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qVMHK5BtnhY/UJ0OQ5jDO1I/AAAAAAAADoE/iNcc4zdVcLA/s1600/z.bike.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qVMHK5BtnhY/UJ0OQ5jDO1I/AAAAAAAADoE/iNcc4zdVcLA/s320/z.bike.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Powered by beans.</td></tr>
</tbody></table>
Slow and steady won the race, and got me into the warm, ever loving arms of the Gefilteria...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h-k5RMBhZU0/UJ0Oy7Ooa1I/AAAAAAAADoM/hqHeK_WeSOQ/s1600/photo-27.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-h-k5RMBhZU0/UJ0Oy7Ooa1I/AAAAAAAADoM/hqHeK_WeSOQ/s320/photo-27.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackie, Liz, Peter the Masgioch & Jeff. <i>Masgioch Pete & Jeff</i>, coming to ABC on Wednesdays!</td></tr>
</tbody></table>
<div>
We toiled away like little Jewish grandmas all day, with our onions, our beets, our white fish and potatoes, while Masgioch Pete jumped in with the peeling, the cleaning and the APPROVAL FROM GOD. Dough had to be mixed by hand and odd things were used to roll it, but over-all knish production went smoothly along side the production of huge amounts of gefilte, kvass and other top-secret tools of mass Jewish deliciousness. </div>
<div>
<br /></div>
<div>
While the 30 miles of biking 60 lbs of supplies in the wind, snow and cold wasn't ideal, it was well worth the effort to spend the day with people of the same spirit. And before you ask, "But Noah, I only eat kosher, I need a kosher knish, can you get me one?!" I say, "Hold tight, there is an announcement coming on Monday to make you AND your treif friends happy!"</div>
<div>
<br /></div>
<div>
<i>Thanks to Jeff, Liz & Jackie for sharing their kitchen time with me, and Jeff for the two pics I didn't take myself! Gefilteria is at <a href="http://gefilteria.com/latest/zabars-in-store-demo/" target="_blank">Zabars</a> this weekend, go for taste and pick up a loaf!</i><br /><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-6400162675078776562012-11-05T08:37:00.002-08:002012-11-05T08:37:53.506-08:00Sandy ate all the knishes. Kickstarter to reboot for Spring!
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<br />
<div class="MsoNormal">
Hello all you beautiful supporters,</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am sad to report I am pulling the plug on the KnisheryNYC
Kickstarter project with about 3 days to go. Due to Hurricane Sandy, all the
plans to promote and build excitement around the project in the last 10 days
were delayed or cancelled, and I was too busy relocating my family to safety
for the past week to give KnisheryNYC much thought.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There has been a really nice uptick in support in the past 2
days, but regardless I do not feel comfortable reaching out to friends, family,
knish-lovers and NYC residents for money (or even the time to think about
knishes) when our city is still reeling.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As this Kickstarter is incomplete, you will not be charged
for your contributions. As much as I like to tease the borough of my youth as
something I'd like to forget about, my heart aches about the ongoing fallout
from the storm on Staten Island, affecting many families of the friends who,
like I, left the Rock years ago. The funds you were going to contribute to
KnisheryNYC, please consider donating to an organization like <a href="http://www.tunneltotowers.org/" target="_blank">Tunnel to Towers,</a>
where you can direct 100% of your contributions to the relief those put out by
the storm on Staten Island.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Do not worry, KnisheryNYC is ongoing. We are about to make a
few announcements (hint: Thanksgiving knishes!) and will relaunch the
Kickstarter in late February/early March, just in time to help us spring into
the busy season! Please sign up for regular updates by going to our
<a href="http://knisherynyc.blogspot.com/" target="_blank">website</a><span style="mso-spacerun: yes;"> </span>or liking us on <a href="http://www.facebook.com/knisheryNYC" target="_blank">Facebook</a>!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sincerely,</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Noah Wildman</div>
<div class="MsoNormal">
KnisheryNYC, Owner/Operator</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PS - While I was a refugee on the Upper East Side at Hotel
Grandma, I purchased some knishes from Gourmet Garage. In the midst of chaos,
it was the off-flavored, mealy inspiration I needed to keep on knishin'</div>
<!--EndFragment-->Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3643982352753175814.post-16934958165190939612012-10-22T15:16:00.001-07:002012-10-22T15:16:50.597-07:00We(were) here, we're qunishy, get used to It!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C6_S88fNOAo/UIXAKxPyxUI/AAAAAAAADms/PWLxfcDfLdw/s1600/photo-25.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-C6_S88fNOAo/UIXAKxPyxUI/AAAAAAAADms/PWLxfcDfLdw/s320/photo-25.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top row: Jorge, Fredricka, Fat Bob, Arturo. Bottom row: Spike, Ruby and Lil' Punchy</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Well, we spent both Saturday and Sunday takin' it to the street (fairs), and by any measure, it was a success. I could credit the perfect weather, or the organizers for running class operations, or my wife for propping up the home front while I did the dip, or the friends for coming out and giving moral support, or the Crowleys for giving up their refrigerator to hold the stock, or the Rodens for lending me their toaster oven, or <a href="http://lacrepecestsibon.com/" target="_blank">La Crepe C'est Si Bon</a> for generously sharing their space with me, or....but I won't! All the credit goes <strike>all to me </strike>to all the customers and new friends and who purchased knishes through out the weekend!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ck18JZECekc/UIXAJP_ZEvI/AAAAAAAADmk/settXLL3C9A/s1600/photo-24.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ck18JZECekc/UIXAJP_ZEvI/AAAAAAAADmk/settXLL3C9A/s320/photo-24.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mrs. Plotting and Mr. Scheming</td></tr>
</tbody></table>
A special thank you to the <a href="http://gefilteria.com/" target="_blank">Gefilteria</a> massive. While we were all in a daze early in the morning, we made arrangements for everyone who purchased their "Old World Platter" were directed a few booths down the way to KnisheryNYC for a couple of complimentary minis. I guess I shouldn't say anything, as its obvious evidence of a Jewish conspiracy to take over <strike>the world</strike> Grub Street.<br />
<br />
All kidding aside, we had a great weekend, blew out of almost all of our 600+ pieces, and feel good about the future. I still feel a little punch-drunk, but check back this space next week for an announcement of our next few moves!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Looks like all the noise we made on social media and the two events raised some awareness: we're less than half-way through the funding period, but more than half funded on kickstarter! So, <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">Kickstarter!!</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3643982352753175814.post-77336811009002427302012-10-20T19:41:00.001-07:002012-10-20T19:41:48.399-07:00Hester is History, Grub St is Upon Us<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-koljSxJLWDQ/UIMt_Bi6qtI/AAAAAAAADmM/am_VisxuMCY/s1600/photo-23.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://3.bp.blogspot.com/-koljSxJLWDQ/UIMt_Bi6qtI/AAAAAAAADmM/am_VisxuMCY/s320/photo-23.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buy two dozen knishes, get a free toddler!</td></tr>
</tbody></table>
Today went pretty smoothly, met some cool people, saw some good friends, sold a few knishes, enough to about break even and have a good number left to sell tomorrow at the Grub St event. The film crew was there to catch me setting up and selling some 'nishes, and my knish guru <a href="http://knish.me/" target="_blank">Laura Silver</a> came by to show some support and give some good knish juju.<br />
<br />
For the record:<br />
<br />
<ul>
<li>One request for kosher knishes</li>
<li>Two requests for vegan knishes</li>
<li>One request for dairy free knishes (which these were!)</li>
<li>One request for gluten-free knish</li>
<li>One confession that someone actually reads this blog-thing.</li>
<li>One little old lady stood in front of me and ate her 3 minis in silence, looked up, and stated flatly while looking pensive, "I haven't had a knish in years. These are better than those then." Only when I told her that I would quote her on that, did she give me the whisper of a grin.</li>
</ul>
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One wonder what a kosher, vegan, gluten-free would taste like....and would it be better than those then. Deep knishy thoughts....<br />
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Hope to see y'all tomorrow at Grub St, I'll be at table 28 sharing a booth with <a href="http://lacrepecestsibon.com/" target="_blank">La Crepe C'est Si Bon</a>, but if you get lost, eat some yums at <a href="http://gefilteria.com/" target="_blank">Gefilteria</a>, and they'll direct you over my way....<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">kickstarter!</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-5487544784846132762012-10-19T19:07:00.000-07:002012-10-19T19:07:12.173-07:00Hester Tomorrow, Grub the day after<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_AWVLUyO65gc/S-y64TGSlKI/AAAAAAAADK4/Rw4MgpV1GXI/s1600/cake+maker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/_AWVLUyO65gc/S-y64TGSlKI/AAAAAAAADK4/Rw4MgpV1GXI/s320/cake+maker.jpg" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Replace cake with knishes. Now make her a dude. Now shmear him with potato and flour. THAT'S ME!</td></tr>
</tbody></table>
Today was a bit of bizarre blur. Rolled out of bed and knocked out the spinach-roasted garlic. I was peeling potatoes when the film crew came in to film me making the pastrami knishes from boiling potatoes to getting them in the oven. When they left, my best friend who moved to Portland, OR happened to be in town for the weekend and stopped by to hang out. It was quite a change from the last few days of listening to NPR's infernal fund-raising spiel!<br />
<br />
Today's production:<br />
<br />
<ul>
<li>72 Spinach & Roasted Garlic</li>
<li>215 Spinach minis</li>
<li>72 Pastrami</li>
<li>143 Pastrami minis</li>
</ul>
<br />
I was going to go bigger on the pastrami minis, but I found that since I cut the meat large for a big satisfying taste in the full-sized, I was at risk at having only one or no pieces in the standard mini size. So i made them bigger, which resulted in fewer made. The more ya know...<br />
<br />
Spent the evening running around picking up a toaster oven for Sunday (thanks Rodenfolk!), some grill-lighters for the sternos, etc etc. It is now 10pm, the knishes are in the fridge, the equipment check list has been checked, and I'm tired. Gotta go beddy so I can move some of these 'nishes tomorrow.<br />
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<i>Heads up: </i>Since KnisheryNYC is such a late add to Grub Street, we will not be on the "map" at the entrance of the fair. We're at<b> table 28</b>, with <a href="http://lacrepecestsibon.com/" target="_blank">La Crepe C'est Si Bon</a>, on the left towards the rear when you come in. If you can't find us, just find out friends at <a href="http://gefilteria.com/" target="_blank">Gelfiteria</a>, they'll point you our way!<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">kickstarter!</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-39133107808973706052012-10-18T18:31:00.000-07:002012-10-18T18:32:00.928-07:002 Days to Hester, 3 Day to Grub<div class="separator" style="clear: both; text-align: center;">
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So the cooking begins. First out of the gate was kasha & pumpkin, which presented a few technical problems. Without a mashed tuber or gourd to act as a binder, even the extra eggs I added wouldn't make them that tight. After baking, they were a bit too open for my taste, but their actual taste was fine and should make it to the weekend. However, rolling them into mini-form was a crumbly fumble, so I moved on.<br />
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From the trickiest to the most dependable, the potato & onion. However, another bump in the road: if you peel 25 lbs of potatoes, put them in a large pot full of acidulated water, store them in a dark closet for two days, forget to change the water, then take them out, you will have<br />
<br />
<ol>
<li>smelly, mushy but very white potatoes</li>
<li>the precursor to vodka production</li>
<li>the main ingredient to "kombucha-flavored knishes"</li>
<li>a lot more last-minute peeling to do.</li>
</ol>
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So rather than cry over spoiled potatoes, I peeled on, mixed it up, and got those knishes done. Today's production:<br />
<br />
<ul>
<li>59 kasha & pumpkin knishes</li>
<li>72 potato knishes</li>
<li>208 mini potato knishes</li>
</ul>
<br />
I missed my goal of 72 kasha, and scrapped the mini-effort, but now I have the measurements for next time... Nine to 9, actually that's a pretty reasonable day by food-service standards. Tomorrow, spinach & roasted garlic, pastrami, and a film crew to make me all self-conscious.<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">kickstarter</a>!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-29195590522407236772012-10-17T19:04:00.000-07:002012-10-17T19:04:14.850-07:00Three days to Hester St AND four days to Grub St!<div class="separator" style="clear: both; text-align: center;">
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Today was a stutter-step, a day away from the kitchen to take meetings, teach my weekly culinary class at a high school in Brooklyn, and steel myself for the next 3 days living in a cloud of dough, potato, onion, fillings, baking, storing, worrying, kvetching, etc. Well, those three days just gave birth to a fourth!<br />
<br />
KnisheryNYC is teaming up with <a href="http://lacrepecestsibon.com/" target="_blank">La Crepe c'est si bon</a> to share a table on Sunday at the massive Grub Street Food Festival! La Crepe is a local shop on Eldridge St in the heart of the Lower East Side, and I guess their way of big-upping the 'hood is reaching out to little fish like KNYC to see if we'd like to hang out for a day. I'm excited, flattered, a bit nervous and greatly looking forward to two days of back-to-back feeding y'all some 'nishes.<br />
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Tomorrow, food-porny knish shots from the first round of baking.<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">kickstarter!</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-39622435643343770082012-10-16T05:40:00.000-07:002012-10-17T05:41:34.488-07:004 Days to Hester: Pumpkins, Kasha & SpinachAnother day of prep, can't bake knishes today as I don't want to be serving not-so-fresh knishes on Saturday. Working by myself with a baby nipping at my heels and pushing everything through pots, pans and ovens sized for home-cooking definitely makes a few days of prep necessary to make a few days of knish making possible.<br />
<br />
So what went down at KnisheryNYC HQ today? Due to limits of the kitchen, we had to outsource the making of the pastrami. We took a whole side of the meat from Katz's home and had our way with it.<br />
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Many moons ago I tried a pastrami knish and it was just a tube of mashed potatoes with little slivers of deli-sliced pastrami scattered in. KnisheryNYC's knishes will have thick nubbins of hand carved pastrami studded all through out. And freshly ground coriander. Oh yes.<br />
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We went into our fields and harvested a few bushels of kasha just for you. And then we, uh, put them in a box, took them out of a box, tossed them with some egg and quickly sauteed them....<br />
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Out of the caste-iron and into seasoned boiling water for a quick simmer. Sauteing with egg before simmering guarantees the kasha will have some definition, and not just be an odd groaty tasting mush.<br />
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To lighten up the kasha and get all seasonal wit' it, we chopped up some pumpkin (and some butternut squash), baked it in the oven, then mixed it in with the kasha.<br />
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I've never done this before in this style -- I could have chosen to mash the squashes and use them as a binder, but I think soft cubes of pumpkin will give a nice punch of flavor.<br />
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And then there was the spinach, chopped, tossed with oil and salt and baked for 30 minutes. Tossed again with the mashed roasted garlic from last night, and it's ready to go.<br />
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Finished up ahead of schedule, so I peeled 15 lbs of potatoes while feeding an amusing the gremlin that was dogging me all morning:<br />
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Yes, I peeled potatoes 48 hours before I need to use them. But have no fear, this will not hurt the potatoes. Once peeled in a pot covered with water for about 30 minutes, I changed the water, dropped a tiny capful of vinegar in with fresh water to cover, covered the pot, and into the cool, dark closet until I need them Thursday. I would usually put them in the fridge at this point, but it's getting just too jammed up.<br />
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Tomorrow, I'm out with other work and teaching a culinary class. However, I'm taking a meeting in regards to the knishing in the morning and may have an interesting announcement to make tomorrow evening. Stay tuned!<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">kickstarter</a>!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-73065549260295253672012-10-15T06:00:00.000-07:002012-10-16T06:01:21.021-07:005 Days to Hester Street: Dough n' Onions<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-irHlSUsZSQI/UHyfsqlxZUI/AAAAAAAADkc/gZbF7RCAhys/s1600/photo-12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-irHlSUsZSQI/UHyfsqlxZUI/AAAAAAAADkc/gZbF7RCAhys/s320/photo-12.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If knishes were the Enterprise, these would be dilithium crystals.</td></tr>
</tbody></table>
Hopefully this will be the last time I'll be cooking in quantity from my home kitchen, so I thought I'd sit down and document it a little, create a little time capsule to look back at when I'm in charge of a multi-national knish konglomerate.<br />
<br />
Including this past day, it is five production days to the Hester Street Fair. (And Wednesday I'm taking a meeting for my other work stuff, and teaching culinary at a high school in the evening.) Thing is, if you make a knish more than 2 or 3 days in advance and don't freeze them, they start losing maximum flavor. So Thursday and Friday are the big baking days, but there is plenty to do before then.<br />
<br />
Today was two major components: caramelized onions and dough. All my savory knishes, regardless of flavor, have a healthy dose of properly caramelized onions. Forty pounds of onions, minced, tossed with some fat and some salt, then slow-baked for about 8 hours. Cooled, drained, stored.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-g8WAAx_aCIk/UHyf9UnfxdI/AAAAAAAADkk/t6uv7WbmUx0/s1600/photo-13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-g8WAAx_aCIk/UHyf9UnfxdI/AAAAAAAADkk/t6uv7WbmUx0/s320/photo-13.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balls of knish dough, rare imported giant slugs, or black market butt-implants: you be the judge.</td></tr>
</tbody></table>
My dough is potato based, so thirty pounds of potatoes were peeled, boiled and sent through a food mill. Due to lack of a commercial-sized mixer, I had to do ten batches. Eggs, fat and salt beaten, then potatoes added and beaten some more. Flour added and mechanically kneaded until it comes together, wrapped and stored. Too busy for grammar.<br />
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I found I shorted my potato pile, and needed to turn a couple of bagged potatoes into mashed potatoes in the shortest amount of time possible, as I had to leave time to clean up, feed my 1 year old, shower and go pick up my toddler from school. So I did what every great chef does: I googled a video.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/1Y3BV0Awjuo?feature=player_embedded' frameborder='0'></iframe></div>
And it worked! The potatoes came out wetter than I like, but for the purpose of potatoes for dough, it was more than acceptable.<br />
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In the evening, after Mrs. Knishy took over child care after a long day of work of her own, I roasted a pile of garlic heads, which will cool over night and be ready to be processed into a spinach filling tomorrow...<br />
<br />
The house smelled like wonderful onions this morning. Smells like round roasted garlic this evening. So tired. So knishy. And it's only day 1!<br />
<br />
And <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">Kickstarter!</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-59201932398584188492012-10-14T06:27:00.000-07:002012-10-16T06:01:54.093-07:00Thanks / Hester Street This Saturday<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/tmfKzFQ2FGc?feature=player_embedded' frameborder='0'></iframe></div>
<br />
Wow! Thanks to everyone who kicked in to our <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">Kickstarter</a> so far, we're 25% of the way there. Please keep on passing on the word -- to help, here is an outtake from the video where Mrs. Knish felt compelled to jump in and give you a piece of her mind. It's not for the faint of heart!<br />
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Knish-production is starting at the HQ, caramelizing buckets of onions and putting together dough. This coming Saturday, unless there is another freak storm, we'll finally be debuting at the Hester Street Fair from 10am to 6pm. Though subject to change, this is the menu:<br />
<br />
<ul>
<li>Potato & Caramelized Onion</li>
<li>Spinach & Roasted Garlic</li>
<li>Pastrami & Coriander</li>
<li>Kasha & Pumpkin</li>
</ul>
<br />
In addition, we'll be doing a sampler of one mini each. Well, I gotta get back to cooking before Baby Knish wakes up and demands my attention. Thanks again!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3643982352753175814.post-74618607700531543982012-10-09T07:42:00.000-07:002012-10-09T07:42:29.952-07:00Knishstarter<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dybgNosvWAl5_6-C6WZUt6ajnRu7bwQ9GFtQVJjzSyGjGlhdVdBAhHW-fWNloWYONH15ehSq8t4FwIStBucnA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank"><span class="Apple-style-span" style="font-size: x-small;">Click here to visit the Kickstarter page</span></a></div>
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Giving birth to a knish start-up and a establishing a new baby boy around the same time are not two great tastes that go great together. It'll make you mix your metaphors! Anyway, after a lot of build up, here is the big news, in four parts. Two biggies, two....not so biggies.</div>
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<ol>
<li><b>KICKSTARTER: </b>We gone dun it, now! It starts today, ends in 30 days. See video above for the basics, and <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">visit the page for the full story</a>, the goodies you can get for contributing, and more!</li>
<li><b>HESTER STREET FAIR:</b> After our debut was smooshed by the cold hand of a freakishly snowy late October day last year, we're debuting...again. <b>Saturday, October 20th</b>, at the <a href="http://www.hesterstreetfair.com/" target="_blank">Hester Street Fair</a>. Come meet your knishmaker, and have a nosh.</li>
<li><b>MALT & MOLD IS ON FIRE: </b>Well, not literally, more like electrically glowing with heat, because they just got an electric oven-thingy that can heat your knishes up to a toasty temp if you want to eat them on the spot.</li>
<li><b>KNYC ON YOUR SCREENS:</b> A network-affiliated film crew will be filming Knishery NYC baking for the Hester St Fair, then filming at the fair itself. Details TBA.</li>
</ol>
<div>
Phew! This is a short post, but long-gestating. That's it for now, expect updates leading up to the 20th and the end of the <a href="http://www.kickstarter.com/projects/1736860778/a-knish-for-today-new-spins-on-a-lower-east-side-c" target="_blank">Kickstarter campaign</a>. Thanks!!</div>
Unknownnoreply@blogger.com0