Naomi Nachman Table 4 Two 5 8 15 Gourmet Glatt

[Music] thank you good morning Shoppers good morning friends this is table for two with Naomi nachmann on the knackham seagull Network our show is sponsored by Abelson Hyman we taste better I'm actually in the Cedarhurst store of gourmet glad I am super excited to be here this is one of our shows that we do a couple of times a year I just want to thank before we do the whole intro the amazing team of Gourmet Glatt Howie cleggs run we could not do this without you Julie Steinberg and all the guys from Schley to uh Mendy today it's all going to be appearing on the show at different points so stick around we have an incredible shovel watch show today so stick around for the next hour and a half for our super size edition of table for two uh you can come on down to the Cedar Hill Store in uh in the five towns or you can tune in to nahumsiegel.com you can watch it on the YouTube channel of the nachem Siegel Network um on on YouTube so it's the other way around it's the YouTube Network on YouTube you know what I mean that CK always yeah I don't get that right do I so um and of course on your nachem single Network app you can listen to our show as well but watch it online it's a lot of fun today right here from the store for those of you who don't know me I'm Naomi nachman and I'm about all the food all the time I love shopping for it right here in this store cooking eating eating at restaurants anytime you don't feel like cooking can give me a call I cook for people for Shabbos and Johnson I'm a personal chef my business is called the Aussie Gomez and I really enjoy eating all the time um but it's a two-way conversation here so anytime you've got a recipe you want to share with me or you want to reach out about a restaurant email me at Naomi knucklesiegel.com uh you can join me on Facebook Instagram Twitter I think I'm leaving something out um Pinterest yeah so um be in touch with me and uh we'll uh have a have a conversation about food I want to give a shout out to um three restaurants that I ate at in the last couple of weeks um the fish plate I probably ate there like 10 times in the last two weeks they've been my savior another make pizza as well so they're the fish plate with pizza too love it they were Fab um also I ate at Paradise I had a tasting menu with my friend Melinda Strauss of kitchendashtastic.com we had an amazing tasting menu it was 12 courses I had to go to spin at Studio inner four times in that week to burn off all those calories and had a fabulous meal at Abigail so I just want to give a big shout out to that as well we have a very exciting show as I mentioned um but I've got one other and one other thing I'd like to mention just for the next hour and a half we're going to be making farmers cheese Yes you heard it we're going to be making our own farmer's cheese if you're watching and you're in the five towns you might want to like run over here right now because Alex edov and I he's the kosherologist is an amazing blogger we're gonna make some um amazing farmers cheese and we've got a wine and cheese pairing we have Chef recline here from Joy of crochet we have the cheese guy himself we're going to do a wine pairing with shlomoblashka so much more coming up we're going to make cheesecake we're going to talk to Mandy hers all about cheesecake and we're going to answer the tough questions we're going to make how we answer all the tough questions what's going on with Gourmet glut hot gossip right here from the store in Cedarhurst okay so I'm just gonna go wander over to my friend Alex and we are just gonna have some fun over there I'm always interested in learning whoops I'm always interested in learning I'm just gonna pop around here hi Alex I'm always interested what I'm gonna stand here um everything about food food science food technology how things are made and it's just so exciting that we put this together how are you thank you for coming thank you for having me on your show exciting yeah in person Alex was a guest on the show over the phone because he lives in Atlanta and uh he's in New York what are you doing in New York I'm here doing restaurant reviews for The Jewish Home which is a magazine distributor then the five towns absolutely I write for them you'll find my recipes there yep and it's been an exciting experience just running around New York and eating myself you know eating my way around your job I know it's a hard job but somebody has to do it okay we're some great places that you've eaten you heard me give a restaurant a shout out uh marani which is in Rego Park it's lovely awesome and sugar Bistro basil of course pasta and the booth and button those are some of the major verses and have you been to the surf room yet I've been to right here in Long Beach yep that's right I thought it was a really awesome place to go okay it was great so it started okay great as I mentioned I mentioned Alex with me uh hello and we have Alex edov am I saying it right I don't I don't that's all this thing you know it's my crazy I know that's right you're probably saying it right I think we say it wrong yes in Europe I know they probably didn't say either so it's right probably though um yeah so um we're going to be making some you tell us what we're doing here so we're making fresh farmer's cheese which is really simple and really awesome to make all you need is uh you know as much milk as you want but we're using here a half a gallon of milk and also some vinegar we have three teaspoons of vinegar per half gallon of milk so we have three teaspoons of vinegar to half a gallon of milk right and we're using whole milk we're using whole milk that tastes a lot better that way just using our milk I couldn't say that um Brent was just telling me that you can use buttermilk and that makes a whole other experience you never have to put the vinegar so I'm looking forward to trying that Matt my gosh we should have Fred count I know okay all right so now we we have we've got our little burner right so you want to heat the milk up to 180 degrees over a medium low flame so we want to make it it's a gradual process I'm kind of speeding it up a little bit here so we can see the whole thing so stick around right so typically you just want to cook it for 30 to 40 minutes over that low medium flame until it reaches 180 and then you shut off the flame and let it sit in a warm space so like warm up the oven you know and just put it in there and you stick it there for five and a half hours so that so we we're gonna we would take this we're gonna show this at different stages we're going to keep checking back what Alex is going to stick around I'm going to check on the process of that and then we're going to see our finished product at the end of the show right okay so we we put our milk our vinegar and and then that's it for right now and then we just let it heat it up and like I said so it reaches 180 as you can see there it's already starting to curl can we see into the thing it's a little bit hard to see I'm gonna just do this can we tilt it is that good okay so sorry starting to curdle and the uh cheese is forming and you know what's left is the way so we'll see it's all yellow when it's done what is whey w h e y That's right so that's just the byproduct of cheese making I believe and it's another cheese I'm not a cheese expert this is the extent of my cheese knowledge and that she's making knowledge now why we want to make your own farmer's cheese I mean I I like that like everything from but why would one want to make their own Pharmacy well I'll tell you why I started making it is um my sister's family keeps color this role and in Atlanta where I'm from uh color this Royal cheese is very very expensive you know more so than it is anywhere else right we're so lucky in New York that we have Gourmet glad in stores right I wish we had this I wish I know we're very very lucky all right so I decided one year uh the grocery store in Atlanta marks down things when they're going milk is expensive too of course um but the when they mark it down I bought it and said I'm gonna make my own pharmacies for shavuas because I needed to make lasagna to make cheese shells and I just use it in the recipes and it's also great in Danish you can make it uh Savory you can make it sweet you know put sugar in it if you want it sweet when it's done um you know when it's ready to be seasoned or you can put salt in it to make a salt to use the lasagna whatever you want to use it it's really versatile it's great and it tastes so much better fresh everything tastes better fresh and I guess it's not processed and you're making it yourself so you really get to see what's in it fantastic so we could actually make um I'm going to be making some Crepes now I'm just going to um switch this over I know it's going to mess it up for a minute but um what I'm going to do is I'm going to be making some crepes um in um in a minute but what we could do is um let me get that nice and hot is use your farmer's cheese and we one could make filling for the Crepes like a blitz crate yeah that'd be great cool with your own pharmacies and you know you as much as we think it's awesome to have you know Frozen packages of income we have delicious delicious um cheese like us there's nothing like making your own from scratch so and you'll see I'm going to show you now how to make some blinters Crepes and Alex has shown you how to make the cheese so if you're going that extra mile that is chivalrous I call it hidorah Mitzvah whenever I make something more extra special fiance if I go out of my way Hashem appreciates it so okay I've got my pan heating up which is great um in here so we're just gonna stick around I've got eggs I'm going to put this up on my blog the aussiegormay.com and we're also going to try and put it up on the nakam signal Network one of our links there um on table for two I think we'll try and get this recipe up but it's three eggs one and a half cups of water one cup of flour teaspoon of oil and a dash of salt and the key to making really good Crepes is I find you've got to get it up early right it needs to sit and and it needs like in 15 minutes you can't just make the batter and start cooking it you want it the gluten to stretch and it makes a much better batter A Better Batter I could say that American A Better Batter does that sound no sounds familiar it sounds familiar right with American accent okay so I'm just so this I made like an hour ago it's a nice creamy batter just and you always want to stir the bottom because sometimes the flour will settle okay I'm just going to put this over on the side um this is I'm going to hold up my crepe pan this I bought um in the local Bed Bath and Beyond um about 12 years ago it is the best pan you can buy I wish that they could sponsor my talk about this um it's uh b-e-r-d no b-e-r-n-d-e-s burn death it is absolutely fabulous in my house this is a sin to use anything you can only use it for making Crepes you're not allowed to fry onions or make omelets and the way I wash it is I take my two fingers warm water and soap and I wash it that way no bristles are allowed to touch this pan it's really a fantastic Pan um okay so what I do and it's non-stick I'm just going to take it works really well a quarter of a cup I'm just gonna mix that again and if your batter is too thick it's not a problem thin it out with a little bit of water okay now of course um when you on live um broadcast of nothing signal Network and you're cooking and talking you always pray that right that your food is going to work out just right so I'm going to take about a quarter of a cup of and it's all in the hand action it's all in the wrist and it doesn't matter it's got a lump or two it'll be fine and we're gonna swirl that making sure okay looks good we're gonna let that cook and set for a minute and we're gonna see how easy this is to make now what I do also with besides making cheese crepes is I make a blitz crepe and I make like 20 Crepes and it goes quite fast I'm kind of finding my groove when I've got just the right heat setting and the batter's just right they go so fast in 10 minutes you can have 20 crates um and I just lay them up stack them up between layers of dolce de leche nuts and jam chocolate sauce and then it's like this high it's about a half a foot to a foot high and then it just you know slice it or you can um serve it as a pie or a cake or you can just make or you know individual traditional Crepes filled one of my favorites is um goat cheese I think Brent Adam taught me this goat cheese and caramel sauce thank you for that but we'll talk about that later on in our segment together I love um caramel sauce and and um and goat and and goat cheese and here we go of course ah um it is our it's a favorite of mine you throw in a little bit of nuts let's just make sure this is on high enough and it is still on this should be setting a little bit faster okay the first one is always your most difficult it's it's called the capara one this is the one that you give the kids who are hungry when they come home from school it's good to have a little uh mess up yeah yeah this is your Nash okay I did a beautiful cooking demo this week we did some Crepes we did it for kahal was a fundraiser for kaha it's a special educational school right here in the five towns and I did this the first one was not good and the second one was perfect so we're going to give the second one a whoops ah okay that did not work so well but you know uh it's okay to have a disaster I always pride myself on my perfect um Blends Crepes but I think that every once in a while you can have a little disaster I've got a paper towel underneath um we're gonna have to just um wear the paper towels okay we have a paper towel thank you Miriam thank you Miriam and Danny ZK for coming out here today and we're just going to wipe that down we might come back to that okay all right we're going to come back to our Blends crepes in a minute we're going to let that pan get a little bit hotter okay I'm gonna put this back up on here for you I'm gonna go talk to shiffer for a little bit awesome okay let that get nice and hot right is that good temperature that's fine perfect okay Alex Alex is going to be here doing his ricotta cheese I'm gonna go talk to chef rockline from Joy of Croatia come join me on the set okay great thank you thank you Alex okay hi Jeffrey okay we're gonna have to come back I had a bit of a disaster but you know it's good for people to see that in your defense those pans aren't the best to cook on so they're they're burners those burners I know but you know like I pride myself on being like a really good crepe maker right but but the key is that everybody at home has a kerfuffle exactly I had a kerfuffle in front of a few thousand people but you know what I'm okay with that we're gonna keep going and I'm going to try and get that in at the end how are you I'm good I'm great how are you yeah good we saw each other last week at that amazing event for culinary For A Cause yeah it was so much fun and it was so much fun to do the demos and watch everyone's uh I know I like to buy food we got to watch each other it was nice um there were six of us there so that was really nice um Miriam Pascal and me and you and Deanie Klein um from Denny delivers and um of course honey out for Baum yeah it was great Victoria's work thanks I think I'm counting that's five who I left off um Sharon Glick was one of the organizers but that was an amazing amazing it was so much fun yeah so um I love I love getting together and talking about food and of course talking about Joy of kosher this oh you know why I'm doing this because it's hot off the press it's literally hot it really is yeah it's not on in stores it's not even in stores but it's right here in Gomez this morning um I like that you have the um people get to choose the cover I voted this time oh you voted did you vote for this cover I voted for this cover well you know what it really helps somebody asked us if we do it like for marketing I mean it's great marketing but we really helps us choose no it's great you know you have all these great shots and you're like what should you do what should you choose yeah well you chose good you want to lick this cheesecake okay another gorgeous addition um what's new in here we've got some new stuff going on yeah we have really exciting new things besides like new recipes from so many new writers uh which is so incredible uh we have a new column we have a few new columns we have a restaurant review column which Elon corn boom does oh of course he's like the guy to speak to about new restaurants so because it was our vegetarian issue in honor of us um he did all the latest vegetarian restaurants around the world so it was really really interesting yeah and um that's fascinating to read we did a whole travel column for summer like it's so amazing how yeah kosher has exploded and it's insane and so you can literally travel to Italy with Susie fishbein and have an amazing kosher culinary experience or you know we wrote about kmr and their summer programs in the Rockies or um you know you can go to you can do a culinary tour of Israel and so it's really really interesting it's amazing I could just imagine oh we had uh Joel Haber he was a tour guide and we had him on the show he was in Israel and talking to us about um it's fascinating I mean we've done our own you know but I'm sure it's incredible to go with the tour guide so we have that um we have a new column also we did dinner with so we go to different uh chefs or different um food personalities and we go to their house and cook dinner with them we went to Kim cook so we went to Kim kushner's house she's coming out with a great new book she's amazing she was on the show and then after the show I I went with her to her cookbook set with our shooting the football shooting oh The cookbook oh wow so how was the photography amazing I've always wanted to come it's so funny because we had um our food stylist because we do all the filters ourselves our food stylist um we had to she we were working with one she moved to Israel so we hired a new person and she's like oh I'm going tomorrow to shoot a cookbook I'm like she's like it's also kosher I'm like which one and she's like Kim kushner's so the the woman who styled our last our last magazine was on the set of Kim's uh cookbook yeah yeah I think she's Israeli yeah yes yes I bet her amazing so that was such a small world like cameras this year yeah it's fascinating yeah um and then you have an article about fish tacos by Yours Truly yes and they were so good the pickled onions were like sitting in our fridge for like a month and you can do it you can do you can top it with anything right but wasn't it like I've never seen one I know what you know there are so many but I wanted mine to you know separate mine out from everyone else's by putting them balsamic vinegar in there yeah it was a really nice touch I thought it deepened the flavor a little bit yeah totally yeah I didn't know how long do you think those last it lasted I mean you know until you finish eating I know right no it really could last for a while yeah okay and it just gets more the color gets so nice it's beautiful okay good and it's a great condiment we had named it the condiments of the year a few issues ago oh yeah remember so yeah that was great I'm gonna show everyone your article it was so nice yeah we put it in a squeeze bottle squeeze bottle is a great tip also you get those squeeze bottles you can get it at Michael's and you can use it to make anything look so elegant because you just drizzle it over a salad restaurant that's what they do and even oil I put the oil that I'm using to cook in a squeeze bottle and then I don't have to use you know a big bottle that's going to Splatter everywhere yeah yeah very controlled okay and then you have your our usual levana dust yeah levana did a cauliflower that's also we did we wrote about how cauliflower is sort of like the new kale people say because it's so versatile there's so many things you could do with it especially for schwizz especially if you're going vegetarian we did a cauliflower crust the pasta with roasted cauliflower and in general what we did was we did the light side of pasta which is like El Sandra Alessandra ravati oh she's amazing so yeah dinner in Venice she's actually Italian and she lives in Manhattan and she knows everything about it exactly so she gave a first of all a pasta guide we called it a culinary crash course because it really tells you everything you need to know about pasta I learned so much just from reading it you know just about the secrets of cooking pasta amazing I love I love cooking tips I try when I do a show you know either on table for two or a live cooking demo when I give I like to give out as much information as possible it's really incredible how a small tip could change your whole way of doing something in fact I gave Danny one today Danny Goldberg he's he's uh getting married okay he's gonna start maybe cooking in his house he's our maybe exactly executive assistant directors I always get the titles of assistant program director and I he we were preparing for the show and he grabbed table salt and I said for one of our demos and I said I don't know everyone is you know table salted only goes in the salt shaker for color yeah um we only like to use kosher salted our cooking or sea salts yeah it makes a very big difference and like cooking tips are really important so try I know that Jamie had put a whole bunch in from different chefs in the last Edition yeah that was really fun too yeah and all those tips really you know enhance your cooking for sure and then we did a whole thing on seaweed it's really really fascinating so yeah I'll show you so Tamar she's our nutrition editor also the editor of the website and she's a nutritionist so first of all seaweed besides it's you know Nori that you eat on Sushi there's so many other varieties and there's a company eaten organic and they do Under the okay supervision so they have a whole line of suit of seaweed and it's so healthy there's so many health benefits to it and there's so many excited out from I know and there's so many exciting things that you can do with it so we just like visited that in this okay so what's it what what are we doing with seaweed so first of all with Nori we did toasted Nori okay and it's really incredible like it's fun for a snack we're like to top on salads just we were like munching on them yeah we like well you just cut it up you you take the square you toast it in the oven with like different things you can do uh we did sesame oil honey and sesame seeds or you can do hot you do like you can make different combinations we wrote about it in the magazine and then you toast it on a low temperature and when it's ready you cut it up and then you can either have it Tamara says her son eats it for snack I don't see myself my job takes onion rings yeah no I'd like her to have the toasted sesame bar yeah so she says I'm learning yeah so it's more of an adult snack but it's great on salad toppings and so on and then we did um an arami I'll show it to you it's like it looks like it looks like um it was one of our cover choices actually okay you would think I saw the magazine so often I would know where it is okay thank me shopping Gourmet gladek was able to tell when we're setting up go to aisle three left side halfway down that's where the eggs are or you know yeah um okay so what are we doing so we're looking at the Rami which is really cool it's these black like strings like noodles and where do we do they so women local yeah they should sell it in local supermarket sure how we will get it in here um and it's really really cool it has a good texture it has a good flavor and it's healthy and so we made this is what is it exactly it's seaweed a Rami is a version it's a type of seaweed and then we used kelp which is kombu to make a stock because it has a lot of flavor it has natural MSG what's kelp again that's also a different type of seaweed it's like um is that what you see in the bottom of the ocean what I guess that's where it comes from but I guess it's like it's like a thick it's it's thick piece of seaweed and it's like it has natural MSG into it in it right what what they they call it something that new flavor they took Umami Umami Umami that's one of the um sure for sure and you really get the taste of the ocean which is really cool yeah nice now there's a very big Facebook group called what's for supper I don't know there must be 10 20 000 people in it I don't know how do you say her name Naomi Gervin so she she spells her name differently than me but she also has a like um so she started this like what's for supper group and so yeah we interviewed her in the magazine because this group exploded and now she's busy with it all day like all day she's really busy and you would think like it's just the Facebook group and it was really inspiring it was great to hear her story and um yeah and you know we were it was on pesach and I was on Facebook and this lady had had written oh I lost my Carriage I lost my carriage in Baltimore I'm on my way to New York and like within seconds on what's for supper somebody found her carriage picked it up it was being shipped back to New York so I said it's so incredible how social media and how such groups work together so that's not inspired the interview it was that story that's great we need to make some she has what's for supper group really yeah okay oh wow we're doing a contest especially okay ever contest because we did uh mix and match cheesecake article where we have a base Melissa K big shout out to you and um it was a really incredible recipe I just gotta hold this up look at that beautiful photography it's really stunning you you guys just you're so Innovative you know I get a lot of magazines come my way I don't see this kind of Photography that's really beautiful credit to you all so and yeah credit to review leader of the photographer you're the you're the captain of the front so you did great thank you so yeah so um we did many different combinations we did something that was interesting I mean we did fun fatty which is so cool um we did a green tea combination it was very unique with berries on top so we want to hear everyone's combinations you can email the magazine magazine at Joy of kosher.com or on Facebook and um the details will be on the site okay thank you so much thank you so much I really appreciate it shipper comes all the way from Crown Heights on a Friday morning so I really appreciate it uh very much that you came down thank you okay great thank you I'm gonna just ask you to pop down I'm gonna have the guys come up uh please stick around we've got a great show Chef wrap we'd love to we'd love you to try some of our cool stuff do you need this no okay okay hi we are listening you listening to table for two on the nakam Segal Network our show is sponsored by Abels and Hyman we taste better we are also heard on a root cheva English radio hi guys I have got blashka from Royal Wine Corporation and I've got Brent zelman the cheese guy we are so excited that they are here in the house okay how are you thanks yeah it's been a little while since we did a little show together and I figured you know being in the store would be a lot of fun we usually meet together in the studio so that's great this is great hi Hi how are you wonderful wonderful gentlemen I I I was at um a cooking demo this week at um de Gustavus and they oh yes I was stuck in Upstate New York uh looking at some distilleries wow tasting wine another job I want Bourbon and scotch bourbon whiskey it's not really yeah you remember that time they told me how to drink bourbon and whiskey yes pouring them in our hands at nine o'clock in the morning it's fantastic yeah um I I never got the taste for it um you know Wine Drinker but yeah wine and cheese okay guys yeah what have we got we have to pack in so much right now okay do you want to start off by talking about cheese um just bread is the cheese guy he makes his own cheese or he Imports cheese or he does Private runs in Boutique uh cheese yeah yeah all the above I uh I go out and I contract and I Source ingredients and I actually make cheese I get to get to have the fun of uh stirring the curds by the way I just wanted to mention yeah yeah talking about curds and whey so uh just just to go back to um your point uh this morning about what is way way is the liquid drain off which is you know we we all know the nursery rhyme uh eating your curds and whey Little Miss Muffet right right so milk cheese milk was milk when it coagulates and starts to become cheese the solid is the curd and the liquid is the way it contains a lot of protein but it drains off so it's sort of like that liquidy watery stuff which is actually used for different things like whey protein some of the uh some of the protein drinks that you see that are becoming Popular by bodybuilders yeah yeah things like that so so anyway whey is useful and but it is the liquid drain off when you're making cheese so okay going back to uh all right so what cheese and it's great to be here for Shabbat because before Shabbat it's uh obviously the cheese holiday this is my holiday and our holiday our holiday and uh you know it's it's referred to in the uh Tanakh as uh um the land Israel's being the land of milk and honey and uh so one of the things that I like to do is not only go with the cheese and dairy theme but also honey so I brought some honey today so technically gets so good so the same the same reasoning same reasoning applies to uh pairing the wines and cheese you get you like to get that salty and the sweetness and the tannins and everything in the wine so the same rationale applies with the honey and the caramel sweetness of the dolce de leche so anyway again we're going to do some pairings of honey and cheese what I've got here today is a um yeah we're going to tell shlema what he should pull out okay all right right all right so the uh we're going on the Fly here we just spoke for a couple of minutes but I think we're we're gonna be all right should we do the lighter to heavier first sure all right so first okay this is really exciting it's 9 30 in the morning and go make lot uh on the nakam Siegel Network and we're about to start drinking because somewhere in the world it's already Shabbos right that's my favorite line my daughter's actually in Australia I think we normally say uh five o'clock somewhere but it's five o'clock somewhere so I say somewhere in the world they're making kiddish okay loves this now I'm a shout out to you your orange mascara okay what are we doing yep as a I guess a disclaimer here we've got some cheeses that are Hollow of storm and some that are called okay we also have some cheeses that are um mild and young cheeses which we're going to start out with and we've also got some hard cheeses which uh generally are considered six hours I hope we get to get all three of them because we don't have a long segment like we do our big shows all right okay the first cheese that I'm going to begin with shalomi ready wonderful so so the first cheese that we have is the the Brie the brie cheese so it's a it kind of reminds me of Cheesecake it looks so yummy and soft is that does that show hold this up I think this is look how gorgeous that is I've never seen Brie oh my mouth is watery I've never seen green quite look like that it's it's yummy and and don't worry about the mold on the outside I like that part of wine the Rind yes the Rind it's an edible rind absolutely okay so what are we doing natural mold I I love it so we're gonna have orange the orange musket with the brie cheese okay why is that because the the sweet and and uh and the sweetness of the one oh wow I'm sorry I just got lost in there I'm staring at it while I'm trying to talk about the wine but okay so I'm gonna Focus but that's supposed to be absolutely gooey and the orange Muscat is light sweet with nice Orange Blossom flavors okay and there's a little floweriness to it and that will really open up with the Rind of this cheese okay so I'm just going to say nothing right oh man so I actually have to make the bracha first on the wine because it's kind of a more important bracha for me well and he has to do it I call uh I've been working okay I may have mixed up okay I'll ask my Rabbi after this is divine I've never had a Brie like this before too many salty and sweet you're getting some earthiness very salty everything is from the rain I think I hope one of the one of the attributes today at least I prefer to Brie cheese having his um mushroomy earthy again salty creamy right almost silky so I think that I think it pairs very nicely with it needs something really light and soft was that getting Citrus and and yeah maybe even apricot notes in here yes pretty pretty good right he's got a great nose looks sitting with the two of you of them had the most defined palettes of everybody I know you were shy and friend oh my God this is fabulous so today I've had coffee Orange Orange um and a piece of cheese that's a pretty good diet okay unfortunately I'm on a real Champion so I can only take it what's our next because we've got to keep this moving okay let me um I think I think we can do another one with the uh with the muskets okay I'll we can do another one okay I think so too and then okay well we still have a little okay we just got to keep an eye on time I'm gonna give you a little bit more orange musket because it looks like you know we're okay great by the way excuse me the uh the what we call Vermont Bloom our style Brie I go up to Vermont and we make uh make this fantastic it's a Brie style cheese now we're on to gouda but uh just backtracking the the debris the reason it's different it's a real local cheese made up in Vermont within 20 uh within 24 hours the milk goes right from the farm to the creamery next door wow so it's a real fresh cheese this is amazing fresh I like those fresh and Farm to Table concepts are really excited I like Farm to Table five to four it's it's local produce Gouda again staying with the mild creamy theme going with the the fruity and acidic I like this to get them a little bit better than the other two I thought the other one was a bit salty for me but this I think is a real marriage of flavor the gouda okay I'm just gonna hold the packaging up to the camera I mean I look so um it is really good the top half of it I don't want to say gouda because that's too much it's really delicious delicious you know I I'm thinking that a little the honey would go amazing with the gouda Am I Wrong let's do it let's see how that goes right ideas for shovel what do a little lamb a cheese board up quite often do it Sunday for lunch I'll come to Gourmet Glatt I'll go to the cheese section and I'll buy a whole bunch of your cheeses and I make a cheese board at home for lunch I get some crackers jams nuts and I make for my family some some of this uh amazing product that you you have here now why this honey looks crystallized can we just hold it up this is honey okay um it's not dripping down I'm holding up honey they're a little drip down there but it's very crystallized why is that it's a it's a sunflower honey it um it comes from uh comes from this one comes from the Ukraine actually I'm so and what do you need I just love the the honey okay yeah I feel like a kid in a candy store literally in terms of Honey profiles this tends to be on the milder side sunflower is not like a uh a buckwheat or some of the other flowers that uh that other honey Honeys come from I Love the texture of this so uh again Lighter Side of the honey Spectrum goes well with the lighter creamier cheeses okay great okay all right have you tasted it with it with the orange Muscat you're really gonna see a flavor okay so I let me add a little bit more I'm gonna do so what do you think Sean I should be doing you're doing gouda honey and the wine and the orange Muscat stick everyone's kind of a little jealous of what we're doing here right now but you can come to go make line and buy all this stuff and take it home you can make it for lunch this afternoon cheese board Friday afternoon you know what instead of pizza this is a great alternative maybe no wine for the kids but you know what cheese and crackers is a great snack you can even do a sharpest Dairy lunch too go out on a whim you know I'll even go for shovel one I I happen to like a cheese concept more on on warmer weather than having hot pizza or hot food you know it's like when people have the the kiddishes on on uh on shabba's day I kind of like colder food because it's hot outside you know men were in our suits and ties and it's really warm and it's really hot and rather than having like uh some drinks of scotch or bourbon or Rum or tequila for shabba's kiddish I'll have a light glass of Light wine like a dessert wine and I'll have and I actually would prefer like a thing that we just had like a cheese the gouda and that's a fantastic honey which I have to go now why here we go I'm gonna go buy that I'm going to buy that I'm gonna show this product to how and how he's going to start sitting in a comments I'm actually going to be importing it in the very near future okay so we're gonna find this from you okay wonderful but I know that Gourmet has a nice selection of Honeys okay let's go on to our next cheeses because we're just too excited here I know you are listening to table for two on the nakam seagull Network by the way guy I love the pic the picnic Shabba this afternoon kind of kind of theme we do we're lucky up in the uh Riverdale Yonkers area to go to a park uh actually a um uh what is it a national park I guess wave Hill okay and uh a lot of the community walks over there and they take a picnic lunch and and we meet up there looking out over the Hudson River and it's it's uh that's beautiful yeah planetarium actually is the proper term but yeah oh so cheeses and wine would go wonderful next one is this is a six hour it's an aged cheese aged over a year made in Argentina okay let me pass these out yeah it's amazing did you just change wines there I did I did oh thank you I was I was half going so the the wine that I want to use with with this very rich and robust parmesan is The Shilo Mosaic in Hebrew that's the cifos and it's the flagship wine of the Shiloh Winery from originally from Boston and and uh Meyer shomer from from Mexico City are really two of the most wonderful people you'll ever meet um they they love showing people the winery and having uh food and wine pairings that they do all the time is a really Top Flight Chef is he was on the Anthony Bourdain show oh was he he was cable for two yeah so he he he goes to both sides of the fence and he'll he'll show everybody how how to show the very best of Israel completely blown away by him he's such a lucky man such a food man he's a really sweet guy and he'll do anything he can to make people happy and he loves cheese by the way he really really loves cheese it's very hard for them to get the the cheeses like he makes his own matzah yes own matzah Bakery in his on his head in his house completely blown away by this guy you know the town of Shiloh is actually one of the the oldest uh for for Judaism as that's where the first mishkan was right so so it's in fact they were making wine there for a long time and and 3 000 years maybe uh probably a little bit longer as the second bias was cool 2 000 years ago so it's even nice wine region in the world I I would I would I would say technically it should be though I think I'm not sure where Noah actually landed after the boat you know dropped after there that's right he did he did I don't know where that was but I'm gonna call it Israel because why not it sounds good okay so is that cheese and you're pouring out I'm gonna pour the the uh this is the Shiloh Mosaic very full body very rich wine and and these dry aged cheeses are are a full meal you know okay that we're using our same glass yes this is a master glass that's okay it's a very French concept to do uh everything in the same glass one to the next oops sorry I didn't get a little spill okay you ready yep wait we're supposed to swirl right I would swirl a little bit but I'll tell you there was a little residual of the the orange Muscat in it so it's going to make it uh possibly dry don't worry I'm not gonna waste orange mascara okay I wanted to point out one thing on the cheese here that if you can see almost like that flaky um consistency and texture yeah that comes from the Aging yep and uh and it becomes hard and sharp as it ages and uh and as I mentioned this has aged over a year uh reginito is almost a copy of Reggiano maybe you've heard of uh the Italian parmesan reggiano so reginito means the small reggiano Ito on the end of the word so reginitos made by Italian immigrants to Argentina and it's a copy sort of of uh of the Original Italian Parmigiano-Reggiano Heist s a little Crystal right A Little Bit Of crystallization crystals protein crystals very nice very nice I I took the liberty beautiful together of throwing an almond in there so what do I do so they put in I saw it on the plate roast yeah roasted almonds okay these the roasted almonds go very well with hard aged cheeses okay we have I'm just gonna give a wave to Alex Alex how is our cheese going we're just gonna take a break segment okay Alex edov he is come on join us over here Alex Alex we're saying both I'm covering every all our grounds Alex is a uh a cheese maker as well right here in Gourmet glad as we start off our first time we're impressed we're just going to give a little bit of an update how's our how's our chief farmer's cheese we started off our first segment and I think it'll be a good idea to check on our cheese segment while we're still doing a different cheese segment because it's all about shovelwork today how's it how's our Farmers our homemade farmers cheese going it's looking good it's uh the temperature has reached 180 and it's cradling and it's uh I see the way you know it's all yellow so I know it's separating the curds from the way there you go thank you yeah thank you I know it's real intimidating to be making cheese in front of you I have to say um he's doing a great job let's give it up Alex actually doing a great job thank you roller just follow his Blog posturology the kosher the kosherologist.com okay so so would you like to try a little bit of our parmesan cheese sure I can say no to that all right so let's continue okay we're going to continue with the same theme a hard cheese this time we're going to go from cow to sheep milk cheese now this is a new cheese we have trademarked and coined the term the new name monchelli it's a Manchego style cheese Manchego is a milk cheese made in the La Mancha region of Spain can you say that again La Mancha La Mancha sounds so cool the man my wife could do it uh more Justice South America Argentinian uh but uh so this is a similar cheese to the Manchego we produced this in Israel and Central Israel in the foothills of the Judean Hills and we call it monchelli manche Israeli Manchego monchelli oh so cute I like that so we're gonna eat that now what are you gonna drink with that you know I want to try it with the Shiloh I'm curious I agree I think this is because this is a sheep milk cheese do you want to take it absolutely I don't know how how it's similar to what oh no I I trust you I'm very very clean hands washing up the Rind by the way the rind on the outside is not edible I did not give you guys but now this rind is not why is it not available this is not a um it's not a natural rind oh okay so it's like a plastic cover yeah so if I so if I ate it on so if I ate it it's not the worst thing in the world not the worst thing in the world but it is not a mold or a natural rhyme this is a superstar I love this we're fortunate unfortunately I get over to Israel a few times a year as you know I have a son in the IDF shout out amazing yes he's in one of the special forces and he's doing great work okay very proud of him so uh besides getting over to visit my son my son Ari I get to visit some little uh small cheese makers and this is one of the cheese makers that I found it's phenomenal stuff they made a recipe and I go over there and help them make cheese and they continue to make cheese for me a few times a year but this is our newest dishes manchelli you've never bought this on to our shows this is amazing this is right fantastic and this would be similar in the non-kosher world to what's called Manchego Fresco all right young Manchego sheep milk cheese what's our next one you're gonna finish a wine are we going to try another cheese we have one more pit nope one more pairing okay one more pairing and we are got a very action-packed show today that's crazy very busy for shovel we have we're gonna do a fish segment next so stay tuned watch Us online siegel.com right here broadcast from Cedarhurst all right now see is gonna open up another bottle of wine and you're gonna open up another cheese so the one that I just handed out is that the whiny one it is I love this I have this on pesach right was this I saw you when you and I amazing amazing right when you and I had spoken about um cooking and stuff and you told me that you had a run I actually came right over to Gomez to grab one off the shelves because you're very happy it's only done a few times a year this is a really special special cheese to have this on pizza too the fact that we were able to get it we are really thank you I appreciate that yeah no and we're able to enjoy it and we appreciate that you did this for us really it's you want all kinds of flavors and sometimes people don't think that pizza food is flavorful I can tell you now peso food is amazing on so many levels being a pace up Chef um but being able to get products like your product okay what are we what are we doing our final drink because we're moving right alongside Reserve yeah Napa Valley Cabernet Sauvignon oh Napa Valley I heard all about Napa Valley yesterday did you get my email about that I did thank you it is the coup de gras for that for for a specific reason okay um we have to find a place to remove do I need to drink this up it's that's completely up to you whatever you'd like to choose and I'm Australian I'd have cloth come on come on get I swell right I'm sweating Swirl It sniff it then sip it remember my friend you know who I'm talking about Mr J oh so it's different yes it is it's definitely different and and this cheese okay so I'm living it with a viny cheese again a trademark name viney sheep is because it is soaked in red wine is this called Bistro it is this is amazing guys you were fantastic thank you so much for coming on thank you very much if I might just give one last shout out watch for us in the Israel Day parade this year we're going to have a cheese guy float okay excellent thank you very much for coming Brent thank you very much and now live for Omar is behind us and we are getting closer literally to the countdown because we are counting down for shovel what we are I'm just going on a walkabout I walk about on our Set coin for the Australian term oh this looks amazing um okay so um we are going to have an amazing demonstration now about fish this is one of my newest recipes but I'm going to ask on the set to come join me on my cooking demo set Simon Springer Simon Springer where are you come on over he works for Aussies fish he's grabbing a microphone thank you Miriam thank you for everything making it all so smooth hello hello how are you good everybody's so tall today how's it going how are you I'm doing very well thank you what are we cooking today okay by the way it looks delicious I know it looks very good I know we're going to check back with Alex and check out how that's going um so you're new to the Aussies family you've joined up with them I'm near the Aussie's family about a month I worked other fish places for some time uh sometime previously I've been doing kosher food for give or take 10 years okay and uh here I am and and you're from a different part of the country I'm from Seattle Washington shout out to all our Seattle friends uh your your friend Melinda Strauss yes uh actually I actually became uh from Insider house actually or her father uh and her family phenomenal people really really phenomenal sex I'm from Seattle thank you so yeah with fresh fish we have a lot of fresh fish snobs and I have a even a different pedigree my my mother's family is Norwegian and uh my grandfather was a fisherman in Norway and when he came over here he was a sailor and he taught me how to fish and then growing up where I grew up I fished a lot I caught everything trout salmon uh whatever else whatever else uh swims over there I caught it oh wow that is really cool so if you make you must make ravlax then I do make gravlax I'm not so good at it though uh I'll I'll teach you that's what I'm about favorite things talk a little bit about fish now it's you know it's the fish and cheese and dairy holiday and we had to learn a lot about cheese talk to me about fish how do I know what the freshest fish is I bought fish and how do I know how long I can keep it in my fridge how do I know which is what it should look or smell like people go oh it's bad it smells like fish like you have all these so if your fish actually smells depending on the fish sea bass is going to have a little bit of a funk to it just because it's sea bass it's very oily um usually you want to take a look at the eyes if your eyes are glass if the eyes are glassy and clear it's a very very nice fresh fish if it starts looking cloudy uh you have a little bit of time and if they're gone don't eat it also the gills should actually look a little like that tuna in the in the uh in the bowl right there nice fresh uh they should look clean if they start looking muddled and and dirty don't eat that fish because you'll regret it later you know because we're now going to make some ceviche what's the difference between tuna sushi and your regular fresh tuna because you know I use a lot of um you know I like to eat my fish very rare or raw um why sushi grade why do I need to buy sushi grade can I buy because I know that Aussie sells the freshest fish answers does sell pretty pretty fresh fish um but sushi grade tuna is really about how fresh actually the fish is any fish really you can eat straight off the boat straight out of the ocean however you catch you can take a bite out of it um however when you come to a store you're going to want to again look like this or sometimes even a little darker a little redder um uh that they'll indicate the freshness of the of the fish any time when you start it starts turning black that there's nothing wrong with that tuna but it means that it's been sitting and oxidizing a little too long okay uh you probably don't want to eat that raw I thought it meant that if the fish was Lie to a color it's older it loses calories it gets older it depends on how it was prepared and how it was sent to the store there's there's different there's a frozen on the boat type of fresh tuna there's a fresh loin tuna there's also there's different grades and varieties generally what you see in the store if you if it's called sushi grade tuna be my guest take it take a bite right and can I can I use uh your freshest tuna absolutely absolutely I don't need to necessarily to buy the sushi grass absolutely especially we're going to cure this in some some juices so it's gonna cook in some Citrus juice should we make some absolutely together okay so I've got in here about a pound of chopped up uh tuna and I bought it and I bought it I took it from the Aussie they prepared it for me at Aussie's right here in Cedarhurst um and and some salmon they will prepare your fish or grill your fish as well in the store which is such a great thing to have they have a large variety of of products that you can buy as well it really kind of takes the uh the effort out of cooking fish a lot of people are really nervous about cooking fish uh Jewish people tend to eat salmon and breaded flounder a lot um people are starting to wake up to tuna and as some of the previous guests said the kosher world is really waking up to uh to culinary experiences and um and and as someone who didn't keep kosher then kept kosher I'm finally able to actually sit down and eat stuff that I'm actually interested in um and it's it's amazing it's really amazing even five years ago no one really heard about Ceviche and and here we are with Ozzie Gourmet eating it the Aussie gone made with Aussies fantastic can I get that cutting board thing I just want to show people a couple of little little tricks that I have here thank you so much okay I've got here my salmon and my tuna amazing thank you and we're going to add in a jalapeno pepper with the ribs and the seeds just going to give her that punch of flavor that we like it'll have a nice little burn to it it's good delicious we want a little a little bit a little bit of heat doesn't go it doesn't hurt okay and a little bit of red onions delicious yum I love red onions not Everyone likes red onions you could use scallions if you want or maybe some shallots um we're gonna do a little bit of olive oil and extra virgin olive oil my favorite okay um I did fail to mention that I wanted to just mention now this is a jalapeno pepper for those of you in the store and unfamiliar mine was already cut up there's a little jalapeno pepper so this is a whole one I always like to show a whole vegetable a fruit um some cilantro if you do not like cilantro everyone in the audience I need your attention I need to know by a raise of hands who hates cilantro okay so there's always a couple of people in the audience that hates hands up if you love it okay awesome we love Salon some people find that it tastes like soap soap I know I don't understand but that's what they say so I'm gonna take my buttock it's prepared in the store thank God that Gourmet does this for us makes our life so much easier um it's already washed and checked by the mashed him yes I'm going to use fresh cilantro but if you do not like cilantro I use parsley okay I'm just chopping that up fine as fine as I can get it I might not use this whole thing you can judge with your eyes how much you look you could do a mixture of cilantro and parsley if you like I think Dill Dill would not be good I'm just going to grab out that stem I'm going to give that a bit of a toss and then of course now my citrus okay I'm going to use my strainer okay because I can't stand the pits okay it's all part of the experience though right having pits in your face I like a good juicy lemon I cut mine in half and I do mine the old-fashioned way I you know I have a lot of great tools and Gadgets in my house but the best way for me to do a lemon is I pull out my strainer and then I just use my fork and I squeeze it that way or the pizza going and you're going to slowly see the salmon and the tuna will actually start cooking and curing I'm gonna I'm gonna call it um acid cooking as opposed to heat cooking um the the the sharpness and the acidity level is going to cure and cook our fish if you are a little bit nervous to eat um some raw fish that's cured with Citrus you can actually bake it 400 Degrees 30 minutes salt pepper and olive oil but it's completely unnecessary there are millions of people in the world that eat raw fish the Japanese uh specifically you eat sushi you're gonna eat raw fish um you go to anywhere in South America they make a Ceviche they're eating it all day every day it's a delicious delicious dish extremely healthy and uh unbelievable really an unbelievable dish do you have you have a trick for limes because I always find limes a little bit harder but they have a bit of a different flavor than lemon it's a different flavor so I try not to I try to use lime but a little just a little bit of it it tends to overpower a little bit but um my hands are very big so give me one of those I'll yeah he's right he's a big guy thank you okay I need you to stand together okay and we are almost done it's such an easy recipe and you can make this fresh up this morning um as well I'm just going to shake that off now I'm gonna I'm not gonna use all my limes and lemons of course now we need our salt we're going to check back a little bit more salted pepper goes along kosher salt I usually use crash black pepper but I left my pepper mill at home so I'm using black pepper from Gourmet glass and I'm just going to give it a task look how fabulous and fresh this looks we're going to be able to you wanna you wanna just let it sit just for a little bit I mean the the it takes a little bit for the the acid to cook the fish um again you can eat it as is but you want it just to sit just a little bit let it really kind of marinate and get in there and uh I guess you'll come back to in a little bit and we're gonna we're gonna we're gonna eat some we can share it out yes yes okay great thank you so much thank you so much visiting us a quick little lesson about any time thank you so much and the Aussie family please give them our best we'll do for the amazing products that they they bring to us thank you thank you I'm honored to be there I'm honored to be there honored to be you're going to be hanging out in this oh no I'm actually in one of their other stores in Queens uh but I'll be uh showing my face here every once in a while right well thank you very much thank you so much and I hope you'll stick around and you're going to try absolutely in a little bit absolutely everybody on a walkabout we're going who can't hand that over we are going on a walkabout I just want to go and show everyone Alex you want to join me here for five seconds there you go 10 seconds we'll give it 10 seconds how is this going this is our curds and way that's right and it's resting it's uh it's resting and now we're just cooling and we're going to ladle it in a little bit okay so after our happiness set we're going to come up to you and you're gonna show us the finishing Pro the final stage okay thank you very much I'm just walking back to my great set over here my beautiful tablecloth was provided by D Squared right here in Cedarhurst oh we're going over there okay I'm going walking it's like a big big day for us today here so look at how pretty this looks with um D Squared gave us these tablecloths to use to show off kapanasha's beautiful food display how are you Avi good good you want to hold that up okay okay we did our first show we got me like we did together that's right what was that the two years ago yeah oh yeah pushing pushing two years ago I've got the picture for us in the newspaper um hanging up in our kitchen because that was one of my first shows um yeah so this looks lovely talk to me this is actually all available in gone this is all available packaged over at our Dairy display case uh we have a full line of diary items from Big ziti eggplant fresh pizzas cheese blinters a variety of soups fresh pizza we sell fresh pizza every day available at Gourmet glad 18 inch pizza pies as well as we have pre-packaged 10 inch pies 14 inch pies whole wheat low calorie whole wheat sorted vegetable pies big selection yes we do this looks really lovely it's hard to believe I mean I know you plated this up and you can't plate this up this at home but look how simple and easy you know you buy the product I'm at home like even this is that a chocolate crate that is a chocolate blender chocolate cheese blender a chocolate cheese blints correct the inside is probably some cheese mixture and we've got some cocoa in there well we should have done that with ours that looks really Gourmet you've garnished it so simply with a little caramel sauce there there's some fresh sour cream little caramels and some fresh fruits and you're ready to go so you not only can you provide us great food right now on the set of table for two inside of Gourmet Glatt we're getting a little bit of uh how to make our food look pretty on a plate so if you are watching at home you can have a look on dakam siegel.com we're on live from gourmetla and now we have an achievement to a strawberry sauce that looks gorgeous correct we make a variety of different types of blinters cheese blinters strawberry blueberry and of course the chocolate blinters and they're always available packaged here at Gourmet you're making more varieties now because of Cheval water or these are always smaller potato as well as maybe some other new ones whoa keep us keep us on our toes okay and what's this over here here we have a big city fresh baked ziti which is also made daily here packaged I like the flower that's edible that's an edible Joy of kosher they have an edible flower in this week's yes and there's always edible orchids available here at gourmetics pre-checked oh there must be here are unbelievable I don't know what I would do without them cabbage for PESA right yeah so that will do your flowers for uh shovel what that you're gonna eat okay so and this is that's the eggplant parmesan uh thin layers of breaded eggplant with a variety of different cheeses and our own homemade marinara sauce we make all our own sauces I did not know that how very fancy so you're getting high quality food when you come and buy it haponash I like that I like these soups yeah we have a variety we're about eight different types of soups as well as even a local diet vegetable soup diet vegetable okay can we hold some up let's we have some mushroom barley my daughter hurt her jaw she wasn't allowed to like eat chew food for like a week I came and I bought like four of these and she had like one every day one Court every day she almost turned orange okay then here's a cream soup we have a variety of different cream soups cream broccoli cream broccoli we have a cream mushroom as well okay after the wine and cheese I could use some soup that would go nicely okay and then we have our pizza and then I just brought a few items we have a full variety we have pancakes french toast Pizza bagels and a variety every day of fresh different salads you know that's really nice this is so convenient I can't begin to grab and go yeah like I've got I take my little one to the park and I'm hungry like to Cedarhurst Park which is quite close and I just grab one of these and I'll eat it in a park while she's playing with her friends it's great we have a variety of six different I believe it's six or even eight different salads and this dressing inside usually which one comes with the individual dressing inside a variety right you probably even have calories or you can buy it in aisle three Mindy where's the cutlery aisle too how he knows two aisle two is the cutlery okay this is a really fantastic and of course besides your amazing Dairy you have a full line of flay shake and the flay Shake correct the flashy commissary over there other side of the store you know I went to I was very blessed I got to go to Hawaii a few months ago um for a few days and I needed food because there's nothing to buy there so I bought a whole bunch of your chicken cutlets the basil one the pesto one and some others and your um the cream spinach and I froze it I put it underneath in my suitcase and when we got to Hawaii that night we had like it was a 15 hour flight or something we had we had was it ready to go happiness went with you on vacation I think I even took coleslaw I didn't freeze the coleslaw but it was all ready to go and we had dinner that night so it's really great you didn't even have to buy frozen meal and then worry about how to heat it up the food was delicious so good to hear yeah especially someone who loves to cook so it's nice that I know that I can when I can't cook that I can come to you thank you Avi very much this is really wonderful come on down to uh Gourmet GLA in time that you can even give orders for shovel watch yeah well customer make for you how you like it and what size different types of items pans of food how you like it thank you very much Avi from japanash thank you very much for joining us on the set of table for two have a good day right here on the nakam seagull Network and right here in Gourmet glut Manti how's it going man ah okay we're gonna switch to ah yeah you're there you can be there I'm usually on the other side so now it's like making this all right you're gonna make this this is Mandy hers okay everybody is who's ever been to Gourmet glut knows who you are anyone who's shopped online Mendy's really you're in charge of the orders and deliveries yeah he's the guy that makes that happen and you have changed since you stepped in here you have made it so easy for us to shop here um thank you I tell everyone when they place the orders because they do it all the time right be brand and size specific if you need to be you know if you need that right but um yeah what's the best way for us to get our orders quick not before well the night before day before we're that busy that even if you put on the night before there are a lot of people who put in orders so the earlier we get it the earlier you get it okay simple as that I love it and yeah Mindy's always available to talk to people within the store about food Mandy is a huge foodie right huge yeah tall foodie tall foodie but I'm a huge foodie um yeah we're big Foodies together we're always talking food and we usually talk meat but I heard a little secret from some of the guys here in the store that Mendy is an amazing cheesecake expert expert I enjoy making cheesecake it's going to be very modest I enjoy making cheesecake I went on a cheesecake binge for a while really making it yes so what made you so tall no well I was an Yeshiva I made one year schwu is over 40 cakes oh I like that okay is that just bought ingredients and I made them so what's the secret to a really good cheesecake because you know it's hard to get it just right you know I've been baking a long time and it's so hard not to get the crack and get it just right well the crack is to put in a if you put a water bath in the oven it'll keep it from cracking would you explain to us what a bath what a water bath is I mean I know and you know put a pan with with hot water as you put in the cheesecake put it underneath and the the steam that it creates the precipitation usually keeps cakes from cracking especially you have two shelves in your oven the top shelf should have the cheesecake and the bottom cheese and the second shelf under here yes Oh I thought you would about putting things or people some people do you ever done it because I don't like it if you're using a spring form I don't want it to leak I've had that where water's gone into the spring form but I I made cheesecakes with just to have the steam inside the in the oven and that's worked enough or you can put it in an actual water bath okay I like the idea of the pan if I'm gonna run to me yeah this I've made a couple recently and they came out perfect no cracks okay right here on the setting uh my rule is simple this is my mother's favorite recipe it is five ingredients and that's all five ingredients I love five ingredient cheesecake so this is a large recipe this makes about two to three graham cracker crust or a large springform pan A D A thick one uh deep one so I like to make this to have a more than one Shoppers morning like my siblings and I can finish one like two of us can finish one so this is better more better more than uh be short I love cheese so this recipe is uh three pounds of cream cheese I'm using whipped cream cheese it's easier to it's easier to stir but you can use the bricks and uh that's a lot of Cheesecake but it's good make a lot does it freeze well Mandy because I get those sometimes it goes brittle I mean who freezes them you make them and you finish them and as we said it's only a couple of ingredients so it's just easy to make you can have it it's three pounds you can have it to one and a half which is three containers or three bricks now Mindy's actually choosing to put the uh cheese into this container on purpose I need a mixing bowl I don't want the beater to be to break a plastic Bowl okay so is it going to beat in that uh it did on last try okay we hope so if not we'll have the chance into a bigger pot okay like my little my little crate but I I had a special Fairy come and make me some Crepes aren't I so lucky uh where's the beater here uh if you're using hard cream cheese I would tell you to whip to to uh cream the cream cheese with the with the sugar first and then slowly add in the eggs oh this is going to be interesting yes okay he's gonna okay let's oh it's going well okay we have our expert engineer here ZK is uh getting this all on film documenting the cheesecake a segment of our show here okay how's it going I'm gonna bust the motor we're doing okay it's not going so good should we get a bowl the bowl is I'm just afraid it's going to crack I don't know if it'll crack the ball maybe we okay now we're adding in our eggs he's just going right along with it I I usually just put this in a blender and be done with it okay I kind of Blended to you use uh a uh Ninja a ninja blink okay okay so we do you put sour cream into yours I do not I No Frills no no uh flour no sour cream just to avoid and I just like to have five ingredients and be done with it I cook a lot I think on aisle too we can get another bowl and this will go up really fast um if we put this in a plastic Bowl I think it'll go really quick um it's too dense okay you think it's for the beater for the beta oh boy I use a mixer usually or a uh I use the hand blender a mixer or a I happen to love my kitchen I Okay so we've got a bowl I think this is going to go try this literally for 30 seconds and if this goes it's gonna rock if not I see you better he's surprised you doubt me I thought it was I didn't think we had the sticker ball okay we're gonna scrape this out okay I'm just gonna help you I'm gonna put down your mic and I'm just gonna I'm gonna scrape this oh it's going on amazing man okay we are a great team okay we've got everything else there that we need see when you cook you've got to think on your feet sometimes and if something doesn't work out you move on but if you can make something work pretty quickly and easily then you can just do it and we are just doing it okay so I'm grabbing we've got our our cream cheese that is coming together really really nicely oh thank you so much Mindy that makes a little bit easier spatulas and all the equipment today except for the beaters is available right here it's all Big Lot from this slotted spoon you might want to wipe that down for yourself for this um and then I'm just gonna grab out the last we've got a little bit of sugar in here and you want to just make sure right Mindy that the cream cheese is well Incorporated okay and what happens if it you know you just it's a bit of patience right a blender gives you the smoothest okay a blender over over a I know I have a milkshake Bowl to my KitchenAid my Rabbi said that was okay if I bought a separate Bowl I don't have a KitchenAid okay my parents bought me one as a present when I started the Aussie Gourmet oh nice not so nice thanks mum and dad I know they're for sure not watching because the Shabbos in Australia add a little vanilla and a little lemon and you're done well that was pretty easy very easy okay I'm just gonna pop that right there okay just you want to grab me a napkin that would be amazing okay fantastic I'm gonna just grab that thank you miramel Wallach and it's as simple as this and then you pour it into the spring form or to the pie shell the cake together really nicely yep we're good good job thank you thank you and you bake it for an hour an hour at 300. an hour if you're making your own crust in a spring form uh put your oven up to about 375 bake the crust for 10 minutes then drop your oven to 300 and bake it for an hour remember to put water or in a water bath or a water on another Shelf and you're done if you want to add like a sour cream topping or uh or pie topping just put that on the last 10 minutes of the cooking time and then let it set for the last 10 minutes and you're pretty much done okay so no frills simple I love that and this is a dense this hold that this is a dense like a New York style cheesecake okay so I'm just gonna hold this up to the oh that is a beautiful thick batter we're going to Purl them off in here and cook them off downstairs and we'll be able to eat those later on and we have some samples uh to give out to everybody Mendy thank you so much for joining me you're very welcome my pleasure we're going to do a meat show next perfect okay great thank you very much thank you for all the deliveries that you do for me and all this shopping Alex how we doing that's good okay here okay we're ready to later we've had our homemade farmers cheese going for a while all right and now I know you can see the curds and the yellow is the waist okay so did everyone see that okay we're just gonna go ahead and scoop it scoop it up so that started off it off with elk isn't that so cool that was milk that's right the magic of cooking so yeah I have that secured on here well the cheesecloth but this is what you want to just make sure you get it in there and let it drain okay and we why why are we letting it drain so we want to get all that like without just so you have a nice firm cheese okay and then this is where you can season it you know either to be sweet or salty as I mentioned and we'll just put a little salt on it just like a little kosher salt remember only kosher salt and you can stir it in you know and then just drain it I like to make it look as we'll see here in a minute I just like to pick it up and then and now what do we do with this just want to squeeze it out a little bit okay you want to squeeze this a little bit we're squeezing it and then just wrap it up real nice squeezing it tight you want to make sure all that liquid so it's almost like when I make my cauliflower pizza and I need to make mine very very very very dry just wanted to do that nice that looks amazing I'm gonna just form it I can't believe we made cheese today no isn't it cool table for two we eat it and easy right so your hands up if the audience if you're gonna make this okay just me I'm the crazy one you can go buy it over there and here's the finished product so that's what you know this one in the fridge overnight so what would I do with this so you put it in the fridge and let it firm up for at least you know yeah you can just put it straight in just like that in a little bowl in the fridge and then it turns into it turns into this he made this last night let me just undo it it's got those nice cheesecloth lines which I think look really cool yeah it's awesome let's put that there you want to try it yeah of course I'll break it off there okay all right oh my gosh I so it needs I would do this with sugar and some vanilla and put it inside what about crepes that'd be awesome that's good two dollars to make right yeah it's you know really affordable hello straw and you live out of town and you cannot get cheese you now know how to make your own this was an incredible uh for everyone a lesson for us all thank you so much Alex for coming thank you on to the set and make sure you follow his blog Facebook Instagram and Twitter all right I got it great astrologist thank you very much pleasure you want to grab grab that Pasta Too okay thank you very much uh just while I'm on the way look at the ceviche it has turned white it's turning white that means it's cooking in its juices and it's ready to be eaten okay hi Howie hello how are you okay the hour and a half hour and 20 minutes it just gone like that it's crazy it's flame Bay yeah it's unreal we have so much to talk about you know that right yes we do okay Howie start off with this let's start off with the food that's in front of us okay so of course I I asked the hard questions and you know what they're gonna be I I can't imagine okay so first I I have three shout outs I want to do one two uh mayor and shoshana okay you know my Shoshanna of course I just got married and moved to Baltimore okay thank you and to lay Angel and like with the last couple and then to my back office staff which um without them nothing would scan it would be a mess labels and I I call them oh my gosh you're really the unsung heroes of Gourmet Glatt but these guys are really great so it's yaakov and it's hoodie and Eliza in the back office really do a fantastic job at least oh this one yes that's right yes yes you did yes you do um I also I want to make a mention today of the beautiful flowers that Debbie flowers gave us here on the table as well as this whole Arrangement behind us it's Mother's Day this weekend so come on in get some flowers let's honor our moms and grandmothers as well as shavuas is around the corner so we've got a beautiful array of fresh cut flowers and Arrangements table arrangements and so on is a One Stop sure yes it is it's a destination Supermarket if you do not live in the five towns you you don't have to live here I get it why you might not live here but you can come I don't up here I love it here I just moved here I love it well you know but no it's like some people might have their families and I had to move forward okay all right we'll let them go we'll let this restaurant again shout out to the fish plate they have everything from Pizza to ice cream to soup to fish we have everything in the five towns everything is here and and everything really it's just a fantastic place to be great infrastructure yes yes we'll all be living in Israel but until then we're here um but I I really enjoy coming shopping and and I have friends that come actually from other neighborhoods to come to a full shop here right um I love the sushi big big shout out shout out to them as well they're gonna they're gonna be very busy going into shavuots yeah very important don't forget your sushi platters right okay so they probably can make them in the shapes of ten commandments so everyone's been going crazy with that they always get creative they they do the hamantashan sushi for for Purim and they're always always getting cute ideas um okay so first this morning show is great thank you okay a really fantastic uh great guests uh three demos it was great people standing here really taking notes on all your cooking steps and all the different things that were going on a lot of questions being asked in the aisles as um as you were speaking and and uh who was demoing all the all your guests were fantastic yeah uh this is a good show they're all good but this was exceptional um so as far as the show then you know it's it's Eric schmuss I'm on my countdown with two weeks tea on Tuesday I'm still coming I'm still going yeah okay good I'm still going very good excellent last night was 34. yeah okay um and as far as the store you know here at Gourmet glad we are ready for yante if we're ready for um The Rush we're ready for everyone's needs um we're we're hoping that we really planned ahead thought ahead and anticipated uh customers needs has always that's always the biggest challenge and you know I'm in touch with um the the people that put out the new cookbooks and the new recipes that appear in Rubina and all these other magazines and so on and we try to stay a step ahead they send me a list of ingredients before you until right so that I know and here we're gonna start right so we've kosher that we want to get in the store so before before these actually hit the stands I'm aware of what's coming in and we anticipate and we hope that we anticipate properly and we forecast and we bring in all the merchandise so as far as our stock rooms and everything else we're ready for yante we're all good to go and you have some great new products I've been working with Hannah as well right and her dressing can I just give and I'm telling everybody about your green goddess dressing were you here yesterday when she demoed she came in from Toronto she was demoing yesterday everyone was just loving all the different dresses I want to give her a whole half because that'll be great I didn't want to give her five minutes here in the show I thought her salad dressings were amazing and I got these potato chips as well uh the company sent me these as I thought I'd soak you each packet of potato chips has got its own little this is a little name a little story The Secret of Mr salt right and they've got here this one is uh the day sweet and sour became friends that means salt and vinegar right uh the Hickory got barbecued and then you know which one I'm out of I can't believe it the chicken soup flavor I have it in my house yeah it was very popular when they were doing that demo that day people couldn't believe it just and it wasn't bad it was nice to have a little something together so I'm going to uh eat mine when I get home as you know as a as a chef um it's the ingredients it's the ingredients the ingredients yes having a great recipe is fantastic but you know what you need to have your quality ingredients this is authentic this is from Argentina this is not horrible this is the real deal you have to scoop this out it's called Israel so this is the brand it's called Israel Roland okay and these are plastic chips you know what shout out to USD we're waiting to have you on table for two when you get yourself down here from Toronto right that'll be great I told you we have to have a run and she's got a new item coming out which is streusel crumbs okay and I've been promised we'll be the first retail store to have that product in it yes we've got to talk what's going on in Woodmere is it true it's a nice place it's a little further east it's right near my house so it's true are you guys gonna open up in Woodmere God willing we're opening um uh we will be different two stages of opening right now people are just they just need they need they need it they need a store and um the response when when we're got out locally that we were going to be doing this um people just overwhelmed with you know the ability to have the shopping experience of gourmet glad in Woodmere and and we're excited to do it so two schools of thought where either keep the store closed for quite a while and renovate and do everything we want to do or just get it open the customers need a place to shop get it open that's probably the most popular uh question we're down to our last two minutes um lastly is these paleo pops finally a sugar-free legit paleo paleo pop pearly are so interesting it's a it's a it's a great diet Trend and people who are really watching the sugar pests so we've got it in okay and what else can I tell you this is very exciting all your products and all your who's about moving and I heard there's something about New Jersey Jersey has a liquid Story coming out as well we've got lots going on I love the expansion of God make life I am so honored and I'll knock on Signal network is honored to be a part of that right to go um it's been exciting it's just been exciting knowing that this was all going on in the background in previous shows I haven't been able to talk about it and there's more stuff we could do a whole half hour maybe you'll come into the studio and we'll talk as we get closer to the time in the studio this is table for two on the nachem single Network thank you for joining me as your host Naomi nachman our show is sponsored by Abelson Hyman we taste better I would just like to give a big thank you to all our guests today that came in and especially to how we clay Expo and Yoli Steinberg and the entire team that makes it happen from the guys in the back office to the people who helped me sweep up when I knocked over and smashed a glass this morning you're a fabulous place to shop and a fabulous supporter of the nakam seagull Network thank you to you thank you Miriam thank you ZK thank you Danny thank you to my intern from ska Rachel Kaufman who is here who's working for me for her work study program it has been an amazing experience thank you Rabbi Adler thank you the entire team from everyone that's been here um my amazing guess I'm just I'm scared I'm going to leave someone out chef recline Alex edov Brent delman shomo blasca Simon Springer Mendy hers who left out I think we're good I did good shabbat shalom everyone stay listening to us right up until left lane Kings we've got music sponsored by Karem Who provided our amazing show today with shabbat shalom uh stay tuned next week is a great show [Music] foreign