Naomi Nachman Table 4 Two 11 28 14

good morning everybody good heiress shabbos you are listening to table for two with naomi nachman on the nacham seagull network our show is sponsored by abelson hyman we taste better welcome to thanksgiving weekend well i'm sure everyone's had a delicious time this weekend either they've had turkey you're going to have a fabulous shabbos meal uh coming up tonight but then last night we had some deep fried turkey so uh everyone's busy with all their uh festivities of coming up for shabbat or whatever they had going on the weekend whether you eat turkey on thanksgiving or not but uh it's been a great um you know thanksgiving is always a milestone for me because i came to america exactly today that i think today's the 28th so i came to america on the 28th of november in 1991 so that i guess that makes it 23 years american than i am so and then i met my husband exactly a year later on thanksgiving so i'm always thanksgiving to hashem that i came to america and i've had a great jewish life over here not that you know where i was from wasn't great but it was it's wonderful here and lots of restaurants for me to eat at and so just you know another thank you to hashem for and and thank you you know for thanksgiving weekend to hashem for for uh you know my new home in america you know uh different home than you know got israel to look forward to one of these days making aliyah and go eating my way through israel is my dream and living living in the land so i look forward to one day uh thanking hashem for my aliyah which i will make in the future um but today is all about thanksgiving and and we're gonna have a great show 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 to i love food i love shopping for it cooking eating eating eating at restaurants anytime you don't feel like cooking give me a call i'll cook it for you i'll even deep fry a turkey for you in fact last week at ahc appliances adam cedarhurst i deep fried a turkey you can watch some of the the clips that i did on my facebook page you can join my facebook page uh the aussie gourmet got over a thousand fans now yeah i'm very excited or you can friend me on naomi nachman um pinterest twitter you know instagram what else am i leaving out i'll join my newsletter at the aussiegourmet.com and i have great recipes but i want to hear about your cooking adventures and your exciting things are happening with food in your life um so you can email me naomi at homeseal.com and we'd love to hear from you a couple of announcements we have winners two i'm announcing from two of the giveaways we've had the past month we are in uh had a giveaway for from ckca all you had to do to be in the drawing uh for the raffle for that was uh join one of the cke ckca kosher media uh sorry the ckc egg you know it's the kosher cooking school out there in brooklyn you had to join one of their social media platforms and then you would be eligible to be entered into our giveaway um so leia blumenthal you are a winner you want a free cooking class um at ckca so email me at naomi nakamcegel.com and i'll send you the details and uh we had another giveaway leia shapira and victoria dweck's amazing restaurant cookbook and the winner for that is drumroll we oh we should have planned the drumroll zk zk zk's got a drum roll let's have a drumroll for leia ship here is amazing book okay do we find it okay zk's gonna give me a drum roll the winner is sorry brody oh i like that can we do that again yeah sorry brody great thanks ck that was a bit of a thrill on this friday morning um thank you very much for that so congratulations to all the winners there and we're going to have lots more giveaways in the next couple of months including hopefully some some for chanukah which is coming up very soon i have a great show for us today we're going to do a little bit of it a bit of a flashback friday i don't know if some of you remember but i had the opportunity to go to alaska to be a kosher caterer i was invited by my friend michelle conrad to be flown out to cater her daughter her daughter's bat mitzvah and i had the privilege of working with the robertson green burger out in alaska in anchorage at the amazing habbard center and michelle put me up with her neighbor sarah bram sarah and michael brown who became very fast friends with us they had four little girls i've got four big girls so that was like you know uh we reminded of each other uh of what the future or the future for them would be like in the past what was like for me having four little ones for little girls at once so um we had a great time and just happens to be that we had tons of mutual friends in common and we really hit it off but the coolest part about my trip to alaska was actually michael brown michael brown is stationed they are there sarah michael are stationed in alaska because he's a chaplain in the u.s air force so i said how can i turn this down and an opportunity now remember i did this interview before rosh hashanah so michael's got the um you know we had we did an interview with them of michael and sarah bram at their apartment i must say shabbos about a week before rosh hashanah and what it's like to be from and kosher in the u.s air force so let's play that interview zk um this part of the interview is not going to be on the youtube part um but you're it's of the uh of this uh edition but you can listen to it on knockhamseagle.com or on the podcast or on your iphone on the go um so let's play that that was captain michael bram out in anchorage alaska as you heard he mentioned kosher troops and i just happened to have on the phone with me sarah hello hello hi sarah first from kosher troops all the way in muncie correct yes hi sarah thank you for joining me uh we actually met last week at kosher fest where i saw a lot of the booths had uh the kosher troops um logo on it and i thought that was great that um a lot of the companies out there are supporting kosher troops tell me what kosher troops is kosher troops is a non-profit organization and we send care packages to the jewish american troops that are deployed all over the world and the ones that are stateside fantastic and how did you get this idea together so um what a beautiful mitzvah um actually that's how it started as a hesitate as a mitzvah project for my daughter's uh bat mitzvah almost seven years ago and um it just basically once we did it for purim we did it the next following uh yonko which was the pesach and then we went to the next one and we just kept on going on and on and then eva hamburger joined us and she um you know she was pushing for it let's make it into a real thing so we made it into a non-profit and you know once it becomes a non-profit it becomes more official and more people are in tune into um donating and helping us out that's absolutely fantastic so how do people find out about you if they want to make these donations like people like that our listeners if they want to donate how would they find you and and they should also watch the mention your beautiful youtube movie that you have yeah so we do have a website that's koshertroops.com we do also have a lot of following on facebook we have a facebook page and that's uh that's a lot more updated whenever you know each time we do something for example all the um kosher fest pictures are there and uh you know the more of the updating stuff that we do on a you know on a more present time um we are planning to send it's uh i mean hanukkah packages uh this weekend for attacking very nice and what are you who's helping you pack we always have volunteers so we have volunteers that come and help us back and people can find you to volunteer people can find well we have we have a set uh group of volunteers that always comes and i know we're always welcome to have more volunteers and um yes that's how we do it everything that we do is on a volunteer basis nobody makes any salaries so whatever money that gets donated goes straight to the tree i would say more than a hundred percent so it's uh beautiful what kind of companies are donating their product um so we do have uh money service kedam awesome stripes we have uh the hala fairy gives us colors every week you have um ableton heyman is always helping us out beautiful very nice so if people want to get involved by volunteering or by donating some money or if you have a product you want to donate these soldiers are all the way they're in the state side or there could be in afghanistan correct correct absolutely we actually started off with only the deployed ones right so we send everywhere like uh places like afghanistan kuwait qatar um korea germany in england um micronesia we have quite a quite a few crazy places that we have it's it's such an incredible thing that you're doing and i hadn't heard of you until i had met captain bram so it's really a beautiful net thing that you're doing thank you so much for joining me when i saw you guys at kosher fest i'm like i went over i found you guys i tracked you down i said i gotta have you on the show um and maybe we'll be able to have a little bit of our own show together around maybe we'll bring our packing team down and help you guys pack with some volunteers it's such an amazing program that you do thank you very much thank you for that no no problem we just want to wish all our soldiers in america are protecting the american borders and the troops in israel protecting the israeli borders we think if you are governing for your safety every single day thank you very much okay thank you very much sarah for joining me this morning thanks thank you all right take care thank you very much bye bye bye that was sarah first for a very quick interview for kosher troops i just thought i would tie that in to our thanksgiving show because we are really think thanksgiving tashem for um everything that we've got here in this country and around the world and our good health hopefully we all have but um you know definitely you know for our troops here or abroad in israel i've got to keep saying israel because we're thinking of you every day um and governing for us all um keeping us all safe so i finally my last guest today i just couldn't have a show without ollie ollie and i uh had first started email emailing each other a little bit before kosher first a couple weeks a good couple of weeks ago already at this point and ollie has a product that i just i couldn't believe when i when i heard about it when i saw it and she was actually one of the winners at kosher fest and we'll talk about that ollie has um brands blends by ollie her real her her name is ollie goddessman but she's she's otherwise known as blends by ollie and she has a product remember last week or two weeks ago kosher fest i was talking about how much gluten free stuff there was so i kind of just had to you know give her my thanks to talking about thanking people for for you know for bringing this to us now a little secret ollie's australian but she's also american she's kind of like by coastal is that how would you call it yup i um my husband runs a business in sydney and i'm running a business here so sort of go back and forth doesn't she sound australian i don't sound american no worries neat yeah it's funny when we were talking a few minutes ago we're like ck was about to turn on the the uh those of you who are watching um our interview on the youtube nakhon siegel channel um you know i'm like before we start recording we're like does the schedule look okay and she's fixing herself up and she says how's my fringe and i'm like nobody says fringe in america and and i said i don't say um they call what do they call it yeah and then australia you say fringe yeah i i went to get my my bangs trimmed in australia and i said i said to them can i get my bangs trimmed they said you're what i said right here pointed to my forehead and they said oh you're fringe right since then called fringe can't help it into colloquialisms but i still say tomato yeah tomato tomato as i said i'm here with now 23 years and tomato sauce in australia is ketchup yeah it's not what we call tomato sauce yeah right tomato sauce so how did you start this business why gluten-free products you could have done a regular flour blend yeah well my initial inspiration comes from my husband josh um who's over in sydney now we um it's about 40 degrees celsius there like 100 degrees right now we're freezing out summer it's summer there so josh and i started dating we met in nyu we were both in the jewish acapella group and so we we sing at weddings too this is jm and am you know you can sing oh yeah yeah next show yeah right um and so josh grew up in a family of restaurant owners he's the biggest foodie i've ever met like really eats to live lives to eat oh yeah okay you should bring him on to eat bring him on there oh yeah you get along with him and so uh about eight years ago he got diagnosed with celiac disease which was very traumatic for for him at the time uh very few people were being diagnosed there was very few um there were very few uh items available on the market and shortly after we got married we moved to paris he uh launched a business there very nice and you know paris is great for someone like me who can eat all the gluten i want and you know go to all the different patisseries and try everything but yeah for him you know we would tell our servers that he couldn't eat wheat and they would look at us like we were crazy they didn't know what gluten meant they had no idea right they're into the croissant variants of their bread their pond um and just for those of you who don't know what gluten is let me just go ahead and please explain that because i talk about gluten free i don't think i know what it means it's something in the wheat yeah something not good for you no so so gluten is a protein that's found in wheat barley rye and spelt which is a wheat derivative and it's the protein that a lot of people today are not able to to digest correctly for different reasons being celiac disease which is autoimmune disease uh gluten allergies and different sorts of gluten intolerances and sensitivities right and sensitivities so you don't have to be diagnosed with something if you just maybe have a bellyache yeah it could be a bellyache it could be bloating it could be you know your bathroom your typical gi problems as well as for a lot of people gluten is an inflammatory the way sugar is an inflammatory so sometimes people stop eating gluten and their migraines go away their arthritis gets gets better and you know it's anything that's sort of inflamed if you take if you go on a gluten-free diet there are people that are just feeling a lot better on it so like you said they don't have to be diagnosed with a disease or with an allergy some people are just doing it because they really truly feel healthier they feel less brain fog like they could think more clearly i mean i met someone a couple months ago who buys my blends and she said she used to be 300 pounds depressed suicidal she went gluten free and she looks really thin and she's so happy so you know i wouldn't say everyone should be gluten free but there are a lot of people that need it so back to the story yeah um we so i i come from a background in human resources and when we moved to paris i could not work i didn't have a working visa i didn't speak french so i started taking um french baking classes so many people i know do that yeah yeah it's like the thing to do like a child paula oh yeah i met her last week yeah she's so great i can't wait to tell her comes out but she also went to europe for a working thing but with her husband she couldn't get a job so she went to rotisserie school so funny i didn't know that part of the story all right so now we have something to bond over yeah so about for about a year and a half i apprenticed under this french pastry chef and i'm someone that always loved eating dessert but i never cooked i never baked it just wasn't my thing and fell in love with french baking and then a year and a half later we moved to sydney where it was again for josh's business and i intended the cordon bleu culinary school there and i didn't know we had that there in sydney oh yeah it's it's one of the biggest accord on blue campuses in the world where is it it's in ride okay right all the way up and ride okay yeah so you probably know where that is better than i do these days yeah well not sure i think that's a north shore right i don't think so i don't know all the lcs are going to kill me i don't know exactly where it is i just know i took a really long bus down there where did you live in sydney we lived we started off in the cbd when before we knew we were going to stay then we moved to bonsai junction oh nice and now we're moving we just signed a lease on an apartment in bonsai beach oh i'm from bandai yeah yeah lucky you okay back to the story so i was the only student in the program interested in gluten-free again because of josh my husband so um i launched an independent study with the head chef of the program chef andre sanderson big shout out to him on gluten-free french pastry french product development and i was given a test kitchen three mornings a week i was given products by the chef to create gluten-free and basically during that term i just played with every gluten-free grain that you can think of taught myself a tremendous amount did just like tons and tons of trial and error and that's really where i started creating blends by orly what is today blends by orly because realize that you cannot use the same mix of gluten-free greens the same combination of gluten-free flour in a cake and in a pizza crust in a bread and not compromise the taste and texture of one or the other so i found those gluten-free grains that really complement different categories of baked goods and combine them in the appropriate proportions so that you know when you're trying to make a pizza crust and you use tuscany blend i'm holding that in my hands i'm just reading the bat yeah so you can read the ingredients and tuscany blends um on the bottom of the nutritional facts it's got yeah you you you read it it's got white rice flour sorghum flour soy flour potato starch and tapioca it's almost specialty yeah that one except for the soy flour but um if you're sephardic if you're spartak exactly and paris blend for example has coconut flour brown rice flour quinoa flour so you just played with these different things like i'll take a quarter of a cup of this and a half a cup no that didn't work back to the drawing board again yes and it went to you started during that independent study um actually my my work was published at the court on blue girl nice yeah it was really exciting and gave me a springboard into really i would host tasting parties at my house um tell gluten-free and not gluten-free people to come over make a dessert party with all gluten-free and have people give feedback and did a lot of market research and saw you know there's a ton of gluten-free mixes baking mixes in the market and all-purpose flours that are like cup for cup for everything but there's nothing that's a specific unique blend that's used for a particular baking category and it's something that you know really a gluten-free person has it and they feel like they're eating something normal and when you use it it's the same test texture and consistency as a regular dough and it can make you know depending on the blend that you choose really makes um the same sort of taste and texture as some as the regular version and so um people are are just loving it because they can use it when they're cooking for the holidays and they have one gluten-free person coming over and they can use their own recipe and just replace it one-to-one so um that's that's really been my mission you know it's beyond just josh and now it's just for the the whole gluten-free community and um allowing people to feel normal and to eat something that feels that tastes delicious and doesn't feel gluten-free quote-unquote i cannot i can't i can't get over this you know i wanted to try going gluten free i just i bought some cookbooks and there are some amazing ones out there i have uh something from vicki pearl she has an amazing gluten-free cookbook and i make her oat chala and her chocolate chip cookies with um almond flour delicious but it's just you know it's hard it's different it's an adjustment and when there's one member in the family who's gluten free that means you're making a whole separate you know dinner for them and like now with this kind of thing you don't have to worry about that you can just make the same thing for everybody right you don't have to get a special gluten-free cookbook just use any of your own recipes and use blends by orly instead of the regular instead of the wheat flour in the recipe nice okay so what what we spoke about two of the blends what else you've got here um for those of you who are watching and listening um um we've got a whole bunch we've got about five different blends up here um ollie spoke about the tuscany blend what's this one here london some london bland i can't see they're all in an angle for me so what's this good for so london blend is perfect for all types of cookies so that would include um you know sugar cookies blondies snickerdoodles pretty much any type of cookie you would make you can use london blend this is what i was sampling when we were at kosher fest last week yeah i was sampling my um gluten-free oatmeal raisin chocolate chip cookies those are a real hit you can get the recipe on my website too what which is blends by orly.com shout out to that go check it out go check it out um so that's london blend and next we have yes just a quick question i'm going to so if you want to make say any bread or pizza crust you use the tuscany you want to make a cookie you use the london bread right like you don't have to follow this is not like buying a duncan heinz cake mix well you're only getting a vanilla pudding a vanilla cake right or an angel cake or brownies right you can use this for any one of your recipes she does have a really there's a really cute picture of her on the back you can see that there there's a picture of ollie on the back um but this one you know the tuscan one's great for pizza and actually has a pizza recipe yeah and the back of each bag tells you gives you other suggestions for what you can use it for and my website has a a complete list of sort of anything you can think of and what blend you would use for okay so what's the orange one it says sydney this is this is our favorite one okay yeah sydney this is the sydney blend and sydney blend is perfect for brownies muffins pies quick breads quiche crusts you can also use this in cooking so you can use it for breading chicken and fish you can use it as a filler and like a potato google or something like that um crumb toppings so and and again the reason that i that i named these blends these are all named after different places that i've ever either lived or spent a lot of time in and and what it makes is inspired by the sort of local cuisine of that culture so sydney it's it's a very cafe culture as you know yes it is all about the coffee shops the world's best coffee is from sydney the world's best coffee is from sydney thank you thank you for agreeing because people think i'm crazy no no starbucks did not quite make it there they've all closed down there's like one starbucks by circular key yes yes darling yeah exactly everyone else nobody wants yeah they want good coffee no to be honest when i moved when i came back here from sydney i stopped i could not drink starbucks anymore right like i became a coffee snob yeah a sydney coffee snack way to go high five okay what's in the pink one so the pink one is paris blend and this is perfect for cakes and cupcakes of all kinds that kind of makes sense because paris is all about yeah and also when i when i worked for the patisserie in paris i developed a french line of american cupcakes for her she wanted to do something sort of american influenced so that reminded me of this and just to give you an example you know this one has coconut flour in it so coconut flour has sort of a rich sweet um aftertaste and that's why it's perfect for cakes is because cakes are supposed to be so there's no added sugar in here but coconut flour just naturally has a sweetness to it so it goes it complements complements cakes perfectly actually this used to have almond meal in it but i decided to make all my blends not free as well because there were just too many people that had not allergies yeah i know whenever you have someone for lunch and shabbat with a family like who's got an allergy because there's always some always always someone it's unreal yeah when i first started teaching 20 something years ago right here on the lower east side i thought of yeshiva mtj and remember you didn't let have kids have peanut butter because you're worried that on the chunky peanut butter they would choke nobody thought they would die of anaphylactic shock it was a whole different game and that was 20 something years later it's nuts and seeds yeah we have to cater to the current you know set of allergies that we have for whatever reason so there are more and more allergen friendly products exploding on the market today kosher fist was unbelievable yeah it was it really was unbelievable oh we have the manhattan blend the last one is manhattan blend and this one is for this is what i use for challah brioche pastries all sorts of yeast doughs so while the tuscany blend is more for white breads like focaccia and burger buns and flatbread and pizza crust this one is more for things like um brioche and challa and and yeast types of breads and now we have a great chala recipe on the website okay so this is i actually washed before the show started when ollie bought these spreads out so what is this that's a gluten-free chala brioche roll okay i'm gonna so i'm just gonna tear this apart so everyone can see um i washed before so i could eat look how moist that is are we getting a zoom up let's zoom out look how soft that is when did you bake this i baked that yesterday yesterday and look it's still moist you think without all the gluten and without the preservatives it would not be good so i'm going to just have a little nibble when you talk about where i can find this recipe yeah well the recipe is on my website again blends by orly.com this is so good i need some vegemite oh yeah everyone's shutting off the show now i'm shutting off now i'm not that aussie yeah you're not that old you have to be born in australia raised on it i'm still a peanut butter girl no vegemite all the way okay this is delicious actually the secret is um i always recommend when using manhattan blend and tuscany blend with your own recipes i always recommend adding 25 more water than your recipe calls for because gluten-free breads like you said dry out so quickly so if you add 25 to 30 is sort of the magic proportion with your own recipe 25 more water and you get that added moisture and that better texture that you're eating right you're a scientist and a mathematician that's all i can say what else you've got here we've got about a minute left oh quickly so doesn't it go fast go so fast when you're having fun crazy so these are chocolate chip cookies crinkling yeah and those are made with london blend this recipe is actually on the back of the london blend bag it's gluten free um chocolate chip cookies you can add pecans to it if you don't have a nut allergy and then okay delicious this looks great okay zk you're gonna have one with me i'm gonna get there you go all right we're gonna applaud okay that sounds so french grabs up mate oh and i brought you a treat what ten times because you asked me if they were still kosher right because i heard they were losing the hospital but they're still kosher now i don't know if they're so much okay i need to distribute distributor to bring in tim tams into australia awesome cookies but they do have gluten i do love them very much but i think these are just rocking i love these thank you crunchy crispy i'm a big chocolate chip girl and i like crispy hard yeah chocolate chip you can also bake them for a minute less and then they're chewy and soft so there you go it depends on your liking okay great we're out of time it's crazy i know how fast the show can go like that i know we have so much to say and you know when ollie approached me just real quick all he approached me i said yeah i'm booked all the way through december and i kind of move things around to make sure that we have her on the show while she was here in united states before she goes back give my love to my mum in sydney i'll give her your number you'll give her a call thank you everyone thank you so much for uh joining me today this is table for two uh on the nacam seagull network also heard on our root cheva english radio our show is sponsored by abelson hyman we taste better stay listening for music right up until lich benching shabbat shalom happy thanksgiving you