Kol Foods Cool Winter Sale
All KOL Foods poultry and meats are currently on sale through January 26th at 10% off. Just use the Coupon Code Winter14 with your minimum order of $100. KOL Foods meats are 100% grass fed and kosher certified; KOL Foods offers the ONLY organic-fed, glatt-kosher, 100% pastured chicken in the USA through our Amish Meadow chicken line.
Shop Kol Foods here: kolfoods.com
1. Go to the Twitter signup page by clicking this link: https://twitter.com/signup
2. Type in your name, username, password and email address. Need help with a username? It can't have spaces, so many people just use their real name without the spaces. Or, make up a fun name related to your interests. Type in the CAPTCHA words from the image. If you have a hard time reading them, you can listen to the words by clicking the link just to the right of the image.
3. Click on the Create My Account button
4. The next step is to see if your friends are on Twitter. This will look through the address in your email if you use Gmail, Yahoo, Hotmail or another popular Internet email service. You can skip this by clicking on the Skip This Step link just below the Continue button.
5. Twitter may want to brag about the celebrities on Twitter and ask you to follow them. Feel free to skip this step just like you did above!
Congratulations! You are done. The next page that asks how you are doing is your main Twitter page. Type in something in the text box and click update to send your first 'tweet' -- which is a Twitter message.
Do follow @koshereye so that we can say hi and share our tweets with you! And, so that we can follow you!
Argentinian Hot Chocolate
When in Buenos Aires, KosherEye discovered a hot chocolate drink so deep in flavor, so rich in chocolate, so fragrant with vanilla that we have made it ours; we have enjoyed it over and over and over again! In Argentina it is called El Submarino -– we simply call it the best hot chocolate ever, period!
1 cup steaming hot whole milk
1 Tablespoon vanilla sugar
1/2 teaspoon vanilla extract
2 ounces of a semi sweet chocolate bar
Heat the milk and sugar until very hot, but not boiling.
Pour into a mug.
Plunge the chocolate bar into the hot milk with a spoon. (Sink the submarine!)
Stir until the chocolate has melted and is incorporated into the hot milk.
And, if you mix it correctly – there will be melted chocolate sludge at the very bottom of the cup. We like this part the best and enjoy it to the very last drop.
Win a $200 Credit
with KOL Foods
"Feel Good About the Meat you Eat!"
Kol Foods, a kosher provider of sustainable, pastured poultry and beef, is holding a recipe contest. Eight bloggers have each submitted a recipe. Every time you vote, you have a chance to win a $200 credit to use on KOL Food's delicious poultry and meat products. And, you will enjoy the recipes as well. Kol Foods Beef is 100% Grass Fed.
Win a Grill from Nextagristar
Our friends at Kosherscoop.com are holding a hot contest! SUBMIT any meat or chicken recipe on nextagristar.com for a chance to win a new BBQ! There will be smaller prizes as well. To "stay in the know", do Like Nexagristar on Facebook. . . Good luck all! Hope a KosherEye reader is a lucky winner!
Knish Shortage Reported by CKCA
After an equipment fire at the famed Gabila's knish plant in Long Island, The Center for Kosher Culinary Arts (The CKCA) has stepped in to offset the temporary world knish shortage and has developed a copycat recipe inspired by Gabila's knishes.
For the recipe and directions on how to make these knishes, visit:
And, while you are there, check out some delicious latke recipes, and their apple- rhubarb sauce accompaniment.
Just in time for Thanksgiving and Hanukkah Cooking. Save on Reynolds® products by clicking here for money saving coupons.
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There will be many happy patrons heading to the Barclays Center for Nets basketball. Abigael's is hosting a kosher concession this season, featuring specialties from Chef Jeffrey Nathan including two of our favorites -- their scrumptious brisket eggrolls and boutique burgers. A kosher menu is also available in the private suites, and a kosher buffet will be served in the 40/40 club. Even if you are not a basketball fan, you will have a ball eating!
Kosher Industry Pioneers Honored
NEW YORK — On the night before Kosherfest, nearly 100 world-renowned kosher food personalities, cookbook authors, brands, and kosher foodies honored eight kosher food industry pioneers who have each achieved significant milestones in the kosher food industry. The honorees included; Susie Fishbein, Laura Frankel, Norene Gilletz, David Herzog, Levana Kirschenbaum, Menachem Lubinsky, Gil Marks, and Joan Nathan. Each was presented a keepsake Rosle soup ladle, especially engraved for the occasion.
The evening was co-produced by parenting blogger Esti Berkowitz of primetimeparenting.com and Roberta Scher co-founder and executive editor of KosherEye.com. Even as these pioneers were being recognized for their contributions to the kosher food industry, announcements of new projects were revealed. Gil Marks and Susie Fishbein will be collaborating for Zman Magazine, a monthly column featuring a unique presentation of Jewish culinary history and culture with panache. Joan Nathan shared news that the milestone series Jewish Cooking in America, which was nominated for the James Beard Award for Best National Television Food Show will soon be available on DVD.
In addition to the Kosher Pioneers, there were surprises for those newer on the kosher scene. Several individuals were recognized for their vision, their entrepreneurial skills and their success in paving new paths in the kosher world. The 2013 Cutting Edge Kosher Awards went to Gloria Kobrin, developer of the KosherCookbook.com; Jesse Blonder, founder of the Kosher Culinary Institute, the first state-of-the art Culinary Institution especially for the kosher-minded chef, Jamie Geller of the Kosher Media Network, and Alex Rapaport of Masbia Soup Kitchen. Each was presented a specially selected chef's knife provided by Shun of Japan.
Cutting Edge Award photo courtesy of Gloria Kobrin, KosherCookbook.com