Boeuf & Bun (Kingston and Lincoln) gets its own thread.

whatchuwant · February 2015

I have a question about the whole meat/dairy thing- in Kosher homes they keep them separate (sinks, refrigerators, stoves? I think?), but they're both still in one room, getting cooked in the same room. Both things come out of that room to the dining room. So, what's the difference between a kosher home kitchen and a restaurant kitchen?

whynot_31 · February 2015

I believe most Kosher restaurants comply by serving either only dairy OR meat.

Those that serve both may need to have 2 kitchens.

Here's a description of how a big nursing home serves both and remains in compliance:

http://www.foodservicewarehouse.com/education/healthcare-food-service/mis-en-place-matters-at-shalom-cares/c31074.aspx

dl · February 2015

@vaportrail, good question. The "cooling off" period varies in different communities, but many people will wait half an hour or an hour after eating dairy before eating meat, or as long as six hours after meat before dairy. Of course, if you personally don't keep kosher, there is nothing stopping you from eating a burger and then crossing the street to Basil for real dairy ice cream for dessert.

@whatchuwant, yes, you're right that in kosher homes meat and dairy are cooked in the same kitchen, but separate ovens, cookware, dishes and utensils are used. In a commercial kitchen, the risk of cross-contamination and accidental slipups is higher, so the certifying authorities won't allow them to serve both. Catering agencies, food service, and other commercial kitchens that need to cook both meat and dairy food will usually have two completely separate kitchens.

pragmaticguy · February 2015

But, let's not forget that supermarkets use different slicers (or they're supposed to) for kosher and non-kosher cheese and meats but they're usually put in the same refrigerator cases. In any event, it's tough to keep them separate. In many of the two kitchen homes in this area used by the Hasidim the second kitchen is used only for the eight days of Passover because that involves a whole set of more complicated rules. If you only have one kitchen you're supposed to cover all counters with paper and use separate pots, dishes, utensils, etc.

morralkan · February 2015

Haven't visited this thread for a week or so, but I'm glad to see that some questions have been answered in the interim. As to the time between meat and dairy, I was always told that one had to wait 2 hours after dairy before eating meat and 6 hours after meat before eating dairy. (Milk is digested more rapidly.) Of course, if one does not keep kosher, this is not a concern.

As to buying sliced/cut/ladled products in a supermarket, you're right that there is the possibility of contamination between meat and dairy, kosher and non-kosher. That's one of the reasons why people who are strictly kosher will tend to buy such products only at a kosher market. That way, they can be pretty sure that greater attention will be paid to the chance of contamination.

Passover borders on a nightmare if you are very observant. That's one reason why very observant people of means will often take a family vacation to a Passover-ized hotel for the holiday. Still, it is possible to be kosher for passover at home, just not a lot of fun. Luckily, in my family, no one was crazy observant.

whynot_31 · February 2015

This person seems very observant:

http://therealdeal.com/blog/2015/02/15/orthodox-man-sues-trump-soho-for-turkey-sandwich-snafu/

morralkan · February 2015

I'm guessing that was written tongue in cheek, whynot. The truly observant people I know would not eat anything presented to them in such a locale unless it was sealed in plastic wrap and they could see the hecksher (kosher certification) of the supervising rabbi/organization. Also, the sandwich would have to be on a paper or plastic plate, etc. so as to avoid contamination with non kosher utensils. If the caterer for the event had been glatt kosher and brought in his own dishes and such, that would be different, but that does not seem to have been the case here.

I'm not sure how the man would have known that the food was not kosher by taste alone. Perhaps it had bacon strips criss-crossed on top? Something sounds fishy to me. Someone so concerned about the kosher status of his food would not have simply accepted a waiter's assurances.

whynot_31 · February 2015

For the heck of it, I am going to imagine that I am a juror and that my fellow jurors all side with the plaintiff.

I would have no idea how to assign damages re: the hotel lying about its kosher status.

nothinlikeabklyngirl · April 2015

Press: http://brooklynbased.com/blog/2015/04/20/first-bites-boeuf-bun/

whynot_31 · April 2015

No beer yet.

https://www.tran.sla.ny.gov/servlet/ApplicationServlet?pageName=com.ibm.nysla.data.publicquery.PublicQuerySuccessfulResultsPage&validated=true&serialNumber=1281898&licenseType=RW

morralkan · April 2015

Passed by the restaurant s few days ago, when the weather was warmer. The front of B&B has large glass panels over most of the front that completely open to the street ... and which were indeed open at the time I walked by.

whynot_31 · May 2015

As those in the know would expect, it was packed on a Thursday night.

thecosmicrain · May 2015

I find it extremely off-putting that there is no "waiting area" for seating; every time I pass by that place, there are at least a half-dozen people waiting for tables amidst the present diners. No thanks, I will get my $15 burgers elsewhere...

Boeuf & Bun (Kingston and Lincoln) gets its own thread.

Comments

Howdy, Stranger!

Categories