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January 21, 2017 / 23 Tevet, 5777

Posts Tagged ‘BBQ’

67th Independence Day: Snow on Hermon, Rain on BBQs and IAF Flyover

Thursday, April 23rd, 2015

Snow fell on Yom Ha’Atzmaut on the Hermon for the first time in 32 years Thursday, and rain from the Northern Negev to the Galilee doused thousands of barbecues.

The unusual weather did not stop the Israel Air Force from carrying out its annual aerial flights over the entire country, from Eilat in the south to the northern border.

Approximately 140,000 visited national parks, holding on their hats on their way.

Gale force winds howled in the Galilee and in higher elevations in the Hebron Hills. During the day, heavy rain fell on several areas, including Gush Etzion and as far south as Kiryat Gat, 27 miles north of Be’er Sheva.

The annual air show featured old Beechcraft prop planes and modern F-15 jets.

President Reuven Rivlin awarded at his official residence in Jerusalem 120 soldiers for their distinguished service.

The IDF opened Arm, Navy and Air Force bases for visitors.

Fireworks at the Knesset - as usual.

Fireworks at the Knesset – as usual. (Flash 90)

Israel Air Force planes fly over Jerusalem on Thursday, Yom Ha'Atzmaut.

Israel Air Force planes fly over Jerusalem on Thursday, Yom Ha’Atzmaut.

Neither rain nor wind will stay Israelis from their BBQ (mangal) on Yom Ha'Atzmaut,.

Neither rain nor wind will stay Israelis from their BBQ (mangal) on Yom Ha’Atzmaut.

Surfer braves the cold, wind and rain as Israel Air Force jets fly over the Tel Aviv beaches.

Surfer braves the cold, wind and rain as Israel Air Force planes fly over the Tel Aviv beaches.

Girls dance with the national flag to celebrate Yom Ha'Atzmaut.

Girls dance with the national flag to celebrate Yom Ha’Atzmaut.

An Israeli hobby on Yom Ha'Atzmaut - hitting each other over the head with a plastic hammer.

An Israeli hobby on Yom Ha’Atzmaut – hitting each other over the head with a plastic hammer.

Prime Minister and Sara Netanyahu with soldiers awarded for distinguished service.

Prime Minister and Sara Netanyahu with soldiers awarded for distinguished service.

Tzvi Ben-Gedalyahu

Weather Forecast Rains Out BBQ for Yom Ha’Atzmaut

Sunday, April 19th, 2015

Israel’s favorite pastime on Yom Ha’Atzmaut is the Bar-B-Que, known in Hebrew as “mangal,” but it is going to be rained out in most of the country if the weather forecasters are right.

Predicting weather in Israel between winter and summer is tricky, and weather models differ on the amount of precipitation. Some forecast very heavy rain and others less than an inch.

All of them agree that it will be very windy and cold on Thursday, which would save Israelis from having to fan the coals if it weren’t for the probability that the coals will be too wet to light.

High winds and no rain would be a near-certain disaster for Israel’s few forests, which are dry enough to go up in flames if ignited by a spark for a mangal.

Yom Ha’Atzmaut is observed one day earlier than usual this year in order to prevent wholesale desecration of the Sabbath.

Remembrance Day ceremonies have been moved up to Tuesday night and Wednesday, followed by Independence Day the following day, which will be the 4th of Iyar instead of the actual date  of the 5th.

Temperatures will rise Sunday and Monday, when it will be warmer than usual for this time of year , but they will plunge on Tuesday and Wednesday, followed by rain at night and on Thursday, possible as far south as the northern Negev.

Friday also will be wet and windy.

April is headed for the record books as the wettest ever.


Tzvi Ben-Gedalyahu

Fire it Up for the Southern New England Kosher BBQ Contest

Tuesday, June 10th, 2014

Kosher consumers, start your grills. You have the entire summer to prepare.

The first annual southern New England kosher BBQ championship has been set for Sunday, September 7, 2014. The competition is to be hosted by Congregation Beth El in Fairfield, Connecticut.

Local TV and radio stations will be broadcasting live on site, since the event coincides with the 375th anniversary of the town of Fairfield. More than 3,000 people are expected to attend. Admission is a donation of two canned goods, which will go to the local shelter.

Open to barbecue ‘enthusiasts’ as well as ‘casual backyard grillers’ the contest will be held outside in a day-long event sanctioned by the World Kosher BBQ Championship in Memphis Tennessee.

Jewish Press News Briefs

Kosher Barbeque a Smoking Hot Fad in New York

Tuesday, February 26th, 2013

A portable kosher barbeque rig is giving New York and the East Coast a taste of the backyard BBQ of yesteryear.

“There’s no one else doing this,” Got Cholent? president Ari White told Kosher Today. “I’m making it my mission to liberate New York’s kosher community from the exile of the great barbeque.” Gemstone catering, a division of Got Cholent? and under Star-K kosher supervision, is providing “pop-up” barbeque catering for events.

“Most Orthodox New Yorkers tend to marinate their steak in some store bought sauce and call it ‘barbeque’,” said the Texas-born White. “But for something to really be barbequed, it needs to be wood-smoked, and there’s no way to fake that genuine, barbequed taste.”

He calls himself the “pit boss” over the “Texas Roadside Smokehouse BBQ.”

White remembers his father and their rabbi smoking 40 turkeys for 5 days straight to prepare for the holidays. “My grandfather was an avid ‘smoker,’ and he passed this on to me and my father. When I moved from El Paso to New York, I knew the tri-state area would appreciate what real barbeque means — I just had to get them to taste it,” he stated.

His 2-ton wood-burning “HaKodesh Barbeque” provides “pop-up” barbeques, complete with a dining tent, bales of hay and country music.

“At our first pop-up in Riverdale, we served more than 3,000 people in four afternoons, and we had to turn away hundreds more,” according to White. “We had a similar smashing success in Westchester’s Lincoln Park.”

HaKodesh Barbeque will be making appearances in New York’s street fairs a week after Pesach and will be the first kosher “smoker” to compete in the Food Network’s Brisket King NYC competition.

New Yorkers will have a chance to feast on mid-city barbeques at upcoming street fairs, starting with an April 7 event at Union Square.

On Yom HaAtzmaut, when hundreds of thousands of Israelis can’t get through the Independence Day holiday without a cookout on the coals, White will serve’em up at a location to be announced later.

A large barbeque event also is scheduled for Philadelphia in early June.

Tzvi Ben-Gedalyahu

Easy Weeknight Dinners – Grown-Up Grub The Whole Family Can Enjoy!

Wednesday, November 2nd, 2011

Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it’s back in the kitch for me! Farewell to the days of slacking off by serving frozen pizza and cold cut sandwiches for dinner. I may be a foodie; however, after a long day of juggling work and taking care of my son, a mom needs a break! Since take out and frozen dinners no longer make the cut, I have been on the hunt for easy weekday meals that taste great and are quick to whip up. Below are some of my fave dishes to serve for supper that guarantee no leftovers.

Meat Sauce

My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great way to sneak in whole grain pasta because the sauce is thick and flavorful and will cover up the taste if your kids are not fans of the healthier carb.

Ingredients: 1 box of rotini pasta 1 onion, diced 3 cloves garlic, diced 1 red pepper, cut into strips 1 lb. ground beef 1 can of diced tomatoes 1 small can of tomato sauce 1/4 cup ketchup 1/4 cup of sugar 2 tsp each of salt, pepper, paprika, garlic and oregano.


Prepare pasta as directed on box. While the pasta cooks, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkle in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

Crunchy BBQ Chicken Fingers

The best way to get your kids to finish their dinner is to serve them something they can eat with their hands! When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.

Ingredients: Boneless chicken breasts cut into strips 1/2 cup of mayo 1/2 cup of BBQ sauce Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)


Combine the mayo and the BBQ sauce in a large bowl. Dip the chicken strips into the mixture, then coat with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!


Tuna Noodle Casserole:

Lately my husband has been craving his mom’s tuna casserole. Since my son is a fan of pasta, I figured I would make both the men in my life happy by surprising them with this dish for dinner! My sister-in-law Sarrit and I experimented with my mother-in-law’s original recipe until we came up with this version that is the definition of comfort food at its best.



1 bag wide noodles, boiled and drained according to package directions

Jewish Press Staff

Chronicles Of Crises In Our Communities – 8/06/10

Wednesday, August 4th, 2010

Infertility: Where do we draw the line ?

One more voice joins the chorus of emotional protest to “Is tznius not the hallmark of our lifestyle?” (Chronicles 6-18-10)

Dear Rachel,

As a 23-year old married woman who has been through four unsuccessful IVF cycles to date, I could not resist responding to the utter lack of sensitivity and ignorance exhibited by the segment of the letter from “Tznius ” If I may, I’d like to address the author directly.

Dear Tznius,

The only explanation I can imagine for the kind of statement you made in your letter is that you live a life blessed by perfection and cursed by naiveté. Only ignorance of the hardships people go through could have compelled you to make sweeping judgments about the decisions of suffering couples in their attempts to have a family.

For Avraham Avinu and Sara Imeinu, it was three angels that delivered an end to their childlessness. In our days, it is the “men and women in white coats” who serve as Hashem’s emissaries.

Those organizations, who in their great wisdom place cute, smiling babies in their ads, champion a truly worthy cause that deserves every bit of respect as they raise funds to help countless couples both financially and emotionally achieve the great dream and Jewish ideal of a beautiful family.

Finally, I question the very premise of your point: since when istznius the “hallmark of our lifestyle?” While it may be an important aspect and value, it is my understanding that across the board all would agree that the Beit HaMikdash was destroyed because of sin’at chinam, not a lack of tzniut.

I would venture to say that the finger you are pointing in the name of tzniut borders very closely on what tears our vast array of Jewish communities apart. What the cornerstone of our Jewish “lifestyle” should be is ahavat Yisrael, including an extreme sensitivity to our brethren – in this case those who nobly do their best to share in the joy of making new additions to Am Yisrael.

Pray for me and I’ll pray for you

Mixed Marrieds

Dear Rachel,

I have an issue with the lack of apparent friendship between husbands and wives. My neighborhood is having a well-publicized BBQ for men only. My husband refuses to go as he doesn’t understand and will not encourage separation between men and their wives.

Many of our neighbors clearly don’t agree with my husband and don’t care to spend time with their wives. They are the men you see Motzei Shabbos in the middle of the night at the movie theater acting like teenagers (we see them when we go as a couple).

They are the men who frequent clubs and bars without their wives. What I don’t understand is why this is not discouraged by local rabbonim but is, in fact, encouraged, as when men and their wives are forced to sit separately at almost every function (even where there are no shiurim or dancing).

Why is this separation so necessary? My husband has his best guy friends over with their wives and my closest girl friends visit with their families.

We’ve talked to many of our neighbors, and after so many years of this kind of programming they seem to have no desire to be socially involved or to “hang out” with their wives. Isn’t this terrible?

My husband is my best friend, and if there is absolutely anyone I would be happy to sit/stand/talk to at any function, it’s him. Maybe if we all felt this way, our community as a whole would have less marital issues.

Am I crazy for thinking this? (As a side note, my husband does indeed feel the same way).

Married to my best friend

Dear Married,

For a change (where this column is concerned), it is refreshing to hear from a happily married woman who enjoys being in the company of her husband.

That aside, let’s tackle one aspect of your contention at a time. Happily married men enjoying a boys’ night out, so to speak, is perfectly normal and acceptable. To take it one step further, there really is nothing wrong or unseemly in going out without one’s spouse.

The same can be said for a wife. How many women can honestly claim never to have had a need or a longing to get together with a good (girl) friend, be it to enjoy a pastime that hubby wouldn’t care to partake in, or to just de-stress?

Incidentally, it is also perfectly normal for well-adjusted and happily married men (and women) to occasionally feel a need for some breathing space; following a time out, they will usually come home refreshed and eager to be with their spouse.

Sadly, there are husbands and wives who run away from home every chance they get, but in this instance we are addressing the acceptable and the norm.

Speaking of acceptable – much depends upon the accepted practice within a community’s environment. While in your neck of the woods it is apparently acceptable for couples to get together, there are communities (and individuals) that frown upon such a practice.

For those who take the words of our sages literally and seriously, mixed affairs are taboo; “strictly family” get-togethers are okay, but if men and women unrelated to one another are expected to attend, separate rooms (to separate the genders) – or a partition, space permitting – are par for the course.

“Oh, please ” – I can hear the protest of some readers. Roll your eyes if you will, but anyone paying close attention to this column in the last few years will concede that given the opportunity, our yetzer hara will not hesitate to come in for the kill.

Yes, wanting to spend all of your time together is a wonderful thing. But supposing your friend’s husband is not as lucky as yours in his relationship with his own wife. Plus, he harbors a secret admiration for you.

Let’s presume that your neighborhood’s BBQ event was planned for couples – and the attractive woman from down the block finds your husband charming and a great conversationalist.

A mixed BBQ married men and women mingling how advantageous for initiating the devastating dance of deception.

Don’t fool yourself into believing it only happen to others.

“Al tarbeh sicha im ha’isha” – don’t [spend much time in idle chatter or] converse excessively with a woman (Pirkei Avos 1:5)

Do we consider ourselves to be smarter than our Torah sages?


Be Prepared For BBQ Season

Wednesday, July 8th, 2009

     When the weather is beautiful and the days are long, most people like to end their weekend with a barbeque. But if you are trying to watch your weight, big barbeques can spell big trouble! However, grilling does not have to mean a cholesterol and fat overload. Try to enjoy a healthier version of your favorite dishes this season, with tasty burgers and side dishes that are good for both your palate and waistline.


     Many people have a problem with portion distortion. It is very hard to guess how many servings you are eating. Here is a rule of thumb to estimate serving sizes. A baseball or tennis ball is about the size of a cup. This should be your serving size for items like mashed potatoes or pasta.  These favorites do not have to be eliminated, but don’t eat more than one portion. When taking a portion of your main dish, picture two decks of cards. This means your fish, steak or chicken portion will be 6 oz. If you enjoy steak but your cholesterol level is high, you can try a serving that is the size of one deck of cards, sprinkled over a colorful salad. This way you keep the taste up, and the cholesterol and fat down. 


      Make sure that before you sit down to eat, you prepare a large bowl of salad. Eating salad first will help curb your appetite so you won’t be starving when eating your main dish and you will take a smaller portion.


     Hamburgers, a usual family favorite, provide a great source of protein, iron and zinc. The problem is that they can also be loaded with calories and fat. Serving size is important to keep in mind, since patty sizes can vary widely. A 3-ounce patty might be quite satisfying for some people, especially children. This also allows you to eat something else at the BBQ.  However, if you are eating a 6-7 oz burger, then you want to make sure it’s your whole main dish. To decrease the calorie and fat content of your burger, you can use turkey and chicken instead of beef.  Turkey and chicken for burgers should be made from skinless white meat.  If you are buying packaged burgers, read food labels carefully, you may find that extra-lean ground beef burgers have less fat than those made from turkey.  Also important is the burger size, because they can range from 70 calories and just a gram or two of fat to 600 or more calories with up to 40 grams of fat!


      To keep your lean patties moist, add barbecue sauce, Worcestershire sauce and ketchup. You can also top your burgers with grilled onions and mushrooms, roasted red peppers, thick tomato slices, salsa, ketchup, mustard or barbecue sauce. Just remember that extra lean meat will cook faster than high fat meat options. Be careful not to overcook your burgers, so that you enjoy the taste of a healthy summer BBQ.


Vegetable salsa


1 cup diced zucchini

1 cup chopped red onion

2 red bell peppers, seeded and diced

2 green bell peppers, seeded and diced

4 tomatoes, diced

2 garlic cloves, minced

1/2 cup chopped fresh cilantro

1 teaspoon ground black pepper

2 teaspoons sugar

1/4 cup lime juice

1 teaspoon salt


Directions: Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.


This recipe yields 16 servings at

Shani Goldner

Printed from: http://www.jewishpress.com/sections/food//2009/07/08/

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