One day, while my husband and I were out shopping at a Kosher grocery store, we came across something perplexing:
Kosher cocktail sauce.
We looked at the jar, with it's little picture of a shrimp on a fork and a dollop of the red sauce on it just so. Then we looked at each other, blankly, in wordless, immediate mystification.
Wasn't cocktail sauce for shrimp, oysters, clams- shellfish? What was this picture of shrimp on a fork doing on a bottle on the shelf of a kosher store? Was this some form of hazing?
We continued shopping, occasionally sending a wary glance back over our shoulders towards the shelf with sauce. We had to know. We couldn't even wait to get home from the store. My husband called my sister from his cell while I drove.
"What' *is* the deal with the kosher cocktail sauce?" he asked.
She answered quickly and triumphantly, like a contestant buzzing in on a game show: "Fried Eggs!"
"She says it's for fried eggs", he relayed to me as I drove along. I exhaled, relieved for a moment, for some reason. I started nodding, and then shaking my head. No, no.....no! I don't really understand that one yet, but I guess it's nice to know there *is* an answer.
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23 comments:
*bing*
"What are fish sticks?"
(Did I win Double Jeopardy?)
You get a guest bearing cheesecake recipes and tips!
I really don't think I know anything about cheesecake that you don't- just take the creamcheese out to soften several hours beforehand.
I do bring a hearty appetite and willingness to lick the bowl... does that count for anything?
A few years ago, I learned to leave the cream cheese out at least overnight. It made the cheesecake texture smoother.
You'll have to get in line to lick the bowls! Also, P will claim there's too much risk in licking raw egg batter. Feh.
I think your clock is -1 hour.
I like to use cocktail sauce on French Fries, and also on the mock shrimp (pollack).
I'll add another weirdness sighting - in Shop-Rite last night I saw a bottle of Buffalo Wing Sauce labeled Circle K DE. Dairy Equipment Buffalo Wing Sauce? I do eat the Morningstar Soy Buffalo Wings (to be able to use real Blue Cheese), but that still seems weird to me.
Cheesecake? Mmmmmmmmmm Shavout....
---matt
Cocktail sauce is great on fried fish.
Larry,
Some people use KDE as pareve.
One thing you might notice is that most flavors of shake and bake are under the OU except the ones aimed only at pork.
I really doubt there's a huge difference in ingredients (a quick check of the ingredients years ago didn't point out anything), just seemed like a policy decision of the OU.
I like it on gefilte fish.
Several people in my house definitely use cocktail sauce on fish sticks, and I have used it on fillets as well.
My husband has a thing about ketchup (loves it), but appreciates the added kick of cocktail sauce, as he also likes "hot" sauces. (I'm usually lazy and just mix ketchup with white horseradish at home.)
Kosher cocktail sauce? I guess you haven't yet experienced kosher Christmas cookies. The adventure continues
It is very important for Santa cookies and kosher easter bunny chocolates to have kosher certification.
How else will the Jews enjoy them from the 75% clearance bin the week after the holidays?
Relevant links:
http://www.savagechickens.com/blog/2007/04/easter-bunny.html
http://www.ahajokes.com/crt043.html
(Relevant to chocolate bunnies, not coctail sauce...)
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I'm dipping raw vegetables in cocktail sauce right now. Carrots and celery, but I've eaten white mushrooms in it before, and I know that broccoli and cauliflower would also be awesome. Also, cucumber and tomatoes (*gasp* tomato-sauce-on-tomato lovin?? eww). Maybe I'm just crazy like that.
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