What about condiments? sesame oil, hoisin, soy sauce, cock sauce, vinager, etc.....seems like in some cases the rabbi or whomever had the final say would ok various things if they were not marked.......thoughts?[/quote]
quote=shroomgirl;254122]I've not really thought out the menu yet, just deciding how to interact with this client. Not a friend, but a customer if it's mutually agreeable.
A friend once said, "the definition of a good deal is if it is good for all (both) parties."
OK kosher knowledgable chefs....
If we make krab rangoon and use surinami and fake cream cheese is it a viable option to then include meat?
I can see vietnamese springrolls, krab rangoon, Wolfgang Puck's chicken salad like take off in chinese go containers with chopsticks, possibly potstickers again with chicken or just veg, since there is already frying oil out some sweet fruit/parve chocolate eggrolls, fried tofu with peanut sauce......
OK I am not about to tell you how to negociate with this person, with all your experience you know how. Now on to Rangoon If the fake stuff is Parve which they do make its fine otherwise use flaked halibut which for years kosher caterers pawned off as mock krab (notice the K). Kikomin products are certified kosher as are many others, just try and steer away from meat if possible, most eggroll and wonton skins are Parve all veges are kosher. Sesamee oil is marked k. In fact most items in markets today are marked one way or other. Her Rabbi or any rabbi will not certify anything as kosher unless it is marked or he knows the source. In essence you are dealing with a union, one rabbi makes sure there is another one working in the place where the product comes from this keeps them all working(great gimmick) The fake creamcheese cant contain (whey) or any other milk derivitive(lactic acid) and it will say so on the label. If you want any non k dish made k feel free to ask I have all conversions in my pc. Or I can call a rabbi friend and find out. ED:D Flaked Halibut put cheap frozen halibut in oven roast till well done ,let cool bone out take off skin then flake it, looks like and taste pretty close