Further Innovations in Progressive Kashrut

As readers might remember, dlevy and I like to cook. And we’re all about the organic, free-range food in our kosher kitchen. Okay, so one of us is all about the organic and free-range, and the other likes food that’s, well, gross. Sugary, deep-fried, processed, in a can? That’s dlevy’s idea of delicious. My influence can only go so far.
For what it’s worth, only one of us plucked and kashered free-range, local, nearly-organic chicken this year, and it wasn’t TWJ. Enjoying deep-fried, sugary goodness and caring about the planet and what goes into our body don’t have to be mutually exclusive.
Organic Batter BlasterBut we were thinking: While others who care about Jewish food are affirming their views, and giving themselves pats on the back, at the Hazon Food Conference in California, what can we do from Jamaica Plain, MA? And then dlevy found his inspiration: Organic Batter Blaster! On many a grocery shopping trip, dlevy has lusted over this product, while I’ve laughed and mocked. The only thing stopping him from purchasing it in the past was the lack of hecksher. (Un)fortunately, that is no longer a hindrance as Organic Batter Blaster is now OU certified.
Join us as we take the OBB for its virgin run:
You down with OBB? Yeah, you know me!

PS: Suck it, Hazon.
PPS: Thanks to my brother, Frederick, for giving me the camera. He happens to be the author of 15 Minutes of Fame: Becoming a Star in the YouTube Revolution, but please don’t blame him for this video.

25 thoughts on “Further Innovations in Progressive Kashrut

  1. PPPS – No actual hipsters were harmed in the production of this video. And we actually really love and admire Hazon. And the consistency was vaguely reminiscent of Injera, Etheopian bread.
    PPPPS – Don’t you think TWJ makes a wonderful Beaker to my Bunsen?

  2. They should have printer the instructions on the can upside down. That way you wouldn’t have to keep turning the can nozzle end up to read them.

  3. Personally, I found these pancakes much to light and airy. My experiment with the product resulted in disaster when I tried making the largest pancake ever. Stick to Aunt Jemima’s.

  4. I approve of this video, and hope for many many sequels. Also, Benjamin, I approve of your sweatshirt even more. I also second RubyK’s suggestion.

  5. The best pancakes we’ve ever had were made with Pamela’s Ultimate Baking and Pancake Mix- and they’re gluten-free! They taste great and have some substance to them. The only drawback is the lack of the cheez-wiz factor, but I’ve got a super-soaker in the closet and a little bit of time this afternoon…

  6. @chillul Who?, my preference is grade B, which is tapped after the first run (grade A), and is darker and contains more nutrients (mostly minerals) as a result. But that’s what we had on hand… (Thankfully it wasn’t grade C, which is the last run of the season, is weak, and, in my opinion, watery.)

  7. i know it was satirical, but I just want to say that the Hazon Food Conference does not involve self affirmation and back patting. There is lots of tension, many communities represented with many values and ethics at play. i just don’t want anyone to think that it is a monolithic group that just preach to the choir. I’ll write more about this later when I do a write-up on this year’s conference as a whole. that being said, this was awesome.

  8. @TheWanderingJew- melted said super soaker while attempting to kasher it (my rav holds that firearms, even fake ones (maarit ayin issues…) which will come into direct contact with food require libun).

  9. You two are men after my own gastronomy. This is hilarious, and the video is great.
    And having worked for Hazon, I can confirm what Justin says. The most remarkable thing about the Food Conference is that all those differing foodie philosophies can get along under one roof. That said, they can all get a good ribbing like this from time to time.

  10. Are you seriously talking about syrup types? Love the tangent. The deals with grade A are yes, taken from mainly the first run/second run, but it also deals with quality. Some grade B are so dark and that sugar is added during the boiling to lighten the color.
    Log Cabin is the way to go.
    Leaving to make my move to Boston in 45 minutes, glad to see there are some other Jewish foodies living there.

  11. Dude.
    Wow. Pancakes in a freaking CAN.
    The stuff comes out like Cheez Whiz.
    Those can’t possibly be organic, much less real pancakes.
    Wow. I’m just staggered.
    Pass the Cheez Whiz, please.

  12. My suggestion after a couple of tries: the hotter the griddle, the less the batter spreads. So a hotter griddle makes pancakes that are more fluffy and less lacy. (Sorry, no video!)
    However, I doubt that OBB will become a staple. My organic-oriented friends freaked out about landfill and such.

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