Topic Wiki

Download links for 2020 Pesach guides:

CRC Pesach Guide
Star-K Pesach Guide and Medicine List
OU Pesach Guide
OK Pesach Products Guide
Kof-K Pesach Product List
COR Pesach Guide

HT: Jewish Heritage Center of Queens and Long Island for most of these links

https://www.pesachbox.com/


List of things you shouldn’t forget

Last minute small cleanup prep:

Spill salt out of silver salt shaker (crumbs from Challah)
Empty out vacuum cleaner
Clean out the draw on bottom of the oven
Check pockets for crumbs


Buy/Make/Get

Corkscrew
Seder candles
Eruv Tavshilin
4 kosos that are the right shiur (size/amount)
Kos shel Eliyahu (Eliyahu’s cup)
Keara (Seder plate)
Haggadas
Matza
Wine/Grape juice

Prep before Seder

Wash lettuce
Prep horseradish?
Boil eggs
Roast chicken leg + egg
Make/buy charoses
Cook veg for karpas (potato/parsley)
Salt water

Seder plate
Maror
Karpas
Zroah
Charoses
Chazeret
Beitza



« Last edited by Joel on April 06, 2020, 08:41:00 PM »

Author Topic: Making Pesach For The First Time  (Read 28893 times)

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Re: Making Pesach For The First Time
« Reply #20 on: March 12, 2019, 02:34:37 PM »

Most people don't like grating hundreds of potatoes by hand
True, but if someone is making Pesach for their first time they might not need hundreds. When we first made Pesach we were 2 people.

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Re: Making Pesach For The First Time
« Reply #21 on: March 12, 2019, 02:45:14 PM »


+1

Also griding the Chrein is much easier with a very very very good food processor.

Ftfy

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Re: Making Pesach For The First Time
« Reply #22 on: March 12, 2019, 02:45:45 PM »
True, but if someone is making Pesach for their first time they might not need hundreds. When we first made Pesach we were 2 people.
True. A cheap food processor just for potatoes and the like doesn't cost very much

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Re: Making Pesach For The First Time
« Reply #23 on: March 12, 2019, 02:46:29 PM »
True. A cheap food processor just for potatoes and the like doesn't cost very much
BTDT. Total waste of money.


Ftfy

Refer to my original reference regarding food processors:

Get a good heavy duty food processor.
I've been waiting over 5 years with bated breath for someone to say that!
-- Dan

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Re: Making Pesach For The First Time
« Reply #24 on: March 12, 2019, 03:17:56 PM »

Most people don't like grating hundreds of potatoes by hand
We use a grinder.  :-)  Much better texture.
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Re: Making Pesach For The First Time
« Reply #25 on: March 12, 2019, 03:29:05 PM »
Someone asked for the recipe.  It's from America's Test Kitchen.  We leave out the flour for Pesach, use margarine instead of butter.

Bittersweet Chocolate Mousse Cake
------------------------------------------

Edited...Deleted as it really doesn't belong.  Can PM me, or I'll post in a better place.
« Last Edit: March 12, 2019, 04:47:48 PM by SSLPhD »
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Re: Making Pesach For The First Time
« Reply #26 on: March 12, 2019, 03:33:43 PM »
Someone asked for the recipe.  It's from America's Test Kitchen.  We leave out the flour for Pesach, use margarine instead of butter.

Bittersweet Chocolate Mousse Cake

Makes one 9-inch cake, serving 12 to 16
Because it is available in most supermarkets and has scored highly in past tastings, Hershey's Special Dark is the chocolate of choice in this recipe. Other bittersweet chocolates will work, but because the amounts of sugar and cocoa butter differ from brand to brand, they will produce cakes with slightly different textures and flavors. When crumbling the brown sugar to remove lumps, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites. If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whipped cream. To make slicing easier, freeze the cake for 30 minutes just before serving.

12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces, plus 1 teaspoon softened butter for greasing pan
Flour for dusting pan
12 ounces bittersweet chocolate (such as Hershey's Special Dark), chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon vanilla extract
8 large eggs, separated
1/8 teaspoon salt
2/3 cup (4 ½ ounces) packed light brown sugar, crumbled with fingers to remove lumps (see note)

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Butter the sides of a 9-inch springform pan; flour the sides and tap out the excess. Line the bottom of the pan with a parchment or waxed paper round. Wrap the bottom and sides of the pan with a large sheet of foil.
2. Melt 12 tablespoons butter and the chocolates in a large bowl over a large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until the chocolate mixture is smooth. Cool the mixture slightly, then whisk in the vanilla and egg yolks. Set the chocolate mixture aside, reserving the hot water, covered, in the saucepan.
3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds; add half of the crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add the remaining brown sugar and continue to beat at high speed until soft peaks form when the whisk is lifted (see photo on page 334), about 2 minutes longer. Using a whisk, stir about one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in 2 additions, using the whisk. Gently scrape the batter into the prepared springform pan, set the springform pan in a large roasting pan, then pour the hot water from the saucepan into the roasting pan to a depth of 1 inch. Carefully slide the roasting pan into the oven; bake until the cake has risen, is firm around the edges, the center has just set, and an instant-read thermometer inserted into the center registers about 170 degrees, 45 to 55 minutes.
4. Remove the springform pan from the water bath, discard the foil, and cool on a wire rack for 10 minutes. Run a thin-bladed paring knife between the sides of the pan and cake to loosen; cool the cake in the springform pan on a wire rack until barely warm, about 3 hours, then wrap the pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (The cake can be refrigerated for up to 2 days.)
5. To unmold the cake, remove the sides of the pan. Slide a thin metal spatula between the cake and pan bottom to loosen, then invert the cake onto a large plate, peel off the parchment, and re-invert onto a serving platter. To serve, use a sharp, thin-bladed knife, dipping the knife in a pitcher of hot water and wiping the blade before each cut.

Oh boy, here it comes the "DDF Recipe Master Thread"

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Re: Making Pesach For The First Time
« Reply #27 on: March 12, 2019, 04:05:14 PM »
Oh boy, here it comes the "DDF Recipe Master Thread"
Though for Pesach there should be two threads. One for those who's ingredients include only Potatoes, Eggs, Beets, Onions, Schmaltz and Chrein, and a separate one for those with a different variety of ingredients.
I've been waiting over 5 years with bated breath for someone to say that!
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Re: Making Pesach For The First Time
« Reply #28 on: March 12, 2019, 04:24:52 PM »
Oh boy, here it comes the "DDF Recipe Master Thread"
Yeah, it probably doesn't belong here.  Is there already a Pesach recipes thread it could be moved to?
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Re: Making Pesach For The First Time
« Reply #29 on: March 12, 2019, 04:37:46 PM »
Lubavitch Pesach Starter Kit

18 peelers
72 consol Mason jars
9 peeling knives
9 kitchen knives
9 knives that look similar to the other two kinds to confuse the Satan
Set of pots and pans
Seperate egg pot
Seperate beets pot
Brown paper bags for the wine
Tomato peeler that is never used
4 football field lengths of foil
3 football field lengths of clear plastic wrap
4 types of Lemon Juicers, each one that is finally gonna be *the one*
165,000 zip lock bags in Assorted sizes
4800 deli containers in Assorted sizes
וכו

Quote from: ExGingi
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Re: Making Pesach For The First Time
« Reply #30 on: March 12, 2019, 04:45:04 PM »
Lubavitch Pesach Starter Kit

18 peelers
72 consol Mason jars
9 peeling knives
9 kitchen knives
9 knives that look similar to the other two kinds to confuse the Satan
Set of pots and pans
Seperate egg pot
Seperate beets pot
Brown paper bags for the wine
Tomato peeler that is never used
4 football field lengths of foil
3 football field lengths of clear plastic wrap
4 types of Lemon Juicers, each one that is finally gonna be *the one*
165,000 zip lock bags in Assorted sizes
4800 deli containers in Assorted sizes
וכו

Those number are per how many people? They obviously can't be uniform regardless of the number of people.
I've been waiting over 5 years with bated breath for someone to say that!
-- Dan

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Re: Making Pesach For The First Time
« Reply #31 on: March 12, 2019, 04:46:27 PM »
Lubavitch Pesach Starter Kit

18 peelers
72 consol Mason jars
9 peeling knives
9 kitchen knives
9 knives that look similar to the other two kinds to confuse the Satan
Set of pots and pans
Seperate egg pot
Seperate beets pot
Brown paper bags for the wine
Tomato peeler that is never used
4 football field lengths of foil
3 football field lengths of clear plastic wrap
4 types of Lemon Juicers, each one that is finally gonna be *the one*
165,000 zip lock bags in Assorted sizes
4800 deli containers in Assorted sizes
וכו
And most important Adult Bibs!
Sometimes You Will Never Know the True Value of A Moment Until It's Become A Memory...

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Re: Making Pesach For The First Time
« Reply #32 on: March 12, 2019, 04:51:17 PM »
Lubavitch Pesach Starter Kit

18 peelers
72 consol Mason jars
9 peeling knives
9 kitchen knives
9 knives that look similar to the other two kinds to confuse the Satan
Set of pots and pans
Seperate egg pot
Seperate beets pot
Brown paper bags for the wine
Tomato peeler that is never used
4 football field lengths of foil
3 football field lengths of clear plastic wrap
4 types of Lemon Juicers, each one that is finally gonna be *the one*
165,000 zip lock bags in Assorted sizes
4800 deli containers in Assorted sizes
וכו

You forgot: (not necessarily for Lubavitch)

1800 Haggadas in all shapes, sizes and languages (be sure to take them ALL down from the top shelf even though you will only use some of them, because hey, you never know..)
1 large print haggda for zaidy
1 extra large print haggda for bubby - for a bit more you can have it pre-stained with grape juice
2 afikomen bags (1 to use and 1 for when the first one falls behind the fridge and can no longer be retrieved)
1 case of plastic tablecloths
Lots of pillows for all the kids to fight over
Lady fingers!!! A trailer of them!
Macaroons - no human actually eats these things but you need them for the chol hamoed trip. It's a minhag, don't argue.

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Re: Making Pesach For The First Time
« Reply #33 on: March 12, 2019, 05:01:38 PM »
You forgot: (not necessarily for Lubavitch)

1 case of plastic tablecloths

Huh? Where did you get that count from? Only 1 case? You need to figure out how many meals will be eaten at home, and how many on trips. One case per home meal, three for each trip.
I've been waiting over 5 years with bated breath for someone to say that!
-- Dan

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Re: Making Pesach For The First Time
« Reply #34 on: March 12, 2019, 05:02:54 PM »
And most important. Don't underestimate the amount of Schmaltz needed. Every year I have friends and family begging me for some as they didn't buy enough! You can never have too much Schmaltz!
I've been waiting over 5 years with bated breath for someone to say that!
-- Dan

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Re: Making Pesach For The First Time
« Reply #35 on: March 12, 2019, 05:06:34 PM »
Those number are per how many people? They obviously can't be uniform regardless of the number of people.
This is a starter pack
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Re: Making Pesach For The First Time
« Reply #36 on: March 12, 2019, 05:08:07 PM »
Huh? Where did you get that count from? Only 1 case? You need to figure out how many meals will be eaten at home, and how many on trips. One case per home meal, three for each trip.
And it doesn't account for different size tables.
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Re: Making Pesach For The First Time
« Reply #37 on: March 12, 2019, 06:27:58 PM »
First time making Pesach, what should be on my list?

Primarily for kitchen/food items, but you can add anything you find helpful
We would like to use disposables where we can.

I didn't see this discussed anywhere, so I think this could be a valuable topic, especially if we can add a wiki.

Any general advice or suggestions are welcome.

Why is this your first time making Pesach
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Re: Making Pesach For The First Time
« Reply #38 on: March 12, 2019, 06:29:26 PM »
And most important. Don't underestimate the amount of Schmaltz needed. Every year I have friends and family begging me for some as they didn't buy enough! You can never have too much Schmaltz!
what are you talking about
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Re: Making Pesach For The First Time
« Reply #39 on: March 12, 2019, 06:39:57 PM »
what are you talking about
Chicken fat.
I've been waiting over 5 years with bated breath for someone to say that!
-- Dan