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Natural State Rice Bran Oil

Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!

My brain stutters to think of how many pounds of lox we have rolled and served over the years. 20 pounds last week, 30 pounds this week....

Every now and then I like to post a photo to give readers a visual on making an attractive platter. I don't make my own lox. Generally served at Kiddush lunches and brunches, clients are looking for a manageable price ~ not me fiddling in the kitchen any more than necessary. I like to roll lox as it gives the presentation lift. It is also better for portion control. Leaving sides on the buffet, the slices can stick together and a guest may lift a huge chunk onto their plate; lucky guest!

Generally, I allow 1 1/2 to 2 ounces of lox per person. It is always enough, even for groups of synagogue attendees who have sat for a three hour service. I figure 2 cucumber slices, 2 tomato slices per person and top all with a thinly sliced red onion and capers. It doesn't take long to make a platter and it is worth the effort; increases the wow factor. Now that you've read this I expect that you'll never just slap lox onto a plate!

Ingredients:

• 1 1/2 to 2 ounces of lox per person
• 2 bias cut cucumber slices per person
• 1 large or 2 small tomato slices per person
• 1 red onion
• 1/3 or more capers
• olives for garnish

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