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#15346 From: Rochie & Sholem Hurwitz <rochshol@...>
Date: Tue Dec 15, 2009 8:34 pm
Subject: Can you get lactose-free milk in Israel?
rochshol
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We have guests arriving from overseas in a few days and they just called and asked if we can get lactose-free milk here. Does anyone know if and where it's available here?
 
Thanks,
Rochie

#15345 From: Ruth Baks <PosUnltd@...>
Date: Tue Dec 15, 2009 7:41 pm
Subject: Re: meat borekas
posunltd
Offline Offline
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If you enjoy Middle East meat fillings, these usually contain (ie. for 500 gm. minced beef or lamb) - chopped onion, salt, pepper, and 1/2 teaspoon (or more) each ground allspice and cinnamon.  + a few spoons of water.

Ruth Baks
Jerusalem

At 2:29 PM +0200 12/15/09, Ruth Baks wrote:
These seasonings sound good.  I recommend sprinkling with water as you brown the meat, and smash it so it is soft and moist, not dry and crumbly.  This is the secret to tender meat fillings.

Ruth Baks
Jerusalem

At 2:18 PM +0200 12/15/09, Dovi & Sharon Schamroth wrote:
Hi Sina,
I'm not great with quantities, I make it to taste, but I spice my meat like this:
Fry finely chopped onion and crushed garlic, add meat.
When meat is browned add: salt, pepper, parsley, cumin, paprika, a little ginger and if you like a little curry.
It's yum!
----- Original Message -----
From: Gross, Sina [JNJIL]
To: israel-food@yahoogroups.com
Sent: Tuesday, December 15, 2009 12:56 PM
Subject: [israel-food] meat borekas

I am looking for suggestions on how to spice the meat filling (quantities if possible).

#15344 From: "Chana" <chana@...>
Date: Tue Dec 15, 2009 3:37 pm
Subject: Re: questions about bagel recipes
chanarubin1949
Offline Offline
Send Email Send Email
 
Nutritionally, white and brown sugar are pretty much the same. Both are simple carbohydrates that don't give you much more than "empty" calories. There may be some trace minerals in brown sugar, but nothing significant. The main reason to use one or the other is taste.
 
Chana
 
Chana Rubin, RD
Food for the Soul - Traditional Jewish Wisdom for Healthy Eating
 

#15343 From: Dovi & Sharon Schamroth <dovishaz@...>
Date: Tue Dec 15, 2009 2:03 pm
Subject: Re: meat borekas
dovishaz@...
Send Email Send Email
 
Ruth, I forgot to add that, thanks! I put a bit of water also, and then if the mixture has too much gravy, I add some corn starch to thicken it again.
 
 
Sharon's Cakes: Formal or Fun, Always Fantastic!
www.israelcakes.com (Custom Cakes)
www.israelcakeshop.com (Our Online Store!)
Tel: +972-2-999-4366
Cell: +972 (54) 846-4741
Parev, Mehadrin, Agudat Yisrael Hashgacha
----- Original Message -----
From: Ruth Baks
Sent: Tuesday, December 15, 2009 2:29 PM
Subject: Re: [israel-food] meat borekas

 

These seasonings sound good.  I recommend sprinkling with water as you brown the meat, and smash it so it is soft and moist, not dry and crumbly.  This is the secret to tender meat fillings.

Ruth Baks
Jerusalem

At 2:18 PM +0200 12/15/09, Dovi & Sharon Schamroth wrote:
Hi Sina,
I'm not great with quantities, I make it to taste, but I spice my meat like this:
Fry finely chopped onion and crushed garlic, add meat.
When meat is browned add: salt, pepper, parsley, cumin, paprika, a little ginger and if you like a little curry.
It's yum!
----- Original Message -----
From: Gross, Sina [JNJIL]
To: israel-food@yahoogroups.com
Sent: Tuesday, December 15, 2009 12:56 PM
Subject: [israel-food] meat borekas

I am looking for suggestions on how to spice the meat filling (quantities if possible).


#15342 From: Batya <shilohmuse@...>
Date: Tue Dec 15, 2009 2:48 pm
Subject: re: white vs brown sugar
shilohmuse
Online Now Online Now
Send Email Send Email
 
For years I've heard that brown sugar is white plus molasses.  And don't forget that once you cook with honey, you may as well use white sugar, since the heat destroys what ever is good about it.  And yes, most of the honey in the market is heated already.

I like the taste of brown sugar.

me-ander The Eye of the Storm the muse's pics Blog Free!


#15341 From: geoffrey mendelson <geoffreymendelson@...>
Date: Tue Dec 15, 2009 2:22 pm
Subject: Re: Re: questions about bagel recipes
gsmendelson
Offline Offline
Send Email Send Email
 
On Dec 15, 2009, at 3:39 PM, kestenbaum wrote:

> I heard those stories about 20 years ago. I always thought that
> brown sugar is just white sugar with added flavoring/color/syrup. I
> find that brown sugar is sweeter than white so you end up using less.
>

In the US, it is, by law. Cane sugar is refined to remove the molasses
in it. Traditionally brown sugar was cane sugar that had not been
competely refined. At some point it was made illegal to sell unrefined
sugar in the US (probably during WWII when it was rationed, but that's
a guess). Brown sugar sold in the US is white sugar that has been
fully refined and carmelized to give you the flavor and color.

When the "health food" craze started in the US in the 1960's, health
food stores got around it by selling their raw sugar under other
names, which the FDA let go by.

Note that much of the sugar sold in the US is produced from beets, and
has no molasses in it, unrefined sugar from them would not be brown
anyway.

Commercially sugar is not used in the US any more due to cost. High
fructose corn syrup is used instead. Last year just before passover
several mainstream beverages, were sold in special test runs made with
sugar only instead of corn suryp. They were higher priced to
compensate for the difference in cost. Although probably they were
kosher for passover, I don't know if they had a hecksher or not or
even market in areas with Jewish populations.

Geoff.
--
geoffrey mendelson N3OWJ/4X1GM
Jerusalem Israel geoffreymendelson@...
New word I coined 12/13/09, "Sub-Wikipedia" adj, describing knowledge
or understanding, as in he has a sub-wikipedia understanding of the
situation. i.e possessing less facts or information than can be found
in the Wikipedia

#15340 From: "kestenbaum" <s_kestenbaum@...>
Date: Tue Dec 15, 2009 1:39 pm
Subject: Re: questions about bagel recipes
shiraamsel
Offline Offline
Send Email Send Email
 
I heard those stories about 20 years ago. I always thought that brown sugar is
just white sugar with added flavoring/color/syrup. I find that brown sugar is
sweeter than white so you end up using less.

Shira

--- In israel-food@yahoogroups.com, ncoom <ncoom@...> wrote:
>
> Anyone on this list know enough to validate or debunk several recent stories I
have read claiming there is NO real difference between white and brown sugar?
The difference between whole and white flour is clear. Is the white/brown
dichotomy in sugar all advertising??
> thanks,
>
> shalom,
> ncoom
>
> ncoom@...
> We're all here because we're not all there
>
>
>
>
>
> On Dec 14, 2009, at 7:29 AM, Susie and Shalom Pam wrote:
>
> > if you're going for whole wheat you like "organic" "whole foods" and
wouldn't keep white sugar in your house,
>

#15339 From: "kestenbaum" <s_kestenbaum@...>
Date: Tue Dec 15, 2009 1:41 pm
Subject: Re: questions about bagel recipes
shiraamsel
Offline Offline
Send Email Send Email
 
I follow Sheri Ansky' recipe and she suggests letting the dough rise overnight
in the fridge (I don't have the recipe handy but you let it rise for the first
rising then shape and then refrigerate overnight). the boiling and baking is
done the next day.

Shira Kestenbaum

--- In israel-food@yahoogroups.com, "Tamar Kamins" <jkamins@...> wrote:
>
> I'm interested in making whole wheat bagels. I've made regular ones before
> but I noticed that in all the whole wheat recipes it lists honey instead of
> sugar. Anyone know why this is the case and whether brown sugar can be
> substituted for honey and if so, is it an equal substitution?
> Also, I was wondering from anyone's experience if bagels can be made in
> stages, meaning- to make up the dough and boil them and then put them in the
> fridge and bake them only the next day. If I can do it this way, what's the
> best way to store them until I bake them? If I make them completely up today
> but only serve them tomorrow night, what's the best way to store them in
> between so that they still taste fresh? (I don't have freezer space to store
> them in the interim).
> Thanks so much,
> Tamar Kamins
>

#15338 From: Ruth Baks <PosUnltd@...>
Date: Tue Dec 15, 2009 12:29 pm
Subject: Re: meat borekas
posunltd
Offline Offline
Send Email Send Email
 
These seasonings sound good.  I recommend sprinkling with water as you brown the meat, and smash it so it is soft and moist, not dry and crumbly.  This is the secret to tender meat fillings.

Ruth Baks
Jerusalem

At 2:18 PM +0200 12/15/09, Dovi & Sharon Schamroth wrote:
Hi Sina,
I'm not great with quantities, I make it to taste, but I spice my meat like this:
Fry finely chopped onion and crushed garlic, add meat.
When meat is browned add: salt, pepper, parsley, cumin, paprika, a little ginger and if you like a little curry.
It's yum!
----- Original Message -----
From: Gross, Sina [JNJIL]
To: israel-food@yahoogroups.com
Sent: Tuesday, December 15, 2009 12:56 PM
Subject: [israel-food] meat borekas

I am looking for suggestions on how to spice the meat filling (quantities if possible).

#15337 From: Dovi & Sharon Schamroth <dovishaz@...>
Date: Tue Dec 15, 2009 12:18 pm
Subject: Re: meat borekas
dovishaz@...
Send Email Send Email
 
Hi Sina,
 
I'm not great with quantities, I make it to taste, but I spice my meat like this:
Fry finely chopped onion and crushed garlic, add meat.
When meat is browned add: salt, pepper, parsley, cumin, paprika, a little ginger and if you like a little curry.
It's yum!
 
Sharon
Sharon's Cakes: Formal or Fun, Always Fantastic!
www.israelcakes.com (Custom Cakes)
www.israelcakeshop.com (Our Online Store!)
Tel: +972-2-999-4366
Cell: +972 (54) 846-4741
Parev, Mehadrin, Agudat Yisrael Hashgacha
 
----- Original Message -----
Sent: Tuesday, December 15, 2009 12:56 PM
Subject: [israel-food] meat borekas

 

I am looking for suggestions on how to spice the meat filling (quantities if possible).

Thanx,

--Sina

Please note my new e-mail address sgross1@its.jnj.com.
-J C Health Care, Ltd.
972-9-959-1140
972-9-960-1764 (
fax)

Confidentiality Notice:
This e-mail transmission may contain confidential or legally privileged information that is intended only for the individual or entity named in the e-mail address. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution, or reliance upon the contents of this e-mail is strictly prohibited. If you have received this e-mail transmission in error, please reply to the sender, so that Janssen-Cilag can arrange for proper delivery, and then please delete the message from your inbox. Thank you


#15336 From: "Gross, Sina [JNJIL]" <sgross1@...>
Date: Tue Dec 15, 2009 10:56 am
Subject: meat borekas
rlsg0411
Offline Offline
Send Email Send Email
 

I am looking for suggestions on how to spice the meat filling (quantities if possible).

 

Thanx,

--Sina

Please note my new e-mail address sgross1@....
-J C Health Care, Ltd.
972-9-959-1140
972-9-960-1764 (
fax)

Confidentiality Notice:
This e-mail transmission may contain confidential or legally privileged information that is intended only for the individual or entity named in the e-mail address. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution, or reliance upon the contents of this e-mail is strictly prohibited. If you have received this e-mail transmission in error, please reply to the sender, so that Janssen-Cilag can arrange for proper delivery, and then please delete the message from your inbox. Thank you

 


#15335 From: sammy ominsky <s@...>
Date: Mon Dec 14, 2009 2:13 pm
Subject: Re: questions about bagel recipes
avoidantsam
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On 14/12/2009, at 14:51, ncoom wrote:

> Anyone on this list know enough to validate or debunk several recent stories I
have read claiming there is NO real difference between white and brown sugar?
The difference between whole and white flour is clear. Is the white/brown
dichotomy in sugar all advertising??

http://en.wikipedia.org/wiki/Brown_sugar

--sambo

#15334 From: ncoom <ncoom@...>
Date: Mon Dec 14, 2009 12:51 pm
Subject: Re: questions about bagel recipes
ncoom
Offline Offline
Send Email Send Email
 
Anyone on this list know enough to validate or debunk several recent stories I have read claiming there is NO real difference between white and brown sugar? The difference between whole and white flour is clear. Is the white/brown dichotomy in sugar all advertising??
thanks,

shalom,
ncoom

We're all here because we're not all there





On Dec 14, 2009, at 7:29 AM, Susie and Shalom Pam wrote:

if you're going for whole wheat you like "organic" "whole foods" and wouldn't keep white sugar in your house,


#15333 From: manya <manyahar@...>
Date: Mon Dec 14, 2009 1:43 pm
Subject: quinoa flour
manyahar
Offline Offline
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Has anyone used quinoa flour for gluten free cookie baking with good results?
Manya
 

If I am not for myself, WHO WILL BE?

If I am only for myself, WHAT AM I?

If not now, WHEN ?

Rabbi Hillel



#15332 From: Susie and Shalom Pam <pamfam@...>
Date: Mon Dec 14, 2009 5:29 am
Subject: Re: questions about bagel recipes
aziz_hoff
Offline Offline
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I assume they figure that if you're going for whole wheat you like "organic" "whole foods" and wouldn't keep white sugar in your house, much less use it for baking. So they offer you the "healthy" option of honey, probably to get the dough to rise and help the dark brown color.
Good luck,
Susie
KE
 
 
----- Original Message -----
Sent: Sunday, December 13, 2009 4:22 PM
Subject: [israel-food] questions about bagel recipes

 

Im interested in making whole wheat bagels. Ive made regular ones before but I noticed that in all the whole wheat recipes it lists honey instead of sugar. Anyone know why this is the case and whether brown sugar can be substituted for honey and if so, is it an equal substitution?

Also, I was wondering from anyones experience if bagels can be made in stages, meaning- to make up the dough and boil them and then put them in the fridge and bake them only the next day. If I can do it this way, whats the best way to store them until I bake them? If I make them completely up today but only serve them tomorrow night, whats the best way to store them in between so that they still taste fresh? (I dont have freezer space to store them in the interim).

Thanks so much,

Tamar Kamins


#15331 From: "David and Renee" <rchernin@...>
Date: Sun Dec 13, 2009 8:43 pm
Subject: Re: no roll pie crust with oil
cherninfam
Offline Offline
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This is a great easy pie crust recipe, I use it all the time for savory quiches
and sweet pies. Susan's right, and it's done before you can get to the store to
buy a pre-made one. Besides, this tastes much better. You can substitute part of
the flour with whole wheat with very good results as well.

Here's my version, adapted from recipezar. It makes enough for one 9-10"
tart/pie pan:

1 1/2 cups flour

1 teaspoon salt

2 teaspoons sugar, or 4 teaspoons for sweet pie crust

1/2 cup vegetable oil

2 tablespoons milk, or pareve substitute such as soy or almond milk

1. In a pie pan or plate mix dry ingredients.

2. Pour in oil and milk and stir with a fork until dry ingredients are
completely moistened.

3. Using your fingers, quickly press dough into pan and neatly cut to remove
excess dough around rim.

4. Pre-bake or fill according to pie recipe directions.

Makes one 9-10" basic pie crust
cannot make ahead ~ do not freeze
Preparation time: 8 minutes

-Renee Chernin
www.thekosherchannel.com


--
--- In israel-food@yahoogroups.com, Susan Trachtenberg <sutrasil@...> wrote:
>
> hi,
> I've been using this for years, and it's easier than running out to buy a pie
crust:
>  
> In a pie plate, put 2 cups of flour, 1/4 t. salt,2 teaspoons sugar.  mix.
>  
>  In a cup, put 2/3 cup oil and 3 T milk. mix well.
> add to flour in pie plate. mix up well with fork, pat it our with your hands
to fit the pie plate.  Actually, this is enough for 2 8-9 inch pie crusts.  I
halve the recipe for one. 
>  
> You can of course sub. the milk with  something else---juice.
>
>
>
>
>  
> Susan Trachtenberg
>

#15330 From: M Katz <lurie@...>
Date: Sun Dec 13, 2009 7:35 pm
Subject: Taster Volunteers
lurie@...
Send Email Send Email
 

Has anyone else noticed that those who “volunteer” through this list to be taste testers all seem to be of the male persuasion?!

 

Nevertheless, a chag sameach to all.

 

Marcia from

Ma’ale Adumim


#15329 From: fdnyems37@...
Date: Sun Dec 13, 2009 1:11 pm
Subject: Re: questions about bagel recipes
fdnyems37
Offline Offline
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I used to work in a cafe in Staten Island, NY years  and years ago....There was a company that we used for our "Baked on Premises" bagels...(not lying, they were finished in our Pizza ovens)...company was called Arnies Bagels and they did just that...formed them, boiled em and baled em for 1/3 of the time, just to get the shape formed and crusted, then froze them and shipped em to stores....Defrosted as needed, popped into the 600 F ovens and voila...7 minutes to crusty, chewy, "Baked on Premises" bagels...
 
Good Luck,
 
Yitzie
 
PS--If you need a taster for good bagels, ILL take up the challenge..
 
 
 
In a message dated 12/13/2009 6:54:13 P.M. Jerusalem Standard Time, dovishaz@... writes:
 

Hi Tamar,
 
I worked once in a bagel catering place and they would boil and then partially bake the bagels. They would then freeze them & finish the baking at their store. They were always fresh tasting.
 
Good Luck
Sharon
Sharon's Cakes: Formal or Fun, Always Fantastic!
www.israelcakes.com (Custom Cakes)
www.israelcakeshop.com (Our Online Store!)
Tel: +972-2-999-4366
Cell: +972 (54) 846-4741
----- Original Message -----
Sent: Sunday, December 13, 2009 4:22 PM
Subject: [israel-food] questions about bagel recipes

 

I’m interested in making whole wheat bagels. I’ve made regular ones before but I noticed that in all the whole wheat recipes it lists honey instead of sugar. Anyone know why this is the case and whether brown sugar can be substituted for honey and if so, is it an equal substitution?

Also, I was wondering from anyone’s experience if bagels can be made in stages, meaning- to make up the dough and boil them and then put them in the fridge and bake them only the next day. If I can do it this way, what’s the best way to store them until I bake them? If I make them completely up today but only serve them tomorrow night, what’s the best way to store them in between so that they still taste fresh? (I don’t have freezer space to store them in the interim).

Thanks so much,

Tamar Kamins


#15328 From: "Tamar Kamins" <jkamins@...>
Date: Sun Dec 13, 2009 5:07 pm
Subject: RE: questions about bagel recipes
tamkam6
Offline Offline
Send Email Send Email
 

Thanks Sharon – problem is I don’t have where to freeze them… L

Chag same’ach!

Tamar

 

 


From: israel-food@yahoogroups.com [mailto:israel-food@yahoogroups.com] On Behalf Of Dovi & Sharon Schamroth
Sent: Sunday, December 13, 2009 6:15 PM
To: israel-food@yahoogroups.com
Subject: Re: [israel-food] questions about bagel recipes

 

 

Hi Tamar,

 

I worked once in a bagel catering place and they would boil and then partially bake the bagels. They would then freeze them & finish the baking at their store. They were always fresh tasting.

 

Good Luck

Sharon

Sharon's Cakes: Formal or Fun, Always Fantastic!
www.israelcakes.com (Custom Cakes)
www.israelcakeshop.com (Our Online Store!)
Tel: +972-2-999-4366
Cell: +972 (54) 846-4741

----- Original Message -----

From: Tamar Kamins

Sent: Sunday, December 13, 2009 4:22 PM

Subject: [israel-food] questions about bagel recipes

 

 

I’m interested in making whole wheat bagels. I’ve made regular ones before but I noticed that in all the whole wheat recipes it lists honey instead of sugar. Anyone know why this is the case and whether brown sugar can be substituted for honey and if so, is it an equal substitution?

Also, I was wondering from anyone’s experience if bagels can be made in stages, meaning- to make up the dough and boil them and then put them in the fridge and bake them only the next day. If I can do it this way, what’s the best way to store them until I bake them? If I make them completely up today but only serve them tomorrow night, what’s the best way to store them in between so that they still taste fresh? (I don’t have freezer space to store them in the interim).

Thanks so much,

Tamar Kamins


#15327 From: Dovi & Sharon Schamroth <dovishaz@...>
Date: Sun Dec 13, 2009 4:15 pm
Subject: Re: questions about bagel recipes
dovishaz@...
Send Email Send Email
 
Hi Tamar,
 
I worked once in a bagel catering place and they would boil and then partially bake the bagels. They would then freeze them & finish the baking at their store. They were always fresh tasting.
 
Good Luck
Sharon
Sharon's Cakes: Formal or Fun, Always Fantastic!
www.israelcakes.com (Custom Cakes)
www.israelcakeshop.com (Our Online Store!)
Tel: +972-2-999-4366
Cell: +972 (54) 846-4741
----- Original Message -----
Sent: Sunday, December 13, 2009 4:22 PM
Subject: [israel-food] questions about bagel recipes

 

Im interested in making whole wheat bagels. Ive made regular ones before but I noticed that in all the whole wheat recipes it lists honey instead of sugar. Anyone know why this is the case and whether brown sugar can be substituted for honey and if so, is it an equal substitution?

Also, I was wondering from anyones experience if bagels can be made in stages, meaning- to make up the dough and boil them and then put them in the fridge and bake them only the next day. If I can do it this way, whats the best way to store them until I bake them? If I make them completely up today but only serve them tomorrow night, whats the best way to store them in between so that they still taste fresh? (I dont have freezer space to store them in the interim).

Thanks so much,

Tamar Kamins


#15326 From: "bearman42" <bearman42@...>
Date: Sun Dec 13, 2009 3:00 pm
Subject: Re: anyone seen tandoori masala spice mix?
bearman42
Offline Offline
Send Email Send Email
 
There's are 2 good Indian spice shops in Ashdod- one in Shuk Bet and one in
Mercaz Vav.
Phil

#15325 From: "Tamar Kamins" <jkamins@...>
Date: Sun Dec 13, 2009 2:22 pm
Subject: questions about bagel recipes
tamkam6
Offline Offline
Send Email Send Email
 

Im interested in making whole wheat bagels. Ive made regular ones before but I noticed that in all the whole wheat recipes it lists honey instead of sugar. Anyone know why this is the case and whether brown sugar can be substituted for honey and if so, is it an equal substitution?

Also, I was wondering from anyones experience if bagels can be made in stages, meaning- to make up the dough and boil them and then put them in the fridge and bake them only the next day. If I can do it this way, whats the best way to store them until I bake them? If I make them completely up today but only serve them tomorrow night, whats the best way to store them in between so that they still taste fresh? (I dont have freezer space to store them in the interim).

Thanks so much,

Tamar Kamins


#15324 From: M Katz <lurie@...>
Date: Sat Dec 12, 2009 9:11 pm
Subject: RE: Re: Eluna
lurie@...
Send Email Send Email
 

Annice,

I believe that eluna lists only restaurants that have agreed to allow them to offer a discount coupon, which is supposed to be the main reason for the site – to promote restaurants by enticing people to patronize an eatery by giving a discount.  It is my understanding (but maybe I am wrong) that each restaurant has an actual agreement with eLuna.  If they have fewer listings than the other restaurants sites you list, it is only a function of those restaurants who have agreed to a coupon offer listing with eLuna.

This may also explain why some restaurants that used to be listed are no longer on eLuna’s site.

 

As for the reviews being only positive, I certainly agree that they are strongly biased to favor (obviously) the restaurant being listed.  eLuna is supposed to be encouraging you to go there.  They provide the coupon service, so you just have to view those biased reviews as advertisements.  

 

Thanks for sharing all the other restaurant websites with us.

 

Marcia from

Ma’ale Adumim

 

 

 

I've become quite disillusioned with Eluna. There are many, many kosher restaurants in the country that are not listed (including some that used to be). Only positive reviews are printed. Much more comprehensive restaurant listings are available on www.rest.co.il, www.2eat.co.il and www.rol.co.il. These sites are all in Hebrew, however. You can indicate that you are interested only in kosher restaurants. The English version of the first is www.restaurants.co.il. It does not contain all the restaurants, but lists a lot more than does Eluna.

I do use the Eluna coupons when I go to one of the few restaurants they list.

Annice


#15323 From: "manya h" <manyahar@...>
Date: Sat Dec 12, 2009 5:47 pm
Subject: quinoa flour
manyahar
Offline Offline
Send Email Send Email
 
Has anyone tried quinoa flour with any success?
Manya

#15322 From: "Sarah Meir" <sarahm@...>
Date: Sat Dec 12, 2009 4:50 pm
Subject: RE: anyone seen tandoori masala spice mix?
sarahmeir1946
Offline Offline
Send Email Send Email
 

Ramleh has an Indian Jewish community and at least one good shop for all foods Indian.

 

@%@%  Sarah in Jerusalem %@%@

"He who blows at the foam on his beer isn't thirsty"

  -- Talmud

 


From: israel-food@yahoogroups.com [mailto:israel-food@yahoogroups.com] On Behalf Of Lora Lee
Sent: Saturday, December 12, 2009 2:17 AM
To: israel-food@yahoogroups.com
Subject: Re: [israel-food] anyone seen tandoori masala spice mix?

 




I don't know where you live, but there are Indian spice shops in Israel...there are 2 in Beersheva and at least one in Dimona, an I am sure there are others in the central and northern parts of the country...

Good luck.

 


From: Lia Rostenne <liarostenne@...>
To: israel-food@yahoogroups.com
Sent: Thu, December 10, 2009 9:34:12 PM
Subject: [israel-food] anyone seen tandoori masala spice mix?

 

If you know where to get it, please tell me. Also if you know the heksher is a bonus!
Thanks,
Lia Rostenne
Jerusalem




#15321 From: geoffrey mendelson <geoffreymendelson@...>
Date: Sat Dec 12, 2009 4:17 pm
Subject: Re: anyone seen tandoori masala spice mix?
gsmendelson
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On Dec 11, 2009, at 2:29 PM, Sarah Meir wrote:

> There is also Ashoka and Rajah tandoori pastes, which have hechshers,
> available in a variety of places -- Danon's in the shuk, various
> supermarkets where they stock "piquant sauces", etc. or "specialist
> delis".
>


I think Rajah products do not taste very good. Their curry pastes are
sweet, which makes them difficult to use.

Geoff.

--
geoffrey mendelson N3OWJ/4X1GM
Jerusalem Israel geoffreymendelson@...

#15320 From: Lora Lee <lorita_dita@...>
Date: Sat Dec 12, 2009 12:17 am
Subject: Re: anyone seen tandoori masala spice mix?
lorita_dita
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I don't know where you live, but there are Indian spice shops in Israel...there are 2 in Beersheva and at least one in Dimona, an I am sure there are others in the central and northern parts of the country...
Good luck.


From: Lia Rostenne <liarostenne@...>
To: israel-food@yahoogroups.com
Sent: Thu, December 10, 2009 9:34:12 PM
Subject: [israel-food] anyone seen tandoori masala spice mix?

 

If you know where to get it, please tell me. Also if you know the heksher is a bonus!
Thanks,
Lia Rostenne
Jerusalem


#15319 From: Susan Trachtenberg <sutrasil@...>
Date: Fri Dec 11, 2009 7:56 pm
Subject: a)cranberry sauce b) good beans
sutrasil
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I made cranberry sauce like this:
Simmer cranberries in some water  (NOT the sweetened kind, but the  unsweetened kind, which you can get in health food stores like Nitzan Ha Duvdevan)  Add some sugar.
 
Then add a little geletin, not a whole envelope, less than half.  (it dissolves in water---instructions on package)
 
Et Voila---quite good cranberry sauce.  I put it in 3 wineglasses and it looked pretty, too.
 
b)A naturopath recommended 2 beans which are digestible.  one  is mash, and the other is azuki.  And yes, they didn't cause gas.  (or should I say  "no,....)


When my species comes to rule this planet, you will  be on the protected list.  You shall come to no harm.
 
Susan Trachtenberg


#15318 From: Susan Trachtenberg <sutrasil@...>
Date: Fri Dec 11, 2009 7:51 pm
Subject: no roll pie crust with oil
sutrasil
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hi,
I've been using this for years, and it's easier than running out to buy a pie crust:
 
In a pie plate, put 2 cups of flour, 1/4 t. salt,2 teaspoons sugar.  mix.
 
 In a cup, put 2/3 cup oil and 3 T milk. mix well.
add to flour in pie plate. mix up well with fork, pat it our with your hands to fit the pie plate.  Actually, this is enough for 2 8-9 inch pie crusts.  I halve the recipe for one. 
 
You can of course sub. the milk with  something else---juice.


 
Susan Trachtenberg


#15317 From: "Sarah Meir" <sarahm@...>
Date: Fri Dec 11, 2009 12:29 pm
Subject: RE: anyone seen tandoori masala spice mix?
sarahmeir1946
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There is also Ashoka and Rajah tandoori pastes, which have hechshers,
available in a variety of places -- Danon's in the shuk, various
supermarkets where they stock "piquant sauces", etc. or "specialist delis".

The World of Spices shop on Agrippas across from Machaneh Yehuda used to
have a tandoori spice mixture in powder form.

Traditionally, the spices would be mixed with yogurt to make a marinade; I
use coconut milk, some oil, and a bit of lemon juice and put the chicken
into it, leaving it in the fridge overnight.  It doesn't come out as deep a
red as the restaurant tandooris do, but it is very tasty [you can add more
red pepper if you like a really hot tandoori.

@%@%  Sarah in Jerusalem %@%@
"He who blows at the foam on his beer isn't thirsty"
   -- Talmud

-----Original Message-----
From: israel-food@yahoogroups.com [mailto:israel-food@yahoogroups.com] On
Behalf Of geoffrey mendelson
Sent: Friday, December 11, 2009 12:29 PM
To: israel-food@yahoogroups.com
Subject: Re: [israel-food] anyone seen tandoori masala spice mix?


On Dec 10, 2009, at 9:34 PM, Lia Rostenne wrote:

>
> If you know where to get it, please tell me. Also if you know the
> heksher is a bonus!
> Thanks,


I received a reply from Patak's, as a document file of their products
suitable for vegetarians. Their Tandoori Paste is listed as one of them.

Geoff.

--
geoffrey mendelson N3OWJ/4X1GM
Jerusalem Israel geoffreymendelson@...



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