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).

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

From: Ruth Baks

To: israel-food@yahoogroups.com

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).

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

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,
>

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
>

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).

----- 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).

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

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

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

From: Tamar Kamins

To: israel-food@yahoogroups.com

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

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
>

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

From: Tamar Kamins

To: israel-food@yahoogroups.com

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

There's are 2 good Indian spice shops in Ashdod- one in Shuk Bet and one in
Mercaz Vav.
Phil

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

Has anyone tried quinoa flour with any success?
Manya

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@...

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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