Hi , I have some vanilla I made 9 months ago. I just put it in the back of my closet so its dark and I don't take it out to shake it much. My question is how...
10330
Ruth Baks
posunltd
Feb 1, 2007 9:16 am
If you like charif, make zchug. It freezes well, so if you make more than your family immediately needs, freeze the remainder in batches for future use. Ruth...
10331
Ruth Baks
posunltd
Feb 1, 2007 10:51 am
Hi, I don't keep my vanilla in the dark and I don't shake it. Nonetheless, it comes out superb. So not to worry about those factors. Regarding the color of...
10332
Geoffrey S. Mendelson
gsmendelson
Feb 1, 2007 10:51 am
... Real vanila or the artificial stuff? Real vanila I've always used was brown and clear enough to see through. Geoff. -- Geoffrey S. Mendelson, Jerusalem,...
10333
Mirjam Weiss
iammirj
Feb 1, 2007 10:52 am
My youngest daughter loves the Cini-Minis cereal. I tried to be an economic mother and last time bought the Telma version. Needless to say, it's been sitting...
10334
Ruth Baks
posunltd
Feb 1, 2007 11:09 am
Why not use it, crushed, in cookie dough, substituting it where recipes call for rice crispies? Or use it, crushed, as part of streusel toppings for fruit pies...
10335
p_almonius
Feb 1, 2007 5:08 pm
Weigh it. A cup of butter (or margarine) is 220 grams....
10336
Brandel D. Falk
nestleboycott
Feb 1, 2007 5:08 pm
... If you liked the soup, and you have nothing else to do with the greens, wash and freeze them. They'll be fine for the soup next time you make it... ...
10337
Toby Curwin
tobyalissa
Feb 1, 2007 6:40 pm
Me too! I have some from about 6 or 7 months ago, also in the back of my pantry and not particularly dark. I figure this is natural, so the color may be...
10338
tsipiamiri
Feb 1, 2007 6:51 pm
I think that commercially produced vanilla (even 100% "pure", which means nothing) can have a certain amount of "things" added to it, including caramel color...
10339
Fredmarn
marna_schwar...
Feb 3, 2007 5:18 pm
What is 2 cups of butter? Another way to do it is: Start with a large measuring cup. Fill with a cup of water then add butter to the cup to measure 3 cups. ...
10340
Chana & Steve Weiss
chanasteve2004
Feb 3, 2007 5:18 pm
In the States we had tomato paste. Here we have 22x and 28x. Other than the difference in concentration, why is one better than the other? What are the...
10341
Brandel D. Falk
nestleboycott
Feb 4, 2007 5:39 am
... Other than the concentration, I haven't found any difference. But since we've been here, both have become more watered down... Brandel in Jerusalem ...
10342
Batya
shilohmuse
Feb 4, 2007 5:40 am
I only use the 28% concentration. You need so much less. I use it for making sauces and other cooking needs. Batya http://shilohmusings.blogspot.com/ ...
10343
Jeff Finger
jefffinger
Feb 4, 2007 9:48 am
I made the no-knead bread last week, using a pyrex dish and cover. I think it was only about a 2.5 - 3 quart dish, though the dough did not overflow it. The...
10344
tsipiamiri
Feb 4, 2007 10:33 am
I would check the oven's calibration. It could be that the bottom oven element is "off" but the top one is fine (don't electric ovens have an upper and lower...
10345
alizah hochstead
ahochstead
Feb 4, 2007 3:09 pm
Does anyone have any reccomendations on built in ovens..Seperate or combined (which needs a hecksher). With or without a SHabbat Plata, Anyone have Neff or...
10346
Elliot Jaffe
elliot_jaffe
Feb 4, 2007 3:10 pm
My experience with this recipe is that you need to put the dough into a HOT pot. I made two loaves, one in a pot that I left in the over for 30 minutes (as...
10347
Channah Koppel
moishk
Feb 5, 2007 6:47 pm
Just made a batch yesterday in a 2 liter round pyrex with lid, so I think the pan is probably not your problem. However, because I know my oven's very hot, I...
10348
Skyesyx@...
Feb 5, 2007 8:30 pm
Hi, I have a chicken recipe that calls for chili powder. Does anyone know where I can find this in Jerusalem, or what I can substitute? Thanks. ...
10349
sarahfuchs918
Feb 5, 2007 8:32 pm
I can't seem to find seaweed, wasabi, or pickled ginger. Does anyone know where I can find these mehadrin ingredients, preferably around TA. (Though any...
10350
tsipiamiri
Feb 5, 2007 8:35 pm
I have wondered about this for a long time and would like to know: why do some recipes instruct you to use a wooden spoon, specifically? Is there something...
10351
Mirjam Weiss
iammirj
Feb 6, 2007 9:24 am
Ta'am Vare'ach makes it, avkat chili. -- Mirj ... [Non-text portions of this message have been removed]...
10352
Ruth Baks
posunltd
Feb 6, 2007 9:26 am
I grew up with wooden spoons for cooking and that's that. Definitely magical. ;-) Ruth Baks Jerusalem...
10353
Aviva
avivaernst
Feb 6, 2007 5:19 pm
Wood does not take on the taste of what your cooking. It also does not react with what ever the ingridents are. Aviva ... From: Ruth Baks To:...
10354
Mirjam Weiss
iammirj
Feb 6, 2007 5:19 pm
From February 1-28, 2007, "The Celebrity Pasta Lovers' Cookbook" will be available online at no charge at ...
10355
Ruth Baks
posunltd
Feb 6, 2007 5:20 pm
... It makes a difference where your recipe is from. Chili powder is technically ground chili pepper, and outside the USA that's what it means. If your recipe...
10356
Toby Curwin
tobyalissa
Feb 6, 2007 5:20 pm
I would say this: Metal spoons can give a strange flavor when mixing particular foods. It could be that some metals are more temperamental than others, I don't...
10357
Ruth Baks
posunltd
Feb 6, 2007 5:22 pm
I received an off-list protest: "Can't you come up with something less mystical?" <sigh> Okay. (But I still like the first answer better.) Wooden spoons are...
10358
Geoffrey S. Mendelson
gsmendelson
Feb 6, 2007 9:02 pm
... However, the thing you taste is the cumin. You can leave everything else out if you want a mild flavor. Or add salt,garlic, and a very little bit of...
