Okay--I think I know where the store is, close to the King George side. Years ago, it was one of the few places you could buy Cheerios. My kids (now in their...
15276
Martha Moradi
martha_moradi
Dec 1, 2009 1:06 pm
(This subject was mentioned in the subject of the corned beef). I recently bought a kimmed bread at Angel's bakery. It's possible that this is not rye bread...
15277
geoffrey mendelson
gsmendelson
Dec 1, 2009 1:08 pm
... It's sold that way for a reason. If it is sold sliced or wrapped in plastic it is not subsidised (nor is it counted in the cost of living calculations). If...
15278
geoffrey mendelson
gsmendelson
Dec 1, 2009 1:30 pm
... I've seen as many or more that say it does not. The problem is you need steam at the begining, but around 2/3 of the way through it has to be dry. A little...
15279
geoffrey mendelson
gsmendelson
Dec 1, 2009 1:32 pm
... I found that the following worked for me, but it produced a soft bread with a thin soft crust. It is the best tasting bread I have ever had from a machine,...
15280
Shelly Morer
shelb_il
Dec 1, 2009 7:03 pm
You can get a wonderful crust by putting a tray of water at the bottom of your oven - if you preheat the oven you have steam from the beginning. And you get...
15281
Rochie & Sholem Hurwitz
rochshol
Dec 2, 2009 8:13 am
I saw this on the CIWI list (writer's list in Israel) and thought it may interest someone here. Rochie...
15282
geoffrey mendelson
gsmendelson
Dec 2, 2009 5:05 pm
I've tried, but all the references I can find to a club roll are for a sandwhich made from a crepe or flour tortilla. I assume that was not what was reffered...
15283
Tamar Kamins
tamkam6
Dec 3, 2009 11:41 am
Does #2 meat have bones with it? Thanks, Tamar...
15284
Ruth Baks
posunltd
Dec 3, 2009 12:11 pm
When sold frozen, the bones are omitted. If you want the meat bone-in, special order it fresh from your butcher. Ruth Baks Jerusalem...
15285
anniceyg
Dec 5, 2009 3:48 pm
I haven't seen a club roll since before aliya 29+ years ago, but I remember it as a crusty. rectangular roll, golden on the outside, slashed lengthwise down...
15286
Karen Eisenberg
eemalawyer
Dec 5, 2009 10:03 pm
They have something like that at Cafe Neeman, the branch on Pierre Koenig at the gas station (in Jerusalem). Karen...
15287
chanasdaughter@...
eissenstat
Dec 6, 2009 4:03 pm
Mega supermkts in Yerushalayim have similar rolls in their fresh bakery section. They have many other delicious breads too. Rochelle Eissenstat...
15288
Susie and Shalom Pam
aziz_hoff
Dec 7, 2009 8:43 pm
Dear Foodies, Because I know you won't laugh at me ( maybe just a snicker or two)- what is the best way to fry fish? Tonight I dipped defrosted fillet of sole...
15289
appels
adinaappel
Dec 7, 2009 9:19 pm
Two tips: first dry the fish with a paper towel, next dip in flour then egg and then bread crumbs adina ... From: Susie and Shalom Pam To:...
15290
Adina
adinajm
Dec 8, 2009 12:05 am
anyone know where one can order/buy a fresh goose in Jerusalem? rabbanut hechsher is fine, no need for mehadrin or badatz. thanks...
15291
ncoom
Dec 8, 2009 6:58 am
My experience is double-dipping helps. After the crumbs, back to the egg, then crumbs again. Without that, I get a VERY thin layer at best. shalom, ncoom ...
15292
alizah hochstead
ahochstead
Dec 8, 2009 6:58 am
I use just water and spices Bake and spray a drop of oil on them before baking so they don't taste dry Acts of Kindness Will bring Moshiach Menashe and Alizah...
15293
Karen Eisenberg
eemalawyer
Dec 8, 2009 7:43 am
The flour is key. You don't need it so much for chicken or turkey but batter won't stick to fish without it. Karen 2009/12/7 appels <appels@...>...
15294
fredmarn
marna_schwar...
Dec 8, 2009 3:33 pm
After dipping in this or that, I lightly spray a sheet of baking paper and put the fish on that for 20 minutes but I check the fish because it really depends...
15295
tasya
tasyazvi
Dec 8, 2009 3:33 pm
Chilling the fish in the frig for an hour or two, after properly coating with flour and crumbs, will help the coating stay together and not fall off. (I assume...
15296
Viviane
vbarzel
Dec 8, 2009 3:33 pm
dip dry fish (sole, cod, halibut and similar) in flour + salt and a little turmeric then fry Vivi Jerusalem...
15297
fredibooks@...
fredibooks
Dec 8, 2009 4:01 pm
1- flour, egs, breadcrumbs 2-chill in fridge for a few minutes 3- heat frying pan without oil til it is hot. Then add oil. Always works. Â ditto for shnitzel ...
15298
Ruth Baks
posunltd
Dec 8, 2009 4:19 pm
What is the science behind heating the pan first, then adding the oil? (As opposed to heating both together.) I've heard this before, but never heard an...
15299
Gross, Sina [JNJIL]
rlsg0411
Dec 9, 2009 1:35 pm
I am looking for suggestions on how to make potato latkes on Friday to have for Shabbat dinner that are crispy and light not sponges of oilJ. I have tried...
15300
anniceyg
Dec 9, 2009 1:36 pm
I'm convinced that a good part of the problem is that almost all frozen fish sold in Israel (with the notable exception of salmon) has 20% water added. Don't...
15301
Karen Eisenberg
eemalawyer
Dec 9, 2009 2:12 pm
Fry them normally, as close to Shabbat as possible. Drain well on both sides on paper towels. Line spam with several layers of new paper towels and layer...
15302
geoffrey mendelson
gsmendelson
Dec 9, 2009 2:22 pm
... We do the following with "tater tots". After Shabbat dinner, I let them cool and put them in the fridge. The next morning, I wrap them in foil and place...
15303
David Curwin
tdcurwin
Dec 9, 2009 2:31 pm
Let’s keep the spam off the list – not kosher AND people don’t like junk mail J From: israel-food@yahoogroups.com [mailto:israel-food@yahoogroups.com] On...
15304
Dov & Varda Epstein
baddaydov
Dec 9, 2009 2:39 pm
Ruth Baks wrote: "What is the science behind heating the pan first, then adding the oil? (As opposed to heating both together.) I've heard this before, but...
