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  • Category: Jewish
  • Founded: Jun 9, 2003
  • Language: English
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#23487 From: "Peggy" <kitchenella@...>
Date: Wed Feb 13, 2013 9:01 pm
Subject: Re: chamin with wheat
kitchenella
Send Email Send Email
 
Is it cooked first?

--- In israel-food@yahoogroups.com, Yocheved Krems  wrote:
>
> I mix the wheat with a sauce of oil, paprika, garlic and pepper. Then
> put it in a cooking bag and tie it and put it in the cholent. Comes and
> great. Tastes like jachnun without the marg...
>
> Yocheved
>
>
>
> On 2/13/2013 9:46 PM, themalkins2 wrote:
> >
> > Can anyone tell me the secret to adding wheat to chamin (cholent)and
> > not ending up with mush? I put the wheat in a bag but it never comes
> > out with whole, separate grains - just clumpy mush.
> >
> > Thanks.
> >
> > Ester
> >
> > __._,_._
>

#23488 From: alizah hochstead <alizahh@...>
Date: Wed Feb 13, 2013 8:53 pm
Subject: Re: rice cooker?
ahochstead
Send Email Send Email
 
No at Kfar Etzion

Acts of kindness will bring Moshiach
Alizah Hochstead

On Feb 13, 2013, at 10:52 PM, "Rivky Krestt" <rivky_k@...> wrote:

 

Is that the one at the Tzomet.

Sent from my iPad

On Feb 13, 2013, at 9:34 PM, alizah hochstead <alizahh@...> wrote:

 

Heshmal HaGush..Just bought one


Acts of Kindness will Bring Moshiach
Menashe and Alizah Hochstead
058-47-77004 (Alizah)
058-45-77003(Menashe)



To: israel-food@yahoogroups.com
From: rivky_k@...
Date: Wed, 13 Feb 2013 18:55:38 +0000
Subject: [israel-food] rice cooker?

 
Where would one get a quality rice-cooker here?

thanks.



#23489 From: סוזי פם <pamfam@...>
Date: Wed Feb 13, 2013 9:52 pm
Subject: Re: Re: Buying a Hob
aziz_hoff
Send Email Send Email
 

I think we call it a gas stove, but my mother was English, so I may have been corrupted too.
 
----- Original Message -----
Sent: Wednesday, February 13, 2013 12:14 PM
Subject: Re: [israel-food] Re: Buying a Hob

 

I guess after 30 years of marriage to two British husbands (not simultaneously) I've been corrupted.  I don't even know the American word for it.  Back in the Bronx we had a stove. 
 
I still say pacifier and stroller, much to my husband's irritation.  And tomayto
 
So what is a hob called in American?
 



On Tue, Feb 12, 2013 at 10:52 PM, Cara_bereck <cara_bereck@...> wrote:
 

Mirj, since when does a nice Jewish girl from Da Bronx use the term 'hob'? I bet you've been corrupted to use 'dummy' and 'pram' as well - lol!

Cara Bereck Levy



No virus found in this message.
Checked by AVG - www.avg.com
Version: 10.0.1430 / Virus Database: 2639/5601 - Release Date: 02/13/13


#23490 From: Yocheved Krems <yocheved@...>
Date: Wed Feb 13, 2013 10:08 pm
Subject: Re: Re: chamin with wheat
tenaciouschai
Send Email Send Email
 
Nope.

Just mix the oil, paprika, pepper, and lots of garlic, and mix it with the uncooked wheat. Put in cooking bag and voila!

Y

On 2/13/2013 11:01 PM, Peggy wrote:
 


Is it cooked first?

--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I mix the wheat with a sauce of oil, paprika, garlic and pepper. Then
> put it in a cooking bag and tie it and put it in the cholent. Comes and
> great. Tastes like jachnun without the marg...
>



#23491 From: Valerie Justman <valerie_justman@...>
Date: Thu Feb 14, 2013 7:57 am
Subject: RE: Re: chamin with wheat
valeriejustman
Send Email Send Email
 
What form does the wheat take? What is it called? Is it wheat germ?
Thanks.
Valerie
 

To: israel-food@yahoogroups.com
From: yocheved@...
Date: Thu, 14 Feb 2013 00:08:27 +0200
Subject: Re: [israel-food] Re: chamin with wheat

 
Nope.

Just mix the oil, paprika, pepper, and lots of garlic, and mix it with the uncooked wheat. Put in cooking bag and voila!

Y

On 2/13/2013 11:01 PM, Peggy wrote:
 


Is it cooked first?

--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I mix the wheat with a sauce of oil, paprika, garlic and pepper. Then
> put it in a cooking bag and tie it and put it in the cholent. Comes and
> great. Tastes like jachnun without the marg...
>




#23492 From: Peggy <kitchenella@...>
Date: Thu Feb 14, 2013 6:13 am
Subject: Re: Re: chamin with wheat
kitchenella
Send Email Send Email
 
So how does it get soft?  Does it absorb liquid through the sealed bag? Sorry to sound so dumb but I rarely cook wheat berries and when I do it seems to take a long time for them to soften up.

Peggy


From: Yocheved Krems <yocheved@...>
To: israel-food@yahoogroups.com
Sent: Thursday, February 14, 2013 12:08 AM
Subject: Re: [israel-food] Re: chamin with wheat

 
Nope.

Just mix the oil, paprika, pepper, and lots of garlic, and mix it with the uncooked wheat. Put in cooking bag and voila!

Y

On 2/13/2013 11:01 PM, Peggy wrote:
 

Is it cooked first?

--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I mix the wheat with a sauce of oil, paprika, garlic and pepper. Then
> put it in a cooking bag and tie it and put it in the cholent. Comes and
> great. Tastes like jachnun without the marg...
>




#23493 From: Shelly Morer <shel-b@...>
Date: Thu Feb 14, 2013 10:08 am
Subject: Re: Re: chamin with wheat
shelb_il
Send Email Send Email
 
Use a muslin bag or poke holes in a plastic cooking bag. Mixing the grains with oil in advance helps them remain separate grains.

On Thu, Feb 14, 2013 at 8:13 AM, Peggy <kitchenella@...> wrote:


So how does it get soft? Does it absorb liquid through the sealed bag? Sorry to sound so dumb but I rarely cook wheat berries and when I do it seems to take a long time for them to soften up.

Peggy


From: Yocheved Krems <yocheved@...>
To: israel-food@yahoogroups.com
Sent: Thursday, February 14, 2013 12:08 AM
Subject: Re: [israel-food] Re: chamin with wheat

Nope.

Just mix the oil, paprika, pepper, and lots of garlic, and mix it with the uncooked wheat. Put in cooking bag and voila!

Y

On 2/13/2013 11:01 PM, Peggy wrote:

Is it cooked first?

--- In israel-food@yahoogroups.com, Yocheved Krems wrote:
>
> I mix the wheat with a sauce of oil, paprika, garlic and pepper. Then
> put it in a cooking bag and tie it and put it in the cholent. Comes and
> great. Tastes like jachnun without the marg...
>







#23494 From: Benzion Eliyahu Lehrer <benzioneliyahu@...>
Date: Thu Feb 14, 2013 12:00 pm
Subject: Re: chamin with wheat
benzion613
Send Email Send Email
 

Use organic whole berries. i.e. Not ground nor cracked. Only whole berries, that which if you soaked in water would sprout.

On Feb 13, 2013 9:49 PM, "themalkins2" <themalkins2@...> wrote:

Can anyone tell me the secret to adding wheat to chamin (cholent)and not ending up with mush? I put the wheat in a bag but it never comes out with whole, separate grains - just clumpy mush.

Thanks.

Ester


#23495 From: Yocheved Krems <yocheved@...>
Date: Thu Feb 14, 2013 11:58 am
Subject: Re: Re: chamin with wheat
tenaciouschai
Send Email Send Email
 
Wheat berries. Chita in Hebrew. Looks sort of like whole barly or rice or whatever. If you can't eat wheat, try spelt. You can get whole spelt (Tavlinei Chananya in the Bucharim shuk in Y-m sells it)

Y


On 2/14/2013 9:57 AM, Valerie Justman wrote:

What form does the wheat take?What is it called? Is it wheat germ?
Thanks.
Valerie





#23496 From: "shirakestenbaum" <shira.kestenbaum@...>
Date: Thu Feb 14, 2013 5:42 pm
Subject: Re: chamin with wheat
shirakestenbaum
Send Email Send Email
 
soak 1 cup of wheat berries for a few hours/overnight. drain and rinse. put in a
cooky bag with some oil, paprika, several cloves of garlic, salt, pepper. can
add one small onion, chopped and fried.

OR - season with cinnamon, and a little baharat, garlic, salt, oil

Either way, tie the bag, prick it near the top, and smush it down in the cholent
pot. Many cooks say to add a cup of water to the bag and then prick the bag -
when i've tried it that way, all the water spilled out into the cholent.

there is also a tunisian cholent that is made from wheat berries, meat/chicken,
and hard boiled eggs (no beans, no potatoes).

here is a basic recipe:
500 gr wheat berries, soaked
1 kg cholent meat, with bones if possible or chicken peices, or mixture.
1 tsp cinnamon
1-2 tablespoon honey and or sugar
dried hot peppers, or hot paprika or regular, harrisa (all to taste)
1 whole head of garlic
1-2 onions, peeled and chopped
eggs, one per person, hard boiled.
1 tomato or 1 tablespoon tomato paste
optional: sweet potato, white potato.

fry the onion, add the peeled garlic, fry until golden. add the tomato, add
spices, and sugar/honey.
when golden, add meat/chicken, fry a few minutes that add wheat and add water to
cover and about one cm over. bring to a boil and cook on low flame about 20
mintues, then transfer to plata or oven. add eggs just before transferring to
plata.




--- In israel-food@yahoogroups.com, "themalkins2"  wrote:
>
> Can anyone tell me the secret to adding wheat to chamin (cholent)and not
ending up with mush? I put the wheat in a bag but it never comes out with whole,
separate grains - just clumpy mush.
>
> Thanks.
>
> Ester
>

#23497 From: Nachama Kanner <kannery@...>
Date: Thu Feb 14, 2013 5:07 pm
Subject: Re: chamin with wheat
nk8963
Send Email Send Email
 
I haven't used wheat berries in my cholent in quite a few yrs, but when I did, I treated it exactly as I did barley.  Pre-soaked w/ the beans overnight....boil in water and add salt/spices after the beans were soft.  Never came out mushy at all.

Shabbat Shalom,
Nachama

=====================================
Nachama Kanner
Translator (Hebrew to English)
Member of the Israel Translators Association
Tel:  972-8-945-3814
Fax: 972-8-949-3910
<kannery@...>
=====================================

#23498 From: Valerie Justman <valerie_justman@...>
Date: Thu Feb 14, 2013 4:45 pm
Subject: RE: Re: chamin with wheat
valeriejustman
Send Email Send Email
 
Thank you so much.
Valerie
 

To: israel-food@yahoogroups.com
From: yocheved@...
Date: Thu, 14 Feb 2013 13:58:21 +0200
Subject: Re: [israel-food] Re: chamin with wheat

 
Wheat berries. Chita in Hebrew. Looks sort of like whole barly or rice or whatever. If you can't eat wheat, try spelt. You can get whole spelt (Tavlinei Chananya in the Bucharim shuk in Y-m sells it)

Y


On 2/14/2013 9:57 AM, Valerie Justman wrote:
 


What form does the wheat take? What is it called? Is it wheat germ?
Thanks.
Valerie
 





#23499 From: Antony Gelberg <antony.gelberg@...>
Date: Fri Feb 15, 2013 12:06 pm
Subject: Coconut liquid / cream / milk
antony.gelberg
Send Email Send Email
 
Hi all,

Chetzi Chinam sell three coconut milk-type products by a company called Taste of Asia.

They are:
Coconut liquid (pink label)
Coconut liquid (yellow label with "gold premium" written on it)
Coconut cream (blue label)

Can anyone explain what is the difference between the two types of coconut liquid (all I can see from the can is that the premium appears to be twice as calorific!), and furthermore, which one will subsitute for milk in many recipes e.g. chicken satay.


#23500 From: Rochelle Eissenstat <eissenstatrochelle@...>
Date: Sat Feb 16, 2013 9:37 pm
Subject: coconut liquids
eissenstatro...
Send Email Send Email
 
The coconut liquids in the cans: may be termed cream or milk or liquid. What really counts is on the nutritional analysis label. Look at the numbers in fat, carbs, and calories. The lowest fat "milk" I have seen is around 5 gms or % which is close to whole [cow's] milk, which is normally about 3.5-4 gms or %  The higher fat coconut milks or creams can range up to 17 % fat. This is similar to Israel's "cooking cream". In contrast, heavy cream is 32-34% fat. In all the coconut milks, there should be low carbs - 2 gms or less. If the number is higher, they have adulterated the natural coconut milk with additional ingredients.

Rochelle Eissenstat

#23501 From: Joan Weinberg <jow@...>
Date: Sat Feb 16, 2013 3:04 pm
Subject: Looking for a 3-burner stovetop -- or hob ;-)
joaninisrael...
Send Email Send Email
 

I need a triangular-shaped, 3-burner that I can fit into the corner. I've seen these in Italian movies in the past, but can't find it in Italian. Has anyone seen this here?

 

Joan

 


#23502 From: Batya <shilohmuse@...>
Date: Sun Feb 17, 2013 4:23 am
Subject: latest Havel Havelim
shilohmuse
Send Email Send Email
 
Please read, comment and of course share, thanks.
Please join our facebook community/group/page where we volunteer to host and exchange other HH information. Check the hosting 2013 file.
This week I requested that bloggers send in two links, one of their own and one from another blog. Some bloggers did that, so I was able to include new blogs.
Havel Havelim, a weekly blog carnival, is open to Jewish and Israeli bloggers from all over the world.
Pre-Purim Havel Havelim #399 (Could it Really be #399?)

There's another Jewish blog carnival, the Kosher Cooking Carnival, which I coordinate.
If you'd like to host one, please contact me, thanks.
Shavua Tov, Have a Wonderful Week!

#23503 From: Rivka Wildman <rivka.wildman@...>
Date: Sun Feb 17, 2013 4:29 am
Subject: Re: coconut liquids
rivka.wildman
Send Email Send Email
 

Check the ingredients. I don't know much about coconut products, but I do know that the various cans of coconut liquids I have seen in my supermarket are definitely not pure coconut. That doesn't necessarily mean they won't work in your recipes, but it does make them a less authentic, and less healthy, product.

On Feb 17, 2013 12:01 AM, "Rochelle Eissenstat" <eissenstatrochelle@...> wrote:

The coconut liquids in the cans: may be termed cream or milk or liquid. What really counts is on the nutritional analysis label. Look at the numbers in fat, carbs, and calories. The lowest fat "milk" I have seen is around 5 gms or % which is close to whole [cow's] milk, which is normally about 3.5-4 gms or % The higher fat coconut milks or creams can range up to 17 % fat. This is similar to Israel's "cooking cream". In contrast, heavy cream is 32-34% fat. In all the coconut milks, there should be low carbs - 2 gms or less. If the number is higher, they have adulterated the natural coconut milk with additional ingredients.

Rochelle Eissenstat


#23504 From: "Geoffrey S. Mendelson" <geoffreymendelson@...>
Date: Sun Feb 17, 2013 6:01 am
Subject: Re: coconut liquids
gsmendelson
Send Email Send Email
 
Rivka Wildman wrote:
>
>
> Check the ingredients.  I don't know much about coconut products, but I
> do know that the various cans of coconut liquids I have seen in my
> supermarket are definitely not pure coconut.  That doesn't necessarily
> mean they won't work in your recipes, but it does make them a less
> authentic, and less healthy, product.
>

In the 1970's a mixed drink called a Pina' Colada became popular, it was
   rum, coconut cream, pineapple juice and ice mixed in a blender.

Coconut cream is a mixture of coconut milk, coconut meat, sugar and lots
of fat. It's only good for making Pina' Coladas, which still are popular.

Avoid it for cooking, although I did use it to duplicate a coconut
chicken noodle soup I ate in a Burmese restaurant in the 1970's.

It was a mixture of coconut cream, chicken soup, long noodles and a
slight curry flavoring. Served sweet, with chunks of chicken in it, and
sliced lemons and onion on the side.

Surprisingly, people actually liked it.

If I still cooked with chicken or had an audience that ate sweet meat
dishes, today I'd make it with coconut milk.


Geoff.
--
Geoffrey S. Mendelson,  N3OWJ/4X1GM/KBUH7245/KBUW5379
Gung Hay Fat Choy! (May the new year be prosperous).

#23505 From: Antony Gelberg <antony.gelberg@...>
Date: Sun Feb 17, 2013 11:12 am
Subject: Re: coconut liquids
antony.gelberg
Send Email Send Email
 
As far as I am aware (and I'm not an expert), you are referring to "Cream of Coconut" - not the same thing.


On 17 February 2013 08:01, Geoffrey S. Mendelson <geoffreymendelson@...> wrote:
Rivka Wildman wrote:
>
>
> Check the ingredients. I don't know much about coconut products, but I
> do know that the various cans of coconut liquids I have seen in my
> supermarket are definitely not pure coconut. That doesn't necessarily
> mean they won't work in your recipes, but it does make them a less
> authentic, and less healthy, product.
>

In the 1970's a mixed drink called a Pina' Colada became popular, it was
rum, coconut cream, pineapple juice and ice mixed in a blender.

Coconut cream is a mixture of coconut milk, coconut meat, sugar and lots
of fat. It's only good for making Pina' Coladas, which still are popular.

Avoid it for cooking, although I did use it to duplicate a coconut
chicken noodle soup I ate in a Burmese restaurant in the 1970's.

It was a mixture of coconut cream, chicken soup, long noodles and a
slight curry flavoring. Served sweet, with chunks of chicken in it, and
sliced lemons and onion on the side.

Surprisingly, people actually liked it.

If I still cooked with chicken or had an audience that ate sweet meat
dishes, today I'd make it with coconut milk.


Geoff.
--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
Gung Hay Fat Choy! (May the new year be prosperous).






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http://twitter.com/antgel

#23506 From: Valerie Justman <valerie_justman@...>
Date: Sun Feb 17, 2013 8:34 am
Subject: RE: coconut liquids
valeriejustman
Send Email Send Email
 
I bought the brand of coconut milk and cream already mentioned at Eden Teva almost a year ago. It was dirt cheap at the time. Then I had to go on a strict diet where I had to be terribly careful about preservatives, etc., so I was checking everything in my kitchen. I discovered that this coconut milk and cream was full of preservatives and other rubbish and I threw it out. To my dismay, Eden Teva had no other brand.
Then in the summer I was in Australia and found that there they had the 'real thing' - unadulterated coconut cream and milk. Why couldn't we get that in Israel, I wondered. Imagine my delight when, on my return, I checked again in Eden Teva and discovered that now they do have it. It's more expensive but still a not unreasonable price and it's organic. The brand is Organi and they have premium and regular milk, I think.
So with these products it is important to check the ingredients.
Valerie
 
> To: israel-food@yahoogroups.com
> From: geoffreymendelson@...
> Date: Sun, 17 Feb 2013 08:01:51 +0200
> Subject: Re: [israel-food] coconut liquids
>
> Rivka Wildman wrote:
> >
> >
> > Check the ingredients. I don't know much about coconut products, but I
> > do know that the various cans of coconut liquids I have seen in my
> > supermarket are definitely not pure coconut. That doesn't necessarily
> > mean they won't work in your recipes, but it does make them a less
> > authentic, and less healthy, product.
> >
>
> In the 1970's a mixed drink called a Pina' Colada became popular, it was
> rum, coconut cream, pineapple juice and ice mixed in a blender.
>
> Coconut cream is a mixture of coconut milk, coconut meat, sugar and lots
> of fat. It's only good for making Pina' Coladas, which still are popular.
>
> Avoid it for cooking, although I did use it to duplicate a coconut
> chicken noodle soup I ate in a Burmese restaurant in the 1970's.
>
> It was a mixture of coconut cream, chicken soup, long noodles and a
> slight curry flavoring. Served sweet, with chunks of chicken in it, and
> sliced lemons and onion on the side.
>
> Surprisingly, people actually liked it.
>
> If I still cooked with chicken or had an audience that ate sweet meat
> dishes, today I'd make it with coconut milk.
>
>
> Geoff.
> --
> Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
> Gung Hay Fat Choy! (May the new year be prosperous).
>
>
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
> <*> To visit your group on the web, go to:
> http://groups.yahoo.com/group/israel-food/
>
> <*> Your email settings:
> Individual Email | Traditional
>
> <*> To change settings online go to:
> http://groups.yahoo.com/group/israel-food/join
> (Yahoo! ID required)
>
> <*> To change settings via email:
> israel-food-digest@yahoogroups.com
> israel-food-fullfeatured@yahoogroups.com
>
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>
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>

#23507 From: "Cara" <cara_bereck@...>
Date: Sun Feb 17, 2013 6:41 am
Subject: coconut oil
cara_bereck
Send Email Send Email
 
Can anyone recommend a brand and a place of purchase?

#23508 From: "Cara" <cara_bereck@...>
Date: Sun Feb 17, 2013 6:40 am
Subject: Re: chamin with wheat
cara_bereck
Send Email Send Email
 
I posted a picture of my hamin pot on our FB group page.
Here is a description of my method--no bags.

-Pick through wheat kernels and put them to soak.
-Pick through chickpeas and put them to soak.
- Peel some potatoes and wash some eggs.
-Heat olive oil, in a good, big thick-bottomed pot, and sear whatever meat you
are using ( these were short ribs).
When the meat is done, remove it from the pot.
-Brown coarsely chopped onion in the same grease. Add a chopped tomato if you
have one around.

To assemble(first remove pot from heat :-))
Drain the wheat and the chickpeas. I like to have everything separate, so I use
the meat to separate them; I put the wheat on one side of the pot, then make a
'wall' of beef. I then put the chickpeas, potatoes and eggs on the other side.
The reason is that this allows a gravy to collect during cooking without the
wheat soaking it all up.
Now I add water.
Noticed I haven't given amounts? This is because the amounts are relative. If I
have used 2 cups of wheat and 2 chickpeas, I will add 8 cups of water, then add
4 teaspoons of salt, 2 teaspoons of paprika, 1 teaspoon of pepper, and 2
tablespoons of tomato paste ( actually, I just pour it into my palm, but the
amounts are fairly accurate.))
Now, bring it all to a medium boil, and let simmer for 10 minutes. At this
point, you can either put it into the oven at 120C, or let it sit for a few
hours. You can even refrigerate it all night.

It must cook, of course, all night

--- In israel-food@yahoogroups.com, Valerie Justman <valerie_justman@...> wrote:
>
>
> Thank you so much. Valerie
>  To: israel-food@yahoogroups.com
> From: yocheved@...
> Date: Thu, 14 Feb 2013 13:58:21 +0200
> Subject: Re: [israel-food] Re: chamin with wheat
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>     Wheat berries. Chita in Hebrew. Looks
>       sort of like whole barly or rice or whatever. If you can't eat
>       wheat, try spelt. You can get whole spelt (Tavlinei Chananya in
>       the Bucharim shuk in Y-m sells it)
>
>
>
>       Y
>
>
>
>
>
>       On 2/14/2013 9:57 AM, Valerie Justman wrote:
>
>
>
>
>
>
>
>
>
>               What form does the wheat take? What is it called? Is it
>               wheat germ?
>
>               Thanks.
>
>               Valerie
>

#23509 From: Michael Gold <goldmw@...>
Date: Sun Feb 17, 2013 11:29 am
Subject: Re: hominy
goldmw@...
Send Email Send Email
 
I doubt very much if what they mean by hominy is what we call hominy grits. All the same is there some way you can put this away so we can check when we are at Mahane Yehuda?

On Wed, Feb 13, 2013 at 10:26 PM, Ilana Saks <ilanasaks@...> wrote:

thanks!

On Wed, Feb 13, 2013 at 9:39 PM, Marc Gottlieb <marc@...> wrote:

Ilana,

Absolutely. I just bought some.
You can find it in Machane Yehuda. Check by the Ethiopian grain stores.



On 2/6/2013 10:20 AM, Ilana Saks wrote:
Is hominy available here? http://en.wikipedia.org/wiki/Hominy


--
Marc Gottlieb
marc@...
http://www.culinartkosher.com
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#23510 From: Michael Gold <goldmw@...>
Date: Sun Feb 17, 2013 11:40 am
Subject: Fwd: hominy
goldmw@...
Send Email Send Email
 
Disregard. (I meant to send to my wife.)

---------- Forwarded message ----------
From: Michael Gold <goldmw@...>
Date: Sun, Feb 17, 2013 at 1:29 PM
Subject: Re: [israel-food] hominy
To: israel-food@yahoogroups.com


I doubt very much if what they mean by hominy is what we call hominy grits. All the same is there some way you can put this away so we can check when we are at Mahane Yehuda?

On Wed, Feb 13, 2013 at 10:26 PM, Ilana Saks <ilanasaks@...> wrote:

thanks!

On Wed, Feb 13, 2013 at 9:39 PM, Marc Gottlieb <marc@...> wrote:

Ilana,

Absolutely. I just bought some.
You can find it in Machane Yehuda. Check by the Ethiopian grain stores.



On 2/6/2013 10:20 AM, Ilana Saks wrote:
Is hominy available here? http://en.wikipedia.org/wiki/Hominy


--
Marc Gottlieb
marc@...
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Google Talk/Chat: culinartkosher@...
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#23511 From: Peggy <kitchenella@...>
Date: Sun Feb 17, 2013 1:20 pm
Subject: Re: Re: chamin with wheat
kitchenella
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Can you cook it on top of the stove and put on plata before Shabbos?

Peggy


From: Cara <cara_bereck@...>;
To: <israel-food@yahoogroups.com>;
Subject: [israel-food] Re: chamin with wheat
Sent: Sun, Feb 17, 2013 6:40:41 AM

 

I posted a picture of my hamin pot on our FB group page.
Here is a description of my method--no bags.

-Pick through wheat kernels and put them to soak.
-Pick through chickpeas and put them to soak.
- Peel some potatoes and wash some eggs.
-Heat olive oil, in a good, big thick-bottomed pot, and sear whatever meat you are using ( these were short ribs).
When the meat is done, remove it from the pot.
-Brown coarsely chopped onion in the same grease. Add a chopped tomato if you have one around.

To assemble(first remove pot from heat :-))
Drain the wheat and the chickpeas. I like to have everything separate, so I use the meat to separate them; I put the wheat on one side of the pot, then make a 'wall' of beef. I then put the chickpeas, potatoes and eggs on the other side. The reason is that this allows a gravy to collect during cooking without the wheat soaking it all up.
Now I add water.
Noticed I haven't given amounts? This is because the amounts are relative. If I have used 2 cups of wheat and 2 chickpeas, I will add 8 cups of water, then add 4 teaspoons of salt, 2 teaspoons of paprika, 1 teaspoon of pepper, and 2 tablespoons of tomato paste ( actually, I just pour it into my palm, but the amounts are fairly accurate.))
Now, bring it all to a medium boil, and let simmer for 10 minutes. At this point, you can either put it into the oven at 120C, or let it sit for a few hours. You can even refrigerate it all night.

It must cook, of course, all night

--- In israel-food@yahoogroups.com, Valerie Justman wrote:
>
>
> Thank you so much. Valerie
> To: israel-food@yahoogroups.com
> From: yocheved@...
> Date: Thu, 14 Feb 2013 13:58:21 +0200
> Subject: Re: [israel-food] Re: chamin with wheat
>
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> Wheat berries. Chita in Hebrew. Looks
> sort of like whole barly or rice or whatever. If you can't eat
> wheat, try spelt. You can get whole spelt (Tavlinei Chananya in
> the Bucharim shuk in Y-m sells it)
>
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> Y
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> On 2/14/2013 9:57 AM, Valerie Justman wrote:
>
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> What form does the wheat take? What is it called? Is it
> wheat germ?
>
> Thanks.
>
> Valerie
>


#23512 From: "Charles Steyer" <csteyer@...>
Date: Sun Feb 17, 2013 2:37 pm
Subject: Re: coconut liquids
charles_steyer
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Please see message #22627 from September written by me. All your questions and
misconceptions are addressed.

BR//Chuck

--- In israel-food@yahoogroups.com, Rochelle Eissenstat <eissenstatrochelle@...>
wrote:
>
> The coconut liquids in the cans: may be termed cream or milk or liquid. What
really counts is on the nutritional analysis label. Look at the numbers in fat,
carbs, and calories. The lowest fat "milk" I have seen is around 5 gms or %
which is close to whole [cow's] milk, which is normally about 3.5-4 gms or %
The higher fat coconut milks or creams can range up to 17 % fat. This is
similar to Israel's "cooking cream". In contrast, heavy cream is 32-34% fat. In
all the coconut milks, there should be low carbs - 2 gms or less. If the number
is higher, they have adulterated the natural coconut milk with additional
ingredients.
>
> Rochelle Eissenstat
>

#23513 From: alizah hochstead <alizahh@...>
Date: Sun Feb 17, 2013 4:16 pm
Subject: RE: coconut liquids
ahochstead
Send Email Send Email
 
Purchased in Beitar Aroy-D Coconut Liquid NO Preservatiives listed Under Beit Din London (KF) with Ishur of the Rabbinute HaReshit. ALso SUpershalun (a grocery store in efrat has another Brand with out junk WIth or with out sugar sold by the Soy Milk....Not cheap. about 20 shekel for a box.


Acts of Kindness will Bring Moshiach
Menashe and Alizah Hochstead
058-47-77004 (Alizah)
058-45-77003(Menashe)



To: israel-food@yahoogroups.com
From: valerie_justman@...
Date: Sun, 17 Feb 2013 10:34:33 +0200
Subject: RE: [israel-food] coconut liquids

 

I bought the brand of coconut milk and cream already mentioned at Eden Teva almost a year ago. It was dirt cheap at the time. Then I had to go on a strict diet where I had to be terribly careful about preservatives, etc., so I was checking everything in my kitchen. I discovered that this coconut milk and cream was full of preservatives and other rubbish and I threw it out. To my dismay, Eden Teva had no other brand.
Then in the summer I was in Australia and found that there they had the 'real thing' - unadulterated coconut cream and milk. Why couldn't we get that in Israel, I wondered. Imagine my delight when, on my return, I checked again in Eden Teva and discovered that now they do have it. It's more expensive but still a not unreasonable price and it's organic. The brand is Organi and they have premium and regular milk, I think.
So with these products it is important to check the ingredients.
Valerie
 
> To: israel-food@yahoogroups.com
> From: geoffreymendelson@...
> Date: Sun, 17 Feb 2013 08:01:51 +0200
> Subject: Re: [israel-food] coconut liquids
>
> Rivka Wildman wrote:
> >
> >
> > Check the ingredients. I don't know much about coconut products, but I
> > do know that the various cans of coconut liquids I have seen in my
> > supermarket are definitely not pure coconut. That doesn't necessarily
> > mean they won't work in your recipes, but it does make them a less
> > authentic, and less healthy, product.
> >
>
> In the 1970's a mixed drink called a Pina' Colada became popular, it was
> rum, coconut cream, pineapple juice and ice mixed in a blender.
>
> Coconut cream is a mixture of coconut milk, coconut meat, sugar and lots
> of fat. It's only good for making Pina' Coladas, which still are popular.
>
> Avoid it for cooking, although I did use it to duplicate a coconut
> chicken noodle soup I ate in a Burmese restaurant in the 1970's.
>
> It was a mixture of coconut cream, chicken soup, long noodles and a
> slight curry flavoring. Served sweet, with chunks of chicken in it, and
> sliced lemons and onion on the side.
>
> Surprisingly, people actually liked it.
>
> If I still cooked with chicken or had an audience that ate sweet meat
> dishes, today I'd make it with coconut milk.
>
>
> Geoff.
> --
> Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
> Gung Hay Fat Choy! (May the new year be prosperous).
>
>
>
>
>
>
> ------------------------------------
>
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#23514 From: Rivka Shore <RivkaBatya@...>
Date: Sun Feb 17, 2013 2:58 pm
Subject: Re: coconut liquids
dovandrivka
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Can these be used as a substitute for condensed milk? If not what would you recommend (to make it parve)?

--
Rivka Shore

#23515 From: alizah hochstead <alizahh@...>
Date: Sun Feb 17, 2013 4:51 pm
Subject: RE: Re: coconut liquids
ahochstead
Send Email Send Email
 
You can try cooking it down with sugar till it gets to the right consistency..haven't tried it but it should work.


Acts of Kindness will Bring Moshiach
Menashe and Alizah Hochstead
058-47-77004 (Alizah)
058-45-77003(Menashe)



To: israel-food@yahoogroups.com
From: RivkaBatya@...
Date: Sun, 17 Feb 2013 16:58:20 +0200
Subject: [israel-food] Re: coconut liquids

 

Can these be used as a substitute for condensed milk? If not what would you recommend (to make it parve)?

--
Rivka Shore


#23516 From: "Cara" <cara_bereck@...>
Date: Mon Feb 18, 2013 7:20 am
Subject: Re: chamin with wheat
cara_bereck
Send Email Send Email
 
Boil it on the stove, and either put it on the plata or in the oven; I prefer
the oven, but a plata is fine.

--- In israel-food@yahoogroups.com, Peggy <kitchenella@...> wrote:
>
> Can you cook it on top of the stove and put on plata before Shabbos?
>
> Peggy
>

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