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
> >
> > __._,_._
>

 

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.

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

From: Mirjam Weiss

To: israel-food@yahoogroups.com

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?

 

-- Mirj
www.miriyummy.wordpress.com

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.
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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...
>

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

�

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

---

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
>

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.

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).

Can anyone recommend a brand and a place of purchase?

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
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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
>

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
>

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
>