I was just sent a lovely Word document (IN HEBREW) chock full of lovely sweet Mimouna recipes. If anyone is interested, just drop me a not off list and I'll...
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Dov & Varda Epstein
baddaydov
May 1, 2005 2:18 pm
It's a torte, not a cake, and I think the name is only due to the fact that the Vienese claim Mozart as a native son. Oft times, a chef would honor someone by...
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Brandel D. Falk
nestleboycott
May 1, 2005 2:19 pm
... According to the Web, it's because it's flavored with Mozart liqueur... Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! ...
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sarahbeth91863
May 2, 2005 1:59 pm
I had a wonderful dish some time ago, and I'm looking for a recipe for it. It had pieces of cooked cauliflower in a tomato base. Can you help?...
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Dov & Varda Epstein
baddaydov
May 2, 2005 1:59 pm
Brandel wrote: < According to the Web, it's because it's flavored with Mozart liqueur...> The torte I baked did not contain Mozart liqueur (my recipe was...
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Ettie Davies
louett2003
May 2, 2005 6:00 pm
Hi! I have unopened bottles of walnut oil and unopened packages of potato starch left over from Pesach. Would they last if I put them away for next year? ...
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dpgerver@...
dpgerver
May 2, 2005 6:41 pm
In a message dated 5/2/2005 8:01:45 PM Jerusalem Standard Time, ... I did that last year and both the oil and potato starch were fine this year. In fact, I had...
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tsipiamiri
May 2, 2005 6:41 pm
Is there any reason to use oils other than olive oil on Pesach? Is there anything olive oil is not good for? Thanks, Tsipi (had success with olive oil but...
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Ruth Baks
posunltd
May 3, 2005 5:20 am
Use the oil, save the starch. Walnut oil is great for salad dressings. Best to keep it refrigerated. Ruth Baks Jerusalem...
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dpgerver@...
dpgerver
May 3, 2005 5:20 am
I use only walnut oil for desserts--It's great! Debbie [Non-text portions of this message have been removed]...
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Mirjam Dorn
iammirj
May 3, 2005 5:20 am
Olive oil may have too strong a flavor for some foods. It's really a matter of personal preference, but in our family we don't like sweet things made with...
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steve and/or chana we...
chanasteve2004
May 3, 2005 5:21 am
I use nut oil for baking. I find olive oil has too strong a flavor and this detracts from the taste of the baked goods. Chana Weiss ... From:...
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suellen@...
bubbysoo
May 3, 2005 5:21 am
You can save the unopened bottle of walnut oil. Best if you keep it in a cool place, and no reason not to keep the potato starch (though I usually double bag...
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Dov & Varda Epstein
baddaydov
May 3, 2005 10:40 am
Tsipi wrote: <Is there any reason to use oils other than olive oil on Pesach?> Olive oil has two drawbacks. 1) It breaks down at high temperatures so is not...
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Brandel D. Falk
nestleboycott
May 3, 2005 3:07 pm
... I freeze potato starch from one year to the next. If the bag is open, I tape it closed, then I put all my leftovers into a big supermarket bag, seal that,...
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Mirjam Dorn
iammirj
May 4, 2005 5:45 am
Someone near and dear uses potato starch all year round to thicken gravy instead of corn starch. He says it makes a smoother and better tasting gravy. I've...
5659
ewecanrelyonme
May 4, 2005 5:53 am
Sounds delicious, Esther. One small correction, though! Unless you used eggs to make your knaidlach, your menu is completely VEGAN, not vegetarian. Your...
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ewecanrelyonme
May 4, 2005 5:54 am
Can anyone expalin to me why my 'State of the Art' garlic squeeser will not crush fresh garlic? Israel Ruth Baks <PosUnltd@...> wrote: Much of the...
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ewecanrelyonme
May 4, 2005 5:54 am
Why not nut oil or grape seed oil, or canola oil? Israel Dov & Varda Epstein <yknow@...> wrote: Tsipi wrote: Pesach?> Olive oil has two drawbacks....
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ewecanrelyonme
May 4, 2005 5:54 am
So freeze it in ice cube trays Israel Mirjam Dorn <iammirj@...> wrote: When we did this on kibbutz we froze it into 1 cup portions (but then, we were...
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Yocheved Krems
tenaciouschai
May 4, 2005 6:57 am
I also use it year round. First off, I make my Pesadig sponge cake all year. We like it that much. Second, potato starch and corn starch are interchangeable,...
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Yisrael & Batya Medad
ybmedad@...
May 4, 2005 6:57 am
There are innumerable recipes with cauliflower and tomatoes; they're a great combination. Just experiment, but try not to overcook. I only use olive oil on...
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Ruth Baks
posunltd
May 4, 2005 6:57 am
Are you peeling the garlic cloves before crushing? Cloves of dried garlic may be crushed without peeling; the papery skins are trapped in the hopper of the...
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Yocheved Krems
tenaciouschai
May 4, 2005 6:57 am
I plotzing to try teff. But I don't know what kind of hashgacha there is on it and what it needs. Since I only eat mehadrin hashgachas (most, but not all),...
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Mirjam Dorn
iammirj
May 4, 2005 6:57 am
Freezing garlic is not an issue for me. The kibbutz used to do this because buying fresh garlic was economically more feasible. If you are mincing hundreds...
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Yocheved Krems
tenaciouschai
May 4, 2005 6:58 am
Whoah. Did I miss something? Does garlic freeze well? I would think that it would lose it's bite and it's flavor. Anyone with experience? Yocheved ... ...
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Ruth Baks
posunltd
May 4, 2005 7:13 am
You can buy frozen, pureed garlic in a jar, in the frozen case. It's useable for food where the garlic is not the shining ingredient, eg. to flavor chopped...
5670
tsipiamiri
May 4, 2005 7:17 am
I must say it was a pleasure, for a variety of reasons: (1) I was SO afraid I would be "missing" things because of the kitniyot deal, but we lacked for...
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Mirjam Dorn
iammirj
May 4, 2005 10:17 am
One healthy habit I picked up, not from Pesach but from dieting, is eating real food. Don't go for the over processed stuff. You can make great meals using...
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Naomi and David Swidler
swidler
May 4, 2005 10:17 am
As far as nut oil is concerned, that's what most non-kitniyot-eaters use; it's practially the only alternative to olive oil in the mehadrin supermarkets come...
