Yes, in America they sell teflon crock pots. I saw here too but it was really tiny. If anyone knows I would very much appreciate it. Thanks....
9153
Gayle Meyers
gdmeyers
Jun 1, 2006 9:10 am
Hi, All My blintz recipe calls for farmer's cheese. What's the Israeli equivalent (or how do you say it in Hebrew)? Alternatively, does somebody have a kind of...
9154
tsipiamiri
Jun 1, 2006 9:35 am
This year I read about the Tnuva ready-made filling, which got a good review so I decided to try it. It's 9% cheese with some fillers. Eh, I was not...
9155
Sarah Meir
slevami
Jun 1, 2006 1:20 pm
Tuv Taam. Apropos Tsipi's post about her blintz filling, I wonder how Tuv Taam plus flavored yogurt would work...with an egg, some additional sweetening, maybe...
9156
MYERS
jm120360
Jun 1, 2006 1:58 pm
Gad dairies makes a Ricotta that is Rav Rubin hechsher, Jillian Shany -- you can get those cheeses in Israel, but I don't know if they are Badatz. Instead of...
9157
Lora Lee
lorita_dita
Jun 3, 2006 5:58 pm
Hi there. My family and I are crazy about quinoa. The truth is, I've never soaked it before cooking it but I will give it a try. It is one of the healthiest...
9158
tsipiamiri
Jun 3, 2006 6:01 pm
Wouldn't you know it! Makor Rishon's weekend paper has an article about the Buffalo! As Shelly wrote, they are being raised on Moshav Bitzron/Batzron (no...
9159
Shelly
shellybutcha
Jun 3, 2006 6:09 pm
Sambo, Check the link I sent in my original post (http://forums.egullet.org/index.php?showtopic=72155&view=findpost&p=982885). It's somewhere in Moshav...
9160
Yitz
yitzd
Jun 4, 2006 3:45 am
They are two different species, the one in the USA is Bison like what the Native Americans hunted , the one here is Water Buffalo lie the ones used in the...
9161
Eva Verstraelen
pipeluintje
Jun 4, 2006 3:45 am
Hi all of you, I have once more failed in making a nice tabouleh and am about to give up.. whatever I do, it always comes out very ‘dull’ and ‘dry’. I...
9162
tsipiamiri
Jun 4, 2006 3:50 am
Eva, we have discussed this here in the group before, and there are 2 recipes (one posted by yours truly) which each poster claims to be "the best". Check out...
9163
Levenson
bazol@...
Jun 4, 2006 5:34 am
Make sure you soak the wheat thoroughly before you start the rest. If you think it is dry, try adding a bit more oil ... From: "Eva Verstraelen"...
9164
tsipiamiri
Jun 4, 2006 5:43 am
I find they keep quite well in the plastic containers they come in. Quite well, but not perfect, we need to finish them within a week. For perfect grapes and...
9165
chanasdaughter@...
eissenstat
Jun 4, 2006 8:14 am
from joy of baking.com -- substitute for 1 tsp double acting baking powder: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon ...
9166
Mirjam Weiss
iammirj
Jun 4, 2006 8:18 am
A little too late for Shavuot (but we eat blintzes all year round) -- I use the Tuv Ta'am cheese for blintzes. 2 packets of cheese, 1 vanilla pudding and two...
9167
Susan Wellish
swellish18
Jun 4, 2006 8:18 am
since items here have a shorter shelf life than the SUA, i use my tupperware vegtable crisp and stores produce much longer than if I put in a ziplock or sran...
9168
toby@...
tobyalissa
Jun 4, 2006 8:18 am
Hello all, well, it's the morning after, and it seems we bought a few too many yummy puddings and yogurts in excitement for Shavuot. Can these be frozen? If I...
9169
tsipiamiri
Jun 4, 2006 9:15 am
I made the cheese cake recipe that is on the 750 g container of Tnuva 5% white cheese. It came out just perfect. The recipe calls for 5 Tablespoons of...
9170
Mirjam Weiss
iammirj
Jun 4, 2006 9:32 am
Tsipi, This might help you make the instant version at home. Just mix the dry ingredients together. Instant at Home Pudding --...
9171
tsipiamiri
Jun 4, 2006 10:28 am
Thanks Mirj, I should have taken my own advice and looked on the internet first! I did a search based on what you posted and found a recipe for a dry vanilla...
9172
Mirjam Weiss
iammirj
Jun 4, 2006 1:04 pm
Does anyone know if you can get this in Israel? I found a good recipe for garlic jelly that I would like to try. -- Mirj [Non-text portions of this message...
9173
tsipiamiri
Jun 4, 2006 1:04 pm
... I've ever ... drain and ... four ... overnight....
9174
M Katz
lurie@...
Jun 4, 2006 1:04 pm
Tsipi, For those of us who do not get the postings of this line in digest form, can you give us an idea of what date those two recipes got posted? I get each ...
9175
Mirjam Weiss
iammirj
Jun 4, 2006 1:05 pm
Yes, you can get the non-fat milk powder in Meatland. However, I would go to one of the health food stores and get the dry soy milk powder instead so you can...
9176
tsipiamiri
Jun 4, 2006 1:05 pm
... 2 ... the ... salt, ... excess ... life". ... for ... Shabbat...
9177
suellen
bubbysoo
Jun 4, 2006 1:08 pm
Some interesting bread and yeast tips from "Baking 9-1-1" by Sarah Phillips (which, by the way, should be in everyone's home if you bake): * One (1/4 ounce)...
9178
fredibooks@...
fredibooks
Jun 4, 2006 5:18 pm
Charles De Gaulle said that it was impossible to govern a country with 345 cheeses. Well what should we say--the array of cheeses to choose from, and kosher,...
9179
Ilana Goldstein Saks
ilanasaks
Jun 4, 2006 5:39 pm
While we're on the topic of tips for challah baking: I'd like the crust on my challah to come out softer. Any ideas how to do that? Thanks, Ilana...
9180
tsipiamiri
Jun 4, 2006 5:46 pm
I am not sure this is what you are looking for, but I noticed that when I bake the challot without egg-washing them, the exterior does not get hard and crispy....
9181
Amit A
amita018
Jun 5, 2006 4:02 am
I heard that placing a small tin (disposable kind) with water on the bottom of the oven floor makes the challa moister (the water steams onto the challa as it...
