A friend just sent me this (though I've been making vanilla for a couple of years now) (c) A Marcy Goldman, BetterBaking.Com Original Recipe ...
9418
Geoffrey S. Mendelson
gsmendelson
Jul 2, 2006 7:01 am
I konw this sounds silly, but I am always having trouble with hard boiled eggs. I put eggs in a stainless steel pot full of cold (it's never really cold in the...
9419
Batya
shilohmuse
Jul 2, 2006 7:01 am
I'm not sure about the batter, but you can freeze the pancakes! Batya http://shilohmusings.blogspot.com/ http://samizdatblogfree.blogspot.com/ ...
9420
Annice Grinberg
anniceyg
Jul 2, 2006 7:04 am
Anyone know where to get Russet potatoes here in Israel, or how to get their wonderful taste? All I ever see are the whitish potatoes and the reddish...
9421
sammy ominsky
avoidantsam
Jul 2, 2006 7:28 am
... If I may, you're doing it all sort of opposite the way I was taught. The eggs should be room temperature. Put on a pot of water and bring to a gentle (not...
9422
alizah hochstead
ahochstead
Jul 2, 2006 7:29 am
I have frozen both. Menashe & Alizah Hochstead Acts of Kindness will bring Moshiach Skype:alizah.hochstead 02-9309715 050-6-521-583...
9423
Ruth Baks
posunltd
Jul 2, 2006 1:17 pm
The first, and most important tip: when you want cooked eggs to peel easily, use *older* eggs, not fresh. The fresher the eggs, the more tightly the shell...
9424
Levenson
bazol@...
Jul 2, 2006 1:18 pm
We have had luck cooking them in a bit of vinegar and putting them in boling water and shutting off the heat, leaving tlhem in for about 20 minutes ... From:...
9425
Nachama Kanner
nk8963
Jul 3, 2006 4:22 am
This is what usually works for me: Put eggs in pot, cover w/ tap water, add some vinegar.....bring to boil. Let boil on medium-ish flame for 5 min....turn off...
9426
Batya
shilohmuse
Jul 3, 2006 4:34 am
I salt the water. When the cooking's over, I slightly crack each shell, with a knife handle. Then I pour out the hot and run cold water over them. They sit...
9427
Rebecca Haviv
rebeccahaviv
Jul 3, 2006 1:18 pm
I've always began with cold water, with the eggs right in the pot. Bring to a boil and leave simmering for 10 minutes. Then leave standing in the hot water for...
9428
alizah hochstead
ahochstead
Jul 3, 2006 1:20 pm
How long are eggs good for. I use organic eggs that have no expiration date As to peeling I just gently boil eggs (don't use really boiling water) and then put...
9429
B & D Silverberg
saffran2002
Jul 4, 2006 5:18 am
Thanks! Bracha ... From: "Batya" <shilohmuse@...> To: <israel-food@yahoogroups.com> Sent: 02 July, 2006 5:05 AM Subject: [israel-food] Re: freeze pancake...
9430
B & D Silverberg
saffran2002
Jul 4, 2006 9:35 am
I also use organic eggs. The farmer told me that ideally they are freshest within 2 weeks of being laid, but they are good for up to a month. Can anyone give...
9431
Amnon Avidor
amnonav
Jul 4, 2006 9:35 am
From what I remember from that TRILLION baking powder messages we had...this should not be possible. According to what everyone wrote, the baking powder...
9432
Viv
vivrif
Jul 5, 2006 12:16 am
You could try using a couple of drops of lemon juice instead of the vinegar. Eggshells are porous....
9433
Shelly
shellybutcha
Jul 5, 2006 7:17 am
Hmm... perhaps because Americans are wingnuts about keeping food 100% hygienic, sterile, pasteurized, homogenized, and lobotomized? OK, maybe not that last...
9434
Batya
shilohmuse
Jul 5, 2006 5:47 pm
It could be that the American distribution system takes longer and involves storage before selling, while the traditional Israeli system is quicker. The large...
9435
Dov & Varda
baddaydov
Jul 5, 2006 5:48 pm
Shelly wrote: <Hmm... perhaps because Americans are wingnuts about keeping food 100% hygienic, sterile, pasteurized, homogenized, and lobotomized? OK, maybe...
9436
Ruth Baks
posunltd
Jul 5, 2006 5:49 pm
Just returned from SuperDeal on Derech Hevron (Jerusalem) and noticed they are stocking Haolam String Cheese - chalav yisrael (KAJ) - 6 oz. (170 gm.) package...
9437
Loretta Root
elishemar
Jul 5, 2006 5:53 pm
I have chickens and, from my limited experience, eggs cooked within 10 days of laying will NOT peel easily. After that they usually will peel quite nicely,...
9438
Arzee Frank
shaulzon24
Jul 6, 2006 5:10 am
i'm about to finish my only box of Splenda. anyone know where I can buy this product? Kol Tuv, Reizl This is the day HaShem has made let us rejoice and be...
9439
ruthie weinberger
wilberltd
Jul 6, 2006 5:29 am
i have to look for the phone number but a family on sorotzkin sells out of their house. Also sucra diet is the same thing and you can buy that locally at...
9440
Sarah Meir
slevami
Jul 6, 2006 5:44 am
You might be surprised, and somewhat appalled, at how long it takes Tnuva to get that egg from chicken to you. However, at least at Tnuva, they are ...
9441
Sarah Meir
slevami
Jul 6, 2006 5:45 am
Loretta wrote: The only "qualitative" difference I've seen between "homegrown" and store bought eggs is the color of the yolk - my chickens provide deep yellow...
9442
Sarah Meir
slevami
Jul 6, 2006 5:48 am
You can't, in Israel. Sucralose (which is Splenda in NA) is sold only in tiny individual portion packets here. About NIS 25-30 for 100 packets (which is 4...
9443
Sarah Meir
slevami
Jul 6, 2006 5:51 am
Certainly when I lived in the UK eggs were never refrigerated. Here, to be on the safe side, I think it is wise. And I never, never use an egg which has even...
9444
yoninarose
Jul 6, 2006 10:34 am
SucraLight, made by the Sucrazit company, is also made out of sucralose and is a bit cheaper than SucraDiet. Just make sure that you are buying SucraLight and...
9445
Ruth Baks
posunltd
Jul 6, 2006 10:34 am
... When Tnuva started selling 'Super Fresh' eggs [Beitzot Tnuva 'Super Tariyot'] - more expensive - and reputedly delivered the same day, it made me wonder on...
9446
merraanana
Jul 6, 2006 10:35 am
I saw an interesting Martha Stewart recipe for pasta with swiss chard but have no idea if it's available in Israel..... ? Do any of you know what it is? ...
