Many years ago, and only once, I saw acorn squash. Has anyone seen it lately and if so, where? If and when you should see it, please post. Thanks and G'Mar...
9859
danr_18
Oct 3, 2006 7:21 pm
In case you're wondering why I asked about Kitniyot this time of year... someone asked me about Lactose free milk -- so while I was already emailing Tnuva, I...
9860
Ruth Baks
posunltd
Oct 3, 2006 7:23 pm
Hi everyone. I opened a jar of sun dried tomatoes packed in oil, a couple of weeks ago. I only used part of the contents, and have stored the remainder,...
9861
Rochie & Sholem Hurwitz
rochshol
Oct 3, 2006 7:24 pm
I bought spaghetti squash a few weeks ago in Rami Levi. I just cooked it plain like I do with pumpkin, butternut etc and found it not very tasty. Do people...
9862
sammy ominsky
avoidantsam
Oct 4, 2006 4:52 am
... Personally, with things like this, I use them until they either smell or taste funny, or grow fuzzy bits. I could be endangering my life, though :)...
9863
tsipiamiri
Oct 4, 2006 4:55 am
9864
Shoshana & Steven Arn...
ssny@...
Oct 4, 2006 7:18 am
I cooked a piece of #3 meat (which is what I usually use) and it was chewier than usual. Did I cook it too long? Did I not cook it long enough? Has the...
9865
tsipiamiri
Oct 4, 2006 8:35 am
I am not such an expert, but I can make a good #3 and a good #5 cut of meat. If the meat #3 was not soft and melting in your mouth I would assume the meat was...
9866
Sarah Meir
slevami
Oct 4, 2006 10:00 am
Your standard size #3 (hazeh, brisket) takes three hours at 325 degrees F to cook, and you need plenty of liquid. ~|~|~|~ Sarah in Jerusalem ~|~|~|~ There are...
9867
Batya
shilohmuse
Oct 5, 2006 6:01 am
tomato sauce and mushrooms Batya http://shilohmusings.blogspot.com/ http://samizdatblogfree.blogspot.com/ http://me-ander.blogspot.com/ ...
9868
Skyesyx@...
Oct 5, 2006 6:01 am
I also treat it like spaghetti. I bake the squash, whole, at 350 (or 150-180 C), for about an hour. Then, I cut it open, scoop out the seeds, and mix the...
9869
Shelly
shellybutcha
Oct 5, 2006 6:01 am
Spaghetti squash has a sweet, buttery flavor. You probably got an underripe or overripe squash. I often ran into that problem in Israel. According to this site...
9870
naomi and david swidler
swidler
Oct 5, 2006 6:02 am
i'm with sammy on this one. we keep our open jarred sun-dried tomatoes for a long time. not even in the fridge.......
9871
Ruth Baks
posunltd
Oct 5, 2006 9:48 am
Thanks to all who weighed in on this one. Now I won't be in a rush to use it up. I will also share a response I received from elsewhere, below. Ruth Baks ...
9872
Batya
shilohmuse
Oct 5, 2006 9:49 am
http://me-ander.blogspot.com/2006/10/personalvanities.html Chag Sameach, I'm collecting posts for both Havel Havelim and the Kosher Cooking Carnival. Click...
9873
Chaya Grodner
cgrodner
Oct 6, 2006 5:28 am
The September issue of Good Housekeeping had a few simple recipes for spaghetti squash: 1. Southwestern: Mix squash with 3/4 cup mild salsa. Sprinkle with ...
9874
Arzee Frank
shaulzon24
Oct 9, 2006 9:04 am
I lost the web site of the guy who tries to copy favorite recipies of restaurants. I'm looking for "ice cafe". Anybody recall that web site? Chag Sameach, ...
9875
cher tannenbaum
cherbelz@...
Oct 9, 2006 5:13 pm
if u get it please pass it along to me thanks cheri Arzee Frank <shaulzon24@...> wrote: I lost the web site of the guy who tries to copy favorite...
9876
Mirjam Weiss
iammirj
Oct 9, 2006 5:16 pm
... of restaurants. ... I don't have the website you're looking for, but have an excellent recipe for you: http://www.recipezaar.com/113064 The recipe is for...
9877
menucha
menuchac
Oct 9, 2006 5:17 pm
www.topsecretrecipes.com...
9878
Ruth Baks
posunltd
Oct 9, 2006 5:23 pm
There are quite a few copy cat sites. Take a look here: http://dir.yahoo.com/Society_and_Culture/Food_and_Drink/Cooking/Recipes/Copycat_Recipes/ ... ....
9879
tudsy
Oct 10, 2006 9:39 am
I just bought a whole bunch of very delicious and juicy organic limes at the health food store on Herzog, and have been drinking limeade for the past few days....
9880
shshalev
Oct 10, 2006 7:26 pm
Is there anywhere in Israel, where you can get chicken feet - kashered? I think that's what's missing to make my chicken soup and chicken fricasee taste like...
9881
dpgerver@...
dpgerver
Oct 12, 2006 6:30 am
Anyone have a tried and true recipe? Debbie [Non-text portions of this message have been removed]...
9882
Skyesyx@...
Oct 12, 2006 6:31 am
You can try Ma'adanei HaBira on Shmuel HaNavi 63 in Jerusalem. They had them when I was there a year ago; I can't attest to whether or not they still carry...
9883
drea9499
Oct 12, 2006 6:31 am
What is Locus in English? tia, Drea...
9884
sammy ominsky
avoidantsam
Oct 12, 2006 11:39 am
... It's so simple. I've posted this recipe before. Put 10 tomatoes in boiling water for a minute or two to loosen the skins. Remove and discard the skins...
9885
Rochie & Sholem Hurwitz
rochshol
Oct 12, 2006 11:40 am
I remember a while ago someone posting a cabbage roll recipe where you don't have to make individual rolls, just layer the meat and cabbage, or something. If...
9886
fredibooks@...
fredibooks
Oct 12, 2006 3:33 pm
Locus is white grouper. Daniel Rogov has a full list of fish that is worth keeping for reference Hebrew names for fish are confusing at best, many of them...
9887
Rosalie and David Mark
rosiejosie2000
Oct 15, 2006 5:58 am
if you are talking about matbucha, the tomato dip/salad i have a recepie. it's my moms, and goes like this, tomatos 5-6, pepper 1 (red or green), garlic 4-5...
