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I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge. Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning. Left just enough scrapings in the bottom of the jars to feed again. Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days. Baked 12 sandwich size baguettes.

Perhaps? Gabila's does both baked and fried (the square are fried). And the other major knish maker here in NYC is Yonah Schimmel. So take a look at both: https://www.gabilas.com/ Yonah Schimmel

@Mjx, I know what you mean, I've had plenty of the square knishes and the dough is pretty thin so I think the potato filling fuses slightly with it. I think because the fried ones cook faster, the filling stays more "fused" to the shell. The round ones definitely have more of a thicker dough/crust aspect and do separate from the filling, but they are usually baked.

It depends on what day it is

Dark chocolate is it for me. I eat some every day but I do not overindulge. Well, once in a while... I make a gluten-free chocolate cake with a dark chocolate ganache topping every week and we eat small pieces once a day. (We finally came to the conclusion that Ed does not have a gluten intolerance, but I really like the recipe.)

Today's word is... Collins online defines it as "a person with an extreme enthusiasm for a particular food." The online OED requires a subscription.

search on 'NY knish' - that produces bunches of "authentic" recipes. . . . rather a lot use the phyllo dough approach . . . more of a pie dough recipe - alt: use vodka instead of water - less gluten... https://italianchef.org/new-york-knish-yo-a-step-by-step-guide-to-delicious-homemade-knishes/ the phyllo method.... https://www.food.com/recipe/new-york-city-knish-34043

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

To paraphrase your august self from a thread on garlic bread: Bottled sauce is for children. That said the Victoria stuff that Costco sells, which goes on sale for about half of Rao’s is not terrible after the kids doctor it up a bit when it’s their night to cook

I was told my panettones would ship by Purolator Thursday 11 December. Jo, my invoice from Goûter stated that I'm responsible if there are any tariffs. I will be interested to find whether we end up having to pay some tariffs. Hope someone who receives a panettone does let as know!

I had not shopped at Costco for a bit. I've dashed in to pick up prescriptions or head to a certain item, but hadn't browsed. Yesterday I browsed. And bought. My Costco had not had Tonnino tuna before and it was such a bargain I had to get one. I also couldn't resist the Hendrick's--$39 for the set of 2 bottles which I thought was great. I've seen the frozen Thali (Indian meal) for a while there, but yesterday it was marked down to $7.97*. I couldn't resist getting one--it will be 3-4 meals for me. *Did you know that when a price sign at Costco has a price that ends in ".97*", it means it is marked down and when it is gone, that's it. Might come back in the future, but what is on the shelf is all there is.

NB: "Maritimer," in this context, means someone from Canada's three Maritime provinces, ie New Brunswick, Nova Scotia, and Prince Edward Island.

Thank you! I'm planning on trying some combination of these techniques over the weekend. I still have questions: What makes the crust seem so...un-dough-like? How come it never bubbles/separates from the filling? Can the result I'm looking for be achieved in an oven? Am I out of my mind to be toying with the idea of trying to coat the knish mixture in batter, if I don't get the result I'm seeking with a traditional approach?

A few meals we’ve been having this week. Below. Bought Tortellini with red sauce Below Pork chop with pasta and red sauce, plus puréed baby spinach. My red sauce is gently fried onion and garlic in olive oil, a can of tomatoes and usually a pinch of dried basil or maybe oregano. I know I could open a jar of passata but I’ve always done it this way. Below Breaded chicken fillet, salad and nuked potato.

Maybe. The sauce was light but very flavorful thanks to the oil from the garlic confit and several cloves of the garlic plus red chile flakes. The almonds are browned in that, then the beans went in with a bit of butter and cooked a few min to very lightly brown the butter before the white wine and mussels went in. The mussels got fished out, the broth reduced and garlic mashed before the pasta was added to finish cooking. The sauce was finished with parsley, lemon zest and juice and a final dab of butter to emulsify everything.

I'd like to reorder this year depending on the tariff situation.

I had a jar of Rao's for dinner night before last. It was OK but I can't say I liked it. Maybe it was the carrot? I'd love to find a brand of pasta sauce that I really, really liked. My jar said: "Product of Italy" "Manufactured for: Rao's Specialty Foods, Inc. "Montclair, NJ 07042" I find it fast enough to open a can of tomatoes and peel a garlic clove, albeit a jar of Rao's on sale is cheaper.

Rao's

No sauce? Maybe blend anchovies into some butter?

I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess

And which isn't a knish.

Like the green beans & potato recipe above, this one is also in the spring section but the fresh beans at my local farmers market have been beautiful lately and I got mussels in my weekly fish share so I made the pasta with green beans, garlic confit, mussels, and almonds from Six Seasons of Pasta. I enjoyed this, all the elements were excellent but it didn’t really come together as more than the sum of its parts like the green bean and potato recipe did. As usual, I doubled the amount of beans, with a mix of green and yellow beans and reduced the pasta from 4 oz/ serving to 3 oz.

Thanks. In fact, their virtual assistant just told me that the panettone is expected to arrive Dec. 16. I feel better!

Roasted chile Poblano, roasted red bell pepper, and red onion salad with Parmesan vinaigrette, served with butter lettuce Red chileatole with mushrooms, chicken, and zucchini. Soup base was toasted ancho chile paste, sauteed white onion, and sauteed garlic, blended with homemade chicken stock.