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That's a borek, not a knish - which is certainly delish in it's own way. But my Jewish Bubbie would smack you for suggesting it as being "knish like"😄

my method is utterly heretical . . . but they sure do disappear right quick... make your filling - typically mashed potato, onion, (++++) use phyllo dough - cut, rolled/wrapped around the filling. bake or deep fried. much less "doughy" - which is a plus or a minus - depending on personal experience/preference.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.

The World's Best Rice Pudding* by Stéphane Jégo at L'Ami Jean in Paris... * I've no idea who bestowed this particular honour, but that's how it's usually described on French sites. (Maybe it was Presidents Clinton or Obama, who seemingly indulged and are usually mentioned when the chef talks about it.) Hype aside, it's really just a standard rice pudding that has whipped cream folded through, then served with salted butter caramel and caramelised nuts. But it is good: the rice is very light and airy, the nuts add a nice textural dimension, and the caramel cream rocks. It all comes together rather splendidly. There's a version in the NYT, and Milk Street did their take, but this English/French one is probably best for any purists who might be curious.

I find the RB at Arby's is the least tasty thing that they have. Agree about its hammy-ness In their favor they have a better variety of stuff than the average drive-thru joint and have some seasonal/temporary things that can be nice. Not that I eat there much

I found only recently that the sauce used on a northshore RB sandwich is available bottled at MB and other places. James River brand is the sauce that is used almost universally by RB sandwich shop s on the north shore of Mass. I have a bottle and buy some thinly sliced , very rare RB and have a nice sandwich occasionally. Brings me back to my youth.

@dans I have not been to Arby's in a very long time . I completely agree with you that their RBSandwiches taste like Ham sandwiches. and yes , a really good RBS is a gift from the gods., I used to SV sirloin flap meat ( ' steak tips ' when sold cut into chunks ) whoie specifically to then slice thinly for RBSandwiches . Delicious they were .

I’ve eaten at Arby’s twice in my life. I love a good roast beef sandwich so I thought I would stop there during a long drive to the frozen north. Why do they call that beef? To me it was more like ham. second visit to a different location was only to see if my recollection was correct. It was.

Tried microwaving the burrito to warm the contents, then toasting it to get some browning on the outside. As you can see, it got more done on one side than the other, but there's browning. This burrito, with liberal additions of sour cream and salsa as I went, is the best I've had out of this batch. Still, I don't like the tortilla flavor and this is too many steps for the grab-and-go convenience food I want to make for myself. I do think I got the wrapping technique right, though, and that's where I started in this topic. Progress!

I was asked to source a tablecloth for Christmas decor. I dislike the twee looking cheap Christmas designs I have been finding online. I found that Marimekko did some vivid interesting designs for Crate and Barrel a few years back and got some luck and found them on eBay. Not your average Holiday prints. I got a red one and a green one. They haven't been setup yet but I think they are going to look very nice for a Christmas table. Marimekko prints are something you either like or you don't.

Excellent, thank you. I recall now from TFL book he used Elysian, wasn't aware Eric Ripert does as well. I'll go have a look. 👍

From what I can tell, the crusts are dough-like, for sure. Here are a couple of ideas. From Molly O'Neill's New York Cookbook (eG-friendly Amazon.com link): And from Claudia Roden's The Book of Jewish Food (eG-friendly Amazon.com link): Now get cooking!

One thing I didn't catch in the demo (and I skipped some parts, so maybe I just missed it), is whether you can use smaller pans.

Most of the square knishes around here (NJ) are made by Gabila’s, and are fried. I found this recipe which looks plausible, but I haven’t tried it: https://www.copymethat.com/r/p3LZOk5l/gabilas-style-potato-knish-developed-by-/?is_macua_ios=1 They do have a thin crust rather than crumbs.

I have a huge craving for the sort of square potato knish that I've bought from New York City food carts, and in some delis. But, I'm in Denmark, which is notable for its complete absence of knishes, so I thought I'd make my own: They seem to be simple things, pillows of mashed potato mixture, apparently fried. The surface suggests...breading..? Not actual dough, though I'm guessing, because it's been a while, and I've never paid much attention to their surface structure, because I've been focused on devouring these delicious things. The internet has yielded nothing helpful, and even here, on eGullet, the recipes involve a far doughier exterior than what I crave. Anyone have a recipe they're willing to share, or suggestions, or observations? TIA🌟

This definitely gets my vote! Also, consider adding freeze-dried cherry powder to the mix.

I learned something new today, and apparently we grow kamut here in Australia.

Deep thoughts this morning.

Kamut with Carrots, Red Peppers and Pomegranate from a CI recipe - carrots and red bell peppers are sautéed before garlic, garam masala and freshly cooked kamut are added and warmed through. Finished with toasted pistachios, pomegranate seeds, cilantro and lemon juice. Served with wiener wuerstchen

Here’s another episode in the series “things in a bowl”. This is pork gyoza (from Aldi) with broccolini and bean sprouts in bone broth. While I usually love everything Aldi, I won’t be buying these mean little things again. Perhaps Japan has spoilt me.

the syrup from amarena cherries is very flavorful https://toschiamarena.com/

I somehow missed seeing your comment. Thank you, and I like the way you think!

Of course (not)! But wait, let me grab the packaging out of the trash. Or look on the interwebs. 😉 Northern Beans Pinto Beans Large Lima Beans Yelloweye Beans Garbanzo Beans (Chickpeas) Baby Lima Beans Green Split Peas Kidney Beans (Light Red & Dark Red varieties often included) Cranberry Beans (Roman Beans) Small White Beans Pink Beans Small Red Beans Yellow Split Peas Lentils Navy Beans White Kidney Beans Black Beans

It was a long day with the auction folks here. I hadn't eaten all day and my goal was fast, easy, reasonably healthy and tasty. This worked. Sukhi's Butter Chicken with Turmeric Rice (Costco refrigerated section) and I added a little Cole slaw mix for some vegetables. It worked. Now I just want to fall into bed, but since it isn't even 6:30 yet, I'd be up by midnight! Ha!