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Posts posted by lcdm

  1. I've tried several times to duplicate my grandmothers recipe but my dough is always too hard, than I tried the recipe listed in the new gourmet cookbook and it was exactly like my grandmothers, the recipe is here http://www.epicurious.com/recipes/recipe_views/views/104662

    I don't have a cheese filling recipe

    potato filling: 5 large potatos cooked and mashed; add 1/2 cup shredded cheese (I use either cheddar or gruyer(sp?); sautee 1 med onion in butter and add to mixture; salt and pepper to taste, I will also add either some cream cheese/milk to acheive the desired consistancy (can't be too soft) cool and fill dough with about 1 teaspoon of filling (depends on the size of the pierogi).

    Have fun!

  2. Last year was the first year I hosted Christams Eve (meatless holiday for us), it was usually my Mom's but after my Dad passed away she handed it over to me. We had a lot of the old favorites pierogies, babka, picked beets, herring, fried fish, spinach dip in pumpernickel bread. I also included some new foods, garlic shrimp and saffron rice, brie en croute, antipasto platter, I also made some ziti for the kids. Well all the old favorites were gobbled up as well as the baked ziti, all the new stuff was barely touched. I went to a lot of work to make these things and almost no one ate them, but it dawned on me that wasn't what they were expecting. To make my life a lot easier this year I am putting out only the stuff they ate last year and maybe one new fancy appetizer. This way I'll have more time to enjoy my guests and relax.

  3. Here is a link to the microsoft site for a cookbook template (I think they may have others)


    I have seen binders with plastic covers that you can slip a piece of paper in for the front and back cover as well as the spine (you could create this in Word also).

    I know there are some places that will pubish books for you (you just send them the info), our PTA did this as a fund raiser. But I don't know how easy it would be to add additional pages, or the cost or number of books that you have to print.

    Have fun.

  4. That picture looks like a Brinkman. Those are pretty good and will work fine. True afficianados prefer the Weber. The temperature control (vent design) is a bit better and you can load more fuel, but why quibble. A water smoker is a wonderful thing. Using the Minion Method of firing the thing, I can keep my Weber at a steady 225F for at least 12 hours with very little fuss. That web site has a lot of good directions for smoking. I suggest a thorough perusal, Weber or not.

    BTW... Contrary to popular opinion, the pan of water doesn't really add "moisture" to anything, much less the meat. Its purpose is to act as a heat sink to help moderate the temperature and keep it steady.

    Definitely check out the site above. I purchased a smoker in August and have found that the site has a lot of good info plus the people on the site are most helpful. There is also this course about smoking meat at home http://forums.egullet.org/index.php?showtopic=28501

  5. My husband manages a wine shop, so I let him do all the ordering. If I was not with him and had to order it would be difficult, I would probably just order a mixed drink. All the names seem to run together and some are unfamiliar, and depending on the place or the server I may be embarassed to seem less than knowledgable about the wine menu.

    I think this explains the popularity of the more familiar wines (advertised) on a wine menu, customers may be hesitant to ask and order what they know. If you watched the Cleese show about wine on PBS there was a good segment about ordering wine at a restaurant.

  6. Mel,

    I know what you mean, we own a wine/liqour store. We had to lay off one of the FT employees to cut costs than right before the Holiday rush the other FT employees quits (whould have been nice to know this before we layed off the other guy). The other things we do to cut costs is all our own maintenence (wash the floors, cut the grass, paint, service the A/C.......). When people say "you own your own business, you have it made" or "I wish I could own my business it would be perfect" I just roll my eyes. Don't get me wrong there is a good side, I mean why else would we do it? Either that or we are insane, take your pick.


  7. Reading all this about paprika reminded me a dish that my mom used to make, which I made last night.

    Pre heat oven to 350

    take a cookie sheet and line with foil, makes cleanup a lot easier

    slice three large onions into rings and lay out on the cookie sheet season with seasoning salt, paprika and poultry seasoning

    On the top of the onion place about 10-12 chicken thighs skin side down season with seasoning salt, paprika and poultry seasoning

    roast for 1 hour

    after the hour is up take out chick and turn so skin side is up season with seasoning salt, paprika and poultry seasoning

    roast for another hour.

    This comes out so good, the skin is nice and crunchy and the onions and "sauce" are great over mashed potatoes we served this with a nice bottle of red zin.

    We basically licked our plates clean.

  8. If anyone is interested I just recieved this regardibng their next wine tasting:


    503 Franklin Ave., Nutley 973-667-7778

    Fax 973-667-7767

    WINE TASTING October 20th

    7:00 PM




















    $50.00 Per Person, Tax and Gratuity Not Included.

  9. Last cruise we were on we brought on a case of wine (we traveled with 2 other couples), don't forget to pack a corkscrew (not in your carryon but in your checked bags). We did not have to pay a corkage fee, although it is written policy. I guess it depends on your server (we gave him a nice tip). We kept the wine in our room (the temp was around 70), we had a bar refrig. in our room the cabin steward took out all the for pay items and we were able to chill the whites before consumtion. The steward was also very accomadating with bringing an ice bucket and the proper wine glasses (all we had to do was ask).

    Enjoy your cruise and have a great time!

  10. With all due respect to the SF gate (which in truth I do not know) and to Claudia Roden (for whom I have enormous respect), let me call to mind that the issue here is not at all "Jewish food" but the food of those Jews who originated in the shtetls (small and generally poor peasant villages) and cities of Central and Eastern Europe. 

    Giving dishes such as gefilte fish, cholent (with or without kishke), kugel, tzimmis and pirogen, sweet and sour beef stew and knishes an exclusivity as to claims on representing the Jewish kitchen is to ignore the fact that those Jews of Sepharadic origin had a very different but no less "Jewish" cuisine. To such Jews their "Jewish kitchen" does not smell of gefilte fish but of sicj treats sd chraime, couscous, fattoush (bread salad), sardines wrapped in vine leaves, Circassian chicken, sambusak, shisliks and kebabs. 

    None of which of course is to "knock" that kitchen that has come to be associated with Yiddish. I'm am absolute sucker for it and no matter how large the first portion, will never refuse a second helping of cholent (with kishke, dammit, with!!!)But then again, who would I be if I refused a second portion of couscous royale?



    Let me ask a question is there an overall "Jewish cusine/food" it seems to me to be regional? My family is from Eastern Europe and the villiage was about half Jewish, half Catholic. They all ate the same foods, although some of the names I know them by differ, they are basically the same.

  11. I learned alot from watching the Frugel Gourmet. I was in high school/college when he was on and he reallly opened new doors of different ethnic cooking for me. I remember sitting there with a notebook to write down any good recipes that I might see. I think with the advent of the web more (not all) cooking shows don't really go through the specifics of the ingredients, they just show you how to loosely put it together, than tell you to get the recipes on the web, (sometimes the recipes online are nothing like the person on TV cooked).

    I have a question: Do you think if Julia's show was on the Food network now would it fly or flop with the general viewing audience?

  12. Our family usually does the traditional Thanksgiving, but I remember while in High School visiting friends of Italian decent (1/2 of my town is Italian-American). Their tables were usually filled with Italian foods (antipasta, lasagna, manicotti, escarole, braciole, eggplant parm, shrimp scampi, Italian cheescake...) the tukey and pumpkin pie were only on they table because they felt they had to have them because it was Thanksgiving.

  13. Stone,

    The ribs came out OK (I used cherry and I think next time I'll have to use less), nice smoke ring and they tasted good just a little too smokey for me.

    The brisket came out good too, nice smoke ring (I used apple, nice flavor) I used a wet rub and used a little too much cayenne, but the meat itself was nice and moist. But the ribs and brisket could have been a little juicier.

    I have to learn how to control the temp better (it went too high), but I think the problem may be that it was a new smoker (or a new user). Maybe this weekend I'll try chicken.

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