Comfort Me

Stop and allow that to reverberate for a while . . . I think I may have finally -- after all these years of therapy -- figured out my mother. So much makes sense now. Oh -- it was David Leites' interview with Missus Latte that led me to eGullet in the first place. Must go think about that whole "Mom...insecurity...power thing some more. Hmm. If I was able to quit therapy, I could save enough for that Daycor stove I've been eyeing lacciviously!

I received the pans from Happy in the mail. I won't be able to bake in them until after Pesach, but my first reaction was "too small" -- i bought the 9" -- next order will be for the 14". But I'm keeping these for gift size -- if there is demand for a gift size, who knows -- I might end up ordering more. And I had an e-mail from Malka -- one of the women from the documentary. She wrote: I reread my earlier posts -- and I hope I didn't seem overly flip. I have a great meassure of compassion for gay and lesbian jews who are trying to live lives of both love and faith. Theirs is a painful and heartbreaking journey. My wife and I were lucky enough to hear the director speak and were so impressed with him and with the filw -- which we have both seen twice -- we are buying the DVD for our synagogue library.

I have good results using the intermittent setting for the convection. The fan works in regular bursts, rather than constant on or constant off. Also, when not using the constant convection, I only need to reduce my temperature by 25 degrees, as opposed to the usual 50 degrees when using it constantly.

Ooh, it does! And "crouton" as a garnish for tapioca pudding, too! And I'm still doing my happy dance! I'll report back after Pesach on the pans -- you can be sure challah will be the first bread to be made in our house!

Ah, the visual on this, Aidan!! The Pesachdik Speedo .... Isn't this one of those long forgotten mitzvot? Like "thou shalt dress in a manner appropriate to destroy the chametz from the folds of thy garments"?? OK -- no folds in MY speedo! Above it, maybe. But I fill the suit itself out just fine! Oh, I've been so involved in getting ready for Pesach that I haven't laughed like this in probably a week. Thank you EVERYONE for giving me a wonderful day!

Aidan, I am so pleased for you that you have had the opportunity to experience this pleasure! It might very well carry you through the next week or so until you can begin to bake your challot anew!! Thanking you in advance for the chocolate challah recipe ... does it go well with vanilla bean ice cream?? speaking of coming during Pesach at a most inopportune time, invariably, without fail, the Girl Scouts deliver our annual ration of cookies a day before the holiday begins ... sign from G-d or the Scouts?? As far as the Girl Scout Cookie thing goes, that happens here, too. Mann tracht. G-tt lacht! Luckilly, I have a co-worker whose daughter sells them, and they conveniently don't deliver them until after Pesach!

Gifted: Whatever do you mean? Certainly I can't be the only one who pulled out the stove and refrigerator last night drinking an Old Style and wearing nothing but my Speedo and some baby oil!

I'm still doing my happy dance! I posted the recipe for my Chocolate Chocolate Challah in recipeGullet. Note that it doubles, triples, and quadruples, but that I use less yeast the more dough I make. I can;t wait for the pans! Just my luck -- the'll come during Pesach! BTW -- that is a great site! The pans come pre-dipped! Woo Hoo!

I'm doing a happy dance! All around my office! My co-workers think I'm verkachteh! I have already placed an order for two pans -- and if they work out well, I'll buy six more. Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! Thank You! I can hardly wait for Pesach to be over! I will post the recipe for the chocolate challah very, very soon!

Can you say polenta? I want the pans for two reasons: I too love to braid my challah for shabbas. But I find pan-proofed challah to be sturdier and easier to slice for sandwhiches. I don't like proffing in loaf pans, because the bread looses its traditional shape. I hope to have the pretty braid and sturdier slices. Can't hurt to try, right? Also, I make a huge amount of chocolate challah every year -- a delicious recipe I developed which has become a family, congregational, and community favorite. It is a moist dough, very rich, and I have never been satisfied because I think the shape is a bit off. I'm hoping these pans can correct the shape flaw, because otherwise the recipe kicks asterisk! BTW -- am I the only person who spends all of Pesach thinking about chametz! Aren't I lucky my wife can't clean out my thoughts with a feather and candle! JF -- you sound a bit like my wife. I've tried to convince her over the years that a simple obsession with kitchen equipment is reason enough! What better reason could there possibly be? Later, Taters.

I would love to read this essay. Does anyone know where I could find it?

Chocolate Chocolate Challah Serves 10 as Dessert. This recipe, adapted from Joan Nathan’s The Foods of Israel Today, is richer than its predicessor and has a deeper chocolate flavor. Eat it warm from the oven or, for a special treat, toasted with some tart plum preserves. The fruit brings out the chocolate flavor everyone loves! French toast made with any leftovers is a religious experience! 2/3 c sugar 2 c lukewarm water 5 T butter, at room temperature 2 large egg yolks 2 T SAF instant yeast 1/3 c unsweetened cocoa powder 7 c all purpose flour (approx.) plus more for dusting work surface 1 T salt 12 oz (approximately 2 cups) bittersweet chocolate, cut into ½” chunks, or extra- large chocolate chips (see ingredients note) 1. Combine sugar, water, butter, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the sugar is dissolved and the butter dispersed. Change to the dough hook attachment. 2. Add the yeast and cocoa powder and 3 cups of the flour and mix on a low speed until incorporated. Add the salt, allow time for it to be incorporated, then add an additional three cups flour. Using the power setting recommended by the manufacturer for kneading dough, knead for 5 minutes or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, until you have a dough which is moist but not sticky. 3. Reduce the mixer speed and add the chocolate. After a minute, increase speed to the higher setting for kneading and knead the dough for three or four minutes, until the chocolate is evenly distributed throughout the dough. 4. Turn the dough into a large bowl which has been coated with vegetable oil. Turn the dough to ensure the surface is coated in oil to prevent formation of a crust. Cover with plastic wrap and allow to rise until doubled in bulk – approximately 1½ to 2 hours. 5. Punch down the dough and turn out onto a lightly floured work surface. Divide the dough into six equal pieces and allow to rest, covered with plastic wrap, on the floured surface to allow the dough time to relax – approximately 15 minutes. 6. Roll each piece of dough into a “snake” approximately 14 inches long. Working with three pieces at a time, Pinch the ends together, braid, then secure the other three ends together by pinching. Transfer to a parchment-lined baking sheet, tucking the pinched ends underneath to ensure an attractive loaf.. Repeat with the remaining dough. Cover with a damp towel and allow to rise until doubled, approximately 1 hour. 7. While the braided loaves are rising, preheat the oven to 375° and place a metal pan (such as an old pie pan) on the floor of the oven. When ready to bake, place the loves on an upper shelf and add boiling water to the pan on the oven floor, taking care not to be burned by the steam. Close the door quickly to capture the steam. Bake for 20 minutes at 375°, then reduce the heat to 350° and bake for an additional 20 minutes. Ingredient Note: I buy my chocolate from Blommer’s Chocolate. www.blommerstore.com . I use the chocolate chunks, which for some reason aren’t on the website. But they are only 6 blocks from my office, so it is easy for me to swing by the factory. They can be contacted by e-mail at chocolate@blommerstore.com or by phone at 312.492.1336. Their chocolates are kosher-certified – both dairy and parve. Keywords: Kosher, Chocolate, Bread, Jewish, Chocolate ( RG963 )

Chocolate Chocolate Challah Serves 10 as Dessert. This recipe, adapted from Joan Nathan’s The Foods of Israel Today, is richer than its predicessor and has a deeper chocolate flavor. Eat it warm from the oven or, for a special treat, toasted with some tart plum preserves. The fruit brings out the chocolate flavor everyone loves! French toast made with any leftovers is a religious experience! 2/3 c sugar 2 c lukewarm water 5 T butter, at room temperature 2 large egg yolks 2 T SAF instant yeast 1/3 c unsweetened cocoa powder 7 c all purpose flour (approx.) plus more for dusting work surface 1 T salt 12 oz (approximately 2 cups) bittersweet chocolate, cut into ½” chunks, or extra- large chocolate chips (see ingredients note) 1. Combine sugar, water, butter, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the sugar is dissolved and the butter dispersed. Change to the dough hook attachment. 2. Add the yeast and cocoa powder and 3 cups of the flour and mix on a low speed until incorporated. Add the salt, allow time for it to be incorporated, then add an additional three cups flour. Using the power setting recommended by the manufacturer for kneading dough, knead for 5 minutes or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, until you have a dough which is moist but not sticky. 3. Reduce the mixer speed and add the chocolate. After a minute, increase speed to the higher setting for kneading and knead the dough for three or four minutes, until the chocolate is evenly distributed throughout the dough. 4. Turn the dough into a large bowl which has been coated with vegetable oil. Turn the dough to ensure the surface is coated in oil to prevent formation of a crust. Cover with plastic wrap and allow to rise until doubled in bulk – approximately 1½ to 2 hours. 5. Punch down the dough and turn out onto a lightly floured work surface. Divide the dough into six equal pieces and allow to rest, covered with plastic wrap, on the floured surface to allow the dough time to relax – approximately 15 minutes. 6. Roll each piece of dough into a “snake” approximately 14 inches long. Working with three pieces at a time, Pinch the ends together, braid, then secure the other three ends together by pinching. Transfer to a parchment-lined baking sheet, tucking the pinched ends underneath to ensure an attractive loaf.. Repeat with the remaining dough. Cover with a damp towel and allow to rise until doubled, approximately 1 hour. 7. While the braided loaves are rising, preheat the oven to 375° and place a metal pan (such as an old pie pan) on the floor of the oven. When ready to bake, place the loves on an upper shelf and add boiling water to the pan on the oven floor, taking care not to be burned by the steam. Close the door quickly to capture the steam. Bake for 20 minutes at 375°, then reduce the heat to 350° and bake for an additional 20 minutes. Ingredient Note: I buy my chocolate from Blommer’s Chocolate. www.blommerstore.com . I use the chocolate chunks, which for some reason aren’t on the website. But they are only 6 blocks from my office, so it is easy for me to swing by the factory. They can be contacted by e-mail at chocolate@blommerstore.com or by phone at 312.492.1336. Their chocolates are kosher-certified – both dairy and parve. Keywords: Kosher, Chocolate, Bread, Jewish, Chocolate ( RG963 )

Boro Park, Boca Raton, Miami ... so I get a little vershtimmeled. At least I got them in a Jewish neighborhood! With that pan taking up all the room in my head, I'm lucky I knew there were lesbians in the film. And I've followed everyone's suggestions -- save for the trip to 13th Ave. -- and haven't found it yet. My Rabbi is taking a class to New York in the spring, maybe I can have him look for me. I should stop thinking about bread pans and start thinking about how to use 4 pounds of cornmeal by pesach. Can a person have chametz-y thoughts? As they say where I'm from, Chag Sameach, Y'all!

I, for one, hope Brooks is horribly, horribly wrong! (Sorry, Brooks!) No one -- and I do mean NO ONE -- loves Paris more than I do, and it would be the destination for every vacation my family takes; except for the smoking. I know that it is culturally accepted, but my wife gets physically ill from the all-pervasive smoking. She has ended up in the hospital. And people think it's all simple dislike. We once had a guest leave in an absolute huff and never speak to us again after we told her she could not smoke in our hotel suite. Anyway -- last night we heard about the ban on the news. Mrs. Me immediately broached the subject of a vacation in Ireland. I hope the ban is effective. And just a little bit more of my soapbox -- smokers can go outside to smoke, but people can't go outside to eat. I'm ready for the attacks, now. Not afraid.

That is really sad. I never saw him as a boozing chicken hawk, but reading the complaint is eye-opening. Child molestation is such a horrible crime. I wonder if his wife still keeps up "appearances". How could she ever let him near her sons? I'm got a major case of the wiggins. Ick.

An approximate formula: IN a soda glass, combine: 3 T. chocolate syrup. (Hershey's Dark is quite nice.) 1/4 cup whole milk. Stir very well. Add 6 or 7 ounces of COLD seltzer. Is good. Sometimes I make egg creams for my wife with half chocolate and half coffee syrup. She'll put out for them. Gotta stop and pick up some coffee syrup on the way home. If I can't find it, I use coffee liquor. Enjoy.

Where are you in Illinois, and can I get the name of your butcher?!

WHile we're on the subject of Southern desserts, does anyone have a kickass recipe for Dr. Pepper cake? Man, I love that cake -- moist, sweet, with a cooked-flour and crisco frosting. I would love to make it again and relive happy moments from my childhood.

OK -- most of you are used to me by now. I never saw a tangent I didn't take. So I'll try to be merciful today. Two years ago my wife and I attended a screaning of Trembling Before G-d, a very powerful film about the lives of gay and lesbian frum (Orthodox) Jews, struggling to live lives of both love and faith. One powerful scene shows a lesbian couple in New York preparing for Shabbat -- kneading the challah, shaping it, etc. When the challah is shaped, they place the loaves into oval challah pans -- something I have never seen before. I am so shallow. The lesbian couple is crying out in pain, and I'm coveting their pans. I want some! Ever since I saw them in this movie, I've wanted them. I tried e-mailing the couple through the movie web site, but never got a reply. Has anyone seen them? Do you know where I can buy them? Please help me!!! They were really great looking pans -- about 3" deep, and maybe 12" end to end. Big enough for one loaf of challah! I'm looking forward to hearing from my eGulleteers! If anyone can help me, I bet you can! DOn't let me down! See? I managed to get that down to a relatively reasonable sized post!

Paychaud's Bitters can be purchased here. Much as you might try, there really is no substitute.

Thank you all for your help. Dinner was an unqualified success. Even the gnocchi, which I was threally worried about. Especially when our dinner guests were 30 minutes late! I boiled them just until they started floating, then drained them and transferred them to a warmed gratin. I didn't add more oil. I covered them with my saice -- very thick and rich -- dosed them with cheese, then popped them into a 250 oven. When we dug into them, I thought they were a loss -- but they were these airy, light, magnificent pillows which had absorbed the flavors of the tomato, olive oil, garlic, and mushrooms. We were all quite pleased with them. Thank you all again for your assistance. I think we'll make St. Joseph's Shabbat a regular on our calendar@

I serve equal parts lemon-lime soda and apricot nectar garnished with a chery and orange slice. My favorite mocktails all start with Schweppes Bitter Lemon -- I like it with a dash of those odd, red New Orleans bitters, or with a dash of 100% cranberry juice, or pomegranate juice. And just plain, it reminds me of a gin and tonic.

Sam: I have frozen them before. They are potato with a small amount of semolina for stability. They won't be in for long -- about 45 minutes. And I made the sauce quite thick so it won't waterlog the dumplings. I thought about dropping the frozen gnocchi into boiling water for one minute, just to take the chill off of them, and then transferring them to the gratin. Sorta bar-boiling them. What do you think of that?

There are a lot of good things to be said for the food network. But there are also a lot of bad things. Sandra "When You Care Enough to do the Very Least" Lee come to mind. Is that horrible show with the skinny chick and the fat woman still on? I'm a pacifist, but I wanted to beat the holy crap out of them. I admit my prejudices, too. I like shows where they actually cook. I don't like unwrapped and best of and The Never-Ending Road Trip with Al Roker. Just put me out of my misery.