Pam R

After ordering it twice, I finally received some (kosher certified) agar flakes today. I'm ready to start experimenting, but don't know where to begin. Anybody know how to sub. it when making a mousse? Or do you have any good recipes that use it? Is there a general rule-of-thumb when using agar agar instead of gelatin? Thanks!

This is such a wonderful story! Thanks for sharing. The m'jeddrah sounds interesting ... I have to try it. What makes hers better than yours? Michelle- the noodle schalet sounds wonderful. It seems to me that it might achieve the best part of the kugle (in my opinion) - golden brown crispyness? I have to get into a kitchen and start cooking!

Pam, the m'jeddrah is believed to be the actual "mess of pottage" for which Esau sold his birthright .. makes sense to me anyway .. ← Thanks Melissa. I was curious though, about how one makes it. Umm ... is this a recipe my mother should have taught me? I've been to that website - it is interesting - and discusses some foods we never went over in my halachah classes

Teiglach . I'm including those in my column... maybe my theme should be 'retro rosh hashana"! I haven't seen or had them since I was really young myself... but I believe some people just make them with soup nuts for ease. Could you tell me more about the m'jeddrah? Are you Sephardic? the rice and lentils is new to me... Thanks!

I'm working on a Rosh Hashana article and my attempt to think up some new and interesting apple or honey recipes got me thinking - what do other people do? In my family, it was always challah and apples dipped in honey before dinner - then honey cakes and cookies for dessert. That's it. I know that different people have different traditions - what are they? I'm talking about the stuff your babba (bubbie) served every year. Do you serve up fish heads (or lamb heads?)? Do you shun nuts? How about spinach, leeks and rice? Please share.

I also make a roasted veg. soup - but better for winter. I agree - toss them with pasta and some chevre or feta and fresh herbs or on a pizza or flatbread. Take some great bread - crusty, spread with pesto - layer the roasted vegetables - top with cheese and toast.

I can't really help you with the tea ... but for the memorial 3 is a good estimate. That's what I always go with. good luck!

Free Press did a farmer's market rondup in todays paper. There's also one in Bird's Hill this year. That's 4 in the Winnipeg general area - all in different areas.

Thanks for the reports. I was going to try to get to the Scandinavian, but considering I can't seem to get to any - I probably won't make the effort. I still have a few more days to get out - I'm going to try for Italy, Greece and maybe a couple of others. We'll see. The Visa: I wonder if government people, big wigs at Pavillions, etc. get free visas. Hmm..

Re: caramelizing sugar on top. I've always used a broiler or a torch - with mixed results. I was just going through some cookbooks and read this brilliant solution. Instead of sprinkling the sugar on top and burning, caramelize some sugar in a pot on the stove. Pour a small amount on top of chilled custards and roll the container around, resulting in a thin, even topping - like doing a creme caramel, but reversed.

sounds good to me.

They don't give you the passport anymore For those who have never been, I'd like to explain one thing. Most of the foods prepared for each pavillion are being prepared by people from the specific communities - many of them immigrant. So the recipes and cooking is pretty authentic. It's really a great way to experience different cultures and foods right in your own backyard.

Thanks.. all I was getting was info on J P prince = a basketball player Wow... you have inspired me. I'm still interested in getting a couple of the books, but I will rethink things. I have the added issue of having to find kosher products - but I already had on my list of things to do that I had to find a new supplier for chocolate cups and decorations. I'm itching to get back in the kitchen - for now I'll have to make do with going through all of my recipes and seeing what I've got. Thanks Wendy.

Do they have a website that I can't find?

I finally made it last night. I tried to get to a Pavillion earlier, but it didn't work out. So for the last night of week 1, I visited these countries: #1 Argentina Vegetable (spinach) and beef empanadas - tried both, liked both. Flan on the right - very good. Beef sandwich - didn't try. But I was told it was like a beef schnitzel and it got a thumbs up. #2 Next we visited Romania On the left is some mamalegah served with sour cream and feta (polenta) and a desserts that had some cookies... and alcohol... and I don't really know what - didn't look like much, but tasted great. #3 Israel (I used to volunteer at this one) This tray was shared by 5 of us - we had a couple of falafal, potato and onion burekas, hummus and pita, Sabra liqueur - chocolate and orange liqueur, and though none us understood what they had to do with Israel, we shared a candy apple and a caramel apple... Hopefully I'll get to a few more this week.

Got to the market (st. norbert) by 9:30 Sat. morning. Got some good stuff, and made some business contacts

Todah and todah! I was just discussing with some friends that it's time for a return visit. Who knows... bishana haba-ah hopefully!

Sorry.. don't know it. Did Bernie or Fivie know the name of the owners? Maybe they could be tracked down. Did you try using puff?

I'm hosting, sort of. It will be at the expected parents' place (they have a larger home to acommodate the crowd), but I'm giving the shower. ← Right. So I'd try to choose things that could all be prepped ahead with no a la minute issues. Unless you don't mind running around heating stuff up.

I'm in middle Canada and we have at least one place that has this. It's a Mongolean BBQ called Palatal. You have the option of having the cooks grill up your food or you can do it yourself at your own table.

Thanks - hope you enjoy it

Gunn's (along with City Bread) is a Jewish bakery. The two bakeries make the best Rye and Pumpernickle breads I have ever had, anywhere. They also do a great challah. I haven't had a pizza bagel in years . They are good.

I know not of the Main St. one... hrm.

I actually expect tours from both of you when I return to Israel.. not just to be pointed in the right direction I have had wonderful ones in Israel - that's where my love of them began. It was customers, not me who requested them. Here's the problem - our company is not under any hechsher. We use only kosher ingredients, and follow all the rules, but nobody stamps us as approved. (After about 19 years with supervision we decided not to continue the relationship). While we didn't lose most of our customers, the orthodox will not eat our food unless we've prepared it in a synagogue. For this reason (and others) I'm trying to get a good selection of products for that group. An Israeli had requested burrekas, so I thought I'd look into it. For myself... well honestly - I like the ones I make! (I just think the fillings could be seasoned differently and I'm not sure which way to take them)

How about going parve instead of meat? Around these parts, the most popular thing we do for bar/bat mitzvahs, brises, baby namings, etc. are party sandwiches. I think some parts call them tea sandwiches or double decker fancy sandwiches. You know, the ones you slice lengthwise - fill with combos of egg, tuna and salmon salads and veggies. Cream cheese is out - but soy cream cheese with lox would make a good one too. Mix these up by rolling tortillas with grilled veggies, hummous, bean spreads, pesto, fresh veggies, etc. Do all of these the day before. Roll the tortillas in plastic wrap. Wrap the 'party sandwiches' in wax paper, then place a slightly damp towel on top of them overnight. Slice the tortillas into 6 - cut the crusts of the sandwiches and cut them into triangles or rectangles or whatever. Onto trays and wrapped in plastic into the fridge. These are items that are BETTER made the day before. Crudite is always good - especially with a 'new mother and older ladies' crowd. Are you catering or hosting?