Pam R

Thanks Wendy. I already do a lot of mini-tarts (pecan, lemon, fruit, different curds, etc.), mini choux things, meringues, lots of squares and different brownies - that sort of thing. I think the thing with these books is that I don't like them just for the recipes, but they often show you new ways of presenting things. If it makes sense, I want things to look 'higher end'. I have no schooling, it's all about trying different things and seeing what works - so recipes books help me learn as well. While I'm happy with many of the things I already make, I want to learn new things and try different things - that's why I'm a member of eGullet - I learn so much from people like you. I experiment a lot on my own as well - but sometimes you need that extra inspiration you can get from pictures or other books. The last note I can think of right now, is that the one problem I have with doing minatures of things I already do is that often, when I'm doing a pastry table, the minis are in addition to the cakes and tortes - so I'd like them to be something different.

umm.. I forgot to ask - are they any good?

Thanks Michelle. I've already been in contact with them about bringing dairy products in - they passed me along to a distibutor, so we'll see what the product list has. Thanks for all the homework! Shabbat shalom.

I completely forgot about the Exchange District Farmer's market. It starts this weekend, Saturdays only from 9-3. It's in Old Market Square and having been there once last year I remember lots of great crafts, live entertainment, prepared foods and produce of course! Check it out if you can't get to St. Norbert. hmm.. they have awebsitetoo

Dinner last night: Carrots, lettuce, yellow pepper, cucumber, chicken that was marinated in a hoisin, soy, garlic, ginger, sesame mix and grilled, suey chow and sugar snaps. Dressing was hoisin, soy, sesame oil, rice wine vinegar, fresh garlic and ginger, ground peanuts and green onions. Tasty.

Any local will know that a goldeye should look like these guys: though they look a little better when you take the plastic wrap off

There's a deifinition here. But it just confused me more

Invariably, I find that my fellow Canadians refer to a gas grill as a BBQ. Now, maybe it's because my family never used an outdoor grill (just a tiny hibachi), but I've never referred to it as anything but a grill. Jason, time to drive north and teach these people something about BBQ. ← what about an Australian too? ok lads tell me what's the English dictionary definition of a barbeque? ← Umm... in Australia, most of the bbq's are flat tops aren't they? Not bars over wood or fuel but a flat metal piece that heats up. At least when I was there we had a heck of a time buying a bbq like we're used to. But, it's a commonwealth thing. We know how to speak, and spell. Having said that - I was typing up a recipe article last night and realized without thinking that I called it "grilled pizza" not bbq'd pizza. So maybe I don't always say bbq. I think they both work. It's only in the Southern US that bbq means to slow smoke something.... here we just call that smoking.

What about a Canadian? I often say I'm going to BBQ something... not grill it. I don't think I have much more to add to this. Grilled corn is fantastic - but take the husks and silk off first - that way it gets all caramelized. Mushrooms tossed with olive oil, salt and pepper and fresh garlic are always good... zucchini (corgettes?), onions, asparagus, bell peppers, endive, fennel - it's all good. I often toss all the prepped veggies with salt, pepper, olive oil, fresh herbs and sometimes an acid (vinegar or lemon juice) and let them marinate for a little while before grilling.

hmmm... I was going to say they aren't very pasta-like. Or pastry-like. They're more doughy. Favorite filling for me: mashed potatoes, a TON of fried onions - really caramelized and just some salt and pepper. Fry them in shmaltz if you have it. Second favorite: cottage cheese mixed with some egg, salt and pepper. I like them fried too- with lots of sour cream. But when we make them at work, it's not odd to see people sneaking some out of the freshly boiled batch.

I have a week and a half left!! I will make it to some. Promise.

This may dound a little odd.... but can anybody tell me if the cookbooks they are suggesting use a lot of gelatin? I'm also in the 'testing and creating' period at work and minies are one of our biggest sellers - it's just time to update them. Problem is I don't work with gelatin (the only kosher gelatin I have easy access to isn't great) and I've yet to work with agar agar. I'm very interested in getting a couple of these books- but I hate to buy books that are full of recipes I can't use. Any suggestions?

While this is completely off topic, I was served a very good veggie soup with matzoh balls at Passover this year. Honestly, since I made about 70 L of chicken soup myself for the holiday, it was a nice change. Personally, that's why I liked him. Also seems like a good base for working in a kitchen...

Leave the dye in. I've never seen a goldeye that wasn't red. I hope they enjoy it.

Thanks Michelle. I use a really good parve puff pastry (I think). Warka seems like it's not something I can make myself for large production... and I'm guessing I can't get my hands on any either. Is it really that close to phyllo? I already do a bunch of things in phyllo... I just call them brilliant things like "Mushroom phyllo triangles".

I buy the pre-washed salad/lettuce mixes. They actually have a flavour I don't really like. And fresh whole romaine, butter lettuce etc. taste so much better. But after cooking at work all day, washing lettuce when I get home from work is not something I want to do. The other thing I'll do occasionally is pre-made hamburgers. We sell chicken burgers (which just need some seasoning) and pre-seasoned hamburgers that I like. I can throw them onto a hot bbq frozen - so dinner is ready in 10.

In the Jewish kitchen, the green, sorrel one is called Schav. Instead of making a meat borscht, we make a similar one with just water - making it vegetarian. This one is often eaten with sour cream. The cold stuff in the jar is very popular - especially around Passover time. It's trained of all veggies though, and often had as a cold drink.

..or served them shellfish We're talking about hundreds of years ago. And it's just one theory we're taught. I don't know of a single Jewish person who wouldn't eat with a non-Jew (not to say there aren't some) - for some the food would have to be kosher. Lord knows I would have eaten a lot of meals on my own my three years living in Northern Minnesota had it been an issue for me. Let me also add that outside of the very strictly orthodox communities, it hasn't been successful. Inter-marriage hasn't exactly been a non-event.

ooooooooooh yah... marrow bones. Definately a good borscht addition.

In our family, borscht was always served sweet and sour - what we know as Russian style. My mother has been known to order borscht in a restaurant and then add packets of sugar to it! Having said that, I'm going to tell you how I like to make meat borscht. I won't give specific quantities (copyright), but as I always say about soup - it's a fluid thing. You need to start off with some beef shortribs. In a pot, with lots of water. Simmer the ribs, skimming off all foam and shmutz. Simmer them long and slow - until the meat seperates from the bones. Strain the meat and bones from the broth (don't toss anything!). Chill the broth - then remove excess fat. Discard all of the bones and any chunks of fat that may remain. Leave the beef in chunks as large as you can. Return to the broth and meat to the stove and add peeled, chopped beets (yes chopped! None of this shredded stuff for this recipe) - I like them chunky. Also add peeled chopped onions (anything you have), some celery, some carrots. shredded cabbage. Try for a ratio of 3 beets to 1 of everything else. Now, my grandmother would have added a can of Manishewitz tomato soup - I often add some canned, diced tomatoes. Let the soup simmer for a while... I don't know, maybe half an hour. It's not done yet. Then add some sour salt and sugar. You're going to have to taste it to check the flavour. It needs to continue simmering until the vegetables are tender (but not mushy) - timing will vary depending on the size you cut everything. Season with salt and pepper. Optional ingredient is potato - I never put it in a meat borscht. The best part of a meat borscht by the way, is the meat. edited to add that I think in my recipe in my book I use lemon juice instead of sour salt. I don't like vinegar in my borscht.

I could point you to my book for my favorite recipes... but... I'll ask a couple of questions first: Do you like a borscht with meat or vegetarian? Do you like a sweet and sour borscht? Just sweet? Just Sour? Neither? Or are you just open to anything we throw at ya?

Todah! Not exactly the type I'm looking for... but the recipe sounds great - I'll give them a try.

Yep. The one with the pen with the cute little sheep I had no idea what the place was but there was a sign saying fresh corn and something... so I thought I might as well pull in and see what it was. The place was packed! Why hasn't anybody ever told me about it?? The added bonus is that it's like 4 minutes from my house. I will be a frequent costumer from now.... I'm already dreading the winter when they're closed

Michelle - a recipe would be great thanks.. I like the ones I make... but I've been thinking about how much i enjoyed them in Israel and wonder if I could make a closer version. Maybe I'm already close and don't realize it so I keep thinking about something that doesn't exist! Farid - I did a little googling before I posted and read about the differences between the different burekas. I'd say the Israeli versions i had were definately closer to a puff than a spring roll wrapper. I'm open to trying some different things though. I do prefer baking than frying.. and am sure they were baked. Plus.. I have the added issue of only being able to get certain kosher things. I can get kosher puff, I can't get kosher fresh phyllo. One of the other reasons I'm thinking about this is that we seem to be getting more and more Israeli customers - I've been dealing with various companies to try to bring in more Israeli products for my store and somebody has requested that i bring in some frozen bourekas from the Holy land. Michelle - do you know of any good products? My thought was that if I baked ones that were close to the ones you can enjoy in the streets of Jaffa and Tel Aviv and Jerusalem et al. then they could just buy mine!

Thanks for the suggestion. I've looked at the book often enough myself. I'll have to add it to my list.