Pam R

but I like my fruits and veggies

Congrats Mel. I hope you were able to enjoy the day - and the party. You deserve it. When you have a chance let us know how the party went - was this an in-store thing with your customers or private?

Jack! With all this talk of bacon I thought you might forget about Shavuot . I've never used cheese other than cream cheese.. do you process the cottage cheese to smooth it out? Cheesecakes are like custards - if you bake it in a waterbath, it may help with the sinking. Do you pull it right out of a hot oven or let the cake sit in the oven as it cools? Sinking or not sinking, it looks great.

I slice mine open once they're out of the oven and let them dry (after taking out any of the soft insides. I also find that I am usually tempted to take them out of the oven too early. Once they turn golden brown, I leave them in the oven a while longer. It's hard to tell from your pictures (which look lovely), but you probably could have cooked them a little longer. I've never sprayed them with water or punctured them.... (ummm.. or what K8memphis said)

The ones on this page are like the ones served in restaurants here. I have bought these ones though I don't know if that helps (and from all the talk it seems like people use different noodles?)

is there a recipe for the lychee sorbet? there are fresh lychees in the stores now (here). The ones I saw last night weren't in great shape though. Hopefully they'll get more in soon.

I'm making several batches of frozen yogurt and gelati - so that's going to be the dessert. I may make a pesto vegetable kugle with parmesan and ricotta... depends on timing.

So do we... we need to go to more!! I also go to the Greek (I think it's on Shaftsbury), and the Greek at Confusion Corner, Israel, one of the Italian, Chinese and a few others. I'm thinking it's time to expand! As for the dessert place (and prepared foods available for take-out) we're hoping to have the new location in place next week - start moving in a couple of weeks and THEN put the kitchen in.. .. so we'll see what happens! Fingers are crossed. For brunch, btw, I like the Fort Garry.

Yes, yes, not crispy, yes, yes. At least, that's how I've had it in every chinese restaurant in Winnipeg and the region (and in Canton!). I have no idea how to prepare the dish, but I can't wait for some of you to show me.

Brilliant ... but I'm really excited by the new ice cream machine... so I may just pick it up on my way home from work tonight. Re sauce: it's for a dinner we're catering tomorrow ... I'm not sure I'll get a taste... we'll see.

I believe this is one of the first things I will try when I get my new ice cream machine in the next week or so... My mother is actually making something right now with the canned lychee (I think a sweet and sour type sauce) ... anyhow - I just took two out of a can - morning snack. Love them.

repeat

Tavern in the Park? This was going to be one of my suggestions. I enjoy the food there and they are very accomodating. It's also beautiful nestled in the middle of Assiniboine Park (City Park). The couple of places on your list that I have been to, I've never been overwhelmed. I do enjoy Ivory - I've been there a few times. Having said that, I in no way claim to know much about Indian food. It's a lovely space though. Sydney's - I don't actually now anybody who's been here (which is odd). I've been meaning to go myself - if I get there anytime soon, I'll let you know how I liked it. An interesting fact is that the chef/owner just appeared on FTVC's search for a superstar chef. Didn't win though . Folklorama - some of the best dining the city has to offer!! (depending on the pavilion of course). My goal is to try to get out to more this year. Any recommendations? Gluttons just opened on Corodyn (little italy area). I've not eaten in the restaurant yet, but the menu looks interesting and they got a good review. I'm sure I'll think of more Oh! I'm hoping a nice dessert (mostly take-out) opens in R.H. sometime in the next month or two

I should tell you the recipe is in my cookbook About 1 lb. wings to 8 cups water (or light chicken stock for more flavour), 1 1/2 cups dry beans (soak overnight). You can combine the simmering bones and beans step to save time. sorry - take the bones out. You want to keep the liquid, cuz it's got all the flavour! Yep. The beans will take so long to cook that the veg will be mushy by the time they're done. Having said that, I like the vegetables like that on occasion. I like to leave the meat out until the end because poultry meat tends to get dry when simmered for too long.

I've never seen smoked neck bones in the store. I make a smoked turkey and 10 bean soup that I love. I smoke the turkey myself though - so it's not high in salt. Usually I use wings. Smoke them whole - take off the meat and reserve. Then I toss the bones in a pot with some cold water and let that simmer for a couple of hours. Strain out, add the beans and simmer till soft. Add some diced veg - cook for a bit. Add the reserved meat to heat through. One of the most popular soups I've sold actually.

i'd love it too! It looks great. I experimented a little with the chocolate clay today... had the same issues with the bulky bits unders the folded corners... won't give up though!!

Multiply your recipes by 10? Good luck!

Ketchup chips are the best potato chips there are.

Oy! That does deserve to be in a book.

Thanks - I'll give it another shot.

And according to other members of my family, the ayalach (sp?) are best served in a bowl of hot chicken soup (though, you can't buy them here anymore) I've never heard of a law saying that you have to wash eggs... anybody else?

Me!! Good kosher alternative eh? Can you send me a piece of coconut pie please?

Isn't that a pesco-vegetarian? I am in no way a vegetarian, but I thought there were different levels or classifications (lacto-ovo, vegan, pesco, etc.)

I'm not disagreeing with you - but I am telling you that this is some of the reasoning against eating an egg with a blood spot. but we don't all live in the US . The Canadian system must suck, cuz I'm telling you in a matter of 3 weeks I had to throw out at least 36 eggs.

What are the explanations for this ruling? I'd think an egg with a spot of blood in it would be fleishig (meat), rather than pareve. Is it treyf in order to avoid confusion of pareve and fleishigs? ← Again, one question, many answers. One theory is that a blood spot is indicative or a forming embryo (not really an issue these days as hens and roosters aren't often kept together). Another reason is that we aren't supposed to eat blood - hence the salting/soaking of meat to draw out the blood. I'm sure there are more theories Melissa - I looked at your link - I like the fact that they say that blood spots are very rare these days, so it's not really an issue. During Passover I must have thrown out at least 3 dozen eggs! Where have my eggs been hanging out??