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Pam R

eGullet Society staff emeritus
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Everything posted by Pam R

  1. I think there are few places that have kosher restaurants like this. You need to have the population to support them - at least in places where things don't cost as much as they do in NY. Toronto has kosher chinese,sushi,steakhouses, italian, etc. Montreal is probably next in line - but far behing Toronto. The rest of Canada has even fewer choices. We have operated kosher restaurants here (Winnipeg) off and on for the last 15 years or so. We've tried dairy (sold is vegetarian/dairy to the non-Jews) and we've tried meat. We have found that we just don't have the population to support it. Many of our customers were non-Jews and many of the Jews weren't religious or keep kosher. But in a small city, when prices are extremely low in restaurants, you can't compete when you have to bring in all of your kosher meat, most of your dairy and many other ingrediants from other places. It would be nice to have some options. I do eat in non-kosher restaurants, and I am hardly what you would call religious - but I do have family members and friends who are orthodox and it would be nice to have some options.
  2. I agree that the Jews have discovered Sushi (and I can't go to a sushi place without running into at least one table of people that I know..) but I still think chinese food has a place in most Jewish hearts. Christmas Eve I of course, ran into about 6 tables of Jews while having dinner... but it's rare to eat in a chinese/japanese/ thai restaurant without seeing some MOT's Shmolka Bernsteins? (No idea on spelling here). Was taken there a good long while ago...while on a high school trip. Assume it's no longer in business.
  3. I'm wondering how things worked out... nu?
  4. Salt bagels have always been a favorite - and I have even purchased them in North Dakota and every time I'm in the Twin Cities, we bring back a bunch of Brueger's to keep in the freezer...
  5. The kosher gelatin used in kosher marshmallows is made from fish. I don't use gelatin - generally try to avoid making things with gelatin because of the kashrut issues. But I would assume kosher gelatin is either made from fish or is vegetable based....so depending on the level of vegetarianism, you may be ok. I think I have to start trying some recipes using the kosher stuff too... time to learn something new. Umm..the other thing to look into is the ready made fondant that you can buy. At work we have a pail of the stuff that has a hechsher...but I've never looked at the ingredients (I'll try to remember to look tomorrow).
  6. Thanks everybody. Not Australian (but had some wonderful lamb there). The lamb had thawed, so it got slathered with olive oil, salt, pepper and crushed garilc. Then slow cooked (Not as slow as you suggested jackal) at 250 for a few hours. It was wonderful - tender and moist. Enjoyed by all. Next time, I'll try some of your suggestions...though the bbq one will have to wait for most of the snow outside to melt ;)
  7. Pam R

    Okra

    It's hard for my to give you a yes or no.... it's rarely available here fresh... and I have NEVER seen it on a menu here. BUT:"Chicken Gumbo Soup I use fresh okra in this recipe, but if you can't find it, you can use frozen. Don't be alarmed by the somewhat slimy juices that the okra gives off. All of the sliminess will disappear as it cooks." I did find it when I was testing recipes for my book, (above is a quote) and loved it in the soup. I would never use the frozen stuff for anything BUT soup. Now I'll have to be on the lookout for it and try it some other ways.. I guess that makes me a YES
  8. Pam R

    Rice Pudding

    I just threw out about 5 batches of rice pudding because I had never made it before, and thought I knew how to make it - but turns out I didn't. I finally figured it out - I like it cold, and creamy. I also like it with raisins soaked in rum - making it rum and raisin rice pudding.
  9. Pam R

    Hamantashen

    dare I suggest making yourself a batch? :) They're easy...
  10. Pam R

    Hamantashen

    I like the flavour of raspberry... but are there seeds? can't handle seeds. How much salt are they putting in? My recipe calls for a pinch (and it makes about 3 dozen... (using 3" rounds) how small is a mini?
  11. I have a lamb shoulder that's been in the oven for a couple of hours at 250 degrees. Keeping it simple, olive oil, s&p and some garlic. No medium for this sucker - she shall cook til she falls apart. baaaa. Normally roasted potatoes would go with this meal, but I have a huge hankering for kasha - so we'll have that. But I will roast some sweet potato and butternut squash chunks. I need some other vegetable... because roast squash doesn't seem like a real veg - (I don't know why) - I usually do a salad, but I have no lettuce... or salady stuff... so I'll have to find something. Dessert is assorted cookies - I made extra for a lunch we catered yesterday... and I'm not making anything else :) (cookies are cinnamon twists, chocolate chip cookies and chocolate cookies rolled in course sugar before baking. C'est tout! Shabbat Shalom!
  12. Pam R

    Hamantashen

    I use my own recipe. It's a cookie-type dough... because I know not of : My grandmother used to make a triangular bun(?) made from sweet dough and filled with wild blueberries or saskatoon berries every year for breaking the fast. Would that be similar? I like to fill mine with a lekvar type filling - cook apricots with amaretto and a little almond extract, dried cherries with rum (sometimes mix chocolate chunks into that one) and dates with Rye (whiskey). I like to combine the shalach manot with the drinking until you don't know your own name rule YOu don't get crazy alcohol flavours, but it does contribute a nice little something.
  13. kasha and varnishkes..mmmm... (I'm making some for dinner tonight)
  14. I have a lamb roast thawing (it's a shoulder, not a leg) and all I can think about is the wonderful lamb roasts I enjoyed in a local pub in Melbourne (and Sydney and Hobart and Surfer's P...etc) The problem is that it's been a few years since I've been there and though I can almost taste it (and am sure it's a simple recipe) I don't know how to recreate it. Come on you Aussies - I'm sure you all know how to make a typical Australian lamb roast.... please share?
  15. Pam R

    Hamantashen

    IS it too early for hamantashen this year? Or do we get to make them twice for Purim Katan and ....well .... Purim? (I've already made several batches... but I'm thinking I'm alone here....)
  16. My only theory is that they are ripping you off! I've never heard of backs being more expensive than legs (or almost anything else). We sell cases and cases of backs - I always advise people to use them in soup unless they are going to eat the meat (you have no idea how many people use whole chickens and then toss the meat because it's *tough*). We charge less than half for backs than for legs. We also charge less for necks - which I am going to go put in a pot right now - with one cut up chicken - and it's soup tonight.
  17. ummm...have room for one more for dinner?
  18. Teasing?? I woke up and it's -27 here (I don't know what that is in ferenheit, but I know they equal at -40, so it's cold!!) Now I'm not just thinking about a braise or a soup, I KNOW that tomorrow night will be what my family refers to as Lotza Matzo Soup. Big pot of chicken soup with lots of dill, chunks of chicken, carrots, celery, parsnips, rice, egg noodles and matzo balls - if I remember to bring home some meat kreplach from work I'll throw those in too. It's been 2 years since we've had summer here - if we don't get some nice weather this year, we're all moving south... and it'll be the Twin Cities Folk Fest
  19. Pam R

    Cabbage Rolls

    I think the problem with my pronunciation may lie in the fact that I am a child of a man born in Poland, which may have been under Russian rule, born to parents who mostly spoke Yiddish (mostly German/Polish/hebrew mix) at home - who then moved to rural Saskatchewan when he was only 3 and lived in a Jewish colony with other Jews from all over europe speaking different languages - surrounded by Ukranians. I can't understand why my word may be wrong ;)
  20. Pam R

    Dacquoise

    You don't have to use a bag - but if you insist, use a heavy duty disposable plastic bag - just cut the corner off - then toss it.
  21. Pam R

    Cabbage Rolls

    Though my father is from Poland, the area he was from was sometimes poland, sometimes russia - it could be Ukranian. I always assumed that it was Polish with the Ha-Lope-chee - but who knows?
  22. Whipped cream hides a multitude of mistakes....
  23. After almost 2 weeks of nice weather, it's back down to -18 C now. We will definately dip to at least -23 tonight . My key won't go into the lock in the front door because it's frozen. Just a coupld of days ago we bbq'd dinner. I'm thinking of making some sort or braise of soup with chicken and lentils. What else are people cooking to warm up with?
  24. It's a new non-dairy milk substitute made from potatoes. I don't know if it's available in the US yet, but I do know they have plans to sell it south of the border... you can check them out here http://www.tayofoods.com/win/flash/index.html No to be nitpicky, but doesn't Bollito Misto generally rely on pork products for flavour? Do you substitute anything for the pork sausage? Thank you. Aval, slicha - ma zeh 'butter flavoured margarine'? *nitpick* I think serving a sorbet with an assorment of little homemade cookies is nice. You're serving a great meal, so something simple could be nice - but, being it is for your wife's birthday, should it be something more exciting? Good luck!
  25. When I give cooking demonstrations I rave about immersion blenders so much my mother keeps telling me I should try to make a deal with a company to sell one with every one of my cookbooks! I have 3 - and can't remember what I did before (that's not true... I burned myself on hot soup as I pureed it in the blender of robot coup..)
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