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Pam R

eGullet Society staff emeritus
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Everything posted by Pam R

  1. I'm trying to come up with some new 'gourmet' snack ideas for a local theatre, and one of the ideas is hard pretzels dipped in chocolate (and/or various other things). I'm not sure if I can source the pretzels, so I've tried baking them . . .and I'm having problems. They taste great in soft pretzel form, but I can't get them to bake long enough to turn into hard pretzels without them getting way too brown. I'm using an old recipe and haven't worked out the weights yet, but in volume, here it is: 3 cups AP flour 1 tsp. instant dry yeast 1 tsp. salt 1 Tbsp. brown sugar 1 (+) cup warm water
  2. Food is not actually allowed in the theatre itself. Food/drink must be consumed in the lobbies during intermissions.
  3. Welcome to the forums, Jennifer02! Do you have any particular food or cooking interests?
  4. Not movie theatre, but live performance theatre. Plays, concerts, opera, symphony plays there and private events (we'll cater a fundraiser for 1000 there next month). The cookies are 7 inches and we use cellophane bags that have a sticky strip across the top - you pull off a strip of plastic and then fold the top over to seal it. We got lucky and one of our suppliers had the bags that fit the cookies perfectly.
  5. Thanks for the suggestions! I should have pointed out that the items are ordered every couple of weeks, so items like cream puffs won't work. But, I love the nuts idea and when I saw pretzel a light went off. I tried baking my first batch of pretzel today -- the oven temperature was WAY off, and they browned way too much before they were able to crisp up, but the flavour was great. I'll try another batch next week because I was thinking of large pretzel sticks, dipped in chocolate/caramel/crushed nuts/candies/etc. Brittle is also a great idea or, I was thinking, barks. I like some
  6. Right now, we bake 7" cookies that are sold at snack stands at a large theater in town. (By snack stand i mean that they sell specialty coffees and wine and a few food items.) The FOH manager has asked us for some other ideas for items he can sell. He has already tried our caramel-nut-corn at a couple of functions we've catered at the theater, and he's interested in that as well. But I'm stumped on other ideas. The items need to have a pretty good shelf life, though there is a freezer in the building that things can be stored in. All ingredients need to be kosher and the items should be
  7. Yeah, does the box say kosher for Passover or NOT kosher for Passover? I just checked a box of Streit's regular matzo that is kosher for Passover and the ingredients are flour and water. And I don't think a north American company would use canola oil in something like regular matzo that is kosher for Passover (it's still considered kitniyot by many in NA).
  8. Dana, if it's something you want to do, do it. These days there are a lot of different options. When I decided to write my first book (over ten years ago, so a lot has changed since then) I started the work on it and when I had about 40 recipes tested and written out, I got a copy of Writer's Market and using it as a guide, put together a submission and then found about 100 publishers through the book that accepted unsolicited submissions and sent them out. There were many rejections, but there were also a few offers to publish and I ended up with both a Canadian publisher and an Americ
  9. Too late for the seders, but still almost a week to go. This year, for the first time, I did a quinoa pilaf that I really liked. Steamed the quinoa, sauteed a lot of red onion, mushrooms, celery and orange/red peppers with some salt, black pepper and fresh garlic. Tossed it altogether and added heaps of toasted almonds. Delicious. There are all sorts of things you can do with potatoes -- I like reds or baby potatoes and of course, sweet potatoes. And then there are kugels and salads. And roasted vegetables and latkes and gnocchi and . . . lots of ideas.
  10. Pam R

    Steven Shaw

    I never met Steven in person, or had the chance to share a meal, but over the years volunteering here, we had the opportunity for many great chats. Whether we were talking about forum matters, the relationship the Jewish people have with Chinese food, the ups and downs of having books published or a host of other topics, I was always happy to see his little chat window open on my screen. The news of his passing is incredibly sad. My condolences to Ellen, PJ, and the rest of his family. He will be missed by friends, family and the food community. Baruch dayan ha'emet.
  11. We use a food processor. You kind of want the fish to be mush when it's raw.
  12. In Canada we had Chai and Marvid. Chai closed, so the only brand available now is Marvid.
  13. I'm curious to know what kosher chicken brands are available out there. I'm in Canada and last year our big kosher chicken plant shut down and we now have one company left servicing the whole country (as far as I know). So I guess I'm interested in what's available everywhere, but specifically, am I missing anything in Canada and what's going on in the USA? What's available?
  14. I rummaged through my freezer and found a bunch of beef scraps and a slice of chuck and a couple of ribs and turned them into a beef/vegetable/barley soup and a golden beef borscht (I also found a bag of gold beets I completely forgot I had). I freeze them in 500 mL deli containers and pull them out for lunch. I agree with those that feel soup is a year-round thing, but since this has been the coldest, longest winter in memory, these kinds of soups hit the spot even more right now. (One of my favorite foodblogs I've done here, was a joint effort, focused on soups: clicky)
  15. I've ordered small rounds and squares from Qualita Paper. The minimums may be too much for you (I think it's says 1000, but I honestly don't think I had to order that many -- but it's been years.) I think they make them from 1 1/2" and up.
  16. I've never made this cake, but we make a couple of tortes at work that start with biscuits (cinnamon biscuit for a cinnamon torte and shortbread round for a chocolate nut torte) and rather than rolling it out, I simply press the dough onto the base of a springform pan that's been grease/floured. Or if I need to produce dozens of rounds at a time, I trace the rounds on parchment paper and just press the dough onto the paper, making sure the layer is level. Not sure if that helps, but it may be worth a shot. Good luck! eta: I agree that buckwheat honey has more flavour than 'standard' honey
  17. I only use notebooks when I'm working on recipes for books or articles, not when I'm cooking for myself (or friends/family), but I have stacks of them. These are a few that I've brought from home and are hanging out in my office at work right now. The top one is a project I'm trying to finish up ASAP. I once collected all sorts of cute ones and then decided I was spending way too much on them, so switched to the inexpensive composition notebooks that I pick up in bulk when all the school supplies are on sale. I went to the cheaper ones, because as you can see, I kind of abuse them! (Page
  18. Pam R

    Soup Skimming

    Yep. Of course! Skim soups with meat/bones. Don't skim vegetarian soups (like bean soups with no animal products). Those look less scummy to me and more foamy, which I always assumed was starches being released.
  19. I don't know about the history, though I do know it's still popular (we ship some Montreal smoked turkeys in for the Chanukah). Have you tried contacting any of the companies that do them in Montreal? Lester's and Schwartz's are just two companies that do them.
  20. Yeah, I could do without the egg. I don't mind it, but I'm not a huge chumus fan -- a little satisfies. Israelis love their dips. Some pita, chumus (ch in Israel ), babaganoush, techina, matbucha, a few other dips, maybe a few falafel balls, pickles and olives would make most Israelis very happy. When I was there after high school (on an organized trip with 40 of us taking over small restaurants) almost every meal started with a varIety of dips, salads and fresh pita -- never ordered.
  21. I forgot - I was going to say the same thing! Looks like it has olive oil, techina, onions? parsley or cilantro? anything else on it?
  22. Thanks for the report -- it's been too many years since I've been and I have great memories of the food in Israel. Because it just wasn't available or because you hadn't prepaid for it? The first time I was in Tel Aviv we also got there on a Friday afternoon but our hotel had 'Shabbat dinner' for the guests as long as you arranged for it beforehand. As a somewhere lactose-intolerant person I always stayed away from the cheeses on the breakfast buffets, but most people I know rave about them. Did you have a chance to try cheeses elsewhere, and if so, did they suck as well or was it specif
  23. Wondering about what recipes y'all have tried from the book. I've had it for a few months and have a bunch of recipes tagged but haven't had a chance to try any. What are the favorites?
  24. Why not try substituting corn syrup or fancy molasses in your recipe? I don't have a favorite recipe to point you to at the moment, but anytime I've made gingerbread I've used molasses.
  25. Nope! Too much pressure for me -- I'm a nervous wreck when I'm cooking my own, practiced recipes on TV or in front of an audience. Don't know if I could take the pressure of thinking on my feet. Allura -- that's what I assume, that it's filmed in TO and it would make sense if most of the contestants are from there.
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