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Pam R

eGullet Society staff emeritus
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Everything posted by Pam R

  1. I'm not sure if I'm not seeing it clearly, but to me it looks like only one side has the 2 tones. It looks like the bottom (in the picture) is all dark, and the top has dark and milk.
  2. If you want to buy it to move it, what are you buying? Equipment? It might cost you more to buy and move than to just start from scratch in the new location.
  3. You could do a soup or puree them with some cream cheese for a spread -- add some sour cream and make a dip.
  4. After more than two years of giving his time and energy to hosting in the eG Forums, his busy life has forced Todd Price (TAPrice) to step down. We will miss him terribly as a host, but look forward to his continuing contributions in the forums. Please join us in thanking Todd for his service here.
  5. After more than two years of giving his time and energy to hosting in the eG Forums, his busy life has forced Todd Price (TAPrice) to step down. We will miss him terribly as a host, but look forward to his continuing contributions in the forums. I was lucky enough to work with Todd on a variety of behind-the-scenes projects as well as the day-to-day hosting work. Todd was a pleasure to work with and a phenomenal member of our volunteer team. Please join me in thanking Todd for his service here. Thanks, Todd.
  6. Katie, did you make your borscht? I've never sautéed the vegetables before adding them to the soup, but I'm sure it would be fine. Nor have I ever pureed borscht -- in fact, I like my borscht chunky. Lots of recipes call for grating the beets, but I like to cut them in 1/4s and then slicing them.
  7. Pam R

    Cheese-making

    What kind of shelf-life is there on this ricotta? I'm going to try making it this weekend, but I'm wondering how long it will last in the fridge.
  8. I think you're right. I didn't mean to imply that you were suggesting an agent is the only way to go - sorry. I do think there's great benefit to having an agent and I have considered it more than once. For my book, I relied on a family member/lawyer for contract issues. And my publisher was great to work with - very little ick involved! I'm finishing up my second book, and I'm weighing my options now. Having been through it once, I learned a lot and have a better idea of what I'm doing. I'm leaning toward self-publishing this book, but I'm still at the starting point of researching it. There are pros and cons going either way.
  9. M.R. - you just have to get really good at taking out the stains. I get more stains at work where I wear and apron than at home where I don't. It's a mystery.
  10. OK. I found my copy -- I thought it was newer of Writers Market, but it is the 2006 version. I had one from 2004 and there were a lot of changes from one to the other, so by now this one is probably quite out-dated. Looking at the index, there are 70 publishers listed under Cookbook Publishers. I would guess that at least a quarter of those probably don't accept unsolicited manuscripts. There is also a section that lists literary agents, if thats the route you choose. The listings include information on what type of books they represent, their terms, samples of their recent sales and how they like to be contacted. Getting an agent is a good idea, but it is not your only option. When I was about halfway through my book, I put together a submission bundle, following the guidelines in the W.M. It included my bio, an outline, index, introduction and 3 sample recipes. I sent it out to lots (and lots) of publishers and received lots of rejections and a few offers. If you decide not to go with an agent it is certainly possible to get a publisher on your own using the resources in the book and online.
  11. My computer was fixed recently and it came back with the memory wiped out -- so I just ordered 9, rather than re-loading 8. There were certain aspects of 8 that I didn't love, so I thought I'd give 9 a shot. For less than $20, if it's no better that's fine, but if it is better it's an inexpensive investment for a program I use a lot. I was thinking about this some more - I don't think you have to worry about the layout for sidebars. If you just include them on the same page as the recipe under a "Sidebar" heading, they'll get the idea. At the end of the day, the publisher will likely use their own layout. Unless you're looking at self-publishing, the publisher will let you know how they want the manuscript. I'll try to look through the Writer's Market tonight and see what's in there.
  12. Lisa - One of the best thing to do is get a copy of The Writer's Market if you don't have it. I believe the index will tell you which publishers publish cookbooks -- and it will tell you which ones accept unsolicited submissions. I don't have my copy with me, but I think it also includes what each publisher wants in a submission (some want an intro, index and only 3 recipes, some want other things). I can't help you with photos -- I didn't take the picture in my book and my publisher arranged for the photographer and food stylist. I do think you can include both metric and Imperial weights -- though you may have to fight to include them. My publisher asked that I include both. When i submitted my manuscript, I copied all of my recipes from MasterCook (I'm now on Version 8) into Word and then formatted it there. A couple of lines would have looked like this: Fruit Compote 1 lb. | 454 g mixed dried fruit 1 cup | 250 mL cold water 4 oz | 114 g sugar I'll flip through the Writer's Market when I get a chance and see if any of the listings say anything about digital submissions.
  13. Pam R

    HACCP Plans

    Yes, I would check with the local health department. I did work up some HACCP plans when I was in university -- it took some time but wasn't hard to do. The thing is, if you're not "HACCP certified" and want to use the plan internally, I don't think you'd have to go through any health department -- but I don't know for sure and it's always good (and easy) to phone and check.
  14. It's been less than a year since I bought this sealer and it's just about had it. Now I'm looking for a chamber sealer, but I have a couple of questions. a. Anybody have/use a chamber and have any recommendations? b. I have approx. 1200 bags left - these are the ones with the mesh layer - does anybody know if they'll work in the chamber machine?
  15. I have a stack of books that I haven't opened all over my house. Now that Passover is over and I'm (mostly) recovered, I'm starting to look at them. The first book that I've been reading is The Book of New Israeli Food by Janna Gur. I haven't tried any of the recipes yet, but I'm really enjoying reading it. There's some history, wonderful pictures and I've already got a bunch of post-it notes in place. It's got kubbe recipes, all of the Israeli salads that I've never tried to make myself, Ashkenazie, Sephardi, you name it. I'm looking forward to trying some of them. Any new books I should be looking at?
  16. I don't know if they have what you want, but you could check with Bakemark. The website has a BC address, but I know they have a location here -- might be across Canada.
  17. I bought an 8" non-stick skillet on Thursday to make blintz wrappers. I looked at the options and went for the least expensive - $6.95 (that's like . . 50 cents for you). It worked beautifully. I brushed the pan with oil for the first one, but then only brushed it after every 4-5 crepes. I probably didn't have to keep oiling it, because they all fell out of the pan but it was great. At that price I don't know why I hesitated. New nonstick = good.
  18. Does everybody stick with traditional foods for the whole holiday or do you mix things up? This was not exciting, but one of my favourite meals this year was some chicken thighs done "Greek" style (lemon, garlic, oregano, olive oil, s&p) served with a big cheeseless/Greekish salad. After the seders and all of the cooking I do for the holiday, I think simple and light is great for the rest of the week. If I never have to see another potato . . .
  19. A few months ago I spotted some Yoohoo in a Walmart in Northern Minnesota or North Dakota. I didn't buy any, but I remember talking about it while in the store -- I don't think I've ever seen it here. But Walmart might be a starting point, though it might be regional stocking.
  20. I had always assumed it was not ok. Now, googling around, I see this is a matter of debate among some people; not among others. ← Baking powder is a chemical leavener as opposed to something that would result in leavening due to a fermentation process. jayne ← I'll just add that looking at my Passover products lists, at least four companies make kosher for Passover baking powder - and I sold a lot of it this year.
  21. One of my favorite soups -- cook some onions in olive oil until soft, add lots and lots of carrot, cover in stock (vegetable or chicken), salt and pepper, cover and simmer until soft. Add lots of fresh dill and puree. Simple and good.
  22. Because you can't read the title of the book when it's sitting on the shelf at the bookstore if there's no binding to write it on. Publishers don't like that. (Yes, I've explored the spiral binding for my next book . . )
  23. Darienne shares some great news about fellow member Art of Amano Chocolate: Congratulations, Art!
  24. Around here the spreadable honey is called creamed honey. It's nice and thick.
  25. Check with the Rabbi or Vaad. There's a lot that can be kashered with a blow torch and a pot of boiling water (and a stone). Especially if you're talking about mostly stainless equipment. If you are going to make a large investment on equipment, you can charge well for Passover items and help pay for the items you need. Seriously, people will pay for Passover baking and many kosher businesses make a good chunk of their yearly sales on the one holiday alone. Certainly more can be made from one chiffon cake than 10 challah.
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