Pam R

I sell the original flavour. I sampled the sour cream ones but I thought they tasted really artificial (more artificial than the onion flavour). I like them, but I think they sell because they are relatively healthy, compared to other snack foods. My supplier doesn't have the Zesty Veggie or the Dark Chocolate ones. But I'd love to try the chocolate flavour. "All the warm flavors of traditional babka, laced with just the right amount of organic dark chocolate."

Interesting. Please do report back - it's easier for me to get to St. V than Chinatown. Does the street say anything about how the food is?

Nope. I'm far from the east coast but I'm a big fan. Even with Old Dutch, we are lucky enough to have munchos here. You just have to do a little searching to find them. They used to have a similar chip in Israel - I think they were called Mocks. Macks? Anybody know what I'm talking about?

They look great! Mine could have been made in a larger dish - I was concerned about the sauce bubbling over, but it was fine. I think my pictures make my baking dish look smaller than it is . . How long did they take to cook? I was also surprised at how long they took. I already want to make another batch.

Mini potato latkes with a dollop of creme fraiche or sour cream, a small piece of smoked salmon and a little fresh dill.

I wonder -- why bother to make it yourself? There was a time when I would. Then I tried Sabra hummus (at first my favourite was Marakesh, then I moved onto Classic and now I'm into Zaatar). I haven't made it myself since. I'm not a fan of babganoush in general, but the sauteed eggplant is fantastic, and I'll dip into Turkish Salad or Matbucha on occasion. Good pickles too. I know I'm not the only one that feels this way, because I sell cases of the stuff every week. (Shamir is a good too, if you can get it.) Who else is with me? Forget the chickpeas, and go to the refrigerated section!

Soba -- What did you do with them and are there pictures?

Anybody who frequents the Spirits & Cocktails forum has probably noticed that forum host, Erik Ellestad, has been Stomping through the Savoy for over a year now. Now the San Fransisco Chronicle has noticed as well: Read the full article at SFGate.com. Congratulations, Erik!

Mary and Brad, Thank you both for all of your contributions to the Wine (and CA) forum. We worked together for only a short time, but it was a pleasure. I'm looking forward to reading your future posts. Thanks again, Pam

Anna, they can definitely be frozen. This is only the second time I've made them, but I remember our staff making them at work years and years ago and freezing them after they were cooked.

I used Fleischman's Instant/Rapid yeast this weekend to make cinnamon buns. One packet (I think it has 7 or 9g in each of the 3 compartments) to approx. 4 cups of flour. I added the yeast to the dry ingredients, then mixed in the liquids. It more than doubled in 2 hours, punched down, filled, rolled, cut and doubled again in 45 minutes. I think the suggestions of old yeast may be on to something. . . how long have you had it? Or, if you just bought it, does it have an expiry date on it? If it's good, it should give you a good rise.

I would freeze then bake.

One of my weekend projects was stuffed cabbage rolls, or halopchy. A pictorial (not so lovely, but so tasty): (er, please ignore the sizing) So these were proclaimed the 'best ever cabbage rolls' by one taster. The filling consisted of ground beef (not too lean), onion and garlic that I cooked in olive oil, just to soften, an egg, finely diced roma tomatoes, long-grain rice, salt and black pepper. The sauce was simply tomato juice, tomato 'sauce', juice from one juicy lemon and a handful of brown sugar. Extra, chopped cabbage went into the bottom of the pot, with some sauce poured over. Then a layer of cabbage rolls, loosely rolled (so the rice had room as it cooked), with 1/2 a lb. of thin short ribs randomly placed. Sauce. Repeat. Tightly covered with foil, then in the oven at 350-375 for about 2 hours. It took longer than I thought it would, but the rice took a long time to cook. These were damn good.

If the stock is flavourful, I like to simmer some diced carrots and celery and wild rice in it. That's it. Of course, you can go all Minnesota Turkey and Wild Rice on it and do a creamy version. Delicious.

Trussing, Chris? I don't think you have to truss them (with string). Just pack them tightly. You can stick a toothpick in them if you are concerned.

My grandmother would add chunks of fatty lamb into the pan with the cabbage rolls when she had some. I'd guess that meat in the filling could be anything you want - beef, lamb, veal, pork. .

Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. It's getting cold in some parts of the Northern Hemisphere, and with the cold weather comes the craving for comfort food. So this time, we're going to try our hands at stuffed cabbage rolls. This is one of those dishes that my grandmother would say takes a lot of 'patskying' -- playing around. But it's worth the effort. RecipeGullet offers two recipes -- Russian Stuffed Cabbage and Holishkes aka Stuffed Cabbage. And there's a Stuffed Cabbage topic here. So, if you've always wanted to make stuffed cabbage rolls, now is your chance. What do you stuff it with? Lots of ground beef or pork, or just a little to season the rice? I want to know whether you steam your cabbage or do you toss it in the freezer? Are you in favour of raisins in the sauce? What about gingersnaps? Canned tomato soup or crushed tomatoes? Let's get rolling!

I'd also suggest brown sugar instead of white.

I'm not really a coffee drinker, but I enjoy the Iced Caps during a hot summer. Their doughnuts were always second best to Robins, though the timbits could be good. But, having spent a lot of time at the St. Boniface hospital in Winnipeg in the last month (as a visitor), the Tim Hortons in the lobby was very much appreciated. I have two T.H. within 2 minutes of my house, but I doubt I get there even once a month.

I just enjoyed a little beauty, as is, out of hand. But I love pears in salad -- they work well with pecans, feta, red onion, lettuce or greens of your choice and a mustardy/balsamic dressing. Also good in soup.

The bagels are gorgeous. I've only had them sent to me frozen, and they're good, but I doubt they're anything close in taste to fresh ones from that bakery. Any chance we'll get to see some smoked meat? S'il vous plait?

It was $300 US, but as of last week, that was Canadian as well (parity is grand). I was in Grand Forks, ND for a couple of days and the best deal was at Kohl's. There was also a KA promotion going on -- buy a Pro600 and get an extra bowl for free (mailed to you). I don't know if they'll send it to Canada, but I'll give it a shot.

The Cuisinart wasn't the one for me. The DeLonghi wasn't an option. I had a limited time to purchase and it wasn't available where I was. So I had a few KA mixers and the Cuisinart to choose from, and I went with the KA 600 Pro+. It lists for $699 here, and I was able to get one for $300. So I think I'm happy, but only time will tell.

That's ok. I just find that when it comes to parve baking/cooking, it's often the best bet. If you can get potato milk, it also works well in baking (but it's hard to get).

I know there are some who are anti-non-dairy-creamer, but it works well in quiche. Just sub the milk/cream for Rich's or Mishpacha, or whatever you can get there.