Pam R

Never. Milk in my house is an ingredient, not a beverage.

Best way to make them is through a meat grinder. Use your KA. We make lots at work. We use a large grinder, grinding them once right into a sieve. The chunks that don't go through the sieve go into the machine again.

If your potatoes are really dry and you don't have to add too much, I think you'd be able to make a nice gnocchi - but use cake meal, not matzo meal.

I've been following along since you started the topic - and finally went into the deepest darkest corner of my kitchen cupboard and hunted through all sorts of cooking paraphernalia that I haven't used in at least a year and half - which was when I shoved the jar of vodka and vanilla beans in there. I was so excited when I started the experiment - and so let down when I smelled and tasted it. Well, it's like a whole, different thing now. For the first time, when I opened the jar it smelled just like... vanilla! No harsh chemical aromas, just lovely vanilla essence. Now I want in on the rum vanilla. I guess I'll order my own beans.

A couple of years ago I sampled some really good, different sausages at KosherFest. I don't recall the company that made them, but I'll check my stack of papers at work to see if I have any info on them (I'm afraid I didn't keep any info since I remember their products couldn't ship to Canada - but I'll double check). As for foie - perhaps somebody who knows, can speak about kashering foie. You have to broil it to kasher it - so what does that leave you with?

I made a soup last week with shortribs and marrow bones. Super beefy jello once it was chilled.

We really do have good Chinese food here - I've moved across town, and things change. So I'd like to find some new places to enjoy. And yes, the tradition is very popular here. Chinese food and a movie on Christmas.

I can't compare them, but I've had a couple of Kenwoods in the kitchen for years and I love them. They handle a full bowl of stiff cookie batter, a yeast dough and lots and lots of whipped cream. If I had to buy a new machine now, I'd probably go with the DeLonghi DSM-7. I know there was a merge or a buyout or something with Kenwood - anybody have one?

I haven't seen it either - and I've looked at the product lists of most of the kosher food distributors in Canada. If maple syrup is kosher, I'd think there would be no reason why it shouldn't be Ok for Pesach.(apparently some maple syrups are not kosher - due to treif additives used in low enough quantities that they aren't required to be on the ingredients list) I've thought of adding molasses to sugar before, but can't get kfp molasses. I've almost accepted the fact that I can't get everything that I want.

jaynesb - yay! I'm so happy they liked them. I can't find kfp brown sugar. Otherwise a pecan pie cookie would be fantastic. (Canadian companies have a hard time getting sugar from the US.) alana - we can't use flour in our baking. Our options include matzo cake meal, which is matzo that is finely ground (that's flour and water baked into a cracker and ground) or potato starch. It takes some work to get some good baking done.

Flavor - how could you go wrong? But I have visions of it oozing . . .

What about green tea? I think somebody has tried it . . . maybe . . .

I like them with yogurt sauce as well. I can only speak for the Israeli falafel I've had (and Canadian ) - but there are all sorts of things you can eat with them. Tehini, hummus, harissa, schug, Israeli salad (finely chopped cucumber, tomato, onion, pepper dressed with oil and lemon juice/vinegar), deep fried vegetable (my favorite is cauliflower), pickled vegetables and the local Israeli falafel place here has one that comes with fries in it and one with sweet potato fries.

You can definitely sub. One of my favorite combos is almonds and apricots. I'd replace some of the cake meal with cocoa and then add the hazelnuts and cherries - but that's just me . I'm allergic to pistachios, so never use them - but I don't see why they wouldn't work.

So - one brand of frozen falafel has broad beans listed in the ingredients (same as fava, no?). The other just lists 'humus', which is strange, but I assume it's just garbanzos - it's the one I prefer.

What did you serve them with? A good falafel ball should stand on it's own - but the condiments are part of the fun. I had a falafel former years ago - I never used it. I prefer using two spoons and forming little footballs (quenelles). Repeating the link to that article (which also includes a recipe): clickie Interesting. I've never used fava beans and always think of falafel as chickpea based (yes, I know there are other ways to make them, but I'm familiar with the chickpea ones). Don't everybody attack me - but I sell a couple of varieties of frozen falafel balls - I'll look at the ingredients list at work tomorrow. They're both from Israel, so I wonder if they'll list any beans other than chickpeas.

Kim - is it dinner? lunch? Something in between? Or none of the above?

That's interesting. I too, attempted a cream cheese based / rugelach type dough this year. Didn't turn out so well. Soft dough wouldn't hold it's shape. But the flat cookies with fruit topping tasted great!

Never too late! When you've tried them, can you tell us more about the orange frangipane? And will you used fresh mango, dried, ready to go filling?

Dried soaked it is. But it looks like I can't attempt this until next week. Will get all the necessary parts purchased and ready to go.

I think raw, soaked would be better - but I've read that some people use canned. I'm still interested in hearing if anybody used them. I need to go pick the brain of the owner of the Falafel Place down the street from me . . . his falafel are amazing.

I haven't made falafel from scratch in many years. I'm up for the challenge. What's the preference - soaking dried chickpeas or using canned? Obviously canned is easier (less planning involved) - but does it make a noticeable difference with the flavour?

I grew up eating Chinese food at the Shangri-La and Shanghai restaurants. Over the years places have come and gone and my family has tried all of them. Dim sum places downtown, Chinese restaurant in Transcona. Wherever necessary, we've gone. I don't know if my tastes have changed, or if it's the restaurants that changed - but I'm always on the lookout for a good Chinese restaurant. Last night's pre-Oscar dinner (tradition!) was dinner from Dalat. I had been to the original downtown restaurant occasionally - and tried the new one (on Taylor) a few times since it opened. It's been hit and miss. Dinner last night was excellent - things were fresh with lots of flavour - and not swimming in oil. Another family favorite is Victoria Seafood - though I prefer their dimsum, while the rest of my family likes the rest of the menu more than I do. I love the Spicy Noodle House - but it seems to be closed whenever I want to eat there. There are a couple of places on Pembina (South) that I've heard good things about and are on my list to try. What other places should be on my list?

I've tried to make marshmallows with agar 4 times. Tried. Never succeeded.

The marshmallows do pose a problem. It's hard to find (for some of us) kosher gelatin at the best of time, never mind at Passover. There is a fish gelatin out there - but I've not been able to try it. Having said that, marshmallows have a great Passover tradition. It's the only time of the year that I sell (or would by) the marshmallows that are coated in toasted coconut. In fact, one of my suppliers carries only one variety of marshmallows during the year but brings in at least 4 types for Passover. So, if you can get your hands on kosher (for Passover) gelatin, then marshmallows would be great! (How about a marshmallow/cereal thing a la Rice Crispy Treats . . . but with some horrible Passover cereal?)