Pam R

What about increasing the 18 hours to 22 or so? I liked the bread more when I gave it a good 22-24 hours for the first rise. I don't use any towels - just plastic wrap and parchment paper - and I prefer plunking the dough, with the parchment right into the pot. I just let the dough do it's second rise on a plate with a piece of parchment on it.

I completely agree. I think the grape tomatoes have been around for a couple of years now - they are almost always edible. Have you seen/tried the new (to me) strawberry tomatoes? The ones I've had have all been great. About double the size of the grape, they've been very flavourful.

I didn't uphold the tradition this year. Sad, I know. Last year it was Shanghai, I hadn't been in years - I knew every other customer there! Thanks for sharing the tradition from the 'other side'.

It is time for a frittata revival. I like serving them for brunch if there's a crowd around - and of course, they're perfect for using up the bits and pieces that tend to accumulate in the vegetable crisper. They're good with potatoes in them, but I prefer the potatoes oven roasted and crisp, served on the side. Today's New Year's frittata included red onion, green onion, mushrooms, butternut squash, cauliflower, garlic, parley, basil, feta cheese, salt, black pepper, 8 large eggs and a couple of splashes of 'coffee' cream (18%). The vegetables (with s&p) were softened in butter and olive oil - then the garlic and herbs were added for the last couple of minutes. Mixed the eggs, cream, s&p and feta together, poured over the vegetables and mixed with the veg. Cooked on the stove for a few minutes, then finished off under the broiler until browned. Raw and cooked. A couple of angles - served up with potatoes. Come on - who else is doing the frittata?

I'm in a chicken soup rut. But, I'm not complaining. I made a large pot on Sunday. The containers on the back left were taken off before I added the dill. They're for New Year's Eve Chinese Hot Pot. Some had rice added, others don't. Now I have a little stash in my freezer for when I'm craving it. eta: I buy frozen wonton skins. Then I mix some ground chicken meat with mirin, soy, sesame oil, green onions and ginger. Last time I added some chopped mushrooms too. Moderator note: This topic continues in The Soup Topic (2007–2012)

I baked two loaves yesterday - 1 white and 1 spelt. This time I tried baking the white at a higher temperature and thought I had overdone it, but it was great. For the spelt I used less water than last time - I think it produced a better loaf. Both loaves (spelt on the left): Close-up of the Spelt:

The best image posting tutorial I know of was written up by Jmahl and is posted here. And a reminder/request - please add recipes to RecipeGullet - it makes it much easier for somebody to find the recipe later on, when they can't remember which topic Robert posted his great fudge recipe on!

Just a note that I've merged several candied citrus peel topics here.

There's a great how-to-post topic here. (Check post #2)

So I tried a rye loaf and a plain-old white. For some reason I have no pictures of the rye, though I remember taking them! You can see a little of the rye in the upper left-hand corner. The rye was a little heavy and moist. But the flavour was great with the added carraway - so I'll try another loaf - I think I may have under-baked it a little. Next up was the spelt. I used all 'lite' spelt (that's what they called it at the store). This one was fully baked, cooled overnight before cutting, and was a little heavy. But I liked the flavour - it was great toasted - and I'll definitely try it again. If it means I can have decent bread for toast in the morning I'm willing to keep working on it. Er. What causes the big wholes at the top?

I haven't tried this recipe so I can't comment on it specifically either. I use a pate brisee for my pecan pies (we call them flans ) and always par-bake the crusts. My filling is a mixture of dark corn syrup, brown sugar and butter.

When I was a kid I was in a diner late one evening and the server asked me if I'd ever tried hot Dr. Pepper. I'm not a fan of Dr. Pepper to begin with, so why would I ever want to try it hot?! For some reason, that is still unknown to me to this day, I did try it - and it was great! Who knew? I say it's worth trying at least once! Now, if gfron1 can just tell us what to do...

Here's your house ... I'd hardly call it lame! It's wonderful. (We'll work on the posting )

I don't know how they compare to other bagels in NY, but I liked the ones I picked up at H&H Bagels. Their website says they 'ship worldwide". Clicky. (Star-K and Pas Yisroel)

I add the starch from the potatoes - but I still need to add flour (don't care for matzo meal in mine). Western Creamery sour cream is excellent stuff if you can get it (sometimes available here) - good call.

You could always use Dorie's dough with a chocolate/cocoa mix instead of the fruit and nuts. Best of both worlds

Hmm.. like a virgin mojito.. can't be a bad thing. Were you on a Birthright trip? I've wondered what kind of food they provide on something like that - and if there were restrictions from wondering off to find the good falafel and shwarma stands.

Bottom shelf was my guess too. I believe the Israeli mint (nana) is a spearmint. Have you tried it with lemon? I think that would be closer. I have a bottle of Prigat Lemon - I'll see if I can find some spearmint somewhere and try adding it to that.

First, I'll just point out that cinnamon raisin bagels aren't real bagels. Then I'll agree with the general consensus that once you freeze them, you pretty much want to toast them. But they should still be good. Unlike Fat Guy, I freeze them whole - let them thaw just enough to cut through them and then toast and shmear on the cream cheese.

Maybe a dollar? And in the worst case, you have tasty bread crumbs. I love this recipe! ← I got some spelt flour today - if it doesn't work it's almost $2! (that's Canadian dollars though!). The dough is mixed and I'll bake it tomorrow after work. I was given some advice at the store when I bought the flour - I was told that I could sub the flour cup for cup, but to use only 1/2 the yeast called for in the recipe. When I told him it was only 1/4 tsp., he told me I should be ok . I'll report back with results.

I've been enjoying some Boylan's Root Beer lately - which has more of a sarsaparilla flavour to me then ... say... Mugg's or A&W. Excellent stuff. I love this idea - root beer floats are one of the best things going. I can't wait to see what you come up with.

I was putting together a basket for a friend - full of coffees and teas, mugs, etc. It was missing something - so I baked a batch of the chocolate biscotti (subbing hazelnuts for the almonds, because I had them) - they were fantastic. Crunchy, not too sweet with a hint of coffee.

Hey now! (I'll jump on you for this one too ). Chicken feet were also once very popular in the Jewish kitchen (probably still are in places where you can get them). I enjoy your posts and I'm really looking forward to your blog. Can you try to perfect a recipe for lemonana this week please?

Hmm. I'd disagree. Your dessert is gorgeous - well done!

I can't speak for most Israeli sufganiyot, and my recipe doesn't call for any, but if you do a search on sufganiyot recipes many of them call for some alcohol (not necessarily rum) in the dough. I didn't have any time to make any this week - I sure wish I could get some of the 'designer' ones here that you've shown us Michelle! I'll try to make some later this week... dulce de leche filling with a chocolate glaze sounds very appealing at the moment... PS: I would think that most Jewish bakeries in NY would have them this week.