Pam R

I've never used an egg in the douhg (though I know that some people do). My dough is very easy to work with - and I like the final result, so it's mostly one of those 'don't mess with success' issues. The baking powder I now use does add something to the mouth-feel that I like. And I've never used lung meat because... well, I've never used lung meat (I can't get lung meat). I've used beef or chicken or beef and chicken mixed - and I prefer using just chicken. But I would suggest using whatever you use in your soup. It's the perfect way to use up the chicken meat from the soup - and some people throw some beef into their soup, so I'd throw that in too. Hope that helps. Shana tova!

Are you sure the cake was done?

I sell this company's springroll wrappers. (Hold your pointer over Spring-roll wrappers and the picture will appear on the right). They're a frozen products - much different from rice paper.

Honey. Apple and honey are a good combo.

Well, ok. Generally they are round (I prefer no raisins). But I'd still like to be able to make a 6-strand braided challah. Plus, I doubt I'll get a chance to make some before R.H. (but I'll try!) - I do have them coming in from 2 very good Jewish bakeries though (round, with and without raisins).

Good link here about the sugar/bone char. Not used in beet sugar.

I'll add my 2 cents here - skip the silicone. Get a metal tube or angel food cake pan. The cake will stick to the pan. That's what you want, which is why you need a removable bottom. Sticking to the pan is what helps keep it high. After cooling upside down, I also like to refrigerate it for a while before removing. Then I slide a thin blade around the outside and the inside of the cake and gently push the bottom up. The silicone mold would be better suited to a coffee cake than a chiffon cake - a recipe that calls for greasing/flouring.

That's awesome. Thanks Melissa. It's the 6 strands that I needed help with - that last link should do it!

What a nice surprise! Gorgeous scenery - and a nicely stocked kitchen. Can't wait to see what you get up to with the chocolate! Looking forward to your week.

Can anybody do a braiding demo? I can't seem to get it...

Bill - thanks for the blog. The food looked tasty, the sites breathtaking, the town charming and your home is truly beautiful. I've really enjoyed it.

I don't have personal experience making gelato, but we're next to a gelato company. They have about 500 square feet - a small production area in back (about 1/3) and the rest is retail. Their product is fantastic - probably the best in the city - and they have one machine to make the gelato. The rest is freezers, refrigerators, sink, counters. They do sell it out of the store, but also supply hotels/restaurants etc. with it. Depending on your location, you'll probably want to look at that aspect. (San Fransisco probably has more of an all-year ice-cream season than we do here.) The walk-up traffic in February is a fraction of the traffic in July. Do you want to make all the bases yourself? Good luck! I love hearing about the new businesses members are starting up.

I'd say they're pretty close.

Heard it on CBC last night on my way home. Click. But no cases have been reported north of the 49th yet.

My mother swears by potato starch and uses it to thicken everything - she even makes glazes with it. Much better results than corn starch.

Alana - thanks for posting that. It sounds great - and a perfect something to try for Rosh Hashana next week.

beccaboo- Ah.. vegamite. That explains a lot. bushey... I'm pretty sure I've been served that chicken. Lots of Russian dressing sales at Passover time... OK. A little late, but the Oven-Baked Fried Rice recipe is in RecipeGullet. Clicky.

Oven-Baked Fried Rice No frying necessary! Not at all authentic. Enjoyable nonetheless! 2 c white rice (nothing fancy) 1/3 c canola or vegetable oil 1/4 c soy sauce 3 c diced vegetable (equal parts onion, celery, bell pepper, mushrooms) 1 pkg onion soup mix (Liptons or Manischewitz) 3-1/2 c water In a foil pan or oven-safe casserole, coat the rice with the oil. Add the rest of the ingredients (3 1/2 cups of water to start) and stir to distribute everything evenly. Cover with aluminum foil and bake at 375 for approximately 1 hour. If all of the water has been absorbed but the rice isn't cooked through, add a little more water. Cook until the rice is done. Keywords: Side, Easy, Rice, Kosher ( RG1790 )

Are there people who don't have regrets about these things?? As for the honey cake, get thee to the honey cake topic and start asking questions! Let's see what we can find! B'hatzlacha (good luck)!

Just think.. in the dead of winter we can still look at the food of Spain, Italy and Greece... it'll be just like we were there - not in the prairies under 10 feet of snow! By the way - I've changed my mind. Must not kick cookbook habit. Everybody should buy as many cookbooks as possible.

Eh... is fig and olive a good combo?

Hi folks - just a reminder to keep the copyright rules in mind when posting recipes. Take a look at the P&B posting guidelines and follow the links for a refresher. Thanks, Pam

Does the egg wash really work? Does it form a dry coating? (I've never tried that...) Sugar acts like salt and sprinkled on cut strawberries will draw more moisture out of them. What about putting whole ones on? I often garnish with berries (cut and whole) - never sugared. They're always good for at least 1 full day.

Kosher mashed potatoes - scoff all you will, but with margarine (or schmaltz) and some chicken stock you can enjoy some good fleishig mashed potatoes.

I'm in awe of the chocolates being produced. They're gorgeous and the flavour combos sound great. I'd love to try working on some, but don't think I have the patience. (I'm about to use a line I hate when it's directed at me, but here goes) If you ever need any tasters...