Pam R

beccaboo, I've gotta admit - that's the first time I've heard of using it in a bread dough. I get the hamburger bun one - but with peanut-butter? Really?

3 more for me - generic regional cookbooks from Costco (I can't say no to $3.97/book). Waiting for some 'goodies' from amazon. Must... kick... cookbook ........ habit.

Photo help. Has a step-by-step on how to upload and post with ImageGullet. And you can ask any questions you may have in that topic.

Hrm. So like I said, buckwheat honey is good, but regular old honey works well too. I'm curious about what type of honey everybody uses. I still like the combo of tea/rye and oj - but was experimenting last week and switched up my recipe. Regular honey, not buckwheat and no rye. I also added some diced apple and that worked really well. This was actually one of my best honey cakes ever. So - what kind of honey people?

Why would we make soup with it? ← There are two reasons I see for using the mix versus making one yourself. The first is the time. This is one of those items that's there to help save time, isn't it? And I don't have any demi-glace in my freezer. The other is that even my Baba (grandmother) used the stuff! If I want her brisket, I'm going to use it. Would a homemade mixture be better? Probably. But I don't care, I just want her brisket. Actually, I have a box of Lipton's here. This one is made in Israel and has slightly different ingredients than the ones you listed - but not enough to make a difference. But this box has recipes - on the back are the standard dip and roasted potatoes; and in bold - inside are more recipes for beef brisket! roasted chicken! meatloaf! Woops! Of course that's what I meant! All we had when I was a kid were Old-Dutch and onion dip. Good times. By the way, I've been using the Osem brand onion soup mix lately. Seems less salty.

Don't hesitate!! The kosher stuff is about my experiences (and it just happens that the best mix ever came from a kosher company) - I want to hear what other people do with it. And you qualify as an other person! Chicken, pork, beef, sour cream - anything goes!

I've seen it in about 5 of those Synagogue sisterhood books . I have those (plus a 'tweaked' version) at work - so I'll try to get it into recipeGullet tomorrow. Of course dip! I haven't had that dip in years - that was the #1 snack on the deck of the cottage when I was kid (the chips had to be ruffles). And hamburger/meatball mix. I've never thought of using it as a seasoning for roasting potatoes. Excellent. What else?

Just a note that the book doesn't seem to be available in Canada yet. (no go at Costco). I do have a copy on order though - and I'll head over to the other topic once I get it. I can't wait to start trying some of recipes and to see what everybody else is baking with it.

Once upon a time, many (perhaps the majority) of Jewish kitchens across North America had foil envelopes of Manischewitz onion soup mix stashed in their pantries and cupboards. I daresay it was a staple. If you lived in Canada - we had a 'special Canadian formula' that was produced here. After corresponding with Manischwitz headquarters, it seems that this special formula is no longer being made (it's been a few years now) - and the people in the US can't tell me if there is an equivalent because they don't know what was in the Canadian stuff. But I digress. I have a kosher specialty foods store (think grocery store ) and I get almost daily requests for the stuff. People don't seem to believe me when I tell them it's no longer being made. But don't think we have to go without. There are plenty of options - I carry 4 different types of onion soup mix. With Rosh Hashana around the corner, it's flying off the shelves. So I got to wondering.. what do people use it for? I admit that I use it for brisket. The best brisket I've ever had. I know a lot of people use it for 'oven-baked fried rice' (no frying necessary!). Nu?? What do you use it for?

That's the first thing I thought of - most of the Mennonite I'm familiar with is German based. We have a large Mennonite population in Manitoba and I believe most are of German decent. Lots of the dishes are similar to the Jewish foods I grew up with.

We make a lot of brisket around here, all of them kosher (though it doesn't matter). Best technique (unless you're smoking it) is to season it up (we schmear it with a lot of fresh garlic, pureed with oil and spices) wrap it in foil and into the oven at 275-300. Length of time depends on the brisket obviously - the average size of the ones we cook here are 15-16 lbs. and they cook for 3-5 hours (depending on size). Fork tender. Unless I'm mistaken, you want to slice it, not have it fall apart. For fall-apart brisket cook it longer. The point about brisket is that it is a tough cut. Every single brisket you will buy starts out tough, no matter what grade. So all the advice to cook it long and slow is the best advice there is. What does your recipe call for? How long, what temp, covered, uncovered?

Sounds like a pretty good combination to me. It'll be grilled skirt steak and I don't know what else for me. Shabbat shalom everybody.

I just saw a story about what's allowed on the news yesterday (I think). The rules are different in Canada and the US so it's always good to check with the airline or airport.

Lorna - that looks good enough to eat! What's the sauce? Caramel?

Spice cakes . I prefer orange in the icing - orange and spice together is wonderful.

I flew last week. Peanut butter or jam or mayo or ketchup or any other condiment in little packets (the kind you get with your toast in a restaurant) are not allowed. But if they are already on the bread in a sandwich they are allowed. BUT if you are diabetic, they let you take the packets. I'm not sure, but I think fruits and veg are OK. We had some chips and nuts with us and they were allowed (though the little can of nuts caused some issues with security, once they were exrayed and then put into another machine they were allowed).

My cousin got married last week and registered atcooking.com. Good luck!

White vinegar. But that's more of a sprinkle on than a dip in condiment.

If you're not into or can't make them yourself, I second that recommendation. I sell Bubbe's in my store because they taste almost the same as my Bubbe's home-made pickles tasted. Great pickle - but once you open a jar eat them quickly, or they'll go a little 'off'.

Michelle - I love that you have rum cocktails in the freezer I've been out of town for a week and a half. I have a terrible cold. I'm just hoping the Shabbat fairy (mom) comes through with some chicken soup. Shabbat Shalom!

I just spent a week in State College. I was there for a wedding and most of my meals were planned for me, but I did get a chance to try a couple of things. I happened to be staying close to Wegmans - and stopped in to get some fruit for my hotel room (breakfast). The first things I noticed were these: I didn't get one at the time - because I was hoping to get to the actual diner to try one fresh and hot. And I did: Damn. That's a good thing. (Note the fork digging in before I even took the picture!) Thank you for sending me for a stickie. Well worth it. I was hoping to get back for one more before leaving, but didn't have a chance. So I did pick one up at Wegman's before I left - we'll see if it holds up to the one at the diner. On to the Waffle Shoppe. We have a breakfast place here (The Pancake House) that many people love - it's the sort of place you meet up with out-or-towners for breakfast when they're visiting. Doesn't compare to the Waffle Shoppe. I visited twice - once on the second day in town - then again on Monday. My parents co-hosted a brunch here for out-of-town guests who were still in town. There were about 45 of us - and the service and food were both great. Here's a shot of about half of our table: Pan-fries in State College are awesome. Everybody enjoyed brunch - everything was great. First night in town was dinner at Mario and Luigi's. I ordered a special - which was a mistake. I didn't enjoy it at all - but I tasted 2 of the pastas and a gnocchi that others had - they were much better than my meal. Somebody else had a calzone that looked really good (I don't know why I didn't taste it). One night the family having the wedding brought a bunch of bbq to a hotel party room and those of us in town gathered. It was good but I don't remember where it was from. Other nights were dinners for about 100 catered at the house - and a couple of family restaurants that were chosen specifically on the basis of the enjoyment level of an 18-month-old little girl. Nothing to write home about. (And the wedding was at the State Penner - not bad for banquet food.) I had tried twice to get to Zola's for dinner - but my plans were foiled both times. On Tuesday we met up with the bride, groom and mother of the bride for a light lunch/snack before heading to the airport. All of the picture were blurry and poorly lit , but the restaurant itself photographed well (sort of): I really liked the room. I was told that it could be very loud and noisy - but it was a quiet afternoon - with only a few other guests - and we were able to have a lovely conversation as we all shared some dishes. I really enjoyed the meal - but would have liked to go at dinner when I was hungrier and would have had the opportunity to sample some other things. I'd definitely go back. Good week, good food, beautiful wedding.

Mike - good luck with the restaurant. I hope you keep us updated on the process along the way.

Rona - thanks for the report! I've heard good things about this place - and it's on my list of places to get to this summer - none of which I've gotten to. I'll keep it on the list though.

Mike - I think it could be a great idea. I wasn't sure what you were thinking for the food - hence my hesitation. I also think more restaurants should offer kasha in every form possible . As canucklehead stated - the money's flowing like water in out there. Seems like as good a time as any to try something.

Always. I have a glass-top stove - so it seems like another countertop. The little counter between it and the fridge isn't large enough for the groceries.