Pam R

She has a website here. Maybe one of her cookbooks has the recipe. Or you could try emailing her. I haven't tried hers, but we make our own here. All we do is take an assortment of bread, melt lots of butter, mix in lots of fresh, crushed garlic (and add any herbs you like). Pour over cubed bread, and toss until evenly distributed. Onto a baking sheet and into a 350 oven. Toss every few minutes until evenly browned. Crispy, garlicky goodness.

We don't have diet ones here - for a while they had the Crystal Lite ones - but not anymore. I had a slush machine once - good times - all you had to do was pour soda in (or other liquids) - but diet drinks didn't freeze properly. It's the sugar content. I have no idea how they make diet slurpees. I wonder if the American (icee/frothier/airy) ones work differently than the Canadian ones.

Rebecca - I do hope you're doing well - and wish you gezunt heit (my yiddish is pretty non-existent - hope that makes sense). Take care of yourself - and if a slurpee helps, drink plenty. It's so fricken hot here, I stopped at 7-11 on my way home and picked up a slurpee (pepsi). People were lining up for them. For some reason, it seemed sweeter than usual though . Pheh. Too hot even for a slurpee.

I'll be picking up some Pepsi One in North Dakota in the near future. Much as I like Coke Zero, I prefer Pepsi. The people at Pepsi (Canada) tell me that it may be a while before we get Pepsi One here - they test new drinks more in Canada than the US before they hit the market here.

I have to agree. I can't stand diet coke. I once asked somebody if they liked diet coke the first time they drank it or if they had to train themselves to drink it (I really loath it). Coke Zero tastes nothing like it. I like it.

Canola Harvest used to have a dairy-free margarine (I haven't looked for it since I switched to Earth Balance). The website says it's 100% canola - but you'd have to email them or check a container to see if it has any of the other ingredients you're avoiding. Good luck!

Completely true. Works like a charm. And of course you can still post!

I just asked this question the other day. We sell a line of dressings/dips/flavouring - Waldenfarm - that have 0 calories (most are gluten,dairy,carb,everything-free). I haven't tried them, but we brought them in because we've had a lot of requests for them - and they sell well. I guess some people like them. Every few days somebody will ask "What exactly is in these??"

For those keeping score (unless you live here, I doubt anybody is), Winnipeg has been named the Slurpee capitol of the world for the 7th consecutive year. From the Winnipeg Sun: I just bought one at that store on Saturday! Do you think they'll keep the bronzed cup in the mayor's office? To celebrate, 7-100 gave away 1000 free slurpees at each store in the city. Apparently Calgary thinks they can take over the title... but we Winnipegers will make sure to keep up our end of the deal. We're having the hottest summer we've had in years - so I'm betting we get a head start for next year's title.

I was driving around looking for a supplier in an industrial park here, and I passed a HUGE Old Dutch building. I don't know if they're still in business there... we could print the topic off and pop it in their mailbox I'm not 100% sure - I don't often buy potato chips, but I think you can still buy them in the box. I need to go to Superstore tomorrow, so I'll try to remember to take a look. I may need to buy a couple of small bags at Mac's or Sev, just to taste them and see if they're still puckerlicious.

.. my answer too. I sell it (Elite brand though). check with any stores that sell middle eastern products.

Yep. My supplier sent me a box of 'mixed' chocolate bars - and there were only 2 of them in there. Needless to say, they never saw the chocolate shelf - but were demolished by my family and a couple of lucky customers. Next order I got a box. There were also a couple of the orange-filled bars - which were the freshest I have ever had (nice and gooey inside). And another new one is like a white-aero bar with a milk chocolate layer on top. eta: I think they're just Milk chocolate with popping candy - but I'll check a bar at work tomorrow.

No no... they're still here! A place that was across the street from us on Main St. - they were the only other kosher store (not including the butcher or bakers). Yikes! How long you in town for? You were in the neighbourhood! I'm just a couple of blocks from Fusion. I haven't been there since Richard Gere was in town filming a movie. I had lunch there, Richard had dinner. My timing has always sucked. Anyhow, it's on my list of places to return to this summer (there is an actual, written down list). Did you make it the Tavern? Anywhere else?

Has anybody tried the Elite milk chocolate bars with popping candy in them? It's amazing.. .you need to let the chocolate melt slowly in your mouth, and the pop-rocks like candy starts to pop and sizzle. I wish I had a picture for you. They're like the best childhood treats smashed together.

Yep. (I think the first page of this thread..) I don't like it. But I know many non-Jews who do.

Hmmm.. do you want the good news or the bad news? Good news is that we've had a really great reception and are incredibly busy at the new place. Bad news is that because it's become so busy, in the year we've been there (just had our anniversary) what we do has changed drastically. We started off with a few tables, showcases full of food and a grocery section. The grocery (I prefer specialty food area ) part has become so busy, it's taken over the space and most of our time. Our competitor is closing down this month - so we've just been swamped - as we're now going to be the only Kosher store in the city. The tables have been gone since before Passover (February?), and we're trying to get rid of our showcases and replace them with more freezers/coolers and shelves. We don't really fill the showcases now. We just have a few specialty items available all the time (knishes, party sandwiches). We bake and cook to order. On top of that, the catering has really taken off. You know 'out of sight, out of mind'? The move definitely put us in sight. Truth is we have trouble keeping up with all the orders - so filling the showcase with items really became low priority. Having said all that - when will you be in town? I could probably hook you up ... shmoo?

I went to a dinner earlier this year that was planned and cooked by a local chef and a guest chef from Israel - the idea was to combine Israeli ingredients with stuff from our region. Anyway - the dessert they served was a stiff chocolate mousse with halvah - and there was some phyllo in there somewhere. I have no idea what they did - but I do know that they used flaky/hairy/thready halvah - and it was an amazing dish. Chocolate and (sesame) halvah go well together. Your idea of a spice cake with halvah in there sounds really good too. You could fold it into a buttercream...

The new store is causing quite the hoopla. I get a weekly news email from Kosher Today - and well, Aroma's ain't (kosher that is).

Click here for the ISO policy. Click here for the VBCWC ISO thread. Pam

Hi Joan - welcome to eGullet! I read your post a couple of days ago and have been wondering about it. Have you ever made two batches of soup - one boiling and rinsing, the other just skimming - and comparing the two? I've never done the boil and rinse method - but to my mind it seems as though you'd be rinsing away flavour. I'm very curious about this.

Baking powder isn't typical in the dough. We've only been using it for a few years - on a suggestion from the daughter-in-law of a lady who works for us. I just added some to my regular recipe and it just seemed.... better . I can't tell you exactly where the kreplach come from. In my family, they were made by family members from both Poland and Russia. They're a version of the Eatern European/Russian perogy - Jewish food has a strong tradition of learning from their neighbours and adapting recipes to fit in the kosher kitchen. There's also a tradition of Jewish cooks introducing items into other cuisines, so I don't know if we'll ever know! We would never eat the meat kreplach with sour cream - there's no mixing of milk and meat in a kosher home. But - fill them with potato, cheese or blueberries - and then they turn into a garnish for a bowl of sour cream.

Not Matisyahu? Are they talking about moving items like matzo ball mix and matzah to the regular shelves -- or items like spaghetti sauce and crackers? Or both? I think they're different issues. You can make a darn good bean and barley soup out of one of those cello tubes. Add some mushrooms, carrots, onion and celery, salt and pepper and Bob's your uncle.

Actually, it's only a couple of blocks from my store. Somebody just mentioned that they had good pizza. I'll add it to the list. But, I still think I should take one for the team and try Canada's best pizza .

I haven't tried it - but next time I'm in the pizza mood I will. I'm now living close to it - so I hope it's good! (I haven't found anything in my new 'hood that I really like). I never had pizza when I was in Vancouver - I might have to come out there just so I can compare.

I'm wondering if anybody has tried Diana's Gourmet Pizza? She's won the title of Canada's Best Pizza twice now ('05 & '06) - from the Canadian Pizza Magazine. Is it all hype or is it the best pizza?