Pam R

I was aware that Man. had plant/s in Canada - they used to make the onion soup mix so necessary in Jewish kitchens up here (they no longer make it). I don't know if those items get to my suppliers before they go to the US - or if they must cross the border twice before we see them. I'm not sure why it's so expensive here. We always thought it was the exchange rate - but while the Canadian $ is doing so much better, of course none of the suppliers have lowered the prices on US items. I was told by somebody who imports Israeli items that the Israeli government gives produces a better exchange rate on American/Canadian dollars, so they're really subsidizing food exports. To get back to Manishewitz's goal - I think they have their work cut out for them. A lot of my Jewish customers would rather buy 'regular' items that just happen to be kosher, rather than 'Jewish' items (Israeli products are an exception here - it seems all Israeli products are good products). A lot of their products are good - but if they want generic consumers to pick of the Manishewitz marinara sauce over any of the other brands, then some recipe tweaking may be in order. It needs to compete in cost and obviously in flavour and quality.

Phew. I was afraid it was only me (or I was afraid that I wasn't preparing it properly). I really had no idea there was such a hatred of kugles out there. I do prefer savoury to sweet - but a good sweet one, is good.

Ah... details on the turkey shwarma bivakasha! I'm confused - thinking that shwarma is like gyros, the meat on a rotisserie, sliced off the edges as it cooks. So when you say with the bone, it throws my understanding through the ringer! It seems everybody I know is just returning from Israel, telling me stifling how hot it is - I hope you can keep cool.

You really don't want to grease a pan when baking a chiffon. It's the fact that the cake does stick to the sides that allows it to bake and remain high. If the pan's greased, it will slide down as it bakes and you'll have a flat unleavened cake. The best thing to do for a chiffon is to bake it in something with straight sides (angle-food, regular old round or square pan) - then you can run the knife around the edges after it's cooled (and you cool it upside down). But you DO want to line the bottom of the pan with parchment paper. Because sticking to the sides is good, sticking to the bottom is bad. A schmoo/shmoo torte is chiffon cake with chopped (ground?) pecans, served with caramel sauce. The topping (can I call it icing?) is usually whipped cream. Won't help in this case, but it is delicious and simple! Edited to add: it might be angel food cake, and not chiffon, but I can never remember... ← It's chiffon. I'm not Ling and don't have any answers - but I've noticed that gooseberries are everywhere this year. Every grocery store is selling them - and that's new. You never used to see them around - so maybe it's just that they're using what's 'new'. And this is way too late - but I thing a coffee chiffon that's crumbled would be fantastic in a tiramisu trifle.

Welcome to eGullet ohev'ochel - I love your user-name! Very appropriate . Round ones are very common around here. Though mostly the Ukrainian version. Jewish populations in the Prairies are not what they used to be - but we're doing what we can to keep the traditional food going. There's a large Ukrainian population in these parts - and there are several stores/restaurants in the city that make perogies. I even have a picture somewhere of a huge perogie statue (?) that I took somewhere between Winnipeg and Jasper! We love kasha knishes. There was some filling discussion in my knish demo. They aren't unheard of elsewhere though. I had one last year in New York. I'm glad you enjoyed - thanks for the note!

I'm off to synagogue for a roast turkey, pre-wedding Shabbat dinner. Shabbat Shalom!

Actually, they have re-done a lot of their packaging. It was hot news around here at Passover . Are the prices for Man. products in the US incredibly high? Their products cost close to double than other similar items from Israel, and are more expensive than products from Goodman's, Rokeach, Mishpacha, etc. This may not be the case in the US - but if it is, I'd look at their price-points. This was a hot topic at Kosherfest last year (I believe Jeff Nathan spoke about this). I find it all very interesting - but then, I would.

Good . If you were still looking, I'd tell you that Shefa has good briskets. Their store-front is Toronto Kosher on Bathurst. But you're not still looking .

I disagree with this - I use chicken feet for soupmaking all of the time (collagen = lush soup), and always make my soup clear. The important thing about clear versus cloudy soup is to never let the soup pot come to an actual boil - boiling heat will cause the release of chemicals in the bones that make soup cloudy. Hence - the saying that "a watched pot never boils" means you should keep watching it so it doesn't boil and turn the stock cloudy (I've been told that this saying is actually Chinese in origin). ← I agree that you should still be able to get a clear soup using feet. But wings are good too. I think the clear soup comes from the skimming. As soon as those impurities that rise to the top have a chance to boil back into the soup, clarity is gone. If you've skimmed all the impurities out, a boil shouldn't harm it.

Ivy, thank you so much for writing about St. Francis Table. It's obvious from your story that so many people are benefiting from the program - both those eating there and those working. The last paragraph may be short, but it says a lot.

Welcome laurelm! Keep us updated as you add to your library. (there's no if on eGullet - we know you'll add to it!)

The July issue of Gourmet has 5 blueberry recipes ... including blueberry-lime ice pops, compote, muffins, daiquiris and Balsamic Blueberries and Peaches,

one of mine doesn't allow you to turn the fan off - the other has two fan settings. High and low. The low isn't actually off, but it's not strong enough to blow things around (so that when I'm baking meringues I don't have to pipe things along the edges or place metal spoons on the sheet to keep the parchment from blowing into them).

I wouldn't call them monstrous, but they're commercial . I'm not an oven expert - and I've used a few brands - that all seem pretty much the same to me. When we bought a new one last year, we really shopped price - and ended up with a new Southbend. We got it from a used place - it had never been used before but had a small dent on the side. That dent saved lots of money. The ones on that website are stacked. Here, I have one that's stacked with a proofer on the bottom, and one that's just on a stand (we use the base to stack sheet pans) Each of our ovens can hold 5 full sheet pans - the racks are adjustable. The two ovens I have now take up less floor-space than the deck oven I had before - and hold 10 pans rather than the 9 the deck held. And you can get them stacked, so they'd take even less room. I hope this helps

I don't use chicken feet - simply because I can't get them. But my grandmother always used chicken feet in her stock (I imagine just two per batch ), and she knew best! Use them if you can get them - but I wouldn't do a batch of all feet stock.

Here's a link to our recipe. One of my favorite desserts.

For about 15 years I had a deck oven - 3 levels - and I was able to put 3 full sheet pans in each level. That thing was big. (I also had one convection, and two gas ranges) Last year, we sold our building and moved - and left the deck oven at the old place. I was concerned about adapting to no deck. I now have only 2 convections, and two electric ranges . While I miss the gas ranges, I haven't really missed the deck. Depending on what I'm baking, I can get 10 full sheet pans going at a time - and it's sufficient for me. The two convect. take up a lot less space - and power than the deck. Don't get me wrong - I loved the deck ovens. But I'm surviving quite well without them.

A brisket in the smoker is a beautiful thing. What are you serving with it? Sauce or no sauce?

Do you mean malt vinegar? Last time I was in the US I picked up some London Pub Olde English Malt Vinegar. I'm not sure if it's the stuff you speak of, but I got it at Walmart. In the UK is it always malt vinegar on chips? Here, all restaurants that sell chips/fries have white vinegar on the tables (or in packets if a fast food place).

Welcome to eGullet michael_g! I really hate threads like this. They make me realize, time and time again, that it's been much too long since I've been to Israel. I'm taking notes!

Popcorn added to pot and oil before heating popped just as well as when I heat the oil first. I wonder if it has anything to do with the popcorn I use. Next I'll try adding the sale before popping.

Would be more then "great" if you posted it! ← I don't have the copycat recipe ... but. A manager at a local RL was happy to tell somebody ( ) that you could get the same thing by mixing some shredded cheddar into that Betty Crocker biscuit mix, brush with butter and sprinkle with garlic powder.

A 1% drop in tax may not seem like much, especially on small-ticket items like a meal out (vs. a car or house) but I'd still say it's important news. Especially for people in the industry. Every cash system needs to be changed - and most of that is a simple re-programming. On our system, it's a one step process. But for larger operations - or people who just can't do it themselves - it involves bringing in the POS support team to do it. As consumers we may not notice it when we buy an ice-cream cone - but it's on the minds of every operator in the country.

Umm.. you only asked this two years ago - did you find your kosher butcher?

Happy Canada Day (and happy birthday nakji!) I don't know about the rest of the country, but it's been an unbelievably gorgeous day today. I know the rest of you don't believe that Winnipeg could have great weather - ever - but it's been sunny and about 28 C all day. So in the end, I decided not to fight the hordes at Winnipeg Beach, or in the city either. Today was a day for relaxing - napping, reading on the deck and drinking lots of icey beverages and a couple of freezies. For dinner, we went with the whole grilling thing - I mean it's Canada Day! But in the spirit of our multicultural country I grilled Greek inspired pizzas. Served with Mojitos For dessert later, Timbits. (why do I like timbits but hate their doughnuts?) The sun won't set here for a couple of more hours - so I may wonder out to one of the public places for fireworks - or just catch some from the deck out back (somebody in my neighbourhood sets them off every chance they get). Hope you're all having a great holiday.