Pam R

Umm.. I find that when it's the 'busy season' at work, my swearing goes up considerably. Stress and pressure has a direct effect on my swearing - and the kitchen offers lots of stress and pressure. I wouldn't say every sentence...

thanks rebecca! The ones I have are usually Osem (but not always) - and are little squares of crunchy goodness! Vibrant yellow and a great addition to chicken soup. I'm late into work today, but I'll take a picture if I can when I go in.

Thank you kindly.

They are pastry - but they have a 'neutral' flavour. Rice paper may be good, but I don't know how great the mouth feel of a rice-starch item would be. Do you want people to be able to eat the spoon or just have a more environmentally sound alternative to throw out?

Elie, Is there a recipe for your dough that I'm missing upthread? Your 'pies' look so good. What kind of cheese do you use on the cheese ones?

I never got a chance to try Yonah Schimmel's on my trips to NY. The closest thing I tried was at Zabars - but it was different. The dough is loosely related, but thicker and ... doughier without the flakiness. There was much less filling. You're right, they should be flaky. Perhaps Yonah's are closer to mine. I think a lot of it has to do with producing large quantities. Stretching the dough by hand until you can see through it results in several layers of very thin crust, producing the flaky, still thin shell. I couldn't say whether companies producing the quantities needed for some of the outfits in NY would still be producing them by hand. And of course, some thing are just better home-made

That's perfection. I'd be happy with that breakfast any (and every) day - in fact I often do that for breakfast (see my blogs). I haven't been to Texas in many years - can't wait to see more!

Yep. These things exist. The company that makes them is Rue Lafayette Inc. They come in both sweet of neutral flavours. Their website doesn't seem to be working, but I have a some literature from them (they were at Kosherfest in NY last year). Rue Lafayette Inc. 1175 East 8th Street Brooklyn, NY 11230 Phone - 718.998.5440 Fax - 718.228.253 click to email I think the products actually come from Europe - and they come in a variety of shapes (without a handle) or shaped like a spoon. eta: more info. they seem to be Croc'In products.

I'm not disappointed. I don't really expect much out of the contestants on this show. This isn't Cooking Under Fire. I like it because it's so ridiculous. "I'd like more pumpkin" "Get security!!" If I was watching it to learn something, or because I thought that this show had some value to it, I'd stop watching. I watch it because I get a kick out of it.

I'm not Ludja... but yep. It's made with poultry too. Schmaltz means fat. Any fat, but primarily animal. Nothing was better on a Friday night than being the first one to Baba's house and running to the kitchen to snack on the gribenes before the rest of the cousins got there . But we didn't use the rendered fat for bread - we just cook/ed with it.

I wouldn't say there is more fat in braised meats than in roasted or grilled. I think, first of all, that it depends on the cuts of meat you're using. Nicely marbled steak goes on the grill, and much of the fat remains in the steak. Tough, less fatty meat can go in a slow cooker and come out soft and flavourful - not picking up any fat as it cooks. I actually think that more fat is rendered out of the meat as you cook it in a braise - but because of the long, slow cooking (as snowangel pointed out) and the breaking down of the tissues, the braised meat will have a mouth-feel that is ... silkier than grilled or roasted. So in my mind, it seems richer and fattier, but in fact more of the fat is removed from the meat during the cooking process. Even pieces of meat that can start off with very little fat (not no fat - just little fat) can achieve that 'fatty/silky' feel when it's cooked long and slow enough. Of course, as many have pointed out, chilling and defatting will remove lots of the fat. So I'm not sure why it would have more fat.

Folks, Please return this conversation to discussing fried chicken in Vancouver. For the moment the comments above will stand (that may change) - but this isn't the place to discuss Fuzzy Zoeller and Tiger Woods, unless you happen to be eating fried chicken with them somewhere in Vancouver. We're also not going to continue any political discussions. If you have something to contribute to the topic of the thread (Fried Chicken in Vancouver), then please add it. Pam

I have recently re-discovered Kitchen Nightmares on FTVC. I enjoy watching it - and Ramsey seems to only have the restaurants' best interest at heart. Hell's Kitchen I also enjoy - but for completely different reasons. It is so far fetched and nasty.. I love it. Looking forward to the new season.

I intentionally smoke turkey parts on occasion just so that I can make a soup out of the stock. Go for it.

Is it really? I've never heard that before. But I always tell people to do things at 350. Ladies, your menus, as always, are lovely. Does tomato wine taste... tomato-y? Rebecca - my Shabbat dinner was a big bowl of chicken soup with kreplach and shkiday-marak. There's nothing wrong with a good bowl of soup.

looks delicious. but it's a pecan tart

My mother keeps about 4 pairs of shoes under my desk at work. She's always changing them. That works for her. Crocs work for me. It's one of those, you gotta try it to see what works best for you situations.

And it's over. The winner is Anthony Sedlak from North Vancouver. Broken record here - but why isn't this given more than 40 minutes? It's hard to really get a feel for any of the contestants. Jenna - are you happy you went through this? I thought you did a great job. I hope you'll pipe in here with some behind-the-scenes info. And is sexy fish?

In case you're missing it, the show's half-way in. (and Jenna's looking good!)

Vegemite ... and Tim Tams and if you're grilling burgers, have beets, fried eggs and sprouts ready for them.

I forgot that I have a book like that too.. The Ace Bakery Cookbook <iframe src="http://rcm.amazon.com/e/cm?t=egulletcom-20&o=1&p=8&l=as1&asins=1552855074&=1&fc1=000000&IS2=1&lt1=_blank&lc1=0000ff&bc1=000000&bg1=ffffff&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> (Disclosure - I have no connection to this book, but do share a publisher and photographer)

Soup. A garlicky, chickeny broth thickened with some crustless bread. Or make it with a parve broth and add some Parmesan. And of course onion soup. Savoury bread pudding.

I second the crocs. I've been wearing them for about a year at work now and they are the best things I've worn. The only problem is my feet now hurt when I'm not wearing them. But I figure it's more important that they feel good when I'm at work. And they're inexpensive. I don't know about where you live, but this summer they're available all over the place around here. I usually wear a thin cotton sock with them. edited to add that I actually wear two cotton socks. one per foot

shh.. I like the green tea frap...

I don't know if these people carry it, but you could try Aaron's Glatt Market. There's a number of kosher places in San Diego.. look here. You know we Jews can't be without our kasha for long - somebody must carry Wolff's. We were reviewed in the paper a while back and the reviewer mentioned our kasha knishes and how healthy they are. You can't believe the people coming in to buy them, not having any idea what they were! (Never mind that they were wrapped in a dough made with copious amounts of oil )