Pam R

Thanks Klary and Michelle. It's wonderful to get such a great review - but there is no rest in store for me! you can try this link to the Free Press Dining Out column. Hopefully it'll work. I often do a sweet potato/potato latke. Just replace 1/2 of the regular potato with the sweet - it results in a better texture than the straight sweet (which I also make). I find all sweet potato ones tend to want to fall apart.

Today, the family biz was reviewed in the Winnipeg Free Press (you probably need to subscribe to actually see the review). 90% of what the reviewer wrote has nothing to do with this thread... but I thought I'd share this little bit: Not bad eh? Having said that.... I'm SOOOOOOOOOOO potato pancaked out. If you'll recall - a few weeks ago I posted a picture of a piece of paper that I had taped to the wall in the kitchen at work. I was keeping a list of the latkes I made over the holiday season. Here's a picture of the paper at the end of the day today: That's 806 potato and few mushroom/wild rice. (Add a couple dozen pancakes - each time I made a batch several were snatched up hot out of the oil by anybody walking by me in the kitchen!) Approximately 200 lbs. of potatoes. That's a lot of squeezing! I need to take a latke break.

Hi Cheryl, It sounds like an interesting job offer - but I'd be concerned about a few issues that some have already been mentioned. If you are the 'head honcho' in the kitchen - you are then responsible for getting things done. This means that if the 2nd baker can't finish something or is sick or can't make it in, you must fill their shoes as well as your own. I think you need more facts - which you seem to be aware of. Volumes? Varieties? - I think that expecting a 40 hour week may be unrealistic. I don't work for somebody else (well I do, but the boss in my case is my parents) - so when things need to be done, I need to do them. The three of us are working 7 days a week now (though we're only open 5). We're open from 9-5:30, but I'm at work somewhere between 7-8 and I'm not leaving until 7-7:30 Mon-Thurs. Friday we're closed at 3:30, but I'm getting out between 5 and 6. Saturdays are at the wholesale (which you probably won't have to do). Sundays I'm in doing prep. It's a small business - which is what you're talking about. When there are only a few people working, those people have to do everything - and you work until it's done. I don't mean to be discouraging - you may not have some of these issues to deal with. I just think you need to make sure that you have all the facts from your employer before taking the job. What exactly does she expect from you? Unfortunately, she may not know. Having said ALL of that , you have a good attitude! Your views on trying it and seeing if it fits are great. Just go in with as much information as you can. Good luck!

Add another lochshen fan. Though I always call it 'lazyman kugle'. I also like some sour cream.... but then there isn't much that isn't improved with sour cream. This happens to me all the time. I work in the food business with my parents - and my mother often questions what I'm doing. I may have even shouted across the kitchen "I've had a cookbook published! Let me cook!" It's a mother-daughter thing.

I just returned home and had to catch up on the rest of your blog. Todah again. It was wonderful - please do it again . Achva - makes 'sugarless'.

Michelle, I'm going out of town in the morning and don't know if I'll have a chance to get online. I wanted to thank you so much for your wonderful blog. I had such a good time revisiting one of my favorite places with you and David. Todah rabah. It brought back many wonderful memories and gave me much to look forward to for future visits. Shavuah Tov, Shana Tova, Chag Sameach, a Hearty Yashir Koach and Lila Tov! - Pam

I use straight melted chocolate as my glue - keeps 'em crunchy.

What about painting a little chocolate on the mushroom before dabbing with frosting? Do you use chocolate to attach the cap to the stem? I think the chocolate may act as a protective coating.

No no.. I got the point .

we retail lamb chops for CDN$48/kilo... so you're still ahead of the game. Can't the government do something about the lamb prices?

I agree. The 'danger zone' is called the danger zone for a reason. Why risk it?

Shabbat Shalom! If you get a chance, can you discuss the availability if meat (beef) in Israel. It's been over 10 years since I've been there.... but other than a cow that wondered onto a shooting range (during my Gadna experience) and some dairy cows on my kibbutz, beef was scarce. I know that you've posted at least one picture of a beef dish - but is beef plentiful? Very expensive? What about lamb?

That's one of the best lines I've read in a long long time. heh. Like many others, mine would include sushi / Japanese foods. I crave agedashi tofu - especially when I'm tired and hungry. I'm a huge Greek food fan. Give me Avgolemono soup 5 nights a week I'm good. Otherwise my comfort foods are pretty typical for a Jewish girl - soup and Chinese food

I bake mine at 200 for 2 hours - they get very crispy, with no browning. But I agree with Neil - is the problem that they aren't crisp enough to begin with or that they become less crisp when they come into contact with the icing?

I checked their site - no pictures. Sorry. (I didn't even tape it!)

Well - it finally went down yesterday morning. I drove through a blizzard and got to the studio at 6:30 am. I brought with me the ingredients for the dough - a batch of dough that I stashed in the fridge overnight and a tray of dough rounds that I had frozen. The timing was great - I didn't go on until just before 8 AM - so it gave the dough a chance to warm up and finish proofing - and the rounds thawed and proofed a bit. All went relatively smoothly - I got in plugs for the store, the book and my column . One of the hosts (who did most of my segment) ate one on the air and proclaimed it delicious, which is always nice. But then, during the commercial break she ate another 4! That's what I'm talking about! The other host asked me to come back every day, as long as I had jam-busters (or, oddly turducken) with me! I don't have pictures from the show - but I had some extra rounds in the freezer that I fried up at work today and put out for sale: By the time I got a chance to take a picture, most of them were gone! Each tray had a different flavour filling: lemon, raspberry, blueberry and chocolate ganache. Here's a blueberry (though I must say, this one was a wee bit short on the filling ): I'm not sure why it was low on filling, as they had a tendency to squirt out excess filling as I was actually OVERfilling them... but that's ok. I felt more relaxed doing this tv spot than I ever have before when doing them - but I think I was well prepared for it - and I guess with a little experience it is easier. I wonder if they'll want me back for Passover .

source If I hadn't gotten up at 4 AM this morning, it wouldn't have taken me 2 hours to realize that this is what we call Bulbanik. I promise not to eGullet on no sleep!

the chocolate come in light now Perhaps it's just something you have to have started with as a child. I've also been told that they get them in the army... so maybe you just get used to them Watermelon - I asked a friend who just left for 2 weeks in Israel to bring back a bottle of watermelon juice. I also love that you can go to a restaurant (at least you could when I was there) and order 1/4 watermelon.

by the way.. I've just finished peeling and grating pounds 130 through 160 of potatoes. Off to fry more.

The article has a video as well on Potato Nik ... ← I would call that a kugle... n'est pas?

oh how you rub it in! I was expecting a shipment of milky's today - but it has been delayed in Toronto yet another week. I think I'm the only one bringing them into the city - and when a shipment arrives Israelies pour into the store to get them. Do milkys come in any flavours other than chocolate and vanilla? And you don't eat Krembos either... so ... who does?

I'm not sure there is anything better than strolling through the shuk with a cup of watermelon juice, snacking on some warm nuts and haggling with the vendors. Being somewhat lactose intolerant, I used to eat a cucumber for breakfast every morning when I was on kibbutz - can't handle the typical Israeli breakfast. They were definately not the same cukes I get here... they had ta'am. I hope you realize you may have to put up some visitors in the future! I can't wait to see the Moshav - Bnei Darom is the brand I carry in the store. This is very cool.

ok... but my next question is does anybody actually like crembos? Soba... I'd tell ya... but I don't want to ruin it for Michelle! I can't wait for the shopping trip! Lilah tov again.

This would have been the one occasion when one of those doughnut wedding cakes would have actually been appropriate... Mazel tov to the happy couple - lilah tov to you and Tepenade. Couple of questions: What was the brand of juice in your office? We've just started brining in a bunch of juices... but I don't recognize those. Will we be seeing any snack foods? Milkies? Crembos? etc.?

ditto!