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Everything posted by mhjoseph

  1. Great ice cream. Neither of the two locations I've been to have seating though.
  2. It's probably not your machine. We had the same problem, where suddenly the dishes were dirtier than when they went in the dishwasher. We were using Cascade liquid for years with no problem. After changing to Finish Powerball, it was the good old days again, everything was sparkling clean.
  3. Check out Dan Leader's "Local Breads" and Jeffery Hammelman's "Bread". Both have German/Czech bread recipes of the type you're looking for although I don't recall any with pistachios. You could always substitute them for pumpkin or sunflower seeds.
  4. Try a Passover cookbook, you should find what you are looking for. The cakes usually use potato starch and sometimes they actually taste good.
  5. Not difficult at all. I second the www.sweetmarias.com recommendation. You can learn everything you need to know as well as purchase top quality beans and equipment.
  6. Wow, I remember Tiger Sauce and when Arby's used real meat. I'm from Cleveland too and when I was in high school in the 60's Arby's was our regular place to go for a late night snack. After they started using synthetic beef we stopped going there.
  7. mhjoseph


    There's an ancient Hungarian recipe for roast beef with gooseberry sauce that I made which was very good. Google revealed that it can be found here http://books.google.com/books?id=ujkMntRNL...ngarian&pg=PA98 in Google Books.
  8. I saw this article recently. It's more than a kitchen rental, it's what I would call a business incubator that has kosher kitchen space available. http://www.kosherspirit.com/Article.asp?Issue=15&Article=188
  9. I too agree that it depends on who you speak to. I have a refurbished Pro 600. Refurbs come with a 6 month warranty and mine was almost two years old when this happened. I don't know the name of the part but the whole shaft assembly came out in December. I called customer service and told them that I never exceeded the flour capacity or speed 2 for mixing bread dough (which is true) and I feel that an expensive machine like this should last for more than two years even if it's refurbished. They promised to send me out a replacement refurb as soon as they had one in stock. Anyhow, a month went
  10. We use a special Persian rice cooker that makes perfect tahdig. You dump in the rice, water, salt and oil all at once and by some magic it works. It really looks like the picture in the link below. It is very different than a regular rice cooker, click here for some more information.
  11. If you're looking for pasta dishes, I've heard( on the CI Bulletin Board) that the Baked Ziti from the lastest issue is getting really good reviews( its on my list to make next month). I've made the spinach lasagna( bechamel) multiple times and that always gets really great reviews too. Both of the above are made with cottage cheese. ← I made the Baked Ziti tonight. Very tasty, it was a little loose in consistancy. Next time maybe I'll try a drier cottage cheese instead of creamy.
  12. This is really more of a question: Is it worth upgrading to the new "How to Cook Everything" by Mark Bittman if you already own the old edition?
  13. I'm with the olive oil school of thought and I consider my roast potatoes to be perfect. I simply cut small red potatoes in half, smear around some olive oil and a spice blend around on a sheet pan and roast cut side down at 400F. The spice is what ever I'm using on rotisserie chicken which what I generally serve the potatoes with, one of the red Penzey's blends. Olive oil is important, vegetable isn't the same. I don't know where I'd get goose fat if I wanted it. The outside is nicely crisped and a soft inside.
  14. You should try a kosher butcher shop too, that's where I find them.
  15. OK, I'm going to try this question again. I make bagels that I'm perfectly happy with using the BBA recipe. The only thing is, I can't get the seeds to stick without using egg white which seems inauthentic to me. All of the recipes that I have seen say that the seeds should stick to the wet dough, well not for me. I have a pile of seeds in the bag and bald bagels. Also, onion and garlic. I used reconstituted dehydrated onions and garlic and they always burn by the end of baking besides falling off. Are others reconstituting or using them dry, putting them on before baking or sometime during b
  16. The meat surrounding the rib that some are referring to is the spinalis dorsi, see this http://www.seriouseats.com/2007/08/serious...rill-steak.html. Also you can Google spinalis dorsi for more information than you can use.
  17. I am looking for a sifter or sieve to make my own high extraction flour, as mentioned in "Bread Alone" and "Bread Baker's Apprentice" for several of the recipes. It should be able to remove most of the bran flakes from whole wheat flour leaving it with about 20% bran. Can anyone recommend a specific model for doing this?
  18. Beef shanks cut up into cubes are best, not too dry and not too stringy.
  19. mhjoseph

    Bread flour

    If he's a good "distributor" he should have quite a wide range... The flours used in the USA for bread are generally higher in protein content than the flours used for bread in, for example, France. One can make "bread" with either, but not necessarily the same bread! If you are wanting to make a light, fluffy, well risen loaf in a tin (for example for sandwiches), then you should be looking for a higher-than-average protein content, perhaps about 12+%. You don't need anything extreme (like 14% or more) - unless you want to see what it does, or perhaps to blend it with something more flav
  20. Although the clear flour may have a high protein content it will actually make a denser rye bread than if you use bread flour. As Tino pointed out clear flour is not very refined and will not act like high-gluten flour. Marc, was this your experience, that the rye was denser and not lighter baked with the clear flour? This is a more traditional crumb. Saluki, keep us posted! Zoë ← Well, this was my first experience baking rye bread so I can not say that it is more or less dense. What I can say is that is was the same texture and taste as a Jewish rye from bakeries that use the traditional
  21. I think that is 14% but it is a lower quality of protein than is found in AP or bread flours. I used all clear in place of all of the AP in the recipe and otherwise followed the recipe and it came out great.
  22. mhjoseph

    Using Margarine

    The unsalted sticks are non-diary. They also are in a green labeled package.
  23. Hi Marc, Yes, the clear flour would work beautifully in the recipe. I haven't tried it in this particular rye dough (we tried to avoid special ingredients for the book), so I can't give you the %, but it should work. If you use it will you let me know what you think. I'll get some and try it as well. It would also be good to use in the whole wheat breads. Thanks! Zoe ← I baked a loaf last night out the dough that I prepared on Thursday night. I made half of a recipe using clear flour from King Arthur in place of the AP flour and medium rye also from KA. The results were totally amazing. I
  24. Hi Marc, Yes, the clear flour would work beautifully in the recipe. I haven't tried it in this particular rye dough (we tried to avoid special ingredients for the book), so I can't give you the %, but it should work. If you use it will you let me know what you think. I'll get some and try it as well. It would also be good to use in the whole wheat breads. Thanks! Zoe ← I made the dough tonight using clear flour for all of the AP. I hope to bake on Sunday, I'll be back then to let you know how they turned out. Marc
  25. Marc, Can you tell me where that bakery is? I wish I would have known that last summer when I was in Cleveland for the Heartland Gathering. ← I though you'd never ask It's Lax and Mandel and it's possible that they do mail order if you give them a call.
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