mhjoseph

Great ice cream. Neither of the two locations I've been to have seating though.

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.

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.

Try a Passover cookbook, you should find what you are looking for. The cakes usually use potato starch and sometimes they actually taste good.

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.

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.

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.

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

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 by, then two months and still no replacement. After several more calls they sent me out a brand new mixer. Even though it took a while I'm a happy customer now.

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.

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.

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?

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.

You should try a kosher butcher shop too, that's where I find them.

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 baking. I just picked up a 50 lb. bag of Sir Lancelot from a local food distributor and am anxiously looking for answers. (At $30 it equals the cost of 3 dozen bagels from the bagel shop).

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.

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?

Beef shanks cut up into cubes are best, not too dry and not too stringy.

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 flavoursome. If, on the other hand, you were trying to make 'authentic' baguettes, then a particularly high protein content would not be what you were looking for in your flour. Protein content is but one measurable quality of a flour. Its usually the most easily discoverable, but its by no means the only one. Most good bread books will devote several pages to the discussion of flours and their analysis, official gradings in different countries, testing methods and their interpretation. Its also worth remarking that some flours sold retail as "breadmaking" (or bread machine) flour is stuffed with almost as many additives as a supermarket industrial loaf. Bromate in particular (still used within the USA) would seem worth avoiding on health grounds. ← So what's the CIA referring to as bread flour for scones? I usually have in the house King Arthur Sir Galahad which is just under 12% and Sir Lancelot for making bagels which is around 14% protein. I've always used the Sir Galahad and got good results in my scone making. Now I'm tempted to try the higher protein flour now and see what happens.

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 techniques of a rye sour. It is something that I never thought would be achievable at home. The crust was maybe not as crisp but that can be worked on.

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.

The unsalted sticks are non-diary. They also are in a green labeled package.

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 have local access to authentic, high quality Jewish rye bread so I have what to compare this to, and my loaf of is at least of equal quality which is really saying a lot since good rye bread is hard to come by now days. The only fault was that the crust is not as crisp as that from the bakery, probably due to fact that I don't have a commercial oven. The photos came out so bad that I'm not going to post them. It just doesn't feel right getting such good bread with so little effort. Marc

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

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.