cakewalk

There are many types of matzoh. Egg matzoh, for example, contains eggs and apple cider. There's whole wheat matzoh, spelt matzoh, matzoh crackers, etc. Different types of matzoh are made with different ingredients. It's a year-round food item, and not all of it is kosher for Passover.

Sounds like you already have ripe bananas. You're working towards overripe and even rotten bananas. But maybe that's what you want.

There were no limes at Trader Joe's on 6th Avenue the other day, not even for ready money. And the guy at the fruit stand sort of went ballistic when I asked him if he had any limes. ("Nobody has any limes!! Nobody! Do you know how much a box of limes costs now??!?!") I commiserated. And I bought a lot of lemons.

How am I supposed to make my lemon curd? I always use a bit of lime juice. (From the Sherry Yard recipe, it's the best.) Now imagine it spread on matzah. Really quite good, especially with some strawberries. But it needs the limes. Oh dear. Doctor! She put the lime in the coconut she drank them both up ... https://www.youtube.com/watch?v=5LxC3M-Yngs

This is such tragic news. So young, with a wife and small child. May God comfort them.

Somehow I suspect that the guy's motivations in publicizing that video had nothing to do with his concern for public health. Well, he got his 15 minutes.

I soak them in Amaretto for one of my favorite cakes. (A Carole Walter recipe.) I add them to biscotti unsoaked, but I dice them first, they're great with pistachios.

Some people around here don't believe in mixers ... (But that's a nice idea, for the people who do.)

Another vote for Trader Joe's dried tart cherries, they've become a pantry staple. I used them in sweet/tart stuffed cabbage recently, they were great. But I wouldn't put them in brownies, soaked or unsoaked, I think they offer the wrong texture either way. They'd be great in those fruit bars, and I use them in cookies and biscotti instead of dried cranberries.

Biscotti might be good for this. They're easy to put together and last forever; or you could bake the loaf and then freeze it before slicing for the second baking. I tend to like biscotti with nuts, but there are many nut-free biscotti recipes, or just leave them out, biscotti are very forgiving.

Start making some Passover cakes. But a serious question about making almond milk, and the meal that is left over. Does the almond meal still retain its full flavor? Or is it more important for the texture it offers? I'd play around with adding 1/4 or 1/2 cup of almond meal to regular cake recipes to see how it changes thing. A bit of almond meal in a pie crust can be nice.It can work in streusel toppings. Anyway, whatever you make with it, I'd still freeze some for a rainy day.

I use my serrated bread knife (which is very sharp) to slash sourdough bread. I find I have more control with the knife than with a razor. I've never used a lame.

I have measuring cups and a scale, and I use them both. What can I say, belt and suspenders. The convenience of measuring cups, for me at least, is just because I grew up with volume measures. I know what a cup of flour looks like, I can visualize it. I'm not so good with grams. (I don't like to use ounces, not sure why. I think they're too imprecise, I might as well use the measuring cups.) The level of "seriousness" of the item I'm baking (it's usually baking, not cooking) will often determine what I'm using. I wouldn't even consider using volume measurements to make macarons, for example. But I'll use cups to make a basic cake. Spoon and level method. Also, I find if I use the same set of cup measures for a recipe, the "inaccuracies" are less relevant. The cup, 1/2 cup, etc. in a complete set are usually proportional to each other, even if they vary slightly from a different set. So I've never had a problem with this.

Amazing. I want to run home from work to try them right now. I'm wondering if they'd work in the Thomas Keller Bouchon mold (because I have one). The size is about right, but it's a silicone mold, not sure if that would effect it. Worth a shot. (No pun intended.) Thanks for sharing your recipe and method. (You can give Dominique Ansel a run for his money.)

I slice sandwich loaves and freeze the slices. I've never used RLB's recipe, but this works with just about anything. It needs to be wrapped well, but I don't go too crazy over it, 2 supermarket plastic bags and it's fine. In the morning before I go to work I take out 2-3 slices, throw some sandwich fixings in a container (or not; sometimes I buy), and at lunchtime I put together a sandwich. Bread that I'm not using for sandwiches I freeze whole.

I don't remember them spreading at all, they just sort of hung out in the oven without much of a reaction (which always makes me nervous). I sliced them around 1/4" -- for me 1/2" is too thick, I'll even change shortbread and biscotti recipes that call for 1/2" cookies. (I like thin and crisp, I try to rework recipes so I can roll the dough to 1/8".) I remember that this recipe made a ton of cookies, I think I had four logs of cookie dough in the freezer. I think I need to mix up another batch.

I made those chocolate snaps during Christmas, and they were the "sleeper" hits of all the cookies. They do need to be baked a minute or two past the time you think they're ready in order to get that snap. It's hard to tell with chocolate. My first batch wasn't "snappy." I thought they weren't so good the day they were made, they were just sort of "meh." But the next day they were unbelievable -- snappy with a very deep chocolate flavor. They were the first cookies to vanish. (But I have to say, yours are much nicer looking than mine were!)

I've seen recipes using cream and milk, but it is usually to replace some of the butter so the fat content of the lemon curd is decreased somewhat. I don't think the intent is to decrease the lemon flavor. I don't see how water can do the trick, but then I've never tried it. Be interesting to see the proportions of the recipe.

Empire seems to dominate the market here in the Northeast, and it's what I buy. They have organic and "regular." Whole Foods carries (or used to carry, I don't know any more) a brand of kosher, organic, antibiotic-free, whatever (I don't know all the catch-words) which I bought once. I bought skinless, boneless chicken breasts. They were definitely better than Empire -- meatier, tastier, the works. They were also about twice the price, and Empire isn't cheap. Fairway Market used to carry Empire, but now they seem to carry their own brand only. The whole chickens are dry and dull, no matter what you do with them (or at least no matter what I do with them), so I went back to Empire. I'd be interested in knowing about other options. What do you have in Canada?

I have seen this used a lot in vegan recipes.

I have a good friend from Oklahoma City who says INsurance. I've never heard anyone else say it like that, and I always thought it was her own personal quirk. Apparently not. Isn't there a song about this? (You know, potato-potahto, tomato-tomahto) BTW -- how DO you pronounce chipotle? How do you even spell it? The first time I went overseas I was with a group of Americans from all over the States. I'm from the Bronx, and it shows in my speech, much more so then than now. One night I mentioned going out to get some cawfee, and a few of the others gave me very strange looks because they couldn't understand what I was talking about. They thought I was going out to get some car fare, like I would purchase it in advance for the next time I had to ride the bus. It took a while to clear that one up. I lived with a bunch of Londoners who insisted on this "herb" with an "h" business. Bloody 'ell sez I. Herb is my neighbor!

Very beautiful. What size pan is that?

I recently made celery soup from a Barbara Kafka recipe. I wasn't expecting it to be anywhere near as good as it was, much more than the sum of its parts. One bunch of celery, two potatoes, an onion, some stock (I used fake, it was spur of the moment), S&P. Whizzed it with an immersion blender to smooth it out. You have to like celery, because that flavor is dominant. Next time I make it I'll use water rather than stock, I think the celery flavor will be even "crisper," which is the word that comes to mind.

Interesting, I remember how I used to love Nutella. Now I find it too sweet and much, much too greasy, which puts me off more than the sweetness. Funny how tastes change. I recently tried Trader Joe's almond spread and I liked that much better.

Thank you for this information. I remember reading "something" about why scalding and cooling the milk was a necessary step, but for the life of me I couldn't remember the details.