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Rebecca263

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Everything posted by Rebecca263

  1. I adore "wasabi"- but I suppose that doesn't count amongst the food illuminati here- as it is an actual item- horseradish. Artificial almond flavor(tastes like cherries but better!), Butter Rum Lifesavers, ANY flavoring used by Blue Diamond Almond, fake banana and ANY frozen ice confection flavor are all tops as well. I DON'T like artificial lime, mint or chocolate flavors.
  2. We go to a lot of fundraisers which feature food- we're in Salem so we stick to the area surrounding this town and the 15 or so miles surrounding us. If anyone is interested in meeting up for some country style food fun- PM me anytime!
  3. As usual, your writing is friendly and instructive- thank you so much for sharing your Pesach with us!
  4. Pam, you are such an amazing cook! I want to bite everything that you've made here. I only use kosher salt here- I've never even thought about using the other kind- although a dear friend sent us a gift of "special" salts that I use to enhance baked goods. As an aside, we have the same Passover plates- Arcoroc Octagon!
  5. Pam, I find Ashkenazi food so exotic- and I never can wrap my mind around the idea that our Syrian food might be considered exotic by anyone-it's just plain food. For Passover this year we hosted a second seder for one of my daughter's friends- I made a typical Syrian seder but I added a gefilte fish course and instead of a minty soup I made a cumin spiced chicken soup. In deference to our guest I didn't serve any rice, or peas- which are usual accompaniments to a seder here. Our meal consisted of these courses: Chicken soup, made with thighs, garlic, carrots, celery and cumin. Gefilte fish with horseradish-(Yehuda brand gefilte fish- far too salty for my taste) Avocado halves filled with Balsamic vinegar(Bartenura) accompanied by a salad of tomatoes, cucumber, mint, parsley and Bermuda onions. Braised lamb shanks(our traditional seder meat course) made with tomatoes, garlic, onions, celery, carrots, cumin and chicken broth. Zucchini and tomatoes, stewed with LOTS of onions. Olive oil roasted small white potatoes- these are put into a souffle dish, covered halfway with olive oil, then liberally salted and lightly sprinkled with whole cumin and cracked peppercorns, then roasted near the lamb shanks. Too delicious for words! For dessert I made small bowls of frozen fruits pureed with almond milk- blackberries, blueberries, strawberries and bananas- which I served with sticks of sugarcane and dark chocolate covered matzoh shards that I had dipped earlier. I normally make pistachio ka'ak and almond cookies, lachm la'lou(a sweet stew),chicken with prunes and keftes b'hamoud-lamb meatballs in a lemon mint broth, but there were only 2 young people to eat all of my cooking- and I was avoiding kitniyot-I had to limit myself!
  6. Charoset- the Ashkenazi kind- yum!

  7. Pam, I can't imagine how you manage everything in your normal workweeks, never mind adding a blog to a busy holiday like Passover! But, we are all fortunate you are making the effort for us! So, you have about 100 pounds of matzoh left so far- how are other Passover items faring? I ADORE Ashkenazi food- especially gefilte fish and matzoh balls! We're hosting the second seder here at the Coop and tonight I finally taught my daughter how to make the Ashkenazi charoset that I love- with apples, cinnamon, raisins, walnuts and wine! What kinds of charoset do you sell?
  8. Rebecca263

    Ballpark food

    I'd love to try to conquer that pretzel- if there's yellow mustard?
  9. Strawberries, blueberries, blackberries and bananas- whirled in the blender with some almond milk. This is NOT cooking, but it IS delicious!

  10. Thank you so much for sharing your week with us, and your refrigerator, of course! That final refrigerator shot, with the cat peering in, is beyond adorable! Your pottery collection is varied and wonderful, too. I hope that you'll share your collection with us again- perhaps we need a pottery thread, if there isn't one as yet? Again, thank you!
  11. Bean salad- pink kidney beans, plum tomatoes, fresh onion- home made duck sauce from thew freezer- extra ginger and a touch of soy.

  12. New chemotherapy/biologic plan includes very limited diet- the perfect time to attempt vegan RAW lifestyle? 80/10/10 anyone?

  13. Thank you for sharing your week with us Haresfur, I so look forward to reading about your daily food habits and adventures- and I DO wonder about your pets- did you adopt them all in Bendigo or have they come along with you for the adventure? PS: show us the interior of your refrigerator and freezer, please!
  14. I WISH that I could make a baguette in an hour, instead of taking half of a day(or night!).

  15. Hot cocoa with cracked black peppercorns, divine!

  16. I just wonder, is there a feed with MSG in it? That is the only thing I can think of- or the chickens are eating steak or mushrooms!
  17. Kat Tanaka Okopnik could be right- it may be in the feed. The best eggs have a much more pronounced flavor.
  18. We finally visited the diner in the back of Cowtown this week(open on Tuesdays and Saturdays exclusively). Kind of cute- in a backwoods way. VERY disappointing food. Kiddle had a bowl of beef stew- bits of beef, carrot and potato drowned in a thick soup of tinned gravy. We ordered french fries- horrible crinkle cut frozen things- and the fryer is definitely using the oil too long- you can taste staleness, onion rings and fish on the french fries. A friend told us that the peanut butter cookies are excellent, but we won't be returning to find out.
  19. I have to say that our experience with eggs is far different than most folks' here. Years ago when we lived in Miami we only ate eggs from a neighbor's coop- and they were what I thought at the time were just eggs. We then moved to NJ and began buying eggs at the supermarket- cage free, MUCH more expensive- and still, eggs were eggs. Last year we moved to a small town in South NJ. We have a number of neighbors who raise chickens and sell eggs- my daughter and I bought some eggs from a neighbor one day for the adventure of it. I cooked a couple the next day- sunny side up and served atop hunks of toasted day old challah- the difference between what we had been eating recently and these eggs was startling! My daughter kept saying "These are so "EGGY", are you sure they're not flavored?". Well, we've since bought eggs from a couple of different coops- and there IS a difference in flavor. Although they all have the highly colored yolks of a "homegrown" egg, the flavors DO vary- in fact, my daughter has forbade me to buy eggs from one place- she just doesn't think that they taste as "eggy". And, you know what? She's right- I can't properly explain it, the eggs just taste more intensely of egg, almost chicken flavored. I'm not sure how to describe it, but if you've ever eaten a really "eggy" egg, you will notice immediately. I wouldn't be surprised if these eggs had extra MSG in them, the flavor is so much more intense. Last month I was ill and in hospital so on my way home late one night I bought the expensive, cage free and organic eggs at the supermarket. Kiddle came home the next evening and I made us each a lovely fried egg, served over a grilled potato. She knew immediately that it wasn't from our usual suppliers- she asked me "Who did these come from? This egg doesn't taste "eggy" Mom!". She thought that the egg was from "the bad coop" and wasn't surprised when I told her that it was a supermarket egg. She said that as we are lucky enough to be near "the good stuff", we should only buy those coop eggs while we live here. Now, we're not gourmets, or even connoisseurs in any way- but I have to say, eggs DO taste different from different sources. I'm not a even a fancy eater, and I've noticed the differences, and if my Kiddle has, well, there has to be some truth to the taste buds in this house, humble as we are.
  20. Avoiding leaving the Coop, except for the daily annoyance of radiation!

  21. biscuits, and then some more biscuits! I'm using the 2-4-6 recipe this week- 2 cups flour, 4t baking powder, 6T fat. Pinch of salt, just enough water to make a loose dough, any milk if you have it(almond, soy, rice, goat, cow, buttermilk), we don't. 425F oven, 'til browned and risen. EAT.

  22. biscuits, and then some more biscuits! I'm using the 2-4-6 recipe this week- 2 cups flour, 4t baking powder, 6T fat. Pinch of salt, just enough water to make a loose dough, any milk if you have it(almond, soy, rice, goat, cow, buttermilk), we don't. 425F oven, 'til browned and risen. EAT.

  23. Yesterday I found out that it was my neighbor's daughter's birthday and the lass was visiting from out of town. I made a quick batch of almond butter brittle and brought it over with a homemade card. Here's my dumb bunny friendly recipe for emergency brittle: 1 cup raw sugar 2 tablespoons salted butter 1/4 teaspoon salt 1 teaspoon vanilla or 1 teaspoon Indian rum(it's molasses based- Old Monk) 3/4 cup water some almonds- I used about a cup and a quarter- it was all I had, but you can use more. Put everything but the almonds in a pot, stir it over high until it boils. Stir it while it while it boils for one minute or so. Add the almonds and keep stirring the mass for about 10-14 minutes, depending on the humidity in the room. Eventually the foamy coating looks to stiffen, then it's done. Pour it all out on a buttered & foiled pan, spread it out as far as you're able and let it cool. Break it up into bits and you're done! It can take more butter and less water, but this is the foolproof way to get a smooth brittle without having to check the temperature. this was INCREDIBLY delicious, a big hit! The butter and rum add just enough oomph. and, the brittle is golden, clear and lovely as well.
  24. Rebecca263

    Dried Fava Beans

    Sorry to have lost this thread- to stuff a lamb pocket with fava beans I soak and cook the beans, then toss them with cumin, olive oil, salt and garlic. I chop a lot of parsley and add that to the beans, then stuff the lamb with them before roasting it. I make hashu on the side, that's a "stuffing" made with ground lamb and rice with toasted pine nuts and sauteed onions. I usually bake a lot of halved Spanish onions alongside the lamb pocket, and I serve steamed carrots and string beans at the table, as my daughter likes that combination of flavors. We also usually have a lemon, cumin and garlic seasoned salad made with parsley, mixed greens and tomatoes with this meal. I rarely have meat in the house any longer, but this is a favorite of my daughter for Shabbat dinner- it's well worth the effort involved in having meat shipped to the house every so often. Heck, the pine nuts cost more per pound than the lamb does these days!
  25. And my Japanese clients LOVED the cheap candies last year! win, win.
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