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ohev'ochel

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  1. was for a honeycake we eat at rosh hashanah and yom kippur. was totally different from all the others. sigh.
  2. have you ever regretted not picking up that cookbook -- something u know u won't ever see again -- you saw in a second-hand bookshop or asking someone for a recipe for whatever reason? i had both these things happen to me and am STILL regretting it to this day. being obsessed with food and all things about it, i guess that is why it still bothers me to this day. i kick myself for not asking for a recipe for a version of a traditional cake which i have searched high and low for and never found or that damned cookbook i saw on one of my forays and thought, "ehh....who's ever gonna buy this in this neighbourhood!". haha, the joke was on me when i went back later that day to pick it up (didn't have cash on me at the time). so what's your story? or am i being petty? (reason for this rant: upcoming holiday and i WANT THAT RECIPE! )
  3. ohev'ochel

    Challah

    with the holidays right around the corner, it is that time of year for baking those challas. the recipe i have is this one which is used from Rosh Hashanah until Sukkoth:. Challah for the High Holidays (round) ingredients: 1 c. boiling water 1/2 c. cold water 1/8 tsp. saffron, crumbled or ground in mortar (optional) 7 T oil (or, in your case, melted butter) 1/2 c. honey 1 tsp salt 1 T. yeast - active dry 2 beaten eggs plus one egg yolk 5 1/2 to 6 c. flour (AP), more if u need it 1/2 to 3/4 c. raisins (optional) YUK in my opinion egg wash: 1 egg yolk, 1 T water sesame seeds and/or poppy seeds method In large bowl combine: boiling water and saffron. wait 2 minutes. then add cold water, and honey and mix with whisk. add yeast (make sure water is not too hot) and leave to proof for 10 minutes. whisk. add salt and eggs and mix. add flour until you have a dough which is no longer sticky and knead 10 minutes. u can knead the flour into it in the bowl and then work it on a board after. put it in a greased bowl and cover and let rise 2 hrs. punch down, knead for another 5 minutes or so and let it rise again 1 hr. deflate the dough and let rest 10 minutes. carefully work the raisins in at this point if ur using them. divide dough in 2 equal portions. roll out to about 14 inch ropes with one end more tapered than the other. roll into a turban like shape. preheat oven to 350. and let rest covered for only about 15-20 minutes. glaze with egg wash and sesame/poppy seeds. bake 45 minutes or til golden brown. cook on rack. enjoy. btw... i have another recipe for challah made with butter, lots of it, it seems. let me know if u want that. i haven't tried it but it's bound to be good. it's got butter! hope that helps u out. edited to add: looks like Michelle's recipe (see next post) is a good one and has a higher butter content than the one i have. i can still post if u want.
  4. shaya, slashing your bread allows for the bread to bloom in the oven while it is cooking and avoid what are called "blow-outs" (huge cracks which rip the proved loaves). the slashing has to be done at an angle and not as deeply as you did. however, your bread looks quite nice regardless. using a straight edge blade is easiest. i think the whole method was explained in this thread somewhere and with pictures (near the beginning if i remember correctly). once the bread is slashed properly and baked, the finished loaf usually opens up and expands to the point where you see telltale signs of the slashing and not deeply baked gashes. your finished loaf has great colour btw. looks properly baked (and i am sure delicious) to me.
  5. hi gabe -- i think its called <<bifteck de flanc>> or <<une bavette de flanchet>>, the second being more correct/proper in our parts of town. i think it's the first one they use though there may be some other jouale-type word also (which i don't know).
  6. in essence, then, i would be looking to buy the first type u mention "rakuten" brand or similar?
  7. thanx for ur quick reply! the kochujang makes sense -- i have found this salad being sold very often in korean grocery stores. i had seen the kuki wakame before and did not realize it could be slivered and was therefore used for this salad. anyway, glad i finally now know what it is. thank u for all ur help.
  8. kristin-- just saw ur post. yup, that's it but it kinda looks different from what i get here. not going to split hairs at this point! unless the red chili is hidden amongst the wakame. question: what is the kochujang stuff? hehe, ur husband ate the whole thing -- told u it was good. but how did YOU like it? did it have the typical crunch to it? would u buy it again? [sorry for all the questions]. have to try this using the kuki wakame. how does it usually come, frozen or salted? i think i saw it salted but someone said it was VERY salty still after it was soaked. though that may be just a preparation error on the part of the person who did it. thanx for ur help.
  9. is what u call the "baabeel" the same dough, just different shape? everything looks spectacular, btw. the breads must turn out so great with the saaj.
  10. ← i believe u can find sandalwood only at an indian grocer. i know it is used in indian cuisine for certain things -- apart from it's use as incense. hope that helps. try looking online also. it is an obscure spice so u may have difficulty locating/getting your hands on it. eta: 3 forms -- sandalwood itself called chandan, sandalwood oil called chandan tel and sandalwood essence called ruh chandan. u might try this and ask them if u can use it for culinary purposes.
  11. so wouldn't it be pee-sah-lah-dee-YAY-r eh? (we really need a "ducks and runs" smilie icon!) seriously, i like the rules so i can remember one thing that helps a lot instead of each word... i've got a friend who teaches french and a kid who calls toronto her home even though she's only visited there (and i've never been, so imagine my surprise!) so i'm really aware of my ignorant americanness when it comes to language... heck i know a 2.5 year old who knows american english, mandarin chinese, spanish and american sign (ASL)... (we also need a "slinks away in shame" smilie... ) ← as an aside...when my parents, who are both french speaking (and multi lingual) europeans, came to quebec they were in shock. it took them some time to get used to hearing quebecois. it is different in pronounciation and uses many of its own slang words. french is much easier to learn than english and pretty much follows the same pronounciatian rules each time. english, as we all know, breaks all the rules. this is why a forum like this is helpful for those who do not know the language.
  12. piss la dee air if I am not mistaen ← è is always pronounced EH short vowel [standard french] and in jouale, the quebecois dialect [though i am not french canadian] this word would be pronounced pee-sah-lah-dee-YAY-r (they say yayr for -ière). u need to hear it to understand the difference. emphasis is on the Y sound and not the I quebecois french also has many variations when it comes to pronounciation -- depends where u come from.
  13. sugarlove -- thanks a bundle. i am gonna replace the raisins (yuckola) with the pineapple! eta: the filling sounds mighty good!
  14. we just cut off either end, make a verical cut through the skin from end to end and unroll and eat. and it DOES have hard seeds. wear gloves cause those prickles itch like hell if they get under ur skin. search "nopales" i am sure u will get other cooking ideas. i have only ever had them fresh. edit: rethinking what i wrote and reading other replies it made me think that there is a difference with what this cactus bears for consumption. so i checked a bit and there is two things from the cactus: the pads (nopalitos) and the fruit (nopales). the fruit is also, as Michelle points out below called "sabra" [hebrew]. if u look here it shows u what the difference is and makes some suggestions. they sound good. something new to try out .
  15. i want to try making this however does anyone know, or has tried, making it with less than the 2 cups of sugar called for in the cake part, i.e. that would be maybe reduced to 1 1/2 c? wondering if this will affect the success of baking the cake. thanx.
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