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Lior

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Posts posted by Lior

    Saving Leftover Chocolate After Molding

    in Pastry & Baking

    Posted

    I also pour out onto parchment and then break up into pieces. I keep them in the same original bag they came from. The Valrhona bags are great as they zip lock. I always keep the empty Valrhona bags as well for blended chocolates I sometimes make or whatever needs arise and then I just stick a masking tape piece on and mark what is inside it and the date.

    Chocolate Sphere Molds

    in Pastry & Baking

    Posted

    I would like to bump up this topic. I keep seeing this question on how to use these molds at home on different forums-also local ones here. I don't have this mold and it is hard to imagine the issues involved but I am curious to whether anyone found a way to use them at home. Or do they just sit around unused? Why can't it be a simple double mold of half spheres? Why all the complications of extra holes, a neck?

    What makes the back half of a cow not kosher ?

    in Food Traditions & Culture

    Posted

    Well here in Israel we can get all parts of the cow by going to any local supermarket and all are kosher with the sciatic nerve and chelev removed. You have to actually go a bit out of your way to get something not kosher. I have a kosher supervisor who checks in on me weekly (as I have a kosher certificate for my small business) and I can ask him all the questions you can dream of. I will go back through the thread and make a list or you can just ask your questions here. I don't really keep kosher at home so I don't really know most of the rules correctly. Give me a few weeks as we are all busy now with holidays and Sabbaths (Mon-Passover, Tues-Passover, Friday and Sat the Mon again holiday and Tues we have the Morrocan celebrations for the end of Passover) and almost everyone is on holiday from work!! Including my kosher supervisor!

    Anyway, here is a good basic explanation for many of the questions posed-probably many already found this link already!

    Passover 2006–

    in Food Traditions & Culture

    Posted

    Well, I am still working on my theme, but here is teh beginnings of it.

    I have to work out the backdrop still. And my dog, Sandy practiced crossing the parted sea!

    Still have to do the burning bush.It is fun being silly. Happy holidays to all

    my parted sea.jpg

    parted sea2.jpg

    Sandy crosses parted sea.jpg

    plagues1.jpg

    frog plague in Nile.jpg

    frog plague2.jpg

    blood plague.jpg

    Passover 2006–

    in Food Traditions & Culture

    Posted · Edited by Lior (log)

    I have not found this oat matza. Perhaps it is only in special stores-maybe our tiny health foodstore will have it-I will check 2morrow-thanks.

    Well after standing in line for meat for 2 hours today (grrr) with everyone forgetting who is after who (only by the poultry section can you pull a number for an organized wait-go figure), Anyway, many people got lamb/sheep etc. I see my mashgiah tomorrow so I will see what he hasto say. I also saw bicarb on the shelves... also never knew I could use it.

    I have my MIL's recipe for charoset that her father used to make while still in Yemen, if anyone is interested. It is originally gound with a mortar and pestle, but my MIL does it in her old meat grinder. I am going to do it in my kitchen aid attachment grinder and see if it works! It is very well liked.

    Pot Roast Recipe?

    in Cooking

    Posted

    I hope someone can help me! I bought a 10 pound (4.5 kilos) cut for roast beef. I think it is called Tenderloin or sirloin in English. I have about 18 meat eaters (!) for dinner. I am also serving baked salmon. I expect leftovers for lunch the following day for this same crowd.

    Is this the right amount of meat?

    Now, I want to make and slice a few days before,freeze and then reheat the sliced pieces. This is to be relaxed and ready and at the table as much as poss. Any advice would be welcome. I do not have a thermometer.

    Thanks

    Passover 2006–

    in Food Traditions & Culture

    Posted

    Thanks so much for the links! I am not observant...

    I am too lazy and so I buy gluten free gefilte fish! A burning bush and rubber snake!! This is getting really lots of fun! Perhaps I am the only one into this nonsense and my family will think that I have gone nuts! :laugh:

    Passover 2006–

    in Food Traditions & Culture

    Posted · Edited by Lior (log)

    Hi

    Are the oats gluten free?? Sound interesting! I eat gluten free...

    The plagues bag is cool! I am sure I can work something out. I will look for plastic frogs for the tubs. The weird thing is that this last week or two we have been having very odd weather and we are inflicted with crickets! Ugh! My cats have great fun with them.

    Some fake blood, frogs in the tubs- I will try to catch some crickets in a jar, sunglasses for darkness- cattle disease-I have cow salt and pepper shakers and mugs-can do something here. Lice? I will put a lice treatment shampoo on the table! Any other silly ideas! This is such fun! Thank you!

    BTW, we put an extra matza for Gilad Shalit, who is not free and we ache about this greatly, so anyone who wants to think about him could also do this.

    Passover 2006–

    in Food Traditions & Culture

    Posted · Edited by Lior (log)

    I am having a standard seder this year, that means chicken soup with kneidlach, gefilte fish, salads of all sorts, baked salmon and roast beef. I will also do roasted potatoes, yams,onions, garlic and beets-all in one dish.

    I am thinking of making it unusual by theme. I have not yet decided but I imagine a small puddle at the entrance of my house, through which everyone will have to cross in order to enter. Any more ideas would be great. I know that my in laws will refuse to do this... :angry:

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