Lior

Well I got the molding "clay" softer second time around. It wasstill a bit tough- I tried rolling it out paper thin. I couldnot get it thin enough- even by standing on the rolling pin and "walking on it to move it up and down... quite fun actually. All mymuscles ache from trying by hand. Luckily it is only for my sister in law. I had trouble connecting the end to the beginning, so it is not a perfect finish at all. I tried a few recipes for the rice and chose rice cooked in coconut milk with Tamarind syrup. Hmmm- still have to work on that... and another issue... I covered it in plastic wrap and put in the fridge for lack of any other way to keep it for tomorrow and when I took it out to take a phot- it immediately began to sweat. Hope it won't be ruined for tomorrow!! How do you store chocoalte sushi?! inside out sushi: and : kinda look like monster eyes!

Hello. Thank you for taking me far far away to such a very different land! Everything is very foreign to me. I have seen the basics, or the basics of the basics, so this is like being on another planet- which suits me just fine! Thanks!

Compliments to all. A perfect pile of perfect cookies is enhanced withperfect photography. The blood drained out of my face when I saw the bloody cake-that was a real wow-er!! And the poop cake got me to call my family to come look- I loved that picture of you!! Everyone makes such amazing desserts and I am always taken aback when I enter this thread. Whew!!

Okay! Thanks! I will add a bit more corn syrup and follow your instructions. I would roll it out paper thin and put my filling on and then when I want to roll it up, it is hard already. Perhpas the extra corn syrup will do the trick as well as the overnight on the counterthing. Great! Thanks!

Dear Rachel! Snow sounds lovely and with your whistling kettle it conjures up lovely feelings!! The pronunciation of my city: Ahhsh-- keh--lon (lon rhymes with "bon" like the french "bon bon" pronounciation-with the n sound!!). Bye for now!

Well thank you anyway!!! I will let you know and take a picture!!

"Ask and you shall receive " From your mouth to God's ears!! I thoroughly enjoyed the links!! Yours looked devine. I am looking for advice on the chocolate nori. Did yours harden fast? WOuld you mind sharing your chocolate nori recipe? As I said before, mine is melt 12 oz dark chocoalte- I used70% and then mix in 4 oz corn syrup. Put in nylon stretch and refridgerate for 2 hours. Then knead, roll out etc. Mine was as hard as a rock when I took it out of the fridge and it took forever to become pliable. When pliable it was great, only of course it would harden really fast. So this is my issue. I do still want to use chocoalte nori, and I don't know if there is an Asian store here, but I will check it out cause those neutral nori's sound cool- thanks for the info everyone!

great name!!! Just make sure no one tries to eat YOU! and thanks handmc!

Thank you Bruce! I certaily will be happy to share!! Blue crab??

Hello! I can't find the thread that Gfron had on Sushi... I want to make some for a family occasion and have been experimenting. I thought to make the nori from chocolate dough made of 340g dark choc and 4 tablespoons of corn syrup. My problem is that the dough hardens fast and I keep having to zap it with a hairdryer in order to roll it. Also I make strips of about 6 cm and the sushi is a bit small perhaps. ai filled it with a white chocolate ganache mixed with wasabi and sushi rice, cut up dried mango and valrhona pearls. It is nice but not perfect and the major issue is the hardening of the "dough" Does anyone have some badly needed advice? Thank you!!!

I am so glad everyone enjoyed the week. I did too. I told my daughter that for some the smells and foods were were new, whereas for others they evoked memories of days gone by (sometimes I feel I can almost just touch those days-if I were a bit taller I could maybe reach). I still keep a shirt of my dad's from 10 years ago, to pull out and smell every now and then. Thanks once again to all!

Well tonight my blog finishes. I hope that you had a taste of life over here, culinary- wise ,of course! I thoroughly enjoyed reading the responses and meeting such an amazing group of interested people. I will check in now and then and if there are any questions, please feel free to ask. Later on in the week Iwill post a thread with some recipes as promised. My eldest daughter finished reading the blog, and commented that it is very strange to see her life through others' eyes, and that she found it very curious and nice! I thought it appropriate to end back at the beginning (remember teaser 3?): Bye for now! And once again, thanks to everyone, to those who lurked and looked, who asked, who commented, who complimented... Thanks-Toda

Onto the meat market. innards, I think sheep according to the skin: cow liver... Cow head, the butcher is proudly holding out the tongue for you No sheep heads now, only ... sorry if anyone finds these pictures not quite to their taste but this is a part of it! And on my way out, some vegetable stalls, of which the owners called out to me, "Hello! tourist Blonda!! take a picture of us! With our produce- beautiful- yes?" "Do you think someone would marry me?" (the chubby guy) I told them any girl that loves food and fresh produce would!! They liked that one:

Wow! Johnny- great info!! Thanks ever so much-how sweet!!! What do you mean by a very active aquaculture? Please detail!Chris and Marigreen-thank so much also.

Hello. I wonder if anyone has ideas, solutions or questions: My friend here makes a chocolate fondue and jars it. She uses chocolate, invert sugar, and cream. In a few jars, but not on most, she has discovered mould forming, not on the chocolate fondue itself, but just above it under the lid but not on the lid. I make a chocolate spread from Praline, chocolate and butter and have never had this happen. I promised her I would help her get to the bottom of this so any ideas are very welcome. SHe is very upset about this as a customer received one and now she doesn't know who else may have and why it is happening. COuld it be the use of cream? She said she heats, anddoes the upside thing- I am not exactly sure of her process. I can recheck that if need be. Thank you!

Okay, I willnow post the pictures from the fish market. It is a permanent market, half inside -they are inside and half outside. Buri Fish: Denise: medium Denise Amnonit: Amnon: Lavrak: Meat will be next!

I also can't recall the names of the parts!! But try the little green pinocchio nose!! It sticks onto your nose perfectly!!! Great I am glad I found a fellow hibiscus friend-and all the way from the phillipines-wow!!!!!

Thank you ETB. Without enthusiasm life is colorless and people see you in black and white as well!! Thanks so much and go catch your life before it runs away!! Fish and meat market pictures are on their way!!

Hi! Thank you for the lovely comments about shabbat. It is really a nice feeling. The kids- the older ones, love coming home to get spoiled and doted over! Like being little again! I guess we all love that attention. The Jachnun are not stuffed- intriguing idea- it is similar to a croissant in thatit consists of layers or sheets of dough when baked/roasted. I will ask my MIL for the recipe and post it, step by step. It is a very simple dough actually. She told me that as a child her momused to make popcorn in the oven- also slowly. I can ask her for more on that if someone wants.

Now isn't that amazing! Hmmmm! Over toastorsouthern biscuits! We will have to do that! Somw people mix the eggs in but wedon't like it that way- just exactly like AuntB said!

Thank you!! I know that when I read books, if there is a description of the food s people eat, I always desire the same. I once read a book about an English girl who had to go and live with a large Irish family during the blitz on England... Well anyway, while in England hersnack was always dry toast and fish paste... And I had a burning desire for it!!! Anyway, tonight I made some Malawach as promised, and some "Shakshukah" so here are the photos: At the beginning: fried on both sides: Shakshukhah: fried onions-lots, fried tomatoes, squash the tomatoes add some tomatoe sauce,ground coriander, parsley, paprikah, salt and pepper. The add eggs and cook till they are your way! and I took a picture ofthe typical sandwich! Short baguette, humous, omelette, fries and usually salad and hot sauce- but not this time: So bye for now. Tomorrow I will look for the meat!!

Thank you for sharing!! I heard you have amazing chocolates!! What a lovely compliment to receive!

Oh! It is good now that you know! We often have the best of things right under our noses, and yet we always go far and pay much for less. It is fun to weed and eat! There are plenty of edible weeds, including dandelions. I am sure that the web has a lot on this! DId anyone ever suck the nectar from a hibiscus flower and then stick the green part on their noses like Pinocchio?!

Yes, from what I know it is the Malva Sylvestris!In fact, thearab population here make a nice bread from it and hence its nickname. I also felt funny picking it but I got over that. It seems they grow in many areas! What an earth! The patty recipe is quite simple: Put about 1 kilo of chubeza washed well and torn into little pieces. Cover with water in a pot and boil for 10 minutes. Squeeze out the water from the leaves and add an egg or two, spices and bread crumbs until a patty can be formed. Fry in olive oil. Delicious with yogurt on top! Just like any patties you have to get the right consistency without it being too heavy or floury/bread crumby! The salad: Remove half the stalks and cut or better yet, tear into small pieces. Place some olive oil in a pot, according to the amount of chubeza and fry finely chopped onion. As the onion turns golden, place the chubeza inside the pot and stir with the onion on medium heat. Add salt, some lemon juice and cover the pot. Stir occasionally. Leave to fry 10 minutes. Serve with tomatoes. This can be mixed with rice or quinoa or cracked wheat.... Now for Pam- I took a picture of the gluten free pita for you: It would hold up if eaten soon after. It gets dry and therefore, crumbly if left for a good while. Other questions that haven't been answered: For a person who is religious or observant, not like me who isn't very, no electical appliances at all can be switched on from sundown to sundown on Friday to Sat evening. So any appliances can be turned on before that and just left on. Hence the all night oven dishes etc. This is to comply with the command to rest on the sabbath- in old days it was quite a job to get a fire going, etc. And even if electricity is not considered fire as such, it may tempt its users into doing work related tasks, like laundry, etc. Driving is not allowed as that uses a spark of fire to start.... Only those who want to follow these laws. I can and do drive on the sabbath, and my religious neighbors don't. There are some areas in which the majortiy is religious or secular and then there can be arguments!! Bye for now! Ilana

How lovely!! Isn't that someting!! Those buds hold memories for lots of kids!! I am so sorry you lost your mom at such a young age-53. I can post some recipes if you would be interested! By the way, its nickname here is also "bread"!!! And thanks for the input-it means alot tome!