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  1. Have you checked the Japan Centre in London? http://www.japancentre.com/
  2. Channie

    Seder Recipe Help

    Here's a recipe for vegetarian kishke: http://www.manischewitz.com/recipes/index....ka&ref=mrecipes It's much better than it sounds. But here's how to make it wonderful... Once it's baked, leave it in the foil, and let cool. Refrigerate until firm (several hours or overnight). Remove from foil, and this is the important part -- brown it on all sides -- either under the broiler, or (better) in oil in a frying pan. If you don't do this, it will be pale and unappetising. If you do do this, it will have a crunchy, brown, greasy, yummy crust. You can usually find Kosher for Passover TamTams, but last year they were unavailable.
  3. Channie

    Oven spring

    Thanks, Dougal. Gotta try that! I'd guess that it's more reliable for room-temp dough than chilled, since the small piece would warm up more quickly than the loaf.
  4. Channie

    Oven spring

    Hi, could we go back to this statement please -- I'm not sure I understand... The lump of dough is put aside when the bread is shaped, yes? Is it placed immediately into the water, or not until the large loaf appears to be proofed? If the lump does not float, is it left in the water, or put back on the counter to rise longer? This sounds like such an easy method. Thanks for any info you can add.
  5. Proper method: Heat the pan, and then zig-zag a cube of butter across the bottom so that the pan is evenly and lightly coated. Place the assembled, unbuttered sandwich in the pan until the bottom has browned. Remove the sandwich and re-butter the pan. Flip sandwich over, return to pan until second side is brown, cheese is melted and oozing from the edges, and bits of cheese have gone crunchy and brown.
  6. No more Archway Blueberry Cookies? What's the world coming to...
  7. I use one of those $1.99 foam coolers available at drugstores and supermarkets this time of year. I fill wide-mouth canning jars with the yoghurt mixture, elevate them inside the cooler, and fill with warm water almost to the top of the jars. The water maintains its temperature inside the cooler, and the yoghurt sets in about 3 1/2 hours. By changing the water temp, I can change the tartness of the yoghurt. The most I've made at one time is 2 quarts, but there's no limit, as long as the jars fit inside. You might want to try something cheap like this -- at least until you're sure that "homemade" yoghurt fits into your schedule. One more thing -- you might find quart or half-gallon containers to be more efficient than large gallon containers in terms of storage. And if you'll be using the last batch as starter for the next batch (which I'm sure you will do), it's nice to take starter from a newly-opened jar, rather than one that's been opened and closed and scooped from many times.
  8. Be sure to check the list of corrections to the book at: http://www.carolewalter.com/corrections_to...e_cake_book.htm
  9. Those are all great suggestions! Does your CSA have a website? If so, check it in advance to see what's coming up each week. That way you won't stock up on something you'll soon be getting in your veg box. (Can you guess how I learned this tip? ) You might want to prepare for canning or freezing some crops. Lol, I still have pesto and tomato sauce in my freezer from last year's crop. The veg are all so fresh and flavourful, that steaming and a little butter or EVOO is usually enough. Perhaps add some fresh herbs. A plate of such veg and bread, wine, and cheese is a little bit of heaven. And as the summer goes by, the veg assortment changes, so such a meal never becomes boring.
  10. I very much enjoyed a recent meal at Kastoori in London (Tooting). It's vegetarian, and run by a Gujarati family that spent time in Uganda, and the food is said to reflect both. It certainly isn't typical curry house fare -- not a madras or vindaloo in sight! Most of the dishes were new to me, and each was a revelation in its own way. There were dishes with cabbage, drumsticks, karela, kontola, green bananas, mustard leaves, etc. It was a delicious learning experience!
  11. Channie


    Gabriel, that's interesting. I would have avoided the darker ones, thinking they were stale and had oxidised. Now I'll seek them out. I will, however, avoid whole dried turmeric -- if it breaks your commercial grinders, my little Krups doesn't stand a chance. V. Gautam, the talk of adulteration -- whether lead chromate or "only" colouring -- is scary. It's also a bit ironic, considering the media attention turmeric has been getting for its health benefits.
  12. That looks lovely. And unless you have very small plates, it looks like the perfect size, too. What kind of flour did you use?
  13. Channie

    Solis Maestro

    Hi, I have to fine-tune the grind setting every time I clean the burr. It's a bit temperamental in that respect. One time, after a thorough cleaning, I simply could not get the grinding ring burr back in. I panicked (and couldn't even make a cup of coffee to drink while I thought through the situation). The problem turned out to be the large black plastic ring surrounding the bottom burr. It had twisted in my overly zealous cleaning. Once I found the proper position for it, everything fit back in place. I doubt that's your problem, but it's something for you to look at while you're waiting for your answer from Baratza. Good Luck!
  14. Tino, I could have calculated that, of course. But look how easy it was to get you to do it for me! Thanks!
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