DanM

I cook the syrup down a bit and use it on pancakes in the morning. Dan

Because Leviticus says so. The rules were handed down without explanation. If they don't make sense to you, tough. That's the way hashem rolls. Ex post facto rationalizations have been offered, which are just that: rationalizations. As an old Rabbi of mine used to joke... ask 2 Jews and you will get 3 opinions. As the good gentleman above has it right about rationalizations. What would faith be if everything was explained? The best explanation I can give you is that by following the commandments we were given, we elevate the necessary task of eating to a conscientious act where thought is put into what we eat and how special and holy the creation of life is. Quite often in the old days of the schtetel, sochets were also the moyel. You have to be careful h=who you buy you giblets from!

I was also watching it this past week. It was disgusting to see the food served at school and the eating habits of the kids. Granted, some of this may be due to editing, but I found the attitude of the school cooks despicable. When asked if they recognize the ingredients, one responded, the first ingredient is chicken... and what about the other 20+ ingredients? The big question remains... how do we roll out changes in the schools our children go to? Some ideas... Ask chefs at local restaurants to help with recipes and educate students about food, cooking and eating. Give schools a larger budget for food purchased from farms in the state. Dan

I recently picked up a copy pf this book. I am, so far, pleased with the book and the recipes. I really get the feel of this being a book of family recipes twisted by the guys behind this book. Grilled cheese, cupcakes and banana splits shows that he has a fun side. I have so far made the chicken pot pie, roasted chicken with root veg, and paperdelle pasta with mushrooms, all with good results. Now for the not so good. Like others have said, he lists a scale, but does not use it. I would expect a chef of his caliber to include weights for at least the desserts and baked goods. I have also found 2 or 3 typos so far. The chicken pot pie recipe calls for 3 bay leaves, but I only see 1 used in the directions. The roasted chicken recipe seems to have incomplete directions for cutting the leeks.I think I spotted another in the veg section, but I cannot find it again. I might be wrong on these points as I am a sleep deprived new father of a 5 week old. He also mentioned his love for green bean casserole, but does not include a recipe. What a shame. Overall, I am happy with the book and look forward to many happy meals from this book. Dan

Again, interesting! I typically proof bread in the oven with the light on. The light bulb provides enough heat to keep my oven at 90-100f. Dan

Thanks Dan. Braiding IS important. I don't know about making breads outside of a machine. (I was a cook only from familial pressure until 2 years ago.) Thanks also for 'AFIK'...you do learn something every day. I suggest you look into picking up a copy of The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook. It is a great introduction to high quality baking at home. My challah formula comes from this book. I have reduced the water by .5oz and witched the sponge flour to whole wheat and the remaining flour to white whole wheat. I make this every week. After you work your way though that book and want to build up your bread skills, especially challah, here are some suggestions. A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World A Taste of Challah The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover) These are all available through Amazon. I also suggest you buy a digital scale to get this good habit started early. Fat Guy... Are you putting the dough in the microwave? Are you using it as a proofer? Interesting...

You can make challah in a bread machine, but it won't be as good as hand mixed. Challahs are typically rich dough breads that benefit from a sponge to build the yeast culture. AFIK, bread machines cannot do sponges. Secondly, challah is traditionally braided, which is not possible in a bread machine either. Braiding is only an athetic factor, so it is not important. Dan

Thanks everyone. I did find this list from NY Magazine with their top 20 street carts. http://nymag.com/restaurants/features/33527/ And this one from Gourmet http://www.gourmet.com/restaurants/2009/09/new-york-street-food Hopefully she will make good use of this info. Dan

My sister is visiting NYC next week, but will be on a very tight budget. She is aiming for $5 meals, but I think that is unrealistic. I would appreciate advice on where she can eat or get take out for $8 or less per meal. It can be anywhere in the city as long as it is safe and near a subway stop. She has no other restrictions. I appreciate the advice!! Dan

Another great source for information on Belgian style beers is the Beer Judge Certification Program website. I constantly use this site for insight into beer styles that I plan on brewing. You will probably want to read up on styles 16-18. http://www.bjcp.org/2008styles/catdex.php Dan

I keep a strictly kosher kitchen and would never consider putting meat and dairy on the same plate... however, I have never seen a lactating chicken. Ice cream for dessert? Maybe. Dan

I hope to get a garden growing this year. Wifey and I have a new addition to the family. I think this years garden will consist partially of foods I can cook and puree for little Abigail this fall.Any thoughts outside of peas and carrots? Dan

Its a great article. Miya's Sushi is in my area and where I go for sushi due to his efforts to only use sustainable and local ingredients as well as supporting the local community. Bun Lai, the proprietor, has even created a menu to use some of the invasive species polluting our waters. Dan

According to KAF, their regular white whole wheat flour is 13.2% protein, while their organic white whole wheat flour is 14.5% protein. I don't doubt your success with this flour, having used it for cookies and brownies myself, but low protein flour it is not. Thanks for catching that error. My 9% number came from this page on KAF's website. I wonder if there is that big of a difference between the commercial and consumer versions. I usually use 10% oat flour in my cookies. It gives the cookies a nutty and sweet flavor. It does not have gluten, so you don't get structure from it. Dan

Would you mind sharing the recipe? That sounds great!

Ditto. I am a huge fan of white whole wheat flour and recommend it for enriched breads and pastries. I am thinking about trying it for genoise cake, but I have my doubts on the final product. Dan

I have two unusual flavors planned... I have found meyer lemons and blood oranges in good supply, so I am thinking about meyer lemon curd and blood orange marmalade. I was also thinking about trying brioche dough for the hamantashens. But the gingerbread apricot lekvar recipe is still the favorite of many and I still get ravings and cravings for them. Dan

I have had great success with King Arthur Flour's white whole wheat in chocolate chip cookies. The protein level is around 9%, which actually places it closer to whole wheat pastry flour. I have made many batches and people are constantly surprised that it is whole wheat. Dan

It is more along the line of not finding a recipe that meets my wife's taste. When I look at the recipes online, I don't know which are authentic recipes and which are Americanized. Idli and vada are not difficult. I have a baking background, so these pastries, for lack of a better term, tie into old skills of mine. Dan

I was wondering if anyone knows of a kosher smokehouse in the NYC area where I can get high quality smoked salmon, whitefish, sable, etc... Thanks in advance! Dan

I didn't catch the Sandra Lee comment. Somebody quote it for me, I'll hope it can make up for cheesy product placement. Bob During the section about roasting the goats in the hole he said that it was so easy that Sandra Lee could do it, if it came in a can (or was is especially if it came in a can?) The product placement does worry me as well about the integrity of the show. If they are taking paid placements, could some of his comments be paid for by tourism bureaus or restaurants? I doubt it, and sure hope not... Dan

He didn't seem to be wearing the dust mask tightly during the cocaine scene... Yeah, that Chase card scene was annoying, but he made up for it by making fun of Sandra Lee. Dan

Good morning. My wife has thrown down the gauntlet and asked me to make vada, idli and sambar for her this weekend. The vada and idli are no problem, but I need help with the sambar. I have been searching through eGullet, the interweb and my cookbooks, but so far, no luck. I would appreciate it if the kind people here would post their favorite recipe and tips for making sambar. Thank you! Dan

I am the evil one. My wife's office just finished a Biggest Loser competition and I am sure many have made New Years resolutions to eat healthy. I have already sent them a batch of brown butter muscovado blondies (a variation on the cookies I found here) and a sour cream coffee cake. They both dissapeared very quickly, or so I am told. Dan

I like a classic Bloody Mary with a good wheat beer (about 50/50 mix) instead of vodka.