scubadoo97

Healthy choices are abundant in the supermarket, but the key word was choices. Let's face it, people make bad choices often. Why is that?? Do we really need the government passing laws that ban items to protect us from ourselves? We are moving so far away from personal accountability in this world.

for those wondering what kind of oil, it's mineral oil easily found at your local pharmacy where laxatives are found. I found a top grain board and I think I put a whole bottle of oil in that board when I first got it. It just soaked it up in no time. Try and keep your boards well oiled.

Best wishes to you Rebecca. Since it was Erev Rosh Hashanah we had our traditional Seder with foods that represent our wish for a sweet new year, good deeds and the eradication of our enemies. Apples, dates, black eye peas, butter nut squash, fish, spinach (frozen) with egg and leeks were all used in the Seder. For the meal following the Seder I served a brisket, rice, sliced carrots and salad along with the abundant amounts of Seder dishes. For dessert my wife made a type of turtle brownie. L' Shana Tova- Wishing every one a healthy happy new year!

Pam, your tutorials are excellent. Thanks for sharing. L' Shana Tova

Thanks Pam. My kreplach got preempted for this Friday. My brother's MIL likes to make her matzo ball soup and is bringing it. I have to much to do already for Friday to argue. Maybe Erve Yom Kippur I'll give it a try. Sunday should give me a lot of time to prepare.

I'm feeling very ambisious in my meal plan for Erev Rosh Hashanah and may attempt to make these. I still don't know if I'll have 6 people or 14 Pam, in most recipes I've seen, there is egg in the dough. I remembered your eGCI demo and your kreplach look fantastic. Have you ever made the dough with egg? What does it bring to the table in the way of texture or workability? You mentioned yours having a silky texture which sounds good enough for me but just wondering.

As long as the Mexicans aren't using aqua negro to fertilize the acelgas Is acelgas a type of beet green?

The answer is education. The AMA would do better to educate the public than try to regulate foods. People make choices often bad but I really would rather the government stay out of my way when it comes to personal choices. Sure I think there is way too much sodium in processed foods but with the proper education on what is a safe daily limit I can see if those chips are outside the safety limit for me. Same with saturated fats, alcohol and tobacco. I think we all know they are not good for you and will not extend you life but it should be up to the individual to decide.

The inappropriate use of gloves is rampant. People think just because they are using gloves that it's safe. Too often people working at sandwich shops take money and make sandwiches without replacing gloves or washing them. Who knows how many times they changes those things. I bet some wear the same ones all day. The appearance of cleanliness. We are all about appearances that have little to do with reality but this is off topic. We have a few grocery chains that I refuse to go into. They smell and their freezers are never cold enough.

This highlights the absurdity of how people react to these situations.

For sure salad dressings but also pasta sauce and soup. I was never big on canned soups, bleahh I also don't buy pre roasted coffee since I roast at home. Hummus is another thing that I never buy premade.

My grandmother was from Aleppo Syria. Rebecca, I'm sure you ate a very similar kibbeh growing up. The recipe is: 1 lb meat, 1 cup bulgur, 1 small onion diced fine, 8oz canned whole tomatoes with juice crushed, 1 tsp salt, 1 1/2 tsp cumin, 1/2 cup olive oil. Crushed red pepper if you like it spicy. I increased the meat to bulgur ratio to 1.25:1 and added the parsley. Add the tomatoes, onions and spices and kneed into the bulgur. Add meat, parsley and olive oil and continue to kneed until it comes together. Enjoy! I'm going to have to try Foodman's onion mixture. I'm not sure where to find rosebuds.

Thanks to ChefCrash's thread and wonder pictures I knew I was long over due for some kibbeh nayeh. I used my grandmother's recipe of lean meat, I used top sirloin, bulgur, can tomatos, olive oil, cumin, salt, crush red pepper and parsley.

I have a bamix copy called the thunderstick http://www.asseenontv.com/prod-pages/thunderstick.html it uses the same blade designs as the bamix and has worked well. I've had it a few years and I think it's nearing the end of it's life cycle. I will replace it with the real deal bamix. I like the design a lot and love the different blades. It is easier to clean than others I've had in the past. I still use my food processor for hummus since I can walk away while it blends my hummus to a very smooth consistency. I use my IB almost every week, mostly for making sauces, dressings and it's great for pureeing soups. I never really used the attachment food processor and grinder. I already have those and they work better at what they do.

God I love kibbeh neyeh. Growing up we would eat it almost every week. Haven't made it in a long time. With the scare of raw meat these days my wife doesn't want to eat it. I have made kibbeh ades but it's no replacement. I made a little while back with some tenderloin I was trimming. I had to eat it myself. Ah shucks.

I've cooked on electric all my life until recently. Compaired to my Viking range top I think my old electric stove got hotter. Gas is great for the infinite ability to adjust but electric isn't that bad but will take you some time to get use to it. One tip that can help is if you use two burners. Let's say you have something like rice that you brought to a boil on high and then want to simmer you can have a second burner set to simmer and when the rice has come to a boil slide the pot onto the second burner. Now you didn't have to wait for it to cool down.

Just wait. The US airlines are not going to do this right now for fear of looking to greedy in the face of new regulations, but I bet anything in the near future they will charge for sodas. Since you can't bring any liquid on the plane they have a new source of revenue.

Tonight I didn't have a lot of time to prepare for the usual crowd. I have a big pot of chili, corn cooked with shallots and diced red peppers, white rice and cornbread. My daughter loves to dip challah in her chili. Shabbat shalom

Pretty cool you mentioned this. I was breaking down several terderloins the other day and did this. I scrape along the under side of the silver skin and other trimmings. I made steak tartar with one little burger. Last month while again cleaning terderloins I ended up with a large patty of meat that made a interesting burger. Even with no fat it was still soft and moist as long as it was cooked rare.

I know the fat content can vary significantly from one brisket to another. This may also cause a change the outcome of the dish.

I use mine for the usual things like baked potatoes or even oven fries if there are not too many to fit on the little tray. Roasted garlic I always do in the toster oven. When making a frittata the other day I placed the pan in the toaster oven even though I couldn't close the door to frim up the top before flipping. I could have left it in the oven and not flipped it but I was impatient.

I use my KA grinder attachment as well. It doesn't do as nice of a job as a commercial grinder but it works. I have asked the butcher at the grocery store to grind my meat if I just don't have time. The guy at Publix uses a smaller grinder than the monster one next to it for custom grinding. I appreciate that but still know the first meat out of the grinder is not mine. I need to get a better grinder with a wider finer die for home use. Back to the burger issue. I get the best texture for my burgers when the meat is right from the grinder so it's still a little loose and hand form the burger gently.

Outstanding job Dave.

Looks like Jerusalem artichokes to me

My large extended family just started cooking for the holidays. We get together 3 Sundays and knock out a bunch of dishes that are frozen until Rosh Hashanna lunches. We do this for Passover as well. We don't have to think about having something unique or different each year. It is always the traditional fare. We knocked out several hundred stuffed grape leaves that we call cigars. Must be a Tampa thing. We also did a large batch of stuffed yellow and zucchini squash, kibbeh hamda and stuffed veal breasts. Next week we will tackle keftes and a spicy meatball that is cooked in a tomato sauce as well as frying diced potatoes that will go around the veal roast. Other dishes and mezze will be made just before. We have made cooking for the holidays a family affair. It use to be my grandmother would cook for all of us. Since she passed away it has been a half dozen that has gotten together to put this big meal together. Now we get 10-15 people that show up. It's a good time to connect with cousins that you haven't seen in a few months. We usually have around 60-80 family members at our holiday meals so we have to start early.