weinoo

I noticed this in the store the other day... Almost 3 pounds, and it's a cornish hen.

Yes - like... And some rye croutons! Last night... Stir-fried tofu with mixed vegetables. Jasmine rice.

This can help but isn't fully necessary... and if I can make them... fancied up with some chives.... anyone can.

Definitely...but I do think the ones at Katja come from Holland or Belgium - I'll try to get a picture the next shipment. And we look forward to seeing how you like to prep and eat them. FWIW, at Katja they are trimmed, peeled almost to the top; the trimmings are then used to make a stock. The spargel is poached in that stock, which has a little added sugar; evidently helps bring out the natural sweetness. How do like them? Hollandaise? Drawn butter?

The whole Ashkenazic canon awaits.

what the fuck are you talking about?

I wish NYC had standards, but... I, too, pretty much only eat bialys when toasted well. I think of them almost as English muffins. They work well for a slice of cheese to be melted upon.

Those marks are quite accurate - I often do that now as well, but when I was starting out with the rice cooker, I wanted to understand the different weights of rices, as well as how ml converts to weight in the rice world.

Belgium and Holland.

I don't know if that's true in France 😉 .

I would rather talk about rice in weight vs. ml. I find a "GO" Japanese rice cup, which does indeed hold 180 ml AND grams of water, to hold somewhere between 140 and 150 grams of rice, depending on the rice. This makes it much easier for me to measure out how much water I need (in grams) after the rice is well rinsed and drained. I also find the well rinsed and drained rice holds on to between 25 and 30 grams of water, and I adjust for that.

If my Zo rice cooker were to break, I would buy a new Zo rice cooker. And I would make sure it's one of the ones made in Japan. I also owns an IP (lives in the cupboard and gets used infrequently) and a steam girl. Neuro Fuzzy® Rice Cooker & Warmer NS-ZCC10/18 - 5.5 cups/1 litre $231 is the one here, for a family of 2. I see no need for the larger one.

I get these (Bell Bialys) via Fresh Direct...https://www.bialy.com/whats-a-bialy/ Here's another option...https://www.raysnewyorkbagels.com/products/bialys/

2nd seder for us...Erwin had posted earlier in the week that they'd received their first shipment of spargel, so... Spargel with jäegerschnitzel (mushroom gravy on the side). Buttered potatoes. And a nice Salomon grüner to go along. A little bit about spargel...Why Germany Calls The Spargel Vegetable 'White Gold'

Is it worthy? From...????

From the article: The punching and "onioning" were done by hand. I watched them do it, and may even have pictures somewhere, though pre digital so never going to find them. Here's what a Fortuna divider/rounder is: This divider rounder plate comes with 36 hole shapes made to shape a big chunk of dough into small equal 36 pieces of round dough balls ready to process further. Now watch this, and see how they were made...

That'll take 5 years of Hebrew school.

Actually, they were not machine rolled, nor were they hand rolled. They were patted into shape. By hands.

5 LONG years 😂.

Oh boy...that's what they taught you?!

C'mon, that's your brand!

And let's not forget the SALAMANDER BROILER.

Dude - we only had 18 minutes to get out of dodge. Once we got to where we were going, it was easy enough to make a brisket!

Mimi - The Bialy Eaters

Not bialys. I’ll give you onion rolls, but barely. As I’ve been saying for a dozen years or more. But it got really bad when the shop and name were sold to the current owners. And never order the bagels. Russ & Daughters’ bagel are light years better, as are their bialys. Shit, the bialys I buy frozen at 6 for $3 are better. Yes.