Suvir Saran

Is there a recipe one can easily make at home? Is this a recipe you would be comfortable sharing with us? Or should we wait for the cookbook? I know the walnuts you make at your home are sensational and addictive... Is there any place one can find equally special ones? Is this a Chinese recipe? Or am I out of place in talking about these candied walnuts in this forum.

I am with you Jinmyo.

Thanks for the great recipes Jim. I will certainly use your recipes. For my Indian potato pancakes (which are not too different at all from Latkes), I hardly ever eat them with mint chutney, but prefer using Ketchup.

Then July and September are no good for me. I have to visit very soon.. I keep wanting to... and then work and other trips happen. But now that I know there are deep frieds sweets awaiting my arrival... I will make a greater effort.

Hnnnngry... These sound great too. I am a sucker for all things sweet. I need to come visit Israel soon. While we talk of Israel, what is the best time of the year for someone to make their first trip there?

Azlee, I dreamt all night of these. Thanks for opening up my horizons even further in my quest for all things sweet. I shall now be on a new mission. Finding authentic Sufganiot. But till then, I shall make some donuts at home... or even go to Krispy Kreme if I am too lazy. But thanks for explaining to me (and certainly other lurkers who like me did not know this) what Sufganiot are. Again, in case you missed it, there are variations in sufganiyot that are equally authentic that in no way resemble doughnuts, except that they are cooked in oil. Sufganiyot are served at the same time of year as latkes, and often at the same meal, because they are both cooked in oil, but they are not served together. One is sweet, the other savory. What would I do without (I had said with before I edited) Azlee and you? Thanks! You are both very kind. I think it was Steve Klc that had recently said that he loved all things deep fried. And I must say, I do too. So Latkes and Sufganiot will be my new friends. And what perfect timing.. I can enjoy these new treats when many others will be doing the same.

Azlee, I dreamt all night of these. Thanks for opening up my horizons even further in my quest for all things sweet. I shall now be on a new mission. Finding authentic Sufganiot. But till then, I shall make some donuts at home... or even go to Krispy Kreme if I am too lazy. But thanks for explaining to me (and certainly other lurkers who like me did not know this) what Sufganiot are.

And my grandmother did not know how to make Chanukah applesauce or Latkes for that matter. But she did make aloo ke cheele and we ate them with tomato chutney and yogurt. And thanks for inviting Nina and me over for Latkes. Can you PM us the date and time please. And also thanks for skipping on the cinnamon. But I am sure just a pinch of it can do wonders. Your grandma was a smart cookie. And I have to agree, a little cinnamon can add warmth if not much flavor. And that warm by itself is a wonderful taste. Nina and I are both referring to that clawing apple pie addition of cinnamon (in copious amounts) I think. Not what Grandma or you did. I would tend to err with grandmas. They know far more than most other mortals.

Wow! Sound simply delicious. Eaten over the stove? All green in envy just reading about this...

NO CINNAMON! I read that Nina felt the same way... And actually, I think a great apple sauce can be made with just great apples cooked to the perfect consistency. Maybe a hint of sugar. But it needs very little. Cinnamon is great for Pie... But not to serve alongside such marvelous wonders as Latkes.

What a generous offering. Thanks! Now only if I could get to Israel.... I am very keen to go there actually... Some day soon I hope.

WOW! They sound amazing... I am sad no one has served me these in the last 10 years. I will find a way of trying them this season. Thanks for educating me.

Nina, thanks for keeping the discussions about Latke and their recipes and things that would come up around Latkes. I wish we would talk more about latkes and less about what really ought not to matter.

What is sufganiot?

This might just be a key step. I have had too many thick and very mushy latkes. The crisp ones are always delightful.

Ditto! It seems like the chicken came out just fine after all. And your patience and presence of mind paif off. I am glad that you and the pets are safe and sound. That is what matters most. If it gives you any confidence, I burned my left hand this morning. Was making a fritata and after taking out of the oven with mitts on my hands, I picked up the frying pan minus mitts just before I was about to place the fritata onto a platter. The fritata was tasty just like your chicken... The moment passed.... And now I am able to sit here and type and feel happy knowing that you are safe after the minor accident. Do tell us more details about this when you find more time and after you have gathered your thoughts about it all. It seems like you would be the best person to learn more about this technique. Now that you have experienced what can go wrong.

Ya Hala surely sounds promising. Thanks for this great lead. Look forward to reading more of your posts. Hummus and falafel if made well, are certainly two delicious dishes. And I also use them as a great way of rating a Middle Eastern restaurant. While both dishes are quite simple and common, not many restaurants seem to care to prepare them correctly.

Sound yummy! I would eat those most any time of the day. Thick cut potatoc chips.... One of my favorite snacks ever... But for that matter.. I can eat potatoes in most any form.

I've always squeezed the grated potatoes dry before adding any other ingredients other than the grated onion. It just seems logical. Why strain out the eggs or salt and pepper? If I were cooking Indian style cakes, I would do the same. Seems logical to me as well.

what is this? I am sorry... I should have simply used clearer words instead of emoticons. My apologies to all. I had never heard of Magimix, for real. I am sorry. I was not sure if it was an ingredient.. vegetable... mixed flour or whatever.. And now I know what it is. Thanks.

what is this?

I made over 200 Latkes 2 years ago in Philadelphia and have never made them again. In fact I only mixed the batter and then made the latkes... But a friend who is an artist, has an annual Holiday Party with over 100 guests and he had prepared the mix with a his families recipe. If someone has a fool proof and yet flavorful recipe, I am all game. Maybe I can even report back on how it tasted. I have not loved Latkes a lot. Most people make them very greasy and sweet. I like them savory. Any recipe suggestions? I will now read the links. Thanks Jason!

Thanks for the encouraging words on these knives. A friend presented me a couple and I never even bothered opening them. They looked funny... Silly me.

Are they paying you for this? Do you really like their knives that much?

If you continue to be the Sweetheart you are... Maybe I will share some of the grape leaves my friend Mary Ann makes.... They are made with rice and onions and nuts and raisins and dill.. and have always been my favorite... At my surprise birthday party on Monday, she brought 30 of them for me.. in a beautiful platter that I have added to my collection.. But the stuffed leaves are amazing and Michael and Arianne Batterberry who have an Armenian friend that prepares a similar recipe and have always loved it as being the best, ended up thinking Mary Ann's were simply the best stuffed grape leaves they had ever had as well. Addictive and delicious, it took me no more than a few minutes to eat up the remainder of the 28 stuffed leaves. She uses fresh when she can find some in Brooklyn. But at other times she has used brine cured ones which she washes several times in a collander with running cold water. She prefers the Orlando brand of leaves. I now have a grape vine in the deck.. and while we have not used too many, maybe by next summer we would not need any store bought leaves at all.