jackal10

I'd love the pesachtiker roll recipe. However arn't these "hookas h'goy" (too close an imitation to levened bread) to be kosher?

From my blog: http://forums.egullet.org/index.php?showto...73entry716173

I use a mini-financier flexipan for - err - mini financiers, with no problem. No greasing, and cleanup is easy.

Either. I'd freeze after baking, then all you have to do is drop them in the hot soup

Dried. Apparently fenugreeek (Methi) is pharmacologically active, and used to stimulate lactation. Makes you smell of butterscotch or maple syrup as well if taken for a long time and high doses

Extensively discussed in http://forums.egullet.org/index.php?showtopic=65832 Conclusion its the onion based basic sauce, and maybe fenugreek. Incidently fenugreek (Methi) is pharmacologically active, and in large quantities stimulates lactation

I must thank my niece for introducing me to Lemon Posset http://www.aspoonfulofsugar.net/blog/2004/...mon_posset.html Cream boiled for 3 minutes, sugar, lemon juice. Thats it. Candied lemon or Fruit toppings optional

Look at "The Modern Indian Restaurant Cookbook" by Pat Chapman (ISBN 1-84358-134-5), or "The Curry Secret" by Kris Dhillon (ISBN 0-7160-2054-8). Base sauce: 2lb onions 2 oz green ginger 2 oz garlic Peel and roughly chop onions; whizz ginger and garlic with 1/2 pt water. Put all in a large saucepan with 2 pts water and simmer for 25 mins. Cool, and whizz or use a stick blender until absolutely smooth. Can (8oz) tomatos 1 tsp tomato puree 1 tsp turmeric 1 tsp paprika Blend together until smooth; mix with onion mixture; simmer 30 mins. That is the basic stock sauce. To make, for example Chicken Curry 5 Tbs oil 3/4 pint base sauce 1/2 tsp hot chilli powder 1lb cooked chicken, cubed 1 tsp garam masala (mixed spices) 1/2 tsp ground cumin Pinch Fenugreek ( I think this may be your charateristic flavour) Mix together. Simmer for a few minutes to heat the chicken through. Variations: Cream (and less chilli): Korma Cream and thicken with egg: Moghlai Lentil Dhal and lemon juice: Dhansak Tandoori marinated and cooked chicken: Tikka Masala - red colouring optional Onions: Dhopiaza

If there is a service charge, then you should not tip. Here in the UK the Good Food Guide had a big campaign a few years ago, reasonably successfully, against restaurants that had a service charge but then left the credit card slip open. Such places were downgraded.

Try Montillas. Amazing wines from Andalucia, closely resembling Sherry. Attaining very high alcohol levels 14-16% without fortification. Astonishingly rich, complicated and fantastic value. In particular try Alvear Pedro Xinimez, if you like sweet wines. The Solera 1927 is Christmas pudding in a bottle! Available in Switzerland from Top Wines http://www.topwines.ch/, but other sources may be cheaper. Locally here Cambridge Wine have it for GBP 9.99 http://www.cambridgewine.com/winelist.html

Its amazing! One of the all time great blogs, informative as a well as inspiring. Wouldn't surprise me if you get job offers..You've made it very hard for the next bloggers... How do you get the coloured patterns on the outside of the joconde? Airbrush and stencil?

This thread needs some pictures Cowslip or gilly flower; very sweet used for fritters or country wine. Greengage tree in blossom Young rhubarb; Rainbow chard almost fluorescent Young buttercrunch lettuce in the greenhouse ready to plant out or eat as baby leaves; Purple flowered broad/fava beans. You can eat the bean tops as a leaf vegetable Purple sprouting broccoli Sorrel; wild garlic (with an early bluebell). I still don't know if these are "ramps" Herbs. Buds coming on the chives; a stray Rembrandt Tulip - fortunes were paid for these Sages (purple, ordinary, painted); Comfrey just starting; Variagated lemon balm (a menace, seeds everywhere); varigated oregano; young sweet cicely; young salad burnet; Mint just coming;Thymes on the roof of the oven

Mara des bois in the fruit cage (mixed up with some parsley), and in a growbag in the greenouse. Tabletop culture is much easier, note the first flower just fading

I grow Mara des Bois here in the UK. Ken Muir stocks them http://www.kenmuir.co.uk/ Good flavour, perpetual cropping, mid-size fruit. Decent yield

This is great stuff. It seems like magic to me, since I'm no pc. I'd love to see a detailed photo essay of how you put together some of these amazing cakes...

I wonder if the good rabbonim (may they be praised and honoured) were confusing molasses with malt, which is indeed made from barley. Both sticky brown thick liquids, although I don't think the doctrine of "hoochas h'goy" applies here. One could also argue that blackstrap molasses is not fit for a dog to eat, and hence kosher. I look forward to trying the recipe; I've just acquired some fruit wood shvings, so I can try smoking as well

With respect to the good Rabbi, I think he is only partly right. Molasses is the dregs from sugar making, an can and is made from any sugar stock - cane, beet or corn. While in the US it may be derived from corn, west indian is more likely to be sugar cane, which, so far as I know is permitted (so long as it is not fermenting) You could specify cane molasses.

Hawthorn (Crataegus Oxyacantha) is a common hedgerow tree here in the UK, but the berries are small - about the size and colour of redcurrants but hard. Sour, but some people make a jelly out of them. Personally I don't bother. Pretty white flowers in May (May blossom). Small prickly tree.

I keep the dough in a bowl between turns. Since the dough is so wet, it would spread out all over the board if you just left it. Dan Lepard putting the turned dough back into its container (a large plastic tupperware like box). Note also the light flouring on the baord From http://forums.egullet.org/index.php?showtopic=30269 The flouring is very light - just to stop the dough sticking. I foten use no flour at all

UK. From the garden I'm eating leeks, chard, purple sprouting broccoli, the odd beetroot, wild garlic, greenhouse lettuce, store potatoes. Jusy sown the radish, but could have been eating them if I was more organised. Soon we will have Asparagus

Glad you enjoy the recipe.Please let us know how you get on with the carrot version. I've made a potato version, as a sort of chip variation. I wouldn't think the sugar will be a problem - they aren't in the hot oil long enough to brown.

OOOh another great blog coming! I'd love to see photos of techniques, as well as finished products. However the best sticky buns in the world are Fitzbillies Chelsea bins http://www.fitzbillies.com/. Somehow they are not your usually doughy bins, but thin light gooey layers...

Goose is the original confit - all that fat. Essential for cassoulet Smoked good breast is good - uncooked, sliced thin, like parma ham I like plain roast best of all, witha potato stuffing There are various local stews (aligote) featuring goose giblets

Professor Cavel's "Taste of Bread" is available, as is the "Bread and Baker" 3 video set (from www.chipsbooks.com)

Hal McGee, in "The Curious Cook" has a chapter on ices. He gives detailed tables for suger/acid to give the desired consistency For example Medium ssweet, but smooth sorbet for Avocado or Tomato 1 1/2 cups puree, 7 Tbs sugar 2 Tbs lemon juice He discusses a Pineapple avocado sorbet: 1 cup 2 Tbs pineapple, 6 Tb avocado, 9 Tb sugar, 2 Tb lemon juice. You may still need a thickener to give mouth texture. He points out that ethyl alcohol is about an eighth the molecular weight of sucrose, so it is about four times more effective than sugar at depressing the freezing point. Since wine is about 10% alcohol, roughly 2 Tbs (or 2 tsp liquer) replace 1 Tbs sugar.