Swisskaese

Wow. I pay 12USD for 750ml of top quality boutique extra virgin olive oil. I am never going to complain about the price again.

It doesn't make any difference. If you want to go somewhere nice for lunch, then I would suggest: They are only open for lunch because they do weddings and special events in the evening. Also, a few more suggestions all in Tel Aviv:

Enjoy your trip. If you are staying at the Dan Pananorama, then restaurants in Jaffo are close to you, but everything is a short taxi ride away. Here are a few suggestions. I may add a couple more this afternoon. The quotes are from Rogov's site. You might want to call one of the restaurants before you arrive and make reservations for your arrival on Saturday. Meat restaurant in Tel Aviv: Nice restaurant -good food and atmosphere: Nice fish restaurants in Tel Aviv: I highly recommend the following restaurants: In Jerusalem:

My great aunt, who was Brazilian and lived there made the best flan I have ever had and it is the only recipe I use. Sorry if the English is a bit wanky, but this is a translation from Portuguese and I am too tired to make it look better. I will put a better version in RecipeGullet tomorrow. Brazilian Flan Serves 10 Caramel: Place 1c. Sugar in a tube pan, sprinkle with water, to dampen. Place over medium heat until medium brown. Turn off the fire and let it cool. Custard: 2 cans condensed milk 1 can of whole milk 12 eggs 2 tsp quality vanilla I use a blender, but for this amount of eggs and milk if you want to do it all at one time use a large bowl. After emptying cans of condensed milk, fill with whole milk and add eggs and vanilla. Mix thoroughly and pour into tube pan. Place tube pan in pan of water for baking. To prevent pan from discoloring, add lemon juice to the water. Bake at 275 F (140C) until a knife in the center comes out clean. It should take an hour and a half or a little longer. After removing the flan from the oven remove from pan of water and let cool. Place in refrigerator until cold. To serve, run knife around edge of pan and around the tube. Set the pan on the range top on high heat constantly jiggling. This melts the caramel and forms the gravy. This recipe can easily be cut in half and you can use the same flan pan. ENJOY!

How about this: Duck Breast with a Dried Cherry Zinfindel Sauce This is how I would serve it. Yummy.

My only concern would be that if the tagine splatters, then it might ruin the basket. I would be interested in seeing your experiment.

What about the famous Chicago pizza. I like thin pizza, but I have heard that it is quite something to see. Isn't Lou Malnati's the place to go or Chicago Pizza and Oven Grinder for their pizza pot pie ?

Shalom Liron and welcome to eGullet. It is nice to see another Israeli here. I like the Yemenite pitas. I have a Yemenite bakery right around the corner from me.

We were invited to friends for Shabbat. I brought a Zwetschgenkuchen (Plum Cake) It reminded me of my Oma's house. I did not follow this recipe. I have another recipe that I use, but the baking temperature in the recipe was two high and the cake was darker than I intended. I hope all of you had a nice chag. Shavua tov everyone.

Again, those are the savory, more bread-y zeppoles. There is another breed of zeppole that's much more similar to choux paste. I'm gonna check out that baking powder one and see what happens. ← What do you mean they are savory? Zeppoli are sweet. The lighter version are the ones from Naples.

Here is one with baking powder. Zeppole

Miriam Kresh invited us to their sukkah for dinner the other night and we had a lovely time and all of the food was delicious. Miriam makes some outstanding fruit wines. The apricot and raspberry wines were not sweet and you could really taste the fruit. I can't wait to try more. We had: Apricot wine as an aperitive Bulgarian cheese Pepper salad White bean pate Baked fish with tomatoes, onions and herbs Rice Coconut milk and lemon juice drink (forgot how to spell the correct name for this) Raspberry wine Profiteroles Banana bread (I brought this)

German chocolate has a little more sugar than semi-sweet chocolate. I don't think there is a problem with subbing semi-sweet or bittersweet chocolate.

A luxury hotel in Stockholm is The Grand Hotel. It is a beautiful hotel, but I would stay at Hotel Rival. I would recommend the Hotel Kamp or the Palace Hotel in Helsinki.

I will have to check this out. This is near my old hood. I used to live in Schwaebish Hall. And, I really like Schwaebish cooking; maultaschen .

All of the car rental companies have cars with GPS. You have to request them. My company uses Avis exclusively and you can rent a car with GPS. Make sure you ask them for an English CD. I speak German fluently, so I don't need one. Most every town is accessible by train, but I understand that you like modern things. Alot of Germany is quaint and still represents contemporary life, but that discussion would have to be continued in person. If you like modern, you should definitely go to Finland. I will leave the suggestions to someone who has the same interests as you. I prefer quaint and traditional foods when I travel. I like off the beaten path. BTW - My avatar is the synagogue in Padberg, Germany where my great-great grandfather worshipped and my 5GG grandfather was the Rabbi and later the Chief Rabbi of Westphalia. I just visited there in September.

I am speechless. The dessert looks beautiful and it sounds tasty. The beginning of the planning made me nauseous at first, but I am really pleasantly surprised. Great job!

Grazie mille Judith. It was a wonderful ride. And thanks for the extra chestnut shots.

Berlin for me is interesting, but a bit of a concrete jungle. No offence to any Berliners out there. If you want to visit Northern Germany, then I would suggest flying to Hannover and visiting Celle, Lueneburger Heide (known for their lamb, potatoes, rote gruetze and trout) and Luebeck (famous for their marzipan). Other places near Hamburg are Goettingen and Goslar. I can make lots of suggestions, but I have to know what you are interested in and if you are locked into going to the Berlin area. What type of lead food did you have?

Here are some interesting recipes: Asparagus Israeli Couscous Israeli Couscous with Roasted Cauliflower and Pinenuts

Thanks for the photo. I can taste and smell them already.

I come from a German family, work for a German company that affords me to travel to Germany every three months. I also lived there for almost two years. German food is regional just like other European countries, so you really can't lump Hamburg into hating German food and if you have only had "German" food in the US, then that ain't German food. What area of Germany are you going to be travelling to and maybe I can make some suggestions. I agree with Heinz, good German food is really good and it doesn't need a new twist.

Your Sukka looks lovely Melissa. Chag Sameach everyone. We do not have a Sukka because we don't have a place to put it. We live in an apartment without a balcony. I really miss sitting in the Sukka my great-grandfather built.

I coming right over! This Sephardic dish you made for Jeff looks like Shakshuka. Come over and I will take you to Dr. Shakshukas in Jaffo. He makes really good ones.

I didn't give Milo permission to use that picture! That sole you served looks amazing. I am so jealous. Whenever I go to Holland I make my cousins take me to a fish restaurant for sole. If you can find fresh sole, it is too expensive to buy. I have only had it at a restaurant in Acco. You have sold me on a trip to Umbria. I am already planning our vacation for next year. The truth is, I wanted to stay at a place near Umbertide a couple of years ago, called This Old Convent during Passover, but we had to change our plans. Israel has expert pepito eaters; I still haven't figured out how to open the damn things with my teeth, but I can tie a cherry stem with my tongue.