Swisskaese

You can make a Pomegranate Tart, garnish salads, chicken, beef and lamb dishes with them. I usually sprinkle them on dishes that I prepared with fruits and pomegranate molasses.

I also like the silicone pastry brushes, but I prefer the round ones. Something like this. Here is a goose feather pastry brush.

I have to agree with you about the quality in London. It is deplorable. I went to checkout several Kosher butchers in Golders Green. Two I walked out of immediately because it smelled like rotten meat and the prices they were charging were highway robbery. We usually eat fish when we visit my MIL. On the rare occassion, I will buy a Kosher chicken from a supermarket in the O2 building on Finchley road.

Actually, Muslims would care that it is Kosher because they basically kill their animals in the same manner as we do. However, they do not separate dairy and meat and they do eat shellfish. Both religions state that if only Halal or only Kosher meat is available, then you can purchase Halal or Kosher meat. Mind you, there are some Orthodox that will not eat Halal meat. I bought Halal meat in Lugano. The only other option was to have Kosher meat sent to me by train from Zurich or find a Kosher butcher in Milano.

I have been looking for the same thing for a Macintosh, with no luck at all. Anyone else on a Mac that uses this type of software? ← I have also been looking and found something interesting today. Check out MacGourmet

I am happy to answer. The lamb industry is a monopoly here. The Sharon family (a.k.a. our Prime Minister) controls the industry. They have a very large sheep farm in the Negev. So, imports our controlled and that makes lamb very expensive. The other problem is that only certain cuts are considered Kosher. For example, it is very hard to find Kosher leg of lamb because a nerve (forgot the name in English) has to be removed in order for a leg of lamb to be Kosher. It is possible to do, but it is quite labor intensive and, therefore, leg of lamb is very expensive. Most of the beef here in Israel is imported from Argentina and Uruguay. Beef costs less here than in the States. At least according to the prices I saw for Kosher beef in Atlanta. It is possible to buy non-Kosher beef here, but I do not know the prices.

Lugano and Lake Como in 1/2 day? Are you going to have a car or are you doing everything by train? I used to live in Lugano. If you are only travelling by train, then you need to factor in the travelling time to see if it is feasible to go to both Lugano and Como. I used to love to go to a restaurant up in the mountains above Lugano. The restaurant is called Il Baffo (The Mustache). They specialize in Ticino cuisine. They also have an extensive wine collection and great pizza. The prices were relatively inexpensive for Switzerland.

I adore lamb. Unfortunately, it is very expensive here, but I found a great butcher in the town I just moved to north of Tel Aviv. Their prices are much better than in Tel Aviv. I love all cuts of lamb, but since moving to Israel I have enjoyed eating: Lamb kebabs with herbs and pine nuts Dates stuffed with lamb Butternut squash stuffed with lamb Lamb and pumpkin stew Lamb kubbeh ......

Great blog. I am really salivating over the dim sum. This is one of the few things I miss since I starting keeping Kosher. Yes, I have had vegetarian and Kosher dim sum, but it is not the same. I miss the shrimp dumplings.

I think you can tie things from the top as long as they do not tie down the greenery (i.e. palm fronds, tree branches, etc.). People here tie bags of flour, etc. from the top of the Sukkah. I forgot about the dried corn. We also hung dried corn (i.e. Thanksgiving decorations) and dried gourds. My neighbors across the hall are a family of 15 and they are trying to put their Sukkah up tonight in our outside parking garage/lot. Unfortunately, it is very windy here tonight and we had a downpour earlier this evening. I think they are going to have to try tomorrow morning at the last minute.

I really dislike the way Sukkah's are decorated here in Israel. They seem very plastic to me. I really dislike the paper wrapping. My great-grandfather built the family Sukkah. My father and Uncle are decorating it as I write this at my 93-year-old grandmother's house. The entire congregation are coming over for one night of Sukkah. She is really looking forward to hosting the entire congregation. It is a small group, about 50 people. We always decorated the entire Sukkah (including the sides) with tree branches and potted plants. We hung fresh fruits and vegetables from the ceiling and on the sides. I have wonderful memories of that Sukkah. Unfortunately, I do not have a balcony at my new apartment, but when I do, I intend to have a Sukkah just like the one I so fondly remember.

I don't remember where they are from. This pide was long and and narrow. The ends are folded like an envelope. I can get excellent spices here. The only thing I haven't seen here is Pipel Biber, but I just found out about a Turkish shop at Shuk HaCarmel in Tel Aviv. I am going to pay them a visit soon.....Watch for a blog in December.

I am so jealous!!! I would give my eye teeth to go to one breadbaking class at J&W.

Really interesting Adam. After being told since birth that my mother's family was from Latvia, I found out five years ago that my grandparents didn't listen to their own parents and that my great-grandparents were from Lithuania. I have to thank Ellis Island for this. So far, I haven't been able to locate their town/village on any map. Anyway, it is nice to see what Vilna has to offer foodwise. The only foods my grandmother makes that may or may not be from there are stuffed cabbage, kugel and borsht. She also makes a cookie that is stuffed with cherries. The dough is made from flour and cream cheese.

Welcome to eGullet Sazji! It is nice to have someone from Turkey in the group. I love Turkish cuisine. I used to hang out at a Turkish restaurant in Schwabish Hall, Germany that was run by a family from Eastern Turkey. The mother made the most amazing stuffed pide. I have been searching for a recipe for this. She made some with lamb, some with cheese and some with beef. I would like to know what spices she used in the meat filling. I have also been to Turkey several times and love exploring the regional foods.

Have an easy fast everyone. G'mar Hatimah Tova

You have given me some ideas for my kitchen storage problem. We just moved to an apartment that has a lot less cabinet space than our former apartment.

What did you eat when you were here? ← It was before I kept Kosher; I had seafood. But, I do not remember where. Somewhere on the waterfront.

I can't wait to see more. I haven't been to Providence in almost 10 years.

I have never heard of boiled peanuts being made with shelled or unshelled raw (dried, non-roasted) peanuts. In Alabama, Georgia and Florida they are always made with green peanuts (not dried) in the shell. You can order green peanuts here.

Malanka is nothing like Hannukah. It is the Ukranian New Year's Eve according to the Julian calendar. It is celebrated on Jan 13th.

No nuttin? You have forgotten about all of the children who are so excited to ride their bikes, rollerblade and skateboard without being run over by a car. I realise that is not in the spirit of Yom Kippur, but that is what happens here. As one who observes Yom Kippur, the quiet allows one to reflect without too much distraction. I like it. I will serve the following for break-the-fast: Smoked salmon on digestive biscuits Herb omelette (Chives, Thyme, Marjoram and Parsely) Marion's Noodle Kugel - See RecipeGullet Coffee Cake

It turns out that variation of the dish I tested is in the book. It is Chicken Thighs With Pineau de Charentes on page 155.

It looks delicious. The best thing for drying pasta is to either put it over a sterilised broom handle or buy a pasta drying rack. I bought my drying rack for about 20USD when I went to visit my parents in the States. It is similiar to this one, but mine is made out of wood.