bloviatrix

I don't know how many this qualifies as: 3 more volumes from the Time-Life Foods of the World series plus the accompanying booklets plus a booklet for a volume I was already in possession of. The new volumes are Provencial France, Latin America, and Africa. The booklet is is for Pacific and SE Asia.

I have yet to try FD. Frankly, I have no interest to. I'm one of those people who actually like the process of food shopping. I buy a lot of produce and I want to look at each piece: pick it up, feel its heft, smell its aroma, etc. I don't trust anyone else to pick it out for me. And the little I know from friends who use the service is that the produce is less than outstanding. I have been told that the kosher meat available is pretty good (no one I know has bought the kosher fish). FD has definitely made a dent though. It's amazing the sheer number of empty boxes I see in our trash room.

Make the matzoh balls to completion in advance. Then, throw the matzoh balls in with the soup and boil it up all together.

I'm not familiar with the word komish. They look like mandlebrodt to me. Is that the same thing?

Now, that raises a new question. What happens if you're an observing Jew and break kosher, even by accident? Is there some kind of penance you can do to erase the sin, or is that black mark with you forever? Or is it neither, just a slip you have to promise never to do again? ← No black marks damning you. And no strikes of lightening either. You just acknowledge to yourself that you made a mistake and move on. As part of the liturgy for Yom Kippur you ask forgiveness for many things and although eating treyf food isn't specified it falls under one of the categories.

Do you know what they'd check before certifying it? ← Most simplistically, in order for any plant to receive certification the mashgiach will make sure that all the base ingredients are kosher as well as any industrial supplies such as the lubricants that are used for equipment. If the plant also makes non-kosher items, they'll make sure that the kosher stuff is made either on a seperate line or the machinery is cleaned appropriately between runs. A mashgiach who works in an industrial setting will have extensive knowledge in the area of food manufacturing.

That's exactly it. As you can see from the dates below Passover will get earlier the next to years and in 2008 there will be another leap year. April 13, 2006 April 3, 2007 April 20, 2008 BTW, Passover is also known Chag HaAviv which means Holiday of the Spring. This further emphasizes why timing is so important.

I know I said before that salt doesn't need supervision but I need to clarify further -- that only refers to plain salt: table, kosher, sea. As soon as you start doing things to it like smoking it or adding other flavors, then you need a certification.

It will never be made available to the general public -- no certification agency would never certify it for retail. If you were too ever go to a matzoh factory to see how matzoh is made you would be amazed at all the devices in place to guarantee that the water and flour don't come into contact until the proscribed time. Salt is actually one of the few items that doesn't need supervision (although you'll see it anyway). The reason the salt is called kosher salt is because the crystal size was the perfect size for the process of kashering.

The lunar calendar is on a 19 year cycle. And the there are 7 leap years within that cycle.

You can find kosher canola oil during the rest of the year, but it's rendered from ingredients that aren't allowed on Passover. The oils available in the everyday kosher kitchen are pretty much the same as anyone who doesn't keep kosher has - provided someone manufactures it with supervision. A wide variety of kosher olive oils are available - Italian, Spanish, Israeli, etc. And olive oil does not need special passover certification. Nut oils are also available - but no one makes them KFP (kosher for passover). Sesame oil is available as well but again, not KFP. You can even find kosher white truffle oil. As for the timing of Passover. The Hebrew calendar is a lunar calendar and the date that Passover falls is the 14th of Nissan. Although Passover usually falls out around Easter this year is a leap year and we added an extra month -- Passover is required to be celebrated in the spring and without the extra month the holiday would have fallen out too early. This is the latest date possible that Passover can start.

Pam, how large is the Jewish community in Winnepeg?

It's my understanding that basil needs a sunny, humid environment. I once read that the ideal environment is a sunny bathroom.

I bought a spearmint plant at the greenmarket 2 years. Absolute disaster. The thing died almost immediately.

Well, in some places it's not rare to eat horse meat or/and camel meat. Horses are treif (not kosher) because they split their hoofs internally, not with separate toes in the manner of goats, sheep, cows, etc. Are camels the same way? I know they aren't kosher, but they are definitely halal for Muslims. Rabbits and other rodents are treif because although they have separate toes, they don't chew cud. ← Camels are treyf (as is camel milk).

Pam, I can't believe you're blogging this week. You're nuts.

I guess that's the caterer's version of the shoemaker's kids going barefoot.

Wendy, like everyone else here I've enjoyed this immensely. Your work is stunning and I love how easily you seem to move between elegant desserts and fun items. So, what have you got up your sleeve for the upcoming Mother's Day?

Friends like that are important as they become part of your family. There's something special about knowing there are people you can count on and even better is being able to be there for someone who needs your help.

My freezer is looking pretty empty. Friday night we had borscht, a greek-influenced chicken dish with artichokes and lemons and bulgur with pine nuts and raisins. Roberto Cohen 2002 Pouilly Fuisse to drink Yesterday's lunch was for 4 adults and 1 kid. Started with borscht. The kid (age 3 1/2) loved it. After mom gave her a taste she requested her own bowl. And most of it made it into her mouth, although she had a light coat of magenta on her. Main course consisted of Short Ribs braised in a coffee-ancho sauce. Ribs were meltingly soft. Roasted Green Beans with shallots and garlic. Orzo with caramelized onions and mushrooms. Meyer Lemon sorbet for dessert (I bought 6 lemons last week and only needed 3, hence the second batch). Grapes and tea. Segal Golan Heights Cabernet Sauvignon 2000 and seltzer to drink for the grown-ups. Apple cider for K.

Thanks Bill. I enjoyed following the whole experience. I received a copy of TFL about 5 months ago and as I paged through I kept thinking whether I would ever actually attempt one of the recipes. I think you just gave me the inspiration.

Corned Beef freezes very well once boiled and sliced. Once you cook it up, wrap it in single serving packets.

I just hope the food at the hotel is edible. Otherwise, I'll be miserable. I'm bringing lots of wine, just in case.

Spectrum Naturals has a whole range of nut oils. You can find them in Whole Foods and any health food store.

I just looked at the OK web site's Pesach food guide (look under the category of sugar, page 16 of 18). They certify some molasses, but I think it's all commercial. I don't know if you can find it retail.