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Oct. 26th, 2011


theonetruetiny

(no subject)

Having an existential cholent crisis... My cholent seems to be lacking the thick brown sauce or liquid commonly found in other's cholent. Even those without kishka. Are they adding flour for a kind of roux? Mine has barley, meat, potato, onions, beans, and paprika. Am I missing something? Also, their's is spicier. What other spice is traditional to add a little heat?

Apr. 20th, 2011

just me - ginger

tigerbright

community mod note

Hope everyone had a lovely first two days of Pesach!

Thanks to the heads-up from ron_newman over at davis_square, I've opted out from a new "feature" from LJ.
http://davis-square.livejournal.com/2557950.html

To quote Ron, "LiveJournal recently added a new "Spam Protection" feature to every community and turned it on by default without telling community maintainers. The new feature automatically screens and hides comments that contain links to any website not on a secret whitelist, without any e-mail notification to either the original poster or to community maintainers." So I opted out.

In addition, I added a requirement that all comments from non-members be presented with a RECAPTCHA to lessen the possibility of spam.

Let me know of any opinion on these changes - overwhelming response will definitely get me to take it back!
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Apr. 14th, 2011

Black Bird

amphipodgirl

parve chocolate recipe for Passover?

Has anybody got an awesome parve chocolate Passover dessert recipe with no nuts?  Thanks!


Oct. 31st, 2010

Blue

real_bethy

Adding Salt To Unpeeled Garlic

I just read an article ("Dinner in a Flash" at www.aish.com/f/r/Dinner_in_a_Flash.html ) that said "According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture."

I have never heard of this before. Can someone explain to me why this is done and what the process is (if there is one)?

Thank you! :)

Aug. 24th, 2010

tapuz!

tapuz

Ovens with Sabbath Mode?

Does anyone know of a site that has *both* lists of shabbat-mode ovens *and* ratings?

I have the various certifying agencies' lists of appliances with shabbat mode and Consumer Reports, etc. It's just a bit of a pain to go back-and-forth, so if someone has already done the research recently enough on currently available models, that would be rather lovely!

Thanks in advance for any pointers...

(for those not familiar, sabbath mode is useful for things such as silencing beeps, overriding the safety feature of the oven automatically turning off after too many hours and toggling the light to either stay on or stay off until further directions are given -- not intended as an authoritative list, nor a request for one, just preempting "what's that?" questions :-))

PS -- mods: can you add the following tags to the tag list as you feel relevant? Thanks! oven, appliance, certification, stove, range, appliances, consumer, reviews, kitchen

Jun. 21st, 2010

Black Bird

amphipodgirl

challah recipe using whole grains?


Can anyone here share a recipe for challah using part or all whole grains?  I'd prefer one you've used successfully, but one from a source you trust highly would be good too.  So far I've tried substituting about 1/3 whole wheat flour into my usual recipe, and the result is too dry for my taste.  I prefer a rich loaf that's a bit moist or at least not dry.

 

Thank you for any help you can give!


May. 28th, 2010

Henley

zeza3

Bacon Substitute

Hello all!

I recently saw the movie Julie and Julia and I'm now craving beef bourguignon. My father made it for me when I was little (without the bacon) but he can't remember the recipe. I'm wondering if any of you have ever made beef bourguignon and if you just leave off the bacon or substitute something salty in its place. Any advice would be lovely!

Shabbat Shalom!

Feb. 4th, 2010

just me - ginger

tigerbright

mod post - responding to requests for recipes

Make an offer, give a link, comment on what modifications you have made to a recipe. All good.

Telling someone to Google it? NOT COOL. Google is no substitute for personal experience, and that's what this community is for.

Please do not start fights with anyone who is rude; message me. Thanks.
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Nov. 3rd, 2009

Spinning Tardis

marlowe1

A chile I threw together last Shabbos

Ok this was accidental and exact measurements are uncertain (and only pussies rely on exact measurements when cooking)

4 Fire roasted red peppers (I don't know who makes them but basically they come soaked in spices like garlic and halapeno)
1 regular red pepper
4-5 green peppers (I used frozen)
Diced tomatoes (1 can)
tomato puree (2 cans)
2 onions
scallions
Cilantro
Parsley
Red Pepper (spice not vegetable)
Garbonzo beans.

Ok, the way I did it was to throw the fire roasted peppers and the green peppers into a crockpot. Then I cut up some onions and threw in tomato puree. As I was making meatloaf, I realized that I couldn't use all the onions or red pepper for the meatloaf (I kind of overdid that already) so I threw those in. At this point, I said to myself "shit, this smells like chile" so I added in the diced tomatoes and the spices. I overdid the red pepper and worried that I'd burn my mouth, I dumped a bunch of parsley in there to cut that shit down.

And then since I had a dinner invite and knew that I was slow cooking the thing, I threw in the garbonzo beans. If I was doing it on purpose I would have soaked them beforehand. However, by the time I ate the chile (after shabbos as I also had a lunch and a seudah shlishit invite) the beans were cooked.

It was damn good. Usually I don't get that lucky. I also accidentally made brownies when I was trying to mix pudding mix with cocoanut milk and figured that I had an egg and flour that wasn't doing anything so why not? The meatloaf was on purpose and for a meal (this time I avoided the mistake of using spinach but I overdid the onions and red peppers. It was still devoured)

Oct. 9th, 2009

illuminated

jarsofwind

(no subject)

Hey all,

I work at a Hillel and my students want to do a "Mafia" Shabbat with kosher Italian food for Shabbat next week. We live in an area where it's pretty tough to get a lot of kosher food, and we have a non-dairy/fleishig kitchen. Can anyone share some fleishig recipes for Italian food? We were thinking some kind of chicken and pasta...we can get those things kosher here. Sauce recommendations, or anything else, would be really helpful.

Thanks!!

Shabbat Shalom!

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