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Eloquent Conversationalist
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 Posted: Wed Jul 04, 2007 12:54 pm
Wooden dishes aren't required to be immersed, nor are dishes carved from stone. Metal, pottery, glass, and plastic do require immersion. That's the rabbinical ruling, which I read somewhere on... I can't remember if it was http://www.crcweb.org or http://www.chabad.org or one of the other sites that spend a lot of time on kashrut concerns. I don't remember what the rationale was, though.
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Posted: Thu Jul 12, 2007 7:33 pm
My grandma makes awesome matzo ball soup, and my mom makes amazing latkes, but I'm afraid they just memorize it and I don't have a nice recipe for you. sad
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Posted: Tue Jul 17, 2007 1:48 am
Stop the Matza ball madness! I want out! And here for some good Jewish-Moroccan cooking: Mufleta - The Mufleta is traditional food uselly made for guests, most people connect it to the Mimuna, a Jewish-Moroccan holiday after Passover, the Mimuna symbolize getting back to eating leavened food and the Mufleta is the first leavened food of the year. arrow You take 5 cups of flour. arrow Start adding some warm (Not hot!) water to the flour, just a bit every time, until you get solid dough yet still sticky. arrow Add a bit of oil to it and put it aside for 30 min'. arrow Oil up youre hands. arrow Make small balls out of the dough. arrow Oil up a warm frying pan. arrow Flatten the littel balls of dough by the order you made them, make sure it get really thin - not thin enough to see through it but close. arrow Put one of the flattend dough in the pan for 30 sec' or so, then flip it and put another flattend dough on top of it. arrow Repeat the above until you got a small pile of about 1/2 cm, take it out and start a new pile. arrow Butter the mufletas and put some honey on it, roll it up and eat!  Mufleta (in the center)
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Posted: Tue Jul 17, 2007 9:33 am
Mmm, mufleta. I love maimouna, too. You can 'shorthand' your mufleta by buying fyllo dough (phyllo, filo... the stuff they use for making baklava) or potsticker wrappers and then cooking them like for mufleta.
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Eloquent Conversationalist
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Posted: Tue Jul 17, 2007 10:16 am
Divash Mmm, mufleta. I love maimouna, too. You can 'shorthand' your mufleta by buying fyllo dough (phyllo, filo... the stuff they use for making baklava) or potsticker wrappers and then cooking them like for mufleta. I could have, yet the original taste much better....
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Posted: Tue Jul 17, 2007 11:26 am
Of course the original taste much better. But if you're strapped for time, as most of us are when going between Pesach and Maimouna, it's one quick route to yumminess.
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Eloquent Conversationalist
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Posted: Wed Jul 18, 2007 5:31 pm
[Raito] Anyone have a good recipe for latkes? I love those things. Anyone? I'm hungry!
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Posted: Wed Jul 18, 2007 6:38 pm
http://www.recipezaar.com/48494Baked Latkes 2 lbs potatoes, shredded/grated 1 onion, shredded/grated 2 eggs salt, pepper 1/4 cup matzo meal or flour 1/4 teaspoon baking powder nonstick cooking spray Preheat oven to 425 degrees Fahrenheit. Drain excess liquid from potatoes. Mix all ingredients in a large bowl. Spray two baking sheets. Add latke mixture by 1/4 cup; flatten. Bake 15 minutes; turn latkes; and bake 10 minutes longer. Serve with apple sauce or sour cream.
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Posted: Wed Jul 18, 2007 8:52 pm
That makes me really want to cook some up, but I'll have to wait.
Oh, and I'd like to ask if anyone knows how to make cookies more chewy. Everytime I bake cookies, once they cool they're to crunchy. That's how my dad likes them, but soft cookies, in my opinion, are way better.
It's the same thing with my challah. The top is always rock hard. I wish I didn't suck so bad at making bread, because it's a lot of fun. biggrin
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Posted: Thu Jul 19, 2007 1:24 pm
Just cook your challah less. It's pretty easy. Also, brush the top with an egg wash: beat an egg with a teaspoon of water, and brush that over the top of your challah. It'll be shiny and tasty instead of dry-looking.
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Eloquent Conversationalist
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Posted: Thu Jul 19, 2007 2:10 pm
I'll have to keep that in mind. I'm waking up early tomorrow to make some for Shabbat, which I'm spending in a tent with my friends, but it makes them feel special when I include them in all of the traditions. Not to mention, it gives me a chance to feel well read and educated in the matter. smile
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Posted: Thu Jul 19, 2007 3:18 pm
I don't know why, but somehow having non-Jews )or Jews who don't know from Jewish tradition) at my Shabbat table or over for a holiday just makes it all feel so brand-new again, so fresh and exciting to share.
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Eloquent Conversationalist
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Posted: Fri Jul 20, 2007 1:55 pm
It really does! And not to mention, all of them get so excited about it as well, I guess it's just something different. For instance, last year I had Chanukah at my house and everyone went crazy. I perfected my latke making skills and haven't eaten a potato since, that's how much we ate! xd
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Posted: Fri Jul 20, 2007 3:25 pm
Mmm, latkes. I like to make a half-batch with sweet potatoes, in addition to the regular batch.
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Eloquent Conversationalist
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Posted: Fri Jul 27, 2007 7:52 pm
Thanks LordNeuf, now I have to get my step-dad to make them.
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