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 Posted: Thu Aug 28, 2008 11:00 am
On a related lets bring everything together in one big thread...
I hit stonewall kitchen and picked up a cast iron skillet/crepe pan...
and a crepe mix and some lovely jam...
camp crepes OM NOM NOM NOM NOM
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Posted: Mon Sep 01, 2008 3:25 pm
LOVE Stonewall Kitchen. Raspberry jam is possibly my favorite taste in the world.
Somehow the conversation always drifts towards food here! whee It's cute.
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Eloquent Conversationalist
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Posted: Tue Sep 02, 2008 7:39 am
It's pretty amazing. In almost any other group, the talk morphs into sex almost immediately. In a Jewish group, it's usually about food. Frankly I prefer the discussions about food.
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Posted: Tue Sep 02, 2008 1:21 pm
Divash In almost any other group, the talk morphs into sex almost immediately. In a Jewish group, it's usually about food. And then the jokes start rolling in... However, I will just give the punch lines, as I'm sure we've all heard them before. "Do you realize the ceiling needs painting?" One sits up and begs, the other rolls over and plays dead. Because a Jewish woman won't touch anything that's not 10% off.
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Posted: Sat Oct 11, 2008 2:26 pm
Neuf, do you know of a good recipe for a cheese knish made with Farmer's cheese? I found one on a jewishrecipes.com but I wasn't sure if the dough would be good, etc.
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Posted: Sat Oct 11, 2008 2:37 pm
Farmer's cheese is just cottage cheese with less whey in the curd. Yes, cottage cheese, little miss muffet, Turkish land developers all have curds in the whey. Honestly, I just use regular phyllo dough for knishes. but this will work for ya http://www.recipezaar.com/169933
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Posted: Sat Oct 11, 2008 4:20 pm
The only reason I say farmer's cheese is because i found some for cheaper than usual at the store today. Does the curdyness make a difference?
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Posted: Mon Oct 13, 2008 5:18 am
kingpinsqeezels The only reason I say farmer's cheese is because i found some for cheaper than usual at the store today. Does the curdyness make a difference? It has to do with moisture content. Knishes are sealed pastries. Too little moisture and you're eating sawdust wrapped in a dumpling. Too much, you have to clean your oven cause they all exploded while baking, or they're soggy inside. you're just gonna have to experiment my little squirrel.
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Posted: Thu Oct 16, 2008 1:22 pm
My cheese knishes were way to salty and the dumpling turned out tough. Tuesday I made regular potato knishes and they were much better. I still don't know what to base it off of, I've never had one from New York (which seems to be a popular style) or even one period. I wonder...
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Posted: Thu Oct 16, 2008 3:47 pm
kingpinsqeezels My cheese knishes were way to salty and the dumpling turned out tough. Cheese in general is salty. I'd cut the farmers cheese with cream cheese, or just add sugar to offset the salt. Also... if you need to taste New York Knishes there's only one place to go. http://www.knishfactory.com/ <--- the source.
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Posted: Fri Oct 17, 2008 6:28 am
http://www.amazon.com/Mensch-Chef-Delicious-Jewish-Oxymoron/dp/0609807811
I think this cookbook has a resipe for knishes in it. It's a great book anyway.
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Posted: Fri Oct 17, 2008 7:22 am
Then of course there's the cookbook I use when I'm cooking outside of the realm of Ashkenazim & Safardic cuisine...  Don't worry, it's still kosher... kinda.
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Posted: Fri Oct 17, 2008 2:30 pm
LordNeuf Then of course there's the cookbook I use when I'm cooking outside of the realm of Ashkenazim & Safardic cuisine... Don't worry, it's still kosher... kinda. Hey, just a random question, but are Kosher Hot Dogs really blessed by a priest?
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Posted: Fri Oct 17, 2008 3:27 pm
mazuac Hey, just a random question, but are Kosher Hot Dogs really blessed by a priest? And we're back where we started. It's not a blessing over the end product but a certification of the production line as a whole. It's a rabbi going to the food processing plant, taking a peek, going over record, inspecting food handling practices and other health and safety issues regarding Talmud before certifying the food processor is running a kosher kitchen. It's more akin to having a home inspector coming to your house to examine your plumbing and your wiring before you can sell the house on the market. So no, regardless of what you've heard, there is no rabbi near the loading dock with arms outstretched blessing the refrigerated trailers full of hot dogs or praying that these hot dogs feed the hungry and help those who do not have time to make their own sausages. Because, I've heard someone imply that that's what rabbis do to make food kosher.
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Posted: Fri Oct 17, 2008 8:52 pm
LordNeuf mazuac Hey, just a random question, but are Kosher Hot Dogs really blessed by a priest? And we're back where we started. It's not a blessing over the end product but a certification of the production line as a whole. It's a rabbi going to the food processing plant, taking a peek, going over record, inspecting food handling practices and other health and safety issues regarding Talmud before certifying the food processor is running a kosher kitchen. It's more akin to having a home inspector coming to your house to examine your plumbing and your wiring before you can sell the house on the market. So no, regardless of what you've heard, there is no rabbi near the loading dock with arms outstretched blessing the refrigerated trailers full of hot dogs or praying that these hot dogs feed the hungry and help those who do not have time to make their own sausages. Because, I've heard someone imply that that's what rabbis do to make food kosher. Thanks ^^ And, sorry, did I already ask that?
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