http://gourmetkoshercooking.com/community/ Just another bbPress community en-US Thu, 09 Feb 2012 22:52:16 +0000 http://bbpress.org/?v=1.0.2 q http://gourmetkoshercooking.com/community/search.php http://gourmetkoshercooking.com/community/topic.php?id=73#post-130 Wed, 01 Feb 2012 16:35:59 +0000 GKC 130@http://gourmetkoshercooking.com/community/ <p>The LA Times printed a nice Filo Hamentaschen a few years ago. Here is the <a href="http://www.gourmetkoshercooking.com/2012/02/filo-hamantaschen/">recipe.</a> </p> http://gourmetkoshercooking.com/community/topic.php?id=73#post-123 Sun, 15 Jan 2012 15:53:13 +0000 dale 123@http://gourmetkoshercooking.com/community/ <p>do you know of a sweet recipe using filo dough for hamantashen? </p> http://gourmetkoshercooking.com/community/topic.php?id=72#post-122 Sun, 15 Jan 2012 13:06:17 +0000 GKC 122@http://gourmetkoshercooking.com/community/ <p>Good quality tomatoes are easy to find all year round. To keep them tasting their best, don’t refrigerate them unless they’re about to spoil Refrigeration shuts down flavor-producing enzyme activity and causes a mealy texture. To store a sliced tomato, cover the cut side with plastic wrap, pulling it taut over the cut side and wrapping loosely around the uncut part. Place the tomato cut side down on a small plate. It will keep at room temperature for up to 2 days, </p> http://gourmetkoshercooking.com/community/topic.php?id=72#post-121 Sun, 15 Jan 2012 13:05:45 +0000 GKC Reader 121@http://gourmetkoshercooking.com/community/ <p>How do I store tomatoes? They seem to so little flavor so fast. </p> http://gourmetkoshercooking.com/community/topic.php?id=68#post-116 Tue, 10 Jan 2012 06:48:17 +0000 Yael Fish 116@http://gourmetkoshercooking.com/community/ <p>KOSHER CULINARY ADVENTURE WITH CELEBRITY PHYLLIS GLAZER<br /> 3 day Culinary Adventure at an intimate Boutique Spa Hotel Amirey Hagalil in the upper Galilee in Israel with special guest chef and food expert Phyllis Glazer (chef,author, TV personality,jerusalem post column).<br /> Dates: March 13-15 Half board basis including:</p> <p>Tel Aviv Carmel market tour with Phyllis (weather permitting)<br /> ... Exotic Culinary Workshop &amp; Tastings of the world (includes light lunch)<br /> Master Chef contest including meal<br /> Discounted Spa treatments<br /> Fun filled and pampering experience </p> <p>Limited space available! Registration prior to Jan. 30th<br /> For more information please contact: <a href="mailto:RandRtours@gmail.com">RandRtours@gmail.com</a><br /> Rina # 054-4290577 Ruth-malca # 052-4-203969 </p> http://gourmetkoshercooking.com/community/topic.php?id=52#post-112 Wed, 04 Jan 2012 13:29:03 +0000 Matt 112@http://gourmetkoshercooking.com/community/ <p>when I am frying foods and have finished cleaning the kitchen, I do one of two things. The first is using my Lampe Berger, which is an air purifying lamp with many different scents (we prefer lavender fields). The other and much cheaper option is to simmer in a small saucepan (used only for this purpose) some lemon slices with a sprinkling of whole cloves. Cleans the air and smells really good, too.</p> <p>BTW, love the site. </p> http://gourmetkoshercooking.com/community/topic.php?id=52#post-97 Sun, 04 Dec 2011 18:28:14 +0000 Junea 97@http://gourmetkoshercooking.com/community/ <p>I've had the same problem, so happy to hear this solution, but I am most intrigued by the Avon product for use on caninets. Will definitely give that a try. My exhaust fan doesn't a great job, so have to keep cleaning the adjacent cabinets, so, I'm hoping this works. Thanks for the tip. </p> http://gourmetkoshercooking.com/community/topic.php?id=52#post-96 Thu, 01 Dec 2011 12:31:27 +0000 GKC 96@http://gourmetkoshercooking.com/community/ <p>GKC searched and tested lots of smell and grease reducing options. First, make sure to use a splatter mat when making latkes, it saves your clothing and your cooktop from excess grease and cleanup time. Second, to control odor of fried food in the house, keep a dish of undiluted white vinegar next to the skillet, either on the counter or on the stove next to it and that will take care of the smell of grease. Use your exhaust fan too. If the cabinets get greasy, use Avon Skin So Soft Original Bath Oil. It actually pulls the grease right up, adds luster on the cupboards and makes the kitchen smell great. Much thanks Chana, from Brooklyn for that suggestion. </p> http://gourmetkoshercooking.com/community/topic.php?id=52#post-95 Thu, 01 Dec 2011 12:30:35 +0000 Leora 95@http://gourmetkoshercooking.com/community/ <p>I love making latkes but the grease smells up my whole house and makes everything so dirty. How do I get the smell out of the house and the grease off of everything?<br /> Leora, Cedarhurst </p> http://gourmetkoshercooking.com/community/topic.php?id=33#post-81 Tue, 22 Nov 2011 01:26:51 +0000 Ruthie 81@http://gourmetkoshercooking.com/community/ <p>I've bought a large can of almond paste from NUTS ON LINE and I divided it up myself using a food scale to portion out 8oz portions. I paid about $35 for about 7 pounds of almond paste. I wrap each portion up individually and freeze it in a large plastic bag. I defrost one portion at a time when I need it. The can I bought had either an ou or an ok symbol- you can call the company to confirm if its not specifically stated on the website. I have ordered many kosher items from them and I have always been very happy with the purchase. Shipping costs are not cheap- but if you live near them ( Linden, NJ?), you can order it and pick it up. </p> http://gourmetkoshercooking.com/community/topic.php?id=24#post-78 Sun, 06 Nov 2011 17:08:28 +0000 Andrea 78@http://gourmetkoshercooking.com/community/ <p>I was great at burning the exterior of the chicken, with a lovely rare-to-raw center... YUCK! then I googled 'indirect grilling' and that did the trick! I even BBQ'd a whole brisket with great success!!! </p> http://gourmetkoshercooking.com/community/topic.php?id=33#post-73 Sun, 25 Sep 2011 18:02:43 +0000 susan rubin 73@http://gourmetkoshercooking.com/community/ <p>The supermakets carry almond paste in the baking aisle. the solo brand is kosher, comes in a can. there's also a brand that comes in a tube, but its not as good. heads up, it's pricey, but there's nothing like it. Good luck. </p> http://gourmetkoshercooking.com/community/topic.php?id=33#post-72 Sun, 25 Sep 2011 16:12:28 +0000 alyssa kaplan 72@http://gourmetkoshercooking.com/community/ <p>koshergourmetmart.com can get it for you. Email me at <a href="mailto:alyssa@koshergourmetmart.com">alyssa@koshergourmetmart.com</a> </p> http://gourmetkoshercooking.com/community/topic.php?id=33#post-71 Sun, 25 Sep 2011 12:04:05 +0000 thejewishhostess 71@http://gourmetkoshercooking.com/community/ <p>Pomegranate or Kosher Corner in Brooklyn. 7183753442-maybe Yehuda will send it to you if you are not in the area. He is opening a website soon. Good Luck! </p> http://gourmetkoshercooking.com/community/topic.php?id=29#post-70 Sat, 24 Sep 2011 09:46:24 +0000 MarieWilson 70@http://gourmetkoshercooking.com/community/ <p>Yes i have. It is an is a hospitality network that connects Jewish people from all around the world, and helps Jewish travelers find a place to stay.</p> <p><a href="http://www.enabling.net/solutions-scm.shtml">supply chain management system</a> </p> http://gourmetkoshercooking.com/community/topic.php?id=33#post-69 Wed, 21 Sep 2011 15:19:15 +0000 renee 69@http://gourmetkoshercooking.com/community/ <p>HI, does anyone know where to get kosher almond paste?<br /> please help if you know, thanks </p> http://gourmetkoshercooking.com/community/topic.php?id=27#post-68 Wed, 21 Sep 2011 15:16:26 +0000 Renee 68@http://gourmetkoshercooking.com/community/ <p>I use eggbeaters, fried onions, and almond milk. Mayo not needed, but if you want a little, use vegenaise </p> http://gourmetkoshercooking.com/community/topic.php?id=32#post-67 Sun, 11 Sep 2011 08:49:01 +0000 elana 67@http://gourmetkoshercooking.com/community/ <p>in the bakeries here in israel you can find beautifully honey glazed challahs all year round- i was just wondering if you knew how i can do this at home for rosh hashana? is it just glazing the challahs with honey when they are still hot out of the oven??? </p> http://gourmetkoshercooking.com/community/topic.php?id=27#post-65 Fri, 02 Sep 2011 10:39:59 +0000 Cookie 65@http://gourmetkoshercooking.com/community/ <p>I use a fat free mayo. Mine calls for bread crumbs. I take oatmeal and grind it in the food processor. I find that when I use the oatmeal, I need to up the flavor, so I add more onion soup mix. </p> http://gourmetkoshercooking.com/community/topic.php?id=31#post-64 Fri, 02 Sep 2011 07:48:47 +0000 Shoshana Rivka Bloom 64@http://gourmetkoshercooking.com/community/ <p>I have a 16 month old toddler who has a milk sensitivity - there we have to limit milk, yogurt, cheese, etc. What kinds of things could I make for her to eat for lunch/early dinner that wouldn't be too time consuming to make and that she would actually eat? </p> http://gourmetkoshercooking.com/community/topic.php?id=30#post-63 Fri, 02 Sep 2011 07:46:33 +0000 Shoshana Rivka Bloom 63@http://gourmetkoshercooking.com/community/ <p>Does anyone have ideas of healthy snacks and lunches that I could send to school that my kids would actually eat? </p> http://gourmetkoshercooking.com/community/topic.php?id=29#post-62 Thu, 01 Sep 2011 10:07:15 +0000 Eylon 62@http://gourmetkoshercooking.com/community/ <p>Hi, I am planning to travel abroad, and I have encounterd the site <a href="http://www.jewgether.org" rel="nofollow">http://www.jewgether.org</a>,<br /> Has anyone here used it? Their site serves as a Jewish hospitality network,<br /> Thanks,<br /> Eylon </p> http://gourmetkoshercooking.com/community/topic.php?id=27#post-60 Mon, 08 Aug 2011 01:41:33 +0000 Janet Caterina 60@http://gourmetkoshercooking.com/community/ <p>I have never heard of using mayo in a kugel or a quiche. Usually it is made with cheese or cream cheese/cottage cheese for kugel. Why use mayo? I don't even use butter or margerine, too hard on the skin. Low fat cheeses are pretty yummy. </p> http://gourmetkoshercooking.com/community/topic.php?id=27#post-59 Fri, 29 Jul 2011 17:13:52 +0000 GKC 59@http://gourmetkoshercooking.com/community/ <p>Sometimes I use egg beaters instead of the eggs. You can also use the fat-free or low fat versions of mayonnaise to reduce the calories and fat. The mayo makes the dish creamy so you can try and reduce the mayonnaise in half and add the reduced amount of soymilk in place of that mayonnaise. You may need to cook it about 15 minutes longer to get it to set. </p> http://gourmetkoshercooking.com/community/topic.php?id=28#post-58 Fri, 29 Jul 2011 15:53:08 +0000 GKC 58@http://gourmetkoshercooking.com/community/ <p>We love pickled ginger too! Try it in <a href="http://www.gourmetkoshercooking.com/2011/07/cucumber-jicama-and-pickled-ginger-salad/">Cucumber, Jicama, Pickled Ginger Salad</a>, <a href="http://www.gourmetkoshercooking.com/2011/07/tuna-with-wasabi-mayonnaise/">Tuna Skewers with Wasabi Mayonaise</a>, and <a href="http://www.gourmetkoshercooking.com/2011/07/pickled-ginger-baked-salmon/">Pickled Ginger Baked Salmon</a> </p> http://gourmetkoshercooking.com/community/topic.php?id=25#post-57 Sun, 24 Jul 2011 17:08:53 +0000 mahjongg51 57@http://gourmetkoshercooking.com/community/ <p>in active dry yeast, its 2 1/4 tsp of yeast in a .25 oz packet </p> http://gourmetkoshercooking.com/community/topic.php?id=28#post-56 Sun, 24 Jul 2011 15:10:30 +0000 elana 56@http://gourmetkoshercooking.com/community/ <p>i was wondering what can i use pickled ginger for besides for with sushi (or even a deconstructed sushi type salad). any ideas or recipes? </p> http://gourmetkoshercooking.com/community/topic.php?id=25#post-55 Mon, 18 Jul 2011 00:02:15 +0000 Dina 55@http://gourmetkoshercooking.com/community/ <p>Can i use bread machine yeast instead of active dry yeast?<br /> Whats the difference?<br /> TAHNKS </p> http://gourmetkoshercooking.com/community/topic.php?id=27#post-54 Fri, 15 Jul 2011 18:51:00 +0000 Shirah from Toronto 54@http://gourmetkoshercooking.com/community/ <p>I love broccoli kugel but I very rarely make it because of the eggs and mayo involved. Are there any healthier options that are just as yummy? </p> http://gourmetkoshercooking.com/community/topic.php?id=11#post-53 Mon, 27 Jun 2011 13:25:13 +0000 Shirin 53@http://gourmetkoshercooking.com/community/ <p>Since Hallah (and its dough) can be refrigerated or frozen, making it early or extra is easy.<br /> As for leaving it out before baking: By the time I let my dough rise (usually in the sun) at least once, and then braid it, and time it with the rest of the dinner, the dough has been out for hours. I once left it out overnight, and wound up with a mild sourdough taste, which was delicious.<br /> So - in answer to your question: the dough can easily stay out at least 2-4 hours without any harm, and can sit around for much longer in an airconditioned house before being baked. </p> http://gourmetkoshercooking.com/community/topic.php?id=26#post-52 Sun, 26 Jun 2011 12:18:19 +0000 Ruth Halfon 52@http://gourmetkoshercooking.com/community/ <p>The easiest way to cope with runny pie fillings is to sprinkle some ground nuts or fresh bread crumbs over the base before putting in the fruit, which will then soak up any liquid and add to the general flavour. Works every time!<br /> Ruth </p> http://gourmetkoshercooking.com/community/topic.php?id=26#post-51 Thu, 23 Jun 2011 15:06:04 +0000 GKC 51@http://gourmetkoshercooking.com/community/ <p>One way to ensure your filling is thick enough is to pre-cook some of the fruit (I do this with crumbles too). Take 1/4 of the fruit-sugar-starch mixture and bring it to a boil. Simmer the filling for at least one minute for cornstarch or tapioca recipes (I recommend these) and three minutes for flour thickened pies. Remove from heat, and stir in the remaining raw fruit. This give you a thicker filling that still contains chunks of uncooked fruit for texture. Also, make sure the pie has cooled completely before you slice it. The filling needs to set. You can rewarm the pie for hot apple or warmed cobblers. </p> http://gourmetkoshercooking.com/community/topic.php?id=26#post-50 Thu, 23 Jun 2011 15:04:44 +0000 Alyson 50@http://gourmetkoshercooking.com/community/ <p>I love making fruit pies but my pies tend to come out very runny making all the effort feel not worth it. Why is the center so runny when the pictures look like they are set?<br /> Alyson, IL </p> http://gourmetkoshercooking.com/community/topic.php?id=25#post-49 Thu, 23 Jun 2011 15:03:18 +0000 GKC 49@http://gourmetkoshercooking.com/community/ <p>There are 2 1/2 teaspoons of yeast in a .25 ounce packet. </p> http://gourmetkoshercooking.com/community/topic.php?id=25#post-48 Thu, 23 Jun 2011 15:02:36 +0000 Maya 48@http://gourmetkoshercooking.com/community/ <p>How many teaspoons are in a small package of active dry yeast?<br /> Maya, NV </p>