If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong. Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk. But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%). That’s it. Pure and simple. Now, here are the ingredients
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Know what the most popular post on this site is, right at this very moment? By far? It’s a post called “ Mmm… kichelicious .” I adore kichel, the dry unsweetened European cookie that has been a staple of Jewish life since… well, probably since someone’s Bubby needed to make cookies and discovered that she was out of sugar. Apparently, thousands of people out there on the Internet love kichel and want to know how to make it well at home. But celebrity kosher baker Paula Shoyer does not. Which is too bad, because in every other way, she’s absolutely perfect. I enjoyed a baking demo she did yesterday at the home of the U.S. ambassador to Israel Daniel Shapiro. She did a really great job of preparing a couple of basic recipes that I hope to share with you very soon. But the real reason for her crusade to bring simple, delicious pareve baking recipes to home cooks is because, as she said yesterday, “in the U.S., pareve desserts… are absolutely horrific.” Foremost among
Life really does get cooking at this time of year… kind of literally. I’m usually pulling out of my winter hibernation just in time for yom tov cooking/baking, first in a fun Purim way and then in a dead-serious Pesach way. This carnival is about all things kosher and cooking. If your blog is, too, or if you’ve blogged about kosher food on another blog, then you’re welcome to join us! Last month’s KCC was hosted by Batya at me-ander Next month’s KCC will be hosted… well, that’s TBD. (If you blog about food, why not step up?) For more information and an upcoming schedule, visit our facebook page So what’s doing in kosher food? What we’re eating First of all, with Pesach on the way, you should be inventorying your food and trying to use up what you’ve got. If you haven’t already, there’s still time to start, as Batya does at her blog me-ander in Pre-Passover Inventory Time . She says, “Sometimes I'm totally amazed at what has been stored away all y