Six Word Saturday: 17 Teves, 5760 (erev my birthday)

L’chaim!  To a year in BREAD!

Comments

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Is your couscous Israeli? (Are you sure?)

Image
  Last week, I happened to spot this item in our Israeli kids’ magazine. Don’t worry, I’ll translate it down below.   Wallah? Amazing fact of the week In all kinds of places all over the world, they sell a food called “Israeli couscous,” which actually has no connection with couscous. It’s actually just פתיתים / petitim, which are indeed an Israeli invention from the 1950s. And we say to the world: Wait ‘till you discover the amazing thing we call Bissli Grill (BBQ flavour)! Of course, it’s not quite true that there’s NO connection with couscous. Both couscous and Israeli couscous (petitim, which just means “flakes”) are made from semolina flour and water. It’s just a matter of what you do with it from that point. The production process for “real” couscous involves adding water to the semolina flour, rolling it around (traditionally with your fingers, but these days, by machine), then run it through a sieve to get pieces of the right size. It ends...
Read more

Sweet, tangy Strawberry (or any flavour) Jello in Israel!

Image
One of the things I missed most when I started keep kosher was JELLO.  Ooey, gooey, jiggly jello.  Mmm, mmm, good.  And totally, totally not kosher. A few years later, I discovered a REAL and delicious brand of kosher gelatin, which we used to buy often enough in Toronto to keep me happy. However, here in Israel, there’s no such thing, just the insipid brands of kosher jello, which are based on vegetable gel and don’t – in my limited experience – set up properly to a shiny crystal-clear texture. So I’ve started playing with real gelatin since we’ve been here, because it’s cheap and plentifully available – and, as I think I’ve commented before, mysteriously pareve.  There are two kinds; the red package is meat-source and the blue is fish-source.  From bad experience in Toronto, I’ve found that fish gelatin gives a weird tangy taste to everything you use it in.  This would probably be fine in a citrus-themed dessert (as shown on the box), but defini...
Read more

It’s Adar… so let’s get cooking! Kosher Cooking Carnival (KCC)

Image
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 h...
Read more