{{location.city}} {{location.region}} {{location.country}}
{{zmanim.engDateString}} / {{zmanim.hebDateString}} / {{zmanim.parsha_shabbos}}
~ {{formatTime(zmanim.sunrise)}} ~ {{formatTime(zmanim.sunset)}} Candles ~ Fri.{{formatTime(zmanim.candle_lighting_shabbos)}}

Harvey Pearlman, The KITCHENer Rebbe

Russian Cole Slaw

In regards to the Russian Cole Slaw, Kirbies would be the best type of cucumber to use. As for the other ingredients, all you left out was the mayo and lemon juice, sugar and salt. Give it a try and let me know how it works out. Or you can call me ;-) The Kitchener

Noodle Kugel: Crunchy Top

September 15, 2006, by

In regards to noodle kugel, I am assuming you are pre-boiling the noodles. Most noodle kugels have a crunchy top. If you would prefer a softer top, you can try one of two things: cover the kugel when you bake it, or Use more of the liquid ingredients to cover the noodles completely. Good Luck

Chocolate Mousse & Chocolate Frosting

Chocolate Mousse: Ingredients: 300 g (1½ cups) dark chocolate, chopped 2 Tablespoons Pareve milk 6 egg yolks 100 g (scant ¼ cup) confectioner’s sugar 500 ml (2 cups) Pareve whipping cream Fresh berries (optional) for topping Instructions: Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir

Nam Pla

Nam Pla is a thin brown fish sauce that is fundamental to Thai food. It’s made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which is then bottled. It smells quite fishy and tastes very salty so use it sparingly as a flavouring and as a condiment (although cooking

Large Cholent Bags

February 14, 2006, by

There is a product on the market that comes in rolls, like foil and saran, which is the same as the product that the bags are made of, allowing you to tear off as much as you need. If you cannot find it, let me know and I’ll check my package at home. Pam spray

Baking Chocolate vs. Chocolate Chips

I am surprised you are unable to find the bars. If you let me know where you are located, perhaps I can help you find it. If you plan to melt chocolate, it’s best to buy it in bars. Chips contain less cocoa butter so that they can better hold their shape in cookies, but

Fully Baked Kitke

There are two possible reasons for your problem regarding the baking of your Kitke. The first is that you might be baking at too high a temp and will have  to lower the temperature somewhat. Also it might be that your oven’s calibration is off. You might want to buy an oven thermometer and check

Delicious Crusty Baguettes

I gather you are looking for techniques to give you a crustier bread. Here are a few suggestions. You might want to try lightly spraying the bread with water at the beginning of baking. A stone, as you mentioned will give you a harder crust on the bottom. If you are making baguettes, you might want

Storing Fresh Dill and Fresh Parsley

If you’ve just harvested herbs from your own garden and you know they haven’t been exposed to pesticides or other contaminants, give them a visual inspection (with a light) for bugs or dirt. If they have neither, there’s no need to wash them before storing. Leaves of fresh herbs are much easier to handle and

Pareve Ganache

Try this one: Ingredients: 8 oz. bittersweet chocolate 1 cup heavy cream (pareve) Traditional Method: Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don’t be lazy here. Big chunks will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling