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The KITCHENer Rebbe

Registering for Cookware

January 20, 2006, by

In regards to what cookware to buy, I happen to be a fan of Anodized aluminum. “Calphalon” brand pots are my favorite and would be great for a fleishig set. If you want to use stainless steel pots for Dairy, buy the ones that have a thick aluminum bottom. You will get better heat distribution. Plain

Anchovies (flavor) in Meat Sauce

January 13, 2006, by

I would try 1 or 2 teaspoons of Dijon Mustard with a touch of Soy sauce. I think that if you’re going to use it specifically with meat, Anchovies are out! Unless you are going to use it on a salad which will be served prior to eating meat. However, check with your Rav since

Butternut Squash Soup Recipe

January 13, 2006, by

Ingredients: 1 medium butternut squash (about 2¼ lbs.) Nonstick vegetable oil spray 1 medium onion, chopped (about 1 cup) 1 Tablespoon freshly grated ginger, optional 3 Tablespoons margarine 3 cups pareve chicken style broth 1-2 cups water, as needed Salt and pepper to taste Pareve sour cream (for garnish) Instructions: Cut squash in half lengthwise,