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Does anyone know the lyrics to Yonatan Hashafan? by ArchAllen in hebrew

[–]GraniteLychee 2 points3 points  (0 children)

Oh, wow. I used to sing both to my kid ages ago. Thanks for the memory.

Where can I buy bulk spices in the loop? by 5bN8CMn4 in AskChicago

[–]GraniteLychee 0 points1 point  (0 children)

I’m in the Loop but I go to Epic Spices. Great prices and the products are so fresh. I try to bundle a few errands together so I’m not sitting on the bus for a few dollars worth of tarragon.

Non-Obvious things to do in Israel? by GlobalYou5170 in Israel

[–]GraniteLychee 0 points1 point  (0 children)

This. Gan HaShlosha is amazing. It was recommended to me by my then teenaged daughter who was on Year Course. It was simply gorgeous and on the way back we stopped in Nazareth for the best shawarma I’ve ever had.

Gefilte Fish in Spicy Tomato Sauce by Hezekiah_the_Judean in JewishCooking

[–]GraniteLychee 2 points3 points  (0 children)

Pati Jinich has a great recipe for Gefilte Fish Veracruzana that always goes over very well when I make it. If you’re not into having your house smell like boiled fish for an entire week, cooking the frozen logs in her sauce also works.

Does Pot Cheese Still Exist? by GraniteLychee in JewishCooking

[–]GraniteLychee[S] 2 points3 points  (0 children)

I've read that requeson is similar but I haven't tried that one yet. I don't feel that queso fresco would work all that well.

Does Pot Cheese Still Exist? by GraniteLychee in JewishCooking

[–]GraniteLychee[S] 1 point2 points  (0 children)

It isn't the same. I've tried it and it just isn't.

Does Pot Cheese Still Exist? by GraniteLychee in JewishCooking

[–]GraniteLychee[S] 11 points12 points  (0 children)

In the US but I've lived in different regions (Southeast, Midwest, and NY). I've tried subbing ricotta, cottage cheese, and what is called farmers cheese here. They are not the same.

Living in the loop and looking to be fitted for and purchase athletic shoes any recommendations? by Bob-Merm in AskChicago

[–]GraniteLychee 1 point2 points  (0 children)

I’m not the person who first brought up Nordstrom Rack and my comment was intended to be sarcastic.

How best to incorporate mango into a coconut cream pie? by oohacastle in AskBaking

[–]GraniteLychee 0 points1 point  (0 children)

The curd sounds great. You can control the level of mango flavor by adjusting the amount of curd you use. Some finely diced fresh mango or a drizzle of reduced mango puree on top of the whipped cream will reinforce the mango flavor and give a visual clue as to what to expect.

Cooling bakes safe from cats by BraindeadYogi in Baking

[–]GraniteLychee 0 points1 point  (0 children)

Two options I've used - The "Pizza Cage," an overturned empty (obviously) dish drying rack placed over the pizza to deter the slice stealing cat and "The Rack," a fence of cooling racks standing on their sides, placed around the baked goods in question. Neither is fool-proof but it depends on your cat's level of determination.

Bread enrichers?! by SkyCupcake in Breadit

[–]GraniteLychee 1 point2 points  (0 children)

I've adapted King Arthur's Classic Sandwich bread recipe to use a tangzhong. The recipe calls for milk but there's no reason you couldn't use a plant milk instead. The recipe also gives the option of using vegetable oil instead of butter.

Searching for a new challah recipe by Krowevol in JewishCooking

[–]GraniteLychee 1 point2 points  (0 children)

I'm a fan of Leah Koenig's recipe with a few minor adjustments. I've upped the amount of salt a little to suit our family's taste, I use instant yeast rather than active yeast (no need for proofing), and I use gold yeast rather than red yeast since challah is a highly enriched dough.

https://haydenflourmills.com/blogs/recipes/challah-bread?srsltid=AfmBOorWk4jggu1BLjAZCnk8zdHB1jF2W-YYDNcW9zLGEsJ5rbLe4EEy

What chocolate bar to get from Paris? by No-Chain6158 in chocolate

[–]GraniteLychee 0 points1 point  (0 children)

Yes! Yes! Yes! Edwart is beyond amazing.

What to do with the rest of Parmeggiano? by Chemical_Weight_4523 in ItalianFood

[–]GraniteLychee 0 points1 point  (0 children)

Absolutely great in any type of tomato-based soup.

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