Comments for Israeli Kitchen

Comment on Glazed Turnips Recipe by Julie

Julie — Mon, 06 Feb 2012 15:46:08 +0000

Mimi,
In many cases, it’s the soil composition that the vege is grown in that determines hot or mild, not just the variety of the vegetable. When we were children, my grandmother, who was a Levine from Odessa, always put a little butter on radishes for us. Amazingly, it eliminates the strong taste and you still get the nutrition from eating the food raw! Might work for turnips, as well.

Comment on Glazed Turnips Recipe by Mimi

Mimi — Mon, 06 Feb 2012 12:09:09 +0000

Julie, I’ve been wondering if turnips in Israel are stronger-tasting than those grown in colder climates. Local red radishes, for example, are too hot and prickly for me, but the ones I ate in England weren’t hot at all, rather they were slightly sweet.

Comment on Glazed Turnips Recipe by Mimi

Mimi — Mon, 06 Feb 2012 12:07:08 +0000

Yael, have you tried the turnips yet? I’d love to know if you liked it.

Comment on Glazed Turnips Recipe by Julie

Julie — Mon, 06 Feb 2012 00:52:05 +0000

We like them raw. Peel some of the small ones, slice, sprinkle w/ a little bit of sea salt, eat, enjoy! Your recipe looks really good and will definitely try it. Thx.

Comment on Glazed Turnips Recipe by Yael

Yael — Sun, 05 Feb 2012 11:40:38 +0000

I did something from turnips some time ago,for the first time in my life,as there was a parsnip challenge among food bloggers writing in Finnish.I cannot say that I fell in love with it,but I might try it again,with your recipe:)

Comment on How to Culture Kefir at Home by Mimi

Mimi — Sun, 05 Feb 2012 09:48:05 +0000

Uri, I’m sorry…my rav asked for me not to put his name on the blog. Anyway I spoke to him about kefir again this morning, and he corrected me on the kashrut procedure. You must put the original “mother” grain into chalav Israel and grow a new “baby” grain from it. Toss the original mother and and ferment a new batch (let’s say, in a cup or two of milk), growing a second baby. Toss the second baby and do it again another 2 times, each time using a new “baby” from the preceding batch. The fourth new “baby” is now kosher and can be used ad infinitum. Well – after all the years and new babies I’ve been culturing into chalav Israel, my grains have been acceptable for quite a long time now. I realize you need more authority than this to proceed on your own, but the best I can suggest is that you explain to your rav what kefir physically is and how the bundle of friendly bacteria ferments milk into something like yoghurt. Considering how much material there is in halacha regarding fermentation (especially around Pesach issues), it shouldn’t be all that hard for a rav to understand.

Comment on How to Culture Kefir at Home by Uri

Uri — Sun, 05 Feb 2012 06:19:39 +0000

Hi Mimi, Who is your Rav? I have had a VERY difficult time finding a rav who even knows enough about fermentation and kefir to give me an answer (actually I have not been able to find one).

Thank you

Comment on Glazed Turnips Recipe by Mimi

Mimi — Sat, 04 Feb 2012 17:12:37 +0000

Judy, I didn’t even notice the typo – read it “often,” as you intended. What’s it called when your brain just skims the sentence and fills in words? Anyway, I did that.

Dewi, how nice to know that someone shares my sentimental feelings about the lonely turnip .

Renee, hope you like this way of cooking them.

And Faye – I don’t recall seeing white radishes here. Are you referring to daikon? Turnips are much cheaper than radishes in Israel. Maybe that’s why they’re so humble.

Comment on Condensed Milk, Milk Cookies, Dulce de Leche, and a Ramble by Mimi

Mimi — Sat, 04 Feb 2012 17:07:39 +0000

Thanks for your comment, Faye!

Comment on Glazed Turnips Recipe by Ten Terrific Turnip Recipes « Cooking Manager

Ten Terrific Turnip Recipes « Cooking Manager — Sat, 04 Feb 2012 17:04:59 +0000

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