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Author Topic: Food/Recipe Thread  (Read 489364 times)

Offline WayBackMachine

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Re: Food/Recipe Thread
« Reply #2460 on: March 17, 2024, 04:47:45 PM »
Matzah I've done like that, it came out great. But popcorn, it's really 'like fresh'.?
did you ever try it? toaster oven also works

Offline yungermanchik

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Re: Food/Recipe Thread
« Reply #2461 on: March 17, 2024, 07:25:44 PM »
did you ever try it? toaster oven also works
I've tried it with Kettle corn, doesn't really work so well.
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Re: Food/Recipe Thread
« Reply #2462 on: March 17, 2024, 07:34:19 PM »
did you ever try it? toaster oven also works
I have a small popcorn machine. It makes a lot of popcorn very quickly. So I never bothered with old popcorn...
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Offline WayBackMachine

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Re: Food/Recipe Thread
« Reply #2463 on: March 18, 2024, 07:29:29 PM »
Quote
WayBackMachine
When comparing regular salt, kosher salt sea salt and pink salt, would they all have the same amount of sodium if measured by weight?

gemini google
You've got it! That's exactly right. Regardless of the type of salt (regular, kosher, sea, or pink Himalayan), if you measure them by weight, they will all have practically the same amount of sodium.

Here's the science behind it:

All these salts are primarily sodium chloride (NaCl), the compound responsible for the salty taste. This means around 40% of their weight is sodium by definition.
The variations you see in sodium content per teaspoon or other volume measurements come down to crystal size and potential additives.
For instance, kosher salt's flaky crystals take up more space than finer table salt, so a teaspoon of kosher salt will have less sodium by volume compared to table salt.

Sea salt and pink salt might have trace amounts of other minerals besides sodium chloride, but these are very small quantities and wouldn't affect the overall sodium content significantly.

So, the key takeaway is: By weight, all these salts are roughly equivalent in sodium content. It's the volume and potential for using more due to measuring by volume (like teaspoons) that can create the perception of some being lower in sodium.

Offline WayBackMachine

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Re: Food/Recipe Thread
« Reply #2464 on: March 18, 2024, 07:32:55 PM »
Quote
The difference in weight between a teaspoon of regular table salt and a teaspoon of kosher salt can be significant. Here's a breakdown:

Regular Table Salt: A teaspoon of table salt typically weighs around 5 grams (a little less than a teaspoon).
Kosher Salt: Due to the larger, flakier crystals, a teaspoon of kosher salt can weigh anywhere between 2 and 4 grams, depending on the brand and how loosely packed it is in the spoon.
Here's why there's such a difference:

Crystal Size: Table salt has much finer crystals that pack together more densely in a teaspoon. Kosher salt crystals are larger and flakier, leaving more air pockets between them in a teaspoon.
Important points to remember:

Both table salt and kosher salt contain roughly the same percentage of sodium by weight (around 40%).
The difference in weight is due to crystal size, not sodium content.
For the most accurate measurement and consistent salting, using a kitchen scale is recommended, especially when baking.
If you only have measuring spoons and a recipe calls for kosher salt, there are conversion charts available online or in cookbooks. These charts will give you a substitute amount of table salt to use based on the recipe's kosher salt measurement. However, these conversions are not always perfect because packing density can vary slightly.

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Re: Food/Recipe Thread
« Reply #2465 on: March 20, 2024, 10:27:07 PM »
Who eats a small meal before they go to sleep on the night before a fast? If you. What?
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Offline koplonko

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Re: Food/Recipe Thread
« Reply #2466 on: March 20, 2024, 10:35:18 PM »
Who eats a small meal before they go to sleep on the night before a fast? If you. What?
We have a thread for that

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Re: Food/Recipe Thread
« Reply #2467 on: March 20, 2024, 10:40:57 PM »
We have a thread for that
You have link?
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Offline koplonko

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Re: Food/Recipe Thread
« Reply #2470 on: March 21, 2024, 10:08:56 PM »
Anyone have a recipe for salt and pepper lockshin kugel? I tried various recipes but non came out like the real thing

Offline yitzgar

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Re: Food/Recipe Thread
« Reply #2471 on: March 21, 2024, 10:11:52 PM »
Anyone have a recipe for salt and pepper lockshin kugel? I tried various recipes but non came out like the real thing
https://jamiegeller.com/recipes/salt-and-pepper-noodle-kugel/

Offline koplonko

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Re: Food/Recipe Thread
« Reply #2472 on: March 21, 2024, 10:15:33 PM »

Offline yitzgar

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Re: Food/Recipe Thread
« Reply #2473 on: March 21, 2024, 10:18:00 PM »
Tried and proven?
Does it work with regular noodles?
DW makes it and says it's good. I personally don't eat salt and pepper kugel, so I can't vouch for it. What do you mean by regular noodles? I think she uses egg noodles.

Offline koplonko

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Re: Food/Recipe Thread
« Reply #2474 on: March 21, 2024, 10:23:21 PM »
DW makes it and says it's good. I personally don't eat salt and pepper kugel, so I can't vouch for it. What do you mean by regular noodles? I think she uses egg noodles.
Ok thanks

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Re: Food/Recipe Thread
« Reply #2475 on: March 22, 2024, 07:55:00 AM »
Anyone ever made their own pickles? Any recommendations?

Offline moko

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Re: Food/Recipe Thread
« Reply #2476 on: March 22, 2024, 08:37:38 AM »
Anyone ever made their own pickles? Any recommendations?
8 c water
10 c ac vinegar
2.5 c  sugar (I use monk fruit sweetener)
1.5 c kosher salt
,5 c pickling spice
1 tbsp staranise
2 tbsp whole cloves
4 cinnamon sticks
Boil, until well dissolved.
Cool
Then go to town with pickling varieties.
Our favorite is daikon, red radish, kohlrabi and if course mini Persian cucumbers.
You can do peppers, pearl onions, garlic, carrots, turnips etc..
If your doing tomatoes, I like to prick them with a needle first (sometimes even inject them with brine)

Offline Moshe Green

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Re: Food/Recipe Thread
« Reply #2477 on: March 22, 2024, 09:29:26 AM »
Anyone ever made their own pickles? Any recommendations?
We make all the time.

1 Pickling/Preserves jar
Place 10 small/medium sized cucumbers into the jar
then put on top of that:
1/2-3/4 of a head of garlic (just the pieces, not the peels)
2-3 dill sprouts (Make sure its soaked in soapy water for 3-5 minutes before and then washed off)
1 heaping tablespoon of salt

Then pour warm/hot water over it to fill up the jar
Close the jar and shake to distribute the salt.

For half sour, place in the fridge
For israeli style, leave out of the fridge.

After a week they taste great.

[For a rush job, do the same recipe, just cut the cucumbers into pieces or quarters before placing in the jar. It's not as good but they taste fine after only a day.]

Offline moko

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Re: Food/Recipe Thread
« Reply #2478 on: March 22, 2024, 09:38:37 AM »

[For a rush job, do the same recipe, just cut the cucumbers into pieces or quarters before placing in the jar. It's not as good but they taste fine after only a day.]
vacuum sealing or any high pressure system woks wonders for quick pickling

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Re: Food/Recipe Thread
« Reply #2479 on: March 25, 2024, 02:56:21 PM »
Is there any significance to a food product stating 'Extra Fancy'? I have this bottle of ketchup which says extra fancy tomato ketchup. And this container of nuts I bought, Extra fancy unsalted nuts....
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