Comments for Yum Kosher

Comment on matzah almond brittle by 5 Easy & Yummy Pesach Desserts » the Patchke Princess the Patchke Princess

Mon, 15 Apr 2013 19:47:11 +0000

[...] RECIPE PLEASE CLICK HERE Share [...]

Comment on ikra by rivkye

rivkye — Mon, 25 Mar 2013 15:50:14 +0000

Oh my good friend Sarah M Lasry of The At home Gourmet and The Patchke Princess is in Netanya as well!! FYI, for next time you can freeze the eggs and defrost before use. Otherwise, my mother used to put fresh carp roe to cook in the fish water and it eould turn orange and we loved it! Frozen roe cannot be cooked but it can be whipped! The more oil you put in, the stiffer it will be. Good Yom Tov! RivkyE

Comment on ikra by Superyalda

Superyalda — Mon, 25 Mar 2013 15:30:31 +0000

The eggs I had this time were definitely a greenish grey but alas, I was afraid to keep them in the fridge for more than a day or two when I’d have the chance to give it a try. I understand they must be very fresh and since I’m in Israel, the sun is setting as I write this and the gefilte fish was made Saturday night.
fyi, I was referred to your site from http://food52.com/hotline/19704-ikre-poor-mans-caviar, in case you were wondering how I found you.
I’m thankful for your post and look forward to making the Ikra next time.
Finally, wishing you and yours a wonderful Pesach! I’m in Netanya, but let me say … Next year in Jerusalem

Comment on ikra by rivkye

rivkye — Mon, 25 Mar 2013 14:46:22 +0000

Firstly, the eggs from summer carp and winter carp differ so make sure you are using the green eggs not the orange ones. I used to try to remove the membrane but it is difficult, and the whisk attachment of my mixer does a good job of separating it. So measure, rinse, and pat dry. Then get the mixer going and slowly add in the oil, onions, lemon juice and salt. Keep tasting to make sure all the flavors are in balance. I’m about to go make a batch right now! Enjoy!

Comment on ikra by Superyalda

Superyalda — Mon, 25 Mar 2013 14:02:47 +0000

I’ve tried making this several times, granted not from your recipe (which looks like it should be perfect).
The quandry is the eggs. I make gefilte fish from fresh carp and often I get the eggs. This isn’t something which can be “patted dry” it’s a blob of little specs. There are also pink-red membranes inside. How should I prepare the eggs?

Comment on chocolate covered coconut macaroons by rivkye

rivkye — Tue, 19 Mar 2013 12:14:28 +0000

Sorry, the blog wasn’t working and we couldn’t figure out why. Turns out my server had a virus which corrupted all the files, and B”H they were able to find them all and now we’reup and running! Thanks for checking in!

Comment on chocolate covered coconut macaroons by suri

suri — Tue, 19 Mar 2013 06:02:04 +0000

was excited to see you posting again… kept on checking back but there werent any new posts in a while… keep them coming!

Comment on chocolate covered coconut macaroons by Rebecca

Rebecca — Mon, 18 Mar 2013 18:36:33 +0000

Oops. Y”T as in Yom tov!

Comment on chocolate covered coconut macaroons by Rebecca

Rebecca — Mon, 18 Mar 2013 18:35:57 +0000

Just wanted to let you know how much i enjoy your blog and wish you an early good T”T/ Chag Sameach!!

Comment on my favorite chicken pot pie by rivkye

rivkye — Wed, 28 Nov 2012 15:00:04 +0000

per serving!