deep frying another batch of Huan's homemade spring

If you want a really dark crispy outside, fry them
from frozen.

That's exactly the way we did them!

For a more delicate product, thaw and then do the two-step
frying, one at low temperature and the next at 360-380,
depending on the moisture and thinness of the wrapper and
if you like a splash of oil in with the crunch (I do).

yogurt / somebody trust some on him.

Trust, eh, become Franco-Canadien all of a sudden.

Ha! My spell checker missed that of course. I need a logic checker!

I prefer my non-spell-checked typos, which are wholly
capricious and tend not to mean anything. Though there
is the occasional pleasure of found incongruity or even
congruity.

Lexi is with Roslind shopping / frozen yogurt; it turns out she
is not overly fond of it, so I warned her Roslind likes it but
stand firm and hold out for real ice > cream, preferably some
variety of chocolate. I have faith that she'll deliver.

Surely she lived up to her promise.

Ever the diplomat she came home with a half gallon of chocolate ice
cream AND a box of lime flavoured frozen yogurt bars on sticks.

Ah, dollar diplomacy!

Jam cakes were very common in rural Canada / in pioneer days
fresh fruit was / completely seasonal so jam cakes were winter
fare

And hence those weird thumbprint cookies with jam
baked in as well.

Them too. We can only imagine how welcome a bit of jam could be in
March or April when the last fresh fruit was before the first frost,
there's no rhubarb or strawberries until May and the apples in the
basement are starting to rot.

If the apples are getting mealy and brown in the middle,
cook them.

Title: French Fries With Bulgogi And Caramelized Kimchi

The 1:1 ratio of meat to potatoes is appealing, and the
caramelized kimchi looks like a good idea. I'd make a far
more spunky sriracha mayo, though.

1/2 c Mayonnaise
3 tb Sriracha, plus more for

This looks to be a little more than 3/4 mayo, which
strikes me as white goo overload. It would be a little
better with real (as opposed to Hellmann's "real").

... It is the very height of faux fusion cuisine.

Faux fusion cuisine is less likely than fusion faux cuisine.

Gefilte Marinara
categories: KfP, fish, fusion, Jewish, Italian, semi-homemade
servings: 8

1 (22 oz) loaf frozen gefilte fish
1 Tb garlic powder
1 Tb onion powder
1 md onion, chopped
- or 1 c frozen chopped onions
1 (26 oz) jar prepared marinara sauce

Preheat oven to 350. Spray a 9 x 5 x 3" loaf pan
with nonstick cooking spray.

Rinse frozen gefilte loaf under water to remove
parchment wrapper and place in prepared pan.
Sprinkle fish with garlic and onion powder.
Cover with chopped onion. Pour marinara sauce
over fish, spreading to thickly coat the top.

Cover pan with aluminum foil and bake 2 hr.

Transfer fish to a sealable container, cover
and refrigerate until cold, at least 4 hr.

By Jamie Geller, chabad.org
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