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The Ten Most Recent Comments By Kmelion

From Recipes

Essentials: Hummus

I make a very basic humus for my one year old - chickpeas, olive oil, lemon juice and garlic. He loves it.

Kmelion at 7:23AM on 05/26/08

From Required Eating

In Videos: Drew Carey in 'Food Fight: Battle of the Bacon Dogs'

That guy from the health department is a bit of a maroon... anyone eating off those food carts does so with the expectation that at some point their food will come with a side order of salmonella or e coli. We all know it's a risk you take by buying their food.

Kmelion at 1:23AM on 04/28/08

From Recipes

Sunday Supper: Sloppy Joes

Mmmmmmmmmmmmmm. I've so been missing Sloppy Joe since moving to Israel... I'm definitely going to try this soon.

Kmelion at 2:01AM on 03/30/08

From Recipes

Cook the Book: Stuffed Cabbage

I freeze a whole head of cabbage 3 days before I plan on making stuffed cabbage and let it defrost about 24 hours before I'm ready to start.

Kmelion at 1:29PM on 03/22/08

From Required Eating

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

No deli sandwich (Romanian pastrami on rye with deli mustard and a side of cole slaw) is complete without the grandfather of pickles, a Guss', a juicy sour, a tangy 3/4 sour, a crunchy half sour... or if you're really feeling brave, a pickled sour green tomato.

And if you can't find yourself a Guss', fahgedaboudit. Head over to the nearest appetizing store and get yourself a Brooklyn bagel with a schmear, pink, salty lox and a chub - a smoked whitefish.

Kmelion at 1:40AM on 03/18/08

From Talk

Enchiladas!

I make a mock meat of lentils to use for the following Enchilada Casserole recipe.

Easy Enchilada Casserole
1 lb. ground beef
1 pkg. taco seasoning
1 lb. shredded cheddar cheese
1 large bag corn tortilla chips
1 large can enchilada sauce (I use the recipe below)
1 large can ranch style beans (optional)


Preheat oven to 350 degrees. Brown meat and drain. Follow directions on taco seasoning mix. In a large casserole dish, pour 1/4 cup of the enchilada sauce on the bottom of the dish to keep it from sticking or burning on the bottom. Layer all ingredients in the casserole dish in the following order: sauce, chips, meat, beans, cheese, and continue to layer until all are used. Save some cheese for the top layer. Bake at 350 degrees uncovered for approximately 30 minutes, or until it’s bubbly and the cheese on top is melted and starting to brown.

Mexican Enchilada Sauce Recipe
3-6 servings
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.

Kmelion at 6:21AM on 02/25/08

From Talk

Do you make your own stock or do you cheat a little?

I make my own. Of course finding stock here in Israel... actually I don't think I've ever seen it.

My husband used to buy ready made vegetarian stock before he moved to Israel. I'm not sure there's a kosher brand that sells beef or poultry stock.

When I make a poultry stock, I'll either use several carcasses I've stored in the freezer (both chicken and turkey). If not, it's turkey necks and/or chicken wings and necks. Celery tops and celery root, carrots, onions, dill, parsnip and the greens. Black pepper and the barest hint of salt (Kosher beef and poultry are heavily salted during the koshering process).

Simmer for the better part of 10 hours and strain. I happen to use soda bottles to freeze the stock in. I feel safe using it since I only use it the once.

Kmelion at 6:16AM on 02/25/08

From Recipes

Cook the Book: The Serious Eats Chocolate Lover's Library

My favorite recipe is Hershey's Best Brownies. I double the recipe and add a tablespoon of ground cinnamon. It's heavenly!

Kmelion at 6:38AM on 02/12/08

Responses to Comments by Kmelion

From Recipes

Essentials: Hummus

I don't have a food processor, so I've been using my potato masher instead. While it isn't buttery smooth, it still beats store-bought any day. I haven't been adding cumin yet, but I will now! Also, I must be weird in that two cloves of raw garlic (for hummus and baba ghannouj) is just too much for me. I've found a nice balance using one small raw clove of garlic (pulverized to a nice consistency with a zester/fine grater) and 4 cloves-1 bulb of roasted garlic (I

I too grew up without hummus (and many other delicious foods, bless my meat&potatoes mother's heart), but thankfully, I've overcome my much-deprived childhood :P

joyyy at 1:12PM on 06/29/08

From Required Eating

In Videos: Drew Carey in 'Food Fight: Battle of the Bacon Dogs'

Well another fine example of big gov. we have already crowded jails and prisons and we throw people in jail over bacon.....stupid as it sounds the lady has all the permits to vend and so does taco bell what happens if I get sick at a taco bell.....prison

Markbb at 9:31AM on 04/28/08

From Required Eating

In Videos: Drew Carey in 'Food Fight: Battle of the Bacon Dogs'

I have to agree the health dept guy is a moron, but that said, I'm sorry, if a resteraunt has to pass health dept rules so should these carts. Alot of the rules have nothing to do with health safety and more to do with imposing fines and giving people a false sense of security. Untill things change though, we have no choice but to deal with reality as it stands.

huney_bumper at 7:31AM on 04/28/08

From Recipes

Sunday Supper: Sloppy Joes

Try this in Tel Aviv

http://stratsplace.zeroforum.com/zerothread?id=16868&postid=119789

ofercorn at 5:57PM on 04/27/08

From Recipes

Sunday Supper: Sloppy Joes

We shake a little (depending on preference) Tabasco or Texas Pete on and then melt a slice of Provolone cheese on top....mmmmm

irishcook at 1:29PM on 04/02/08

From Recipes

Sunday Supper: Sloppy Joes

My recipe is basically like the one above. I add about 1 T. dill relish (or diced dill pickles) and 1 T. diced green pepper. It gives it just a hint of the pickle and pepper taste - not enough to stand out. You might want to give it a try.

Morgana at 11:43AM on 04/02/08

From Recipes

Sunday Supper: Sloppy Joes

i actually made sloppy joes last night for the first time in years... i thought they were on the endangered species list but apparently other people still eat them, too!

sshokie at 10:53AM on 04/02/08

From Recipes

Sunday Supper: Sloppy Joes

mmmmmmm...Martins rolls......everything tastes good on a Martins.....my recipe for sloppy joe's......chop an onion and cook with some ground beef......add your fav BBQ sauce an simmer till thick......my mouths waterin right now

onepercent99 at 11:25AM on 04/01/08

From Recipes

Sunday Supper: Sloppy Joes

Thanks for the Sloppy Joe reminder. I had a few tonight. I used Martin;s rolls so I guess they were "Slider Joes". I've always felt that you just need a basic recipe,and improvise from there. I kinda follow the old Joy of cooking recipe. Tonight I added a little Guldens mustard, and it gave it a little Zing.

winebill at 8:17PM on 03/31/08

From Recipes

Sunday Supper: Sloppy Joes

Thanks, everyone! Yeah, I hadn't had one in forever, either, and was craving some comfort food, so I threw these together. Hope yours all turn out great!

Adam Kuban at 1:33PM on 03/31/08