Monday, April 6, 2009

You Must Visit These Sites... April 6, 2009


(Photo upload to Flickr by Shesnuckinfuts')

Here are this weeks interesting sites, products, and information from around the web:

My first around the web find is a new product from Harold Imports - Reusable Sandwich Wraps

Direct from Harold's comes the following: "Approximately 20 million plastic sandwich bags are tossed away each day. What's the solution? Wrap-n-Mat® reusable sandwich wraps are a good start. Simply hand-wash and hang dry after each use for up to six months before replacing. This month, Harold Import Company (HIC) offers a new design of Wrap-n-Mat -- one you can customize yourself with fabric markers. HIC also offers the "Eco" design Wrap-n-Mat featured here, which retails for $7.99. Wrap-n-Mats feature a lining that helps keep bread soft without getting soggy. Measuring about 13" x 13", each Wrap-n-Mat® wrap comes individually packaged with a header card that explains the product, including washing directions. For more information, visit Harolds to see more of what they offer or to ask your store to carry the product.


Treehugger, a internet Discovery Company has a great new product that they are touting for Foodfanataholics with an I phone called In-Season Food App. It will help you located fresh food products in your area. to learn more about the product, visit their website Treehugger

The app is $2.99 and will help you find produce at your local Farmer's Markets.

From's Northeast Ohio Travel News comes a guide to Encore's (Steve Wynn's) new hotel property in Las Vegas) great restaurants. So if you are planning a trip to Las Vegas in the near future this is something that you may find of interest. To read the article go to The restaurants that they list are as follows: Sinatra, Botero, Switch, Society, and Wazuzu.

Tablefare is announcing a great new product, interlocking spices jars.

Tablefare says, "Whether culinary novice or executive chef, spices and seasonings are the sensory soul of the foods we love. With the SpiceCare system, you keep them fresh and simplify storage--in containers as distinctive as the spices they contain." I love the whole look of this system and can't wait until I can find them in the stores. To learn more visit their website at Tablefare.

Passover is rapidly approaching and if you aren't familiar with the Jewish Food group at Yahoo and you are Jewish, have to have a Kosher function, like Jewish food, are on the look out for new recipes, you might want to check this group out. Don't let the name scare you, as Levy's once said so well, "You don't have to be Jewish to enjoy Levy's."

There are tons of great recipes here, those that are kosher are very easily adaptable to a non Kosher home; for example instead of margarine, you could use butter, in place of potato starch, use cornstarch, etc. There are wonderful recipes on this site. Check them out at Jewish Food

To those of you who are celebrating Passover this week, my best wishes for a very Happy Healthy Holiday...

The following was posted on Jewish Food this week and it is a great list to save for future Passover holidays.

The following list is a compilation of the most asked-for substitutions for the week of Pesach (Passover).

Source: Eileen Goltz, Chicago Jewish News

1 ounce baking chocolate (unsweetened chocolate) = 3 tablespoons unsweetened
cocoa powder plus 1 tablespoon oil or melted margarine.

16 ounces semi-sweet chocolate = 6 tablespoons unsweetened cocoa powder plus
1/4 cup oil and 7 tablespoons granulated sugar.

14 ounces sweet chocolate (German type) = 3 tablespoons unsweetened cocoa
powder plus 2 2/3 tablespoons oil and 4 1/2 tablespoons granulated sugar.

1 cup confectioners' sugar = 1 cup granulated sugar minus 1 tablespoon sugar
plus 1 tablespoon potato starch pulsed in a food processor or blender.

1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in
a 1 cup measure, then fill to 1 cup with Passover non-dairy creamer. Stir
and steep 5 minutes.

For butter in baking or cooking, use parve Passover margarine in equal
amounts. Use a bit less salt.

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water.

1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled
until syrupy.

1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left
for at least 24 hours in a tightly covered jar.

For 1 cup of flour, substitute 5/8 cup matzah cake meal or potato starch, or
a combination sifted together.

1 tablespoon flour = 1/2 tablespoon potato starch.

1 cup corn starch = 7/8 cup potato starch.

1 cup graham cracker crumbs = 1 cup ground Pesach cookies or soup nuts plus
1 teaspoon cinnamon.

1 cup bread crumbs = 1 cup matzah meal.

1 cup matzah meal = 3 matzahs ground in a food processor.

1 cup matzah cake meal = 1 cup plus 2 tablespoons matzah meal finely ground
in a blender or food processor and sifted.

3 crumbled matzahs = 2 cups matzah farfel.

1 cup (8 ounces) cream cheese = 1 cup cottage cheese pureed with 1/2 stick
butter or margarine.

1 cup milk (for baking) = 1 cup water plus 2 tablespoons margarine, or 1/2
cup fruit juice plus 1/2 cup water.

For frying: Instead of chicken fat, use combination of olive oil or
vegetable oil and 1 to 2 tablespoons parve Passover margarine.

Eggs: Passover egg substitutes don't work quite as well as the chametz egg
substitutes. For kugels, matzah balls, fried matzah and some cakes the
recipes will probably be OK. However, if you want to avoid them (and I do)
you can add one extra egg white and 1/2 teaspoon of vegetable oil for each
yolk eliminated when baking. Use only egg whites as the dipping to coat and
fry meats.

My last thought on Passover is to let you know that the Marlboro New Jersey Chapter of Hadassah is putting out a new cookbook filled with delicious recipes and member's family history. This is a book you may want to add to your cookbook collection. Check it out at
Marlboro Hadassah Cookbook article.

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1 comment:

  1. I like the interlocking spice jars, they look so cool!