My usual Sunday brunch partner is keeping kosher for Passover. Any thoughts for a nice kosher brunch this weekend? Proximity to the Westside is appreciated.

Thanks all.

Similar, but the sugar and fats are beaten in later, not cooked with the flour and milk.

So I have just discovered my grandmother's famous frosting recipe, which is essentially the following:

cook flour and milk together
let cool completely
beat with crisco, butter and sugar
ta-dah!

Here's my question - what KIND of sugar are we talking about here? The lack of descriptor makes me assume granulated, but wouldn't confectioner's sugar go into solution better?

Help from bakers greatly appreciated!

Leaving for Kauai on Thursday and intend to only eat poke and fruit while I'm there. I'm a first-timer and I'm staying in Waimea - is there ANYTHING around there? It looks like the Koloa Fish Market is a favorite on these boards but it also appears to be a long ways from where I am staying....

Thanks for your help!

It was what I believe is the "traditional" one - bottle of heinz chili sauce, packet of onion soup, can of beer. However, I followed Oz's directions and rubbed the brisket with soy sauce and granulated garlic and salt and pepper first, then broiled to give it some browning. It's....well, this is my first brisket, and after hearing all of my Jewish friends rhapsodize about their mother's briskets, you can imagine my surprise when I tasted it and discovered that it's pot roast. GOOD pot roast, of course, but - pot roast.

Success! It's succulent. Yay!!! Now into the fridge separately from the juice. Tomorrow I'll slice it cold, defat the juice. Then - what do you guys think? Reduce the juice as I can and do the usual flour/fat gravy thing? Or should I leave it as is?

And I've ordered a copy of All About Braising....I'm so looking forward to cooking my way through it this fall. :)

Good lord I hope so - leaving work in about 45 minutes to go check on it (at which point it will have been going for about 10 hours). Fingers crossed....

Yep, mostly in liquid, maybe I need to flip over? It's in the oven at 185.

Oh lordy - Queenie, Ozhead, et al - I just went home at lunch to check on it and it STRONGLY resembled shoe leather at 6 hours. Am I doin something wrong? Or does it just need another 6 hours of cooking to turn into the fally-aparty goodness I desire? WHEREFORT ART MY SPOONABLE BEEF? Help!

Ok gang - brisket is in the oven even as we speak! I'll report more later...

ah - so helpful! Thanks guys (or, rather, guy and gal)

I know that this is probably the easiest thing in the world but I've never used my crockpot. How to do this with a minimum of fat?

Thanks...

I could not agree with you more!!! I love to curl up with a mug of earl grey and read them and daydream about all of these deliciously exotic things (which are probably truth be told not quite so delicious). But it's very cozy to think about.

Sounds delicious (I'm a sucker for greens). Is there any more to it than that? Just throw in garlic/seasonings/what have you and cook until greens are appropriately wilty?

Does anyone have any great budget meal ideas that don't involve rice, pasta or potatoes? I'm a newlywed and my husband and I are saving for a house, BUT I don't want to regain all of the weight that I took off for the wedding! (I know that I put on weight faster when I'm eating starches, evenn if the caloric content remains the same.)

Any great ideas?

This shiksa has been assigned the brisket for Rosh Hashanah dinner, and I've never made one. I recently bought a large Le Creuset doufeu, and I thought the brisket would be a perfect christening (pardon the religious confusion) for it. I'm looking an approximately a 10-lb brisket for around 20 people. How long and at what temperature? On the stove on ultralow/intermittent or in the oven? Your help is sincerely appreciated :)

Hey all - I just got a Le Creuset Doufeu as a wedding gift and thought it would make a fabulous brisket for Rosh Hashanah. Anyone have any cooking tips or advice? I'm looking at doing around a 10-lb brisket. How long, etc, should I look at cooking it?

Thanks in advance...

My secret weapon! Plus it's high in vitamin A, which I have trouble getting elsewhere.

I love it so - but I'm trying to cut farmed fish from my diet. Anyone know if the copper river salmon sold at Costco this time of year is wild-caught or farmed?

where is yum cha?

Ubergeek, your knowledge of awesome food astounds me, and my wedding is going to be in Long Beach. Any great OC area dim sum places?

Because I love my friends and family I am feeding them shrimp bao and pork bao at my wedding. Where are they good AND CHEAP? I love Empress Pavilion but don't know how much they would cost. Are there quantity discounts anywhere? Help! Before I turn into a raging bridezilla!

I know, I know, I love it too, but can't eat it (doctor's orders) nor beef either. Going to Honey Pig tonight for a birthday dinner. Will there be anything I can eat other than kimchi?

Thanks...

You guys, these are great ideas and now I have the enviable problem of deciding which ideas to use! Thanks so much,

I'm doing the nibblies for my MIL's annual St Patrick's Day party (they don't do Christmas or Easter, but they pull out all the stops for any alcohol-related holiday). I'd like to bring a selection of Things That Are Green. I was thinking about doing some devilled eggs with dill and chives blended in to the filling, and of course olives and cornichons. Any other ideas?

Thanks so much!

Thanks so much, rexmo and sam d!

I think it's in the "Couscous and other Good Foods from Morocco" book. I know it has cracked green olives and preserved lemons in it.

Does anyone have this recipe? I'd like to make it too soon to wait for amazon to send. Thank you so much!

IndyGirl, would you mind posting your pine nut couscous recipe? Thanks!

I'm having a backyard reception and I need foods that can be prepared earlier in the day (and therefore should probably be good at room temp) and that can be eaten standing up. Help!