The Israeli couscous recipe sounds good; how much raw couscous and broth would yield 3 cups, cooked (unless you mean 3 cups raw, cooked)? Thanks

Is KosherFest open to the public or is it restricted to the trade?

I actually have that cookbook, but the recipe calls for milk powder..

The babka recipes that I have are all dairy (calling for milk powder)- I was looking for one that is pareve. Thanks.

Does anyone have a pareve chocolate babka recipe that can be made in a bread machine? Thanks.

Unfortunately, it closed down sometime earlier this month.

Sheppy's is closed; I don't think it ever had hashgacha. Wonder what Snachbars is??

In which section of Gourmet Glatt did you find the MimicCreme?

That sounds great. I really just planned to make a kugel, so I might try it this way, but without the flanken and kishke.

"Put a tray of water in the oven"- do you mean directly under the kugel pan or on a different rack? Also, do you fully bake the kugel before you lower the temp?

Can someone tell me the exact technique for making an overnight potato kugel (in the oven, not in chulent) Thanks.

I just bought the banana mango sorbet- it is delicious~!

I haven't been there since it was remodeled. According to the YI of Huntington website- their rabbi's name was on the kosher certificate when I was there- it is still kosher. It has always been open on Shabbat. Hope this helps..

I wound up calling the OU right before Pesach for clarification. The man from their kashrut division basically said that it was for "special" populations (kids highly allergic to milk, for example) and it's a better alternative to soy milk for those people. As I am not in that category, I didn't buy it. I guess that's why it's not in their regular Passover guide, although I think they should have been more definitive on the website.

I made the Crumb Cake from Passover by Design. It was delicious (I used kichel instead of lady fingers)- The recipe is at the bottom of this page:
http://www.aish.com/f/r/87765687.html

The Chocolate and Olive Oil Mousse recipe sounds great- did you serve it as is, or did you bake it (I am a bit hesitant to serve it without baking due to the raw eggs)? Thanks.

I saw a big bag of Xylitol- a sugar substitute that's used in sugarfree gum- today in Gourmet Glatt's Pesach store.

Thank you! It's funny because I checked the 2010 OU passover guide and didn't see the comment about Almond Breeze. Where specifically did you find that info?

The CRC 2010 guide indicates that 100% pure cocoa powder, except if it is processed in Europe, does not need a symbol. So if you abide by that, I guess you have to find the Droste that has the P. I am not sure where you live, but I bought Droste cocoa with the OK-P symbol a few weeks back in Waldbaums .

I am re-posting this from last year. I tried to make almond milk on my own and it was awful. So has anyone out there seen any pareve- kosher for Pesach milk substitutes this year (again, not the artificial coffee lightener)? Soy milk is not an option, since we don't eat kitniyot.

Thanks for clarifying my post. I am specifically asking which one to use- oil or margarine- I am hoping that someone on this board has made this type of rice and could advise me accordingly.

I would like to make Persian rice (the kind that browns on the bottom); the recipe calls for butter or ghee. I would like to make it pareve- should I use margarine (I buy the non-hydrogenated kind) or vegetable oil? Thanks.

If you want to stick with junk foods-Dubble Bubble Gum, Pepperidge Farm, Duncan Hines, Triscuits. I wouldn't say that I am exactly thankful for these items, but it's nice to have the option...

Thanks for the recommendation. We wound up being on the Upper W. Side at lunchtime, and ate at NoiDue Cafe (which we really enjoyed).

Thanks, but I heard a lot of negative things about the place. I would appreciate other recommendations.

Can anyone recommend a good place for lunch in the theater district? Specifically, I am looking for a sit down dairy/pareve place with sandwiches, pasta, good desserts, etc.

Has anyone seen these lately? I have tried many supermarkets (I am in Long Island/NY) and cannot seem to find them. Did the company stop making them?

I agree that Shmerling is great for pareve baking (and eating). In my opinion, the best for eating is Lake Champlain- they are star K- dairy.

Are the blocks pareve?

Queenscook: I couldn't resist commenting on your surprise that the "packer" put your items in a plastic bag. This has happened to me so many times, but only at kosher supermarkets (Gourmet Glatt, etc.) I always put my reusable bags right in front of my items, but as as you said, the concept is not understood.