I'm going to set 12 aside and do a test. Thanks!

Wow, 40 batches.
I'm finding that making 1 is a workout with the rolling and turning of the very cold dough. I'm only going to freeze them (post-baking) for 4 or 5 days in an airtight container. I think this is better than just putting them in the fridge.

I know that doesn't leave much, but that is my sad/sorry price range.
Any advice would be great.

Excellent news!
Thanks!

On a scale of 1 to 10, how well would you say Rugelach freezes?
Thanks!

They say the dont carry them because they are all raised with antibiotics.
I tried there first, actually.

Thank you! I finally found a reprinted copy of it on amazon.japan. I'll be waiting another month until it arrives.

Thanks again!

I was robbed, right? I need a better source than Gelsons. West side if possible.
Thanks!

Does anyone know a website that I might be able to look at or download this book?

Thanks!

Or, really anywhere in LA. I can't seem to find a good one.

thanks!

Quiche? Strata? Friend is having a big birthday and I want to bring her something she can just thrown in the oven the next morning. No effort, hangover friendly.

Thanks!
Carrie

What/where is SGV in the OC? I just moved here from the east coast last winter.

Thanks for the sandwich info too. I can sort of improvise a banh mi if I need to, but it isn't the same.

Anyone know where I could find a good banh mi in Santa Monica, Venice, Marina or culver city? I could really use one right about now.

Thanks!
Caroline

I second the counter. Amazing burgers.

Is it possible to do without ruining the texture? I have somehow managed to have 2 unopened 1.5 lb. packages of smoked salmon that will almost certianly not be consumed before exp. date.

Thanks!

Anyone have a favorite Japanese Grocery store on the West side?

Thanks!

I'm pretty sure it is Chinese. Thanks a bunch.

I'd like to cook up the black rice I have, but am not sure how. I've read that I need to soak it overnight, and I've also read various cooking times. Anyone have any solid advice?

Also, can I use it inplace of wildrice?

Thanks!
Caroline

This is my very favorite thing to do with salmon. It is from the Aquavit cookbook.

Gravlax
2.5-3 lb. filet if salmon w/ skin on one side- as fresh as possible
1/2 c. salt
1 c. sugar
1 tsp. white pepper
large amount of fresh dill chopped

wash and pat dry fish. Mix together salt, sugar and pepper. sprinkle skin side of fish with mixture. Place fish in large glass dish and pour the rest of the salt/sugar mixture over the fish, covering it. Then, spinkle mixture with an even coat of chopped dill. Cover and leave in a cool place for 6 hr. After 6 hrs. cover well and leave in fridge for 36 hrs. After 36 hrs., scrape off mixture and dill, slice up and serve.

http://cookbad.blogspot.com/

I just checked out the bacon unwrapped one and it doesn't seem right to me either. I think that I'm going to try to make as version of them by replacing some or all of the butter or oil with bacon fat. I'll get back and tell you how it went.

bananas, dates, cashews milk, sugar or maple syrup.

So, where would I be most likely to find it in LA? On the west side, pref.
Thanks!

I know that. There is a guinness marmite for St. Paddys day this year.

oven cleaner works on everything as a last resort.

Any idea where I could find this on the west side? I'm new to this city and I've not got a clue where to start looking.

Thanks!

A mexican butcher would be perfect. I am not looking for anything fancy and I'm pretty good at recognizing cuts of meat. I used to mainly get my meat from either Central American or Chinese places in Brooklyn because what they had was more 'interesting.' If you could list a few good mexican, Chinese or Halal places that would be great.
Thanks!

Tommy's. I just moved here from Brooklyn and the Tommy burger scared me at first. but now we are very very close. Still, it is more of a special occasion burger for me.

My regular favorite is and will always be In and Out.
http://cookbad.blogspot.com/

I like this one. It also makes a great sandwich with lemon cookies.

Lavander Frozen Yogurt
Makes 1 quart

1 cup sugar
1 cup water
2 Tbsp lavender buds
1 1/4 cups Greek Yogurt
1 1/4 cups creme fraiche
Juice of 2 limes

Combine the sugar, water, and lavender buds in a small, heavy-bottomed saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer the syrup for 2 minutes. Remove from heat and allow to cool. When the syrup is cool, strain and discard the lavender.

Combine the yogurt and creme fraiche or sour cream in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice cream maker, according to manufacturer's instructions.

http://cookbad.blogspot.com/

I'm Looking for a good butcher in Venice or Santa Monica. I would like to find someplace I can buy things like beef cheeks and sweetbreads.

Thanks!
http://cookbad.blogspot.com/

Using half the amount of concentrate is a good plan. Using concentrat just cuts time, so you don't have to soak and strain the tamarind in blocks. Some concentrate is pretty bad though, so if you find one you like, stick with that brand.

http://cookbad.blogspot.com/