Yes, what's your point? I'm a professional chef and I can't grasp your question. It seems a bit non-nonsensical. Are you looking for advice for you? If you worked in a kitchen, you should know this is relative. For example, I like a chef's knife with dimples to unstick veggies like cucumbers, zucchini and such. Someone who mostly fabricates meat would not really care about that but care about weight and hand feel, provided we are only dealing with good reputable knives. Bottom line, it's subjective to the user as you, yourself should know.

Thank you. I do appreciate it but i'm not exactly looking for Mennonite recipes as much as a particular recipe/recipes because I'm being nostangic. I did see the blog. I was going to write to them if I failed to find it here. Thank God for AmyH.

Book ordered. You ought to see the smile on my face.

Oh my!!! You are RIGHT! It was Quilt Country which is why I kept seeing quilts. Thank you! You are awesome!

I can swear as far as I was a kid and I remember this was my first introduction into Mennonites. I knew about the Amish but not these people. So it was quite fascinating for me to learn about them. The two ladies were dressed quite the way you would imagine. I'm pretty sure they were from Indiana. I will find them one day. I know I will :)

I posted this question a couple of days ago but thought to re-post here:

Does anyone remember these 2 Mennonite ladies that had their own show, back in the day. This was a time there were only a few chef on TV like Jeffrey Smith, Yan Can Cook, and the Cajun guy, Justin Wilson. It may have been a combined crafts and cooking show. I remember a recipe for a baked "fried chicken" recipe that included marjoram, flour and butter. If someone can remind me or find me that recipe... I can relive aspects of my childhood which was as a foreign child in the inner city. And yet, I loved these ladies. Please help???????????

I grew up in NYC and watched a lot of PBS. IThat and 60 Minutes is how I learned English. No wonder I became a chef with an itch for socio-economic justice (aka-the Tooth Fairy).

It was def. not the Cajun chef or chubby chef Prudhomme. It was two Mennonite ladies and it was for a short time I remember them. Now, I think it was between 1978-80 I saw this show. That one recipe was actually heaven to my mouth. I made that recipe and subsequently, became a chef, many years later. I would love to find recipe to find what was ultimately, pieces of heaven, to a physically and psychologically abused child.

If you would please help me find what I seek and not second-guess me, that would be wonderful. Thank you.

Does anyone remember these 2 Mennonite ladies that had their own show, back in the day. This was a time there were only a few chef on TV like Jeffrey Smith, Yan Can Cook, and the Cajun guy (name?). It may have been a combined crafts and cooking show. I remember a recipe for a baked "fried chicken" recipe that included marjoram, flour and butter. If someone can remind me or find me that recipe... I can relive aspects of my childhood which was as a foreign child in the inner city. And yet, I loved these ladies. Please help???????????

Everyone being...rockycat? LoL.

No blindrummer. WRONG!

100% fresh = 50% active dry = 40% instant

The only time it's at 33% is in high output operations, never for home conversion.

I should have said "besides Man. Prod. Ex. AND Eataly. :) Thank you for your help but I am determined to find a good supplier that won't try to gouge me. If not, I'll harvest my own on some pristine island. :)

And please don't direct me to Manhattan Produce Exchange. I do not want to pay $14/lb for what comes as plentiful as sand, on the beach. I have missed these since working with them in Europe where they were relatively inexpensive. They grow everywhere, require no care so the ridiculous price tag is just that. Any obscure grocers in Astoria or Brooklyn will do as well as in Chinatown. Have car, will travel.

Where did you buy it??? I want one.

I want to partake in uvular thrills but, alas, I am Greek. But I can pronounce "chutzpah, challah, Hanukkah..." like an angry settler on the West Bank.

That silent L is almost as cacophonous as the R in Sade or Florid-er, Canad-er, Chin-er. Blech, I just got goose bumps!

Heeeelp! Does anyone have the authentic recipe for this dish (not the Kylie Kwong short version)? I would be forever grateful.