Comments on: Tomato Sauce Alternative

By: ramblingwoods

ramblingwoods — Sat, 27 Jun 2009 00:25:48 +0000

That looks interesting and I had never though of using a beet in that way…

By: A Week Here and There « Ilana-Davita

A Week Here and There « Ilana-Davita — Fri, 26 Jun 2009 08:27:00 +0000

[...] sugests an Alternative to Tomato Sauce. Don’t forget to read the [...]

By: Klara Le Vine

Klara Le Vine — Thu, 25 Jun 2009 17:11:57 +0000

You inspired me. I made dashi soup (are you familiar with that?) for Shabbos and yes, I had ordered some mugwort soba from Gary, so I used it. Funny, reminds me of when I was 12 and taught cooking and decided would be a good idea to put food coloring on the noodles. Definitely strange color. btw, ever thought of planting mugwort??

By: Jew Wishes

Jew Wishes — Wed, 24 Jun 2009 20:21:01 +0000

This sounds quite interesting. I like the idea of the beet and sweet potato blend.

By: Paz

Paz — Wed, 24 Jun 2009 19:44:58 +0000

Delicious and nutritious! Yum!

Paz

By: Klara Le Vine

Klara Le Vine — Wed, 24 Jun 2009 14:05:25 +0000

interesting how all of it is on a scale – leave the cabbage with the salt for a long time and you get the old fashioned sauerkraut. My mom did it with very thinly sliced cucumbers, sat with salt for an hour, then she squeezed it out by hand (no pickle press for her) – did the same thing with a cabbage and noodle dish that she cooked. But alas the cucumber (with onions) had sugar and vinegar added to it. And the cabbage was cooked looooooooooooong time in plenty of oil. I do those dishes with a little adjustments. (btw, they’re Hungarian dishes).

The idea in macrobiotics is to have variety and cook in different ways. I also prefer to cook my cabbage but the pressed salad awaits me as a challenge!!

By: Leora

Leora — Wed, 24 Jun 2009 13:46:41 +0000

And on the pressed salad, it reminds me of the cole slaw my mother used to make. She would put in salt and leave in the refrigerator for a day. Yes, it would exude water after one day. But again, wasn’t crazy enough about it to make it. I prefer the fresh tekka, where one cooks the cabbage a bit with ginger and onion.

By: Ellie

Ellie — Wed, 24 Jun 2009 13:40:07 +0000

As a kid I didn’t like them either – but those Russians make it work in their salads

By: Leora

Leora — Wed, 24 Jun 2009 12:10:51 +0000

Price isn’t much of an incentive for me. I like supporting my local health food store. They are very friendly, and the owner always asks about my father or better yet, tells me that my father was in the store and is doing well.

But if I need to go online to buy the Perfect Pickler anyway, I’ll buy some noodles, too.

By: Klara Le Vine

Klara Le Vine — Wed, 24 Jun 2009 11:54:10 +0000

See, I wasn’t crazy over pressed salad either. I think some liquid is supposed to come out – I know it does when I use cucumbers. Did you cut the veggies small? It’s a good challenge for me. I’ll get back to you with an answer.

Shame to wait for Gary – did you compare the prices? Also see what else he has to offer (besides pickle press). Wished I’d made some mochi for you – that is pure heaven – crisp on the outside, chewy inside (hmm, sounds like some ad for chocolate bars :>) ) but it’s made from pounded sweet rice – which is lots of work to do by hand.