The "Jewish Foodie" thread

[Rachel NewYork]

Originally Posted by jessxwrites89

Coney, please let us know if you make it. I might try making it myself.

Here are the recipes of the food I made last weekend:

https://www.kosher.com/recipe/super-...er-recipe-2621
https://recipes.chebe.com/chebe-challah/

I have a slow cooker! It's an Instant Pot. Is that what you used? I'm going to try that brisket recipe this weekend!

@Coney: Are you vegetarian?

[Richard1965]

Originally Posted by Rachel NewYork

I have a slow cooker! It's an Instant Pot. Is that what you used? I'm going to try that brisket recipe this weekend!

@Coney: Are you vegetarian?

https://www.city-data.com/forum/atta...1&d=1600988806


This is what I made a few nights ago...Along with roasted elephant garlic...

[jessxwrites89]

Originally Posted by Rachel NewYork

I have a slow cooker! It's an Instant Pot. Is that what you used? I'm going to try that brisket recipe this weekend!

@Coney: Are you vegetarian?

We have a crock pot, but I'm sure you could use an instant pot. I hope you enjoy.

Richard, that looks delicious! Yum! Did you cook that in the oven for a few hours?

[Rachel NewYork]

Originally Posted by jessxwrites89

We have a crock pot, but I'm sure you could use an instant pot. I hope you enjoy.

Richard, that looks delicious! Yum! Did you cook that in the oven for a few hours?

Ditto that on Richard's cooking! Oh my goodness, y'all making me HUNGRY! LOL

[jessxwrites89]

Originally Posted by Rachel NewYork

Ditto that on Richard's cooking! Oh my goodness, y'all making me HUNGRY! LOL

LOL, same here! I'm dogsitting for my aunt tonight, tomorrow, and Saturday. Tomorrow after I pick up a package, I'm going to head to Wegmans and I'm going to cook. The gluten-free bread flour will be arriving tomorrow, so I will be remaking the gluten-free challah.

[Richard1965]

Originally Posted by jessxwrites89

We have a crock pot, but I'm sure you could use an instant pot. I hope you enjoy.

Richard, that looks delicious! Yum! Did you cook that in the oven for a few hours?

2 hours uncovered @ 250 and then covered @ 250 for another 4 hours with potatoes, carrots and onions and sherry... And the huge Elephant garlic wrapped in foil with olive oil and cracked pepper and sea salt...That brisket didn’t shrink much and fell apart at the slightest touch with a fork...

[jessxwrites89]

Originally Posted by Richard1965

2 hours uncovered @ 250 and then covered @ 250 for another 4 hours with potatoes, carrots and onions and sherry... And the huge Elephant garlic wrapped in foil with olive oil and cracked pepper and sea salt...That brisket didn’t shrink much and fell apart at the slightest touch with a fork...

I'll have to try that. That sounds and looks delicious. What is elephant garlic? Is it different than regular garlic?

[Rachel NewYork]

Originally Posted by jessxwrites89

I'll have to try that. That sounds and looks delicious. What is elephant garlic? Is it different than regular garlic?

Elephant garlic is BIG garlic -- with a much stronger smellephant.

[jessxwrites89]

Originally Posted by Rachel NewYork

Elephant garlic is BIG garlic -- with a much stronger smellephant.

LOL! I think I've bought this before, but just called it "garlic."

[Richard1965]

Originally Posted by jessxwrites89

I'll have to try that. That sounds and looks delicious. What is elephant garlic? Is it different than regular garlic?

Those are six individual cloves...


Below is the one that I roasted:

https://www.city-data.com/forum/atta...1&d=1601000629