Joined: Tue Jan 06, 2009 3:54 pm Posts: 1165 Location: New York
I promised my Dad I would make it for him tomorrow but have never attempted before. Am planning on using the Manishevitz mix for the matzo balls but what to do about the soup? I won't have a lot of time so I need a T&T recipe, or tips, that aren't too labor intensive. And also, I'll be preparing in my Dad's kitchen which is lacking, to say the least. He has one fairly decent knife and a 5x8 chopping board. TIA! Nancy
Joined: Tue Jan 06, 2009 3:54 pm Posts: 1165 Location: New York
Thanks Ilene. Got your post and love, love, love your suggestion. Will report back with results when I get back tomorrow or Sunday. My Dad, aka the patient, has a very keen pallette when it comes to MBS so we'll see if I pass the test. But your suggestion could be my lifesaver!!!! Mucho
Joined: Tue Jan 06, 2009 3:54 pm Posts: 1165 Location: New York
Well, according to the patient my first MBS was a disaster. The MB's weren't bad but the soup was much too salty. I think I know my mistake and will try one more time to get it right. Mistake: bought the mix with the soup flavor packet and added the flavor packet to boxed swanson chicken broth, which is already high in sodium. Next time I'll build in more time to make my own stock or enhance the Swanson and skip the flavor packet.
Other thing I did wrong was I didn't adhere to the directions for size of MB's. 1" seemed much too small but I had no idea they would expand as much as they did. So I ended up with 5 softball-size MB's instead of the 9-12 the directions suggested I would get.
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