Is Bina Insane | Imamother

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Is Bina Insane

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naturalmom5

Mon, Jan 16 2017, 1:24 am

I was just reading the most recent bina
The article on Wells Fargo was interesting but when I got to recipes for a snowy day I chucked the magazine

Who has all those ingredients in their house regularly , let alone on a snow day
Bina has morphed from a mag for frum women to a combination of gourmet and lifestyles of the rich and famous

shabbatiscoming

Mon, Jan 16 2017, 1:26 am

like what ingredients are you talking about?

ra_mom

Mon, Jan 16 2017, 1:36 am

I personally don't like Binah, but dramatic much?

MagentaYenta

Mon, Jan 16 2017, 1:40 am

Oooh, exotic spices. Which ones?

amother

Vermilion

Mon, Jan 16 2017, 1:52 am

That issue was the first Binah I've read in a long while and I was quite disappointed.
I used to get it regularly.
Not sure if I've changed or if the quality of it changed .. 🤷‍♀️

essie14

Mon, Jan 16 2017, 2:12 am

I don't read bina but when I was a kid my mother always stocked up on baking ingredients when snow was forecasted. Before iPads there wasn't much entertainment for kids on a snow day Wink

Hatemywig

Mon, Jan 16 2017, 2:27 am

I have a Binah subscription. I just checked the recipe section, again, there doesn't seem to be such exotic spices.

I tried to upload pics of the recipe pages but it wouldn't let me.

The most exotic ingredient this week, seemed to be artichokes and turmeric.

amother

Apricot

Mon, Jan 16 2017, 4:35 am

I have a subscription too. With a bunch of little kids and one on the way. ...I skip the recipe section because I'm sticking to quick easy nutritious meals my kids will actually eat.. I thoroughly enjoy the rest of the magazine and following closely on "qicksand".

FranticFrummie

Mon, Jan 16 2017, 9:34 am

As a BT, I'm constantly trying to replicate things that I ate in non kosher restaurants. I have a tall bookshelf in my kitchen, that I call The International Wall of Spices.

I have them separated by Italian, Mexican/Spanish, Israeli/Moroccan, Chinese/Japanese/Thai, Indian, baking, and misc. I always have at least 3 cans of coconut milk on hand at any given time. You never know when you'll want Yam Tum Gui, Pho, or a chicken curry!

Anyone know where I can get fresh lemongrass in Israel? Can you grow it here?

amother

Tangerine

Mon, Jan 16 2017, 10:31 am

I've been in a toss up lately which is worse - bina or FYI.

Still undecided.

ally

Mon, Jan 16 2017, 10:47 am

FranticFrummie wrote:

It grows very well - it can also be found wild. It's called לימונית. Israelis use it for tea.

I would love to hear some of your recipes

das

Mon, Jan 16 2017, 12:51 pm

amother wrote:

I've been in a toss up lately which is worse - bina or FYI.

Still undecided.

correct me if I'm wrong but I believe these type of comments are lashon hara.

MagentaYenta

Mon, Jan 16 2017, 1:13 pm

FranticFrummie wrote:

...
Anyone know where I can get fresh lemongrass in Israel? Can you grow it here?

I don't know where you can buy a live plant in Israel but it will overwinter here in the PNW as a houseplant, same with curry.

Like you I cook a lot of Indian and Asian foods. I mix my own garam masala, shichimi togarashi, zatar and curry.

Ok here's some of my spices:

Oregano: Italian, Greek and Mexican
Allspice
Juniper
bay Leaf
cloves
turmeric: fresh and dried
mustard seed: white and black
chilli: Kashmir, Korean and an assortment of Mexican reds including chipotle
cumin
corriander
star anise
fenugreek
curry leaves
cardamon
asafoetida
sumac
tamarind
tarragon
dill
celery seed
gumbo file
paprika: about 4 kinds
saffron
lemongrass
nutmeg (whole)
poppy seeds
Szechuan pepper
ginger: fresh, powdered, pickled
thyme: 3 kinds
sage: 2 kinds
rosemary

Last edited by MagentaYenta on Mon, Jan 16 2017, 2:10 pm; edited 1 time in total

amother

Salmon

Mon, Jan 16 2017, 1:59 pm

wow! what are the difference between the different oreganos?

MagentaYenta

Mon, Jan 16 2017, 2:05 pm

amother wrote:

wow! what are the difference between the different oreganos?

Taste. It's hard to explain. But the different levels and types of volatile organic compounds is what differentiates their tastes.

PinkFridge

Mon, Jan 16 2017, 2:27 pm

OK, MY, how quickly do you go through them and how often do you replace? I remember talking to a relative about counting the rings in our Pesach spices Wink

MagentaYenta

Mon, Jan 16 2017, 2:39 pm

PinkFridge wrote:

OK, MY, how quickly do you go through them and how often do you replace? I remember talking to a relative about counting the rings in our Pesach spices Wink

I do Pesach with the kids so my kitchen isn't impacted. I replace as needed. I go through cumin faster than I go through tarragon, coriander goes quickly if I'm pickling meat. I use cardamom in baking and cooking and like to toss it in my tea, so it goes fast, same with star anise.

It's all stored in 4 drawers in my galley kitchen in jars. The tops of the jar lids have painters tape labels. Things like fresh fenugreek and green cardamon go in the freezer. The fridge has it own jars for salted lemons, pickled garlic and pickled ginger, Thai basil pesto and Italian pesto.

glamourmom

Mon, Jan 16 2017, 2:40 pm

I'm looking for new spices to go with regular baked potatoes. anyone?

allthingsblue

Mon, Jan 16 2017, 2:47 pm

glamourmom wrote:

I'm looking for new spices to go with regular baked potatoes. anyone?

Have you tried kosher salt and pepper with rosemary?

MagentaYenta

Mon, Jan 16 2017, 2:48 pm

glamourmom wrote:

I'm looking for new spices to go with regular baked potatoes. anyone?

I love zatar on baked potatoes. You can find recipes online. I don't know how available origanum syriacum is in your area, just substitute oregano.

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