Jean's Cooking Tips
- "... turn over the tablecloth..." - if the meal was "basari" and not all the desserts are pareve...
- "I made "moach" (brains) it's in a little pot in the kitchen" - Jean doesn't serve it with the rest of the food, but secretly spoons it out to Eli, Irit and other special clients.
- "I just ring this here cow bell and he knows he has to come eat".
- "When it comes to the "tibul", you need to do it based on your mood (e.g. if you are mad add some hot chili pepper. if you feel "mizrahi" then some cumin...), or according to the guests. Zahava doesn't like spicy, Yehudith doesn't like kusbara, etc..."
- "For filling Cheese Blintzes - "tuv taam" is simply the best - doesn't mitporer like cnaan, not grainy like cottage, will not run like the smooth white cheese - simply the best!"
- "I used to make the dishes with tomato paste (28-30 BX) - that was the only thing there was. But today, I upgraded the recipes and I use crushed (merusakot) tomatoes or cubed or fresh. You can use some ketsup if you need more concentrated tomato taste - and it already has the vinegar and sugar to add some zing."