Tu Bishvat which is on Shabbat is the time to pray for a good etrog. An etrog, the citron, the Biblical “fruit of the goodly tree” is one of the four species used during the holiday of Succoth and finding a good one is no simple matter. As there are an almost infinite variety … Continue reading
Cholent is the archetypical Shabbos stew, the Jewish answer to the French cassoulet except that cholent is cooked over night in a crock pot or on a covered stove, known in Yiddish as a blech. Yes blech is really a word. Speaking of words no one knows the origin of the word cholent. Some … Continue reading
Offal is the British name for animal gut, what we Americans euphemistically call or organ or “variety meats.’ I prefer the British term because it sounds like “awful” which is the opinion most people have of this type of food. Because organ meats are high in fat and cholesterol lots of people won’t touch the … Continue reading
Last week a brick of bright yellow cornmeal sitting on a supermarket shelfl sent me into gastronomic ecstasy. This wasn’t just any cornmeal It was KiTov, a food manufacturer specializing in insect free products. Insects, warehouse beetles, ants, moths and other things that creep are the scourge of the food industry. Nobody wants to eat … Continue reading
