Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equivalent cut, and its a fairly rare cut outside of Brazil and Australia. Which, by the way, is the reason you won’t find the silhouette of a cow with dotted lines on my site; which one should I show? US? Canada? British? French? Australian? Brazilian? Korean? The other part is that it didn’t come with a number. What’s that you say? How could that be! Well, with the popularity of my meat chart, someone probably got insulted by my introductory missive and decided to do something about it.

Arrogant American? Well, we have to be good for something.
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Stuffed Breast of Lamb

That’s right, you read the title correctly. Yes, it was every bit as delicious as it sounds. And not only wasn’t it smuggled in from America, it was bought in Osher Ad of all places. Rami Levy had best pay attention, because between non-numbered meat and Kirkland products, Osher Ad is playing for keeps.

Plus, I was able to give someone who has never had lamb their first taste. Chefs live to introduce new foods to people.
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Liquid Smoke Demystified

Smoke as a flavor profile element has already made its comeback; chefs who appreciate the nuances that smoke brings to a dish use it in all sorts of inventive ways. It touches a primeval cooking memory when foods were slow roasted and the smoky intensity from the cooking fire permeated into the dishes. Nowadays, there are little hand-smokers that you can use per-plate. But what if you don’t want your kitchen to look like a dive bar, and you don’t have a backyard smoker [yet]? Well, for those of us who want the flavor without the fuss, there’s liquid smoke.

There’s a little bit of confusion about what liquid smoke really is. Now that I see it more or less regularly on the shelves here in Israel, I think it’s time to clear things up, and show you a cool trick on how to use it.

And no, it is not a cheat.

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Garlic Paste

Garlic, the same garlic that the Jews pined for in the desert, is an ever-present ingredient in any decent kitchen’s pantry. I say pantry and not refrigerator because, if you’ve ever seen the rotating quotes on the bottom of the sidebar, Anthony Bourdain writes:

“Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”

And I wholeheartedly agree.

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