I spoke previously about the many varieties of cuts of meat, depending on the country doing the butchering. In Israel, most of our meat comes from South America, so we’ve borrowed a few things...Read More
A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question...Read More
Lag Baomer is a night devoted to bonfires throughout Israel in celebration of the mystic light of the teachings of Rabbi Shimon bar Yochai. Of course, as Jews, we’ll use anything as an excuse to...Read More
Yom HaAtzmaut is the National Day of Grilling Meat in Israel. It’s a holiday celebrated in backyards with the family barbecue, or with portable grills in green spaces throughout Israel, a day de...Read More
Lamb is my absolute favorite meat. Its assertive, instantly recognizable flavor is one of my most favorite culinary joys. Since it’s only enjoyed on special occasions, that makes all the more ...Read More
In my meat chart, I indicate that a #2 is meant for braising and other long, slow cooking methods. While this hunk of meat still walked the earth as part of a cow, this particular muscle group was res...Read More
This post contains an unsolicited plug. I just bought this piece of meat at my local makolet, Super Turgeman. It is a #2/Tzlaot, or Chuck Blade Roast. Actually, in this case, it’s pretty much a...Read More