Q & A: I did not see #22 on your chart. How can I prepare it?

A #22 is not twenty-two, it’s a two-two. Because meat in Israel wasn’t confusing enough.... Read More

Q & A: Why Are Cumin and Turmeric Always Together?

I wasn’t sure this was a thing. I understand the flavors and properties of both spices, but that they were always found together in the same dishes? To be honest, I still don’t think it is... Read More

Q & A: What Can I Substitute for Ketchup and Mustard?

Food substitutions, I find, fall into two different categories: preference and dietary. The former is entirely subjective, and a matter of individual tastes. The second is a matter of life and death.... Read More

Q&A: Tin Lining Copper Pots

So what is this “re-tin” that you do to copper pots and pans? For those of you who don’t know what we’re talking about, I recently posted an article about How to Buy Pots and P... Read More

Q&A Crunchy Roasted Vegetables

Every time I “roast” vegetables they never come out “crunchy”…is there a trick am I using too much oil? Any suggestions?... Read More

Q&A: What is a Skirt Steak Called in Israel?

Is what we call “skirt steak” called נתח קצבים here? I tried to use סטייק חצאית with my butcher (at the shuk in Netanya) and he was clueless, but when I described the cut... Read More

Q&A: Flank Steak

Hoping you can help. I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17... Read More

Q & A: Meat with Bones

I order meat from my son-in-law’s chavruta. He gets the meat from South America and it is usually very good. One of the items on the brochure is called Spare Rib Fingers and it is listed as #9. ... Read More

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Culinart Kosher

The Gemara references food thousands of times. Good food is in our blood.

Category: Q&A