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
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
Working with frozen fish isn't as bad as you think it might be. With a little preparation, you can make frozen fish taste almost as good as fresh. Almost....Read More
If you watch cooking shows or read other cooking blogs, you’ve probably come across the term flavor profile. Was it defined, or did the writer simply assume you knew what they were talking about...Read More
Israel’s consumes more turkey per capita than any other country in the world [Ed. except the United States], owing in part to the fact that we raise the wrong cattle here. So turkey is the ...Read More
Meat in Israel is a long-standing source of frustration for new olim, especially those from North America. It’s as if cows in America are somehow built with different parts, and trying to find t...Read More
Making Eggplant Parmesan is a hassle. It’s a multi-stage process that is labor intensive and time-consuming. There are no shortcuts. It’s not a throw-together dish. It is not something you...Read More