I am so sick and tired of feeling guilty when I get a little peckish between meals and even more tired of hearing that old refrain “if you want to lose weight you must eat your last meal before 6 pm”. I mean what the hell I am supposed to do if I get hungry? … Continue reading
Category Archives: Cuisines of the World
Foie Gras – The controversy, the history and the tradition
According to popular legend it was the ancient Egyptians who discovered the delights of fattened goose Liver around 2500 B-C. They noticed that the liver of the geese in an around the Nile during the migratory season were bigger, paler and much tastier during this period than the rest of the year. They realized that … Continue reading
In Search of the Holy Grain….Rice
For as long as I can remember I have been fascinated by rice. The Holy Grain…Rice The first memories are connected to my mother’s chicken soup. Many times instead of the usual vermicelli in the soup it would be served with rice. I would heap mounds of the fluffy fragrant grain into the soup and … Continue reading
Using your noodle: The real Chinese diet
I must apologize to all my readers that have not had the pleasure yet of living in or visiting China because this blog is dedicated to those of us expatriates who have had the enlightening experience of seeing our Chinese friends (especially girl friends) wolfing down enormous amounts of food at least 3 times a … Continue reading
A Noodlephile’s Journey we
One of the major influences on my culinary psyche was my mother’s menu repertoire Not that it was very large or even by any stretch of the imagination particularly interesting but it did contain certain basic items that every Jewish mother is indoctrinated to force-feed their families. Culinary historians generally agree that the origins of … Continue reading
In defense of all things fowl
Why do chefs and cooks love poultry? To answer this I quote the patron saint of all chefs, Brillat-Savarin: “Poultry is for cookery what a canvas is for painting. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success.” Jean-Anthelme Brillat-Savarin (1755-1826) … Continue reading
Shuk HaCarmel and the Yemenite Quarter
Kerem Hatemani To enjoy the tastes, smells and experiences of old Tel Aviv you need to roam the quaint Yemenite Quarter and walk around the little streets and alleys, try the home style cooking that is offered in the local cafes and restaurants. Erez Restaurant is definitely recommended. They offer the usual … Continue reading
Shuk Mahane Yahuda Jerusalem
Mahane Yehuda is also known as The Shuk, because it’s the largest shuk in Jerusalem. It takes up a whole small neighbourhood, between Yafo and Aggripas, and is at the heart of a much large shopping complex which stretches up Yafo towards the Old City or up Aggripas, over King George and into the Ben … Continue reading
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