It has been said that food is a great equalizer, but food has also been the catalyst for many a conflict and wars have even been fought over the origin of a national dish. While some food conflicts were wacky and harmless, others actually were responsible for change. Sometimes, food wars were caused by misunderstandings; … Continue reading
Category Archives: Culinary rants
The Ambiguous Joys and Mysteries of Jewish Cuisine
Over the centuries the Jewish people have wandered the face of the globe, sometimes integrating into their host society and in too many instances being forced into separate ghettos but at the same time absorbing various traditions of their adopted surroundings and adapting them to the unique religious and social requirements of their own community. … Continue reading
Ghost Kitchens……a Manifestation of the Future
The renaissance of the food delivery industry and associated apps has boosted a “new normal” niche market of meals delivered straight to your door. Most of this has been as a result of established restaurants and fast food providers needing an alternative means of income with their sit-down and take away business being curtailed because … Continue reading
FOOD FOR THOUGHT– THE GASTRONOMIC FUTURE ….MAYBE!
“Farm to Table”, “Natural’ and “organic” are all buzz words that food production and marketing people love to use, but truth be told most of the foods in the form we eat them today have never existed in the natural world. The supermarkets and open markets are full of tantalizing fruit and vegetables that have … Continue reading
DINING IN A CHANGED WORLD AND THE DAY AFTER
During this period of semi-isolation we have had the chance to indulge in activities that “BC” we wouldn’t have had the time or inclination to pursue. We have also been spending a lot of time being inundated with information on how to cope and change our lifestyle during these unprecedented days of confinement and lock … Continue reading
CHOPPED FRIED “GEFILTE” FISH BALLS
Still in lock down and thinking ahead to pesach (Passover) in about 2 weeks and what we will be able to prepare for the table. Chopped and fried gefilte fish, was a frequent feature on our family menu. This version of fish balls is unique to the English Jewish tradition and seems to have evolved … Continue reading
HOME ALONE WITH A PANDEMIC PANTRY
As the coronavirus continues to spread and self-quarantine now a reality , we are facing the consequence of spending more than the usual time confined home alone or with family / partners etc. Planning a “pandemic pantry” for these trying days can be challenging for anyone, but on the positive side also a chance to … Continue reading
An Ode to a Meat Ball
Originally posted on culinarygypsy:
OK so it isn’t the sexiest food in the world but who doesn’t love a meatball? Or for that matter any kind of ground meat, fish, poultry etc spiced up, flavored, fried, casseroled, stewed or grilled? Satisfyingly delicious and probably one of the most enjoyable things you can eat. Truth be…
A raw deal…
Raw-meat dishes can be found in most ethnic and national cuisines — the Vietnamese bo tai chanh , a mix between beef tartare and ceviche with lightly grilled, almost raw beef doused in citrus and served with slices of red onions, fresh herbs, chopped peanuts and crispy rice chips. Ethiopian kifto and gored gored, Lebanese kibbeh … Continue reading
Ground or minced…what’s the beef?
Most every budding chef’s or home cook’s first attempts with meat cooking usually involves some sort of minced or ground beef dish. Whether it’s a first attempt at “spag bog”, chili con carne or meat loaf minced beef is, after chicken, the preferred protein for beginners but strangely enough still seems to get a bad … Continue reading
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