A Little Note About Butchery…

I’m a big fan of seam butchery. When you seam you follow the naturally defined divide between muscles. You end up with drastically different cuts of meat from what we’re all used to seeing from our purveyors and grocery store butcher. Seam butchery gives...

Salt

Originally published by Edible Cleveland There’s something powerful in your kitchen. Wars have been waged for it and peace has been brokered with it. Civilizations have been built on it and cities have been named after it. It is something we deeply crave and is...

Chanterelles!

Cantharellus spp. aka chanterelles are up in Cleveland! To properly identify Cantharellus cibarius or other Cantharellus spp. look for the following: These mushrooms lack true gills. Instead their spore bearing surface is lined with ridges or folds. These ridges are...

What is Koji?

History and Importance of koji Koji has a long and varied history. It’s believed that it was domesticated shortly after rice was, somewhere around, if new archeological evidence is confirmed, 7,000 BCE on the Korean Peninsula or in China. After domestication it...

Forgotten Jewish Foods

Why does a food, a living cultural link to our past, present, and future, become forgotten? Does the time and place in which each food is enjoyed hold the only supreme relevance for its enjoyment? As Jews we have faced countless trials, tribulations, and atrocities....

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