Today is December 26, 2024 / /
Today is December 26, 2024 / /
Take the Kosher Dill Pickle, which was popularized by Jewish immigrants in New York’s Lower East Side in the late 1800s and early 1900s. Initially, their kosher label came from the Jewish Orthodox Congregations of America. Nowadays, “kosher” has little to do with Jewish dietary law, and instead refers to the pickle’s characteristics: pickled in a salt Continue Reading »
The word “bialy” is a shortened version of Bialystoker Kuchen (German) or Byalestoker kukhn (Yiddish), both meaning “bread from Bialystok, Poland.” At the beginning of the 20th century, bialys were a staple of the city and region. They were most often served with butter or soft cheese but were also served with herring and, occasionally, Continue Reading »
Why Are Eggs Refrigerated in the US but Not in Europe? Washing eggs makes them more susceptible to contamination By Lauren David Published on 04/12/23 The Spruce Eats / Cara Cormack Walk into any grocery store in the United States and you’ll always find eggs in the refrigerator section. But if you’ve ever ventured to Continue Reading »
From The COR: Jack Daniel’s Tennessee Whiskey “Mixed with Coca-Cola” Jack Daniel’s Tennessee Whiskey “Mixed with Coca-Cola” RTD (pre-mixed ready to drink in cans), regular and Zero Sugar, is certified O/U pareve (even without O/U symbol). However, Jack Daniels Whiskey products with “Cola”, without the “Coca-Cola” brand name (such as Whiskey & Cola or Black Continue Reading »
Ideally, onions should be stored in a cool, dark place between 45 and 55 degrees F. Whole, raw onions will last two to three months when stored in a cool, dry place. Places that provide these conditions may include your cellar, pantry, unheated basement, or garage. For many of us, it’s a challenge to find a cool Continue Reading »
How To Keep Salad Mix Fresh Start off fresh There’s only so much resuscitation you can offer a bundle of greens already riddled by rot. So when you are shopping, peruse the salad assortment with a critical eye and only select lettuces that are in peak condition to begin with. Select sturdier greens Not all Continue Reading »
Brisket Anyone who’s recently bought this beef cut is about to stop reading. But bear with me a moment. Since late Medieval times, Ashkenazi Jews only ate the tougher forequarters of a cow. Brisket was not considered a luxurious cut, but by long and slow cooking, Jews turned it into a succulent delicacy. This led to increased Continue Reading »
1. Don’t use aluminum foil to bake cookies. When it comes to baking cookies, it’s best to reach for parchment paper over aluminum foil. That’s because aluminum is extremely conductive, meaning any part of the dough that makes direct contact with the foil will be exposed to much more concentrated heat than the rest of Continue Reading »
That ground beef you placed in the fridge and forgot you defrosted? Go ahead and stick it back in the freezer (as long as it’s been three days or less, that is). But, if you thawed the beef in cold water or the microwave, it must be cooked before it can say hello to the Continue Reading »
1. Choose Pristine Buds The tips have the best flavor, so make sure they are firm and unwilted. Do a sniff test, too. Asparagus that’s past its prime gets smelly fast. Stalks should be plump and firm, and tips should be tightly closed. Color can be green, purple, or white, depending on the variety. Make Continue Reading »
Recent Comments