Kosher Dosher...“I am a culinary Heretic"

ROSY ROAST BEEF One of my favorite things to eat is Roast Beef but it has to be Rosy Pink!!! So often people or deli's improperly prepare what should be a delicious scrumptious piece of meat. The mistake they make is simply misunderstanding convective heat. Convection is simply the transfer of heat from one place to another by movement of fluids. I am often asked how to make a perfect rare roast and of course I am always happy to share my opinions and knowledge.    There are varying opinions about the perfect temperature to cook a roast beef at and how long. I am here to tell you most of its bunk. My favorite mythical way of cooking is minutes per pound. I.E Rare 11 min per lb , Medium 14 Min per lb etc etc. Meats  come in different sizes and girths for the minutes per pound to be useful or accurate.  The best way to tell when meat is done is taking the internal temp of the meat. Here is another bad piece of info.  Several website I have been to have claimed that

  HEAVENLY BACON?  I have written about bacon before on a previous blog called My Love of Bacon  but why do it again?  Because it's bacon!!! Some of you may not know the history of bacon but at one time it referred to all pork products.  To most people Bacon  refers to Pork (belly of the Pig) and a small percentage of us now know that it can be any meat that is cured and smoked.  There is Lamb Bacon , Turkey Bacon, Beef Bacon and several other cousins varieties.  Canadian Bacon which comes from the eye loin which comes pre-cooked.  There is bacon square that comes from the jowl of the pig also called Guanciale.  How about the Italian version called Pancetta which is cured but not smoke and is rolled like a salami.    Bringing home the bacon is a common term that refers to bringing home a paycheck and or money but that was not always the original meaning.  In the 12th Century, a church in the English town of Dunmow promised a side of bacon to any married man who could sear bef

Josephus ’ s  Homemade  Matzah Works of Flavius Josephus Makes Two -Three round Matzah ’ s Josephus Flavius was a famous Jewish historian of the first century at the time of the Second Temple destruction.  If Josephus had come across this Matzah recipe, he would have included it in his writings. 2 Cups of Bread Flour ( or 2 cups of your favorite non-gluten flour) ½ Tsp finely ground fresh pepper                                          2 Lg eggs slightly beaten 1½ Tbl Honey 1 Tbl Olive Oil ¼ Cup Water 1 Lg Onion finely chopped (size of corn kernels) (Roasted Garlic optional) Kosher Salt Cheese Cloth Some more Olive Oil on the side Optional- Use  Schmaltz and Gribenes . Saute your onions in Schmaltz and add your Gribenes to the final dough recipe . Preheat your oven to 500 degrees.  If you have a pizza stone use it.  Alternatively, use some unglazed ceramic tiles.  Use a cookie tray if you do not have any of the above.   Sauté th