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

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Before we proceed, I would like to express my utmost respect and admiration for our customs and the wise leadership of our Rabbis. I believe that acknowledging and appreciating our traditions is essential to maintaining our rich cultural heritage. I wrote a lengthy post because I've noticed that whenever I discuss topics that involve meat, dairy, and even chicken on my blog and YouTube channel, I receive hostile emails and cryptic inquiries. This backlash is not confined to just the Jewish community but also Christians. Many people seem to think they know more than I do and feel the need to offer their opinions as if they are unquestionable facts. There was a particular incident that occurred repeatedly, wherein an individual claimed that their Jewish friend had mentioned my blog and YouTube channel was not kosher. It was implied that this friend spoke for all Jews, which is not an accurate representation.  Let the Rant Begin. In the realm of self-care, it is commonly acknowledged

 

 

 

 

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, or

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, o

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, or

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, or

  Carnivore Pizza Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt This recipe will make one 14" in diameter & 3/8" Deep Pizza and one 11" in diameter 1/4" Pizza. But depending you what and how you layer the dough, it could make more or less.  Steps to make Pizza Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butte