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

 This post is not exactly new but just specific to Fish-Sauce/Salt faux aging. And of course, it's been updated too. Here is the  link  to the original post  where I combined Faux Aging with  Warm-Aging  using 4 steaks as my canvas.  A lot of details if you are into that which are in an excel spreadsheet to document the results.  That's right you're looking at Fish Sauce/Salt in the pictures. Drum roll, please…. you can  use Fish Sauce/Salt to create/simulate a tender piece of meat or more accurately simulate a dry-aged steak with robust beefiness. I first read about it  HERE ,  and as you can tell, there's not much info on the "why."  I will try to give you my non-Scientific reason why this works. It's all about the Glutamates (natural MSG), which are savory compounds, and your tongue loves them. They make all cooked protein taste good.  Fish sauce, as well as Worcestershire sauce,  contain anchovies ...

This post is not exactly new but specific to Fish-Sauce/Salt faux aging. And of course, it's been updated too. Here is the  link  to the original post  where I combined Faux Aging with  Warm-Aging  using 4 steaks as my canvas.  A lot of details if you are interested.  That's right; you're looking at Fish Sauce/Salt in the pictures. Drum roll, please….  Fish Sauce/Salt will create/simulate a tender piece of meat or, more accurately, simulate a dry-aged steak with robust beefiness.  "Why."  I will try to give you my non-Scientific reason why this works. It's all about the Glutamates (natural MSG), which are savory compounds, and your tongue loves them. They make all cooked protein taste good.  Fish sauce and Worcestershire sauce  contain anchovies (more in fish sauce) and a nucleotide compound.  Nucleotides plus glutamates mean over-the-top awesome beefy goodness.  So whether it's Soy, Worces...

Veal Navel Pastrami Before writing this blog on yet another Pastrami  I tried to answer a predictable yet old question about the Ethical Objections to Veal?   If you're curious click the link.  Belly, Navel or Plate it's all the same to me meaning it's all good.    So what is Pastrami? Pastrami is just cured meat .  It's my goal to make as many pork charcuterie replicas as possible and  the caveat of course is to use Biblical Kosher animals only. What makes this one so different? Ahhh...it's the meat I am using. I am using the delectable Veal Navel or belly (plate) as some call it.  I was able to special order this Veal Belly at  Stewart's Meats  in Yelm WA. It cost $140.00 bucks for this delectable piece of heaven. If you add in the Gas and toll I am sure it's closer to $160.00 bucks for this hunk of meat but it's all worth it. ...

Veal Belly What? Before I blog about my  Veal recipes   Vealcetta   and Veal Pastrami   I am going to  be presumptuous and address the $64,000 dollar question. Do I know where  Veal  comes from? Yes, Veal comes from young cattle that are typically slaughtered between 1-12 months.  Are there genuine ethical objections to  eating Veal? Yes, I believe there are ethical issues that are  _____ fill in the blank.  Everyone has their own lines and objections as to what is acceptable and what is not.  Do I know how they're raised? Yes, and I probably know more than the average person. Are some young cattle raised in horrific conditions, yes. Am I consuming these young animals? No, I don't believe so. I purchase my meat from Local butchers who uses local farms that raise Veal naturally that are USDA inspected and hormone an...

Spicy Ethiopian Lambstrami? What makes this dish Ethiopian are the traditional spices I am using called  Berbere . Berbere is a highly seasoned exotic spice blend that contains Korarima , Rue, Ajwain and Nigella and Fenugreek to name a few. These are just some of the ingredients. There are plenty more spices and ingredients that go into making authentic Berbere.  I purchased the spice from  Zamouri Spices . The ratings were above average so I gave them a try.   You might be asking your self by now what is Lambstrami? Lambstrami is my made up name for a Lamb that is cured, smoked than tenderized using Sous-Vide. Pastrami is traditionally made from Beef but anything can be turned into a Pastrami and Pastrami just means cured meat.  I purchased my boneless leg of lamb from Costco. Costco carries this all the time and it's so convenient to have an idea pop into your head and hav...