Comments on: i ate the whole bag

By: Jakester

Jakester — Wed, 06 Jan 2010 20:47:44 +0000

HERE IT IS….. i was just reading the other article…. Aahava, I am glad to see we agree Nice site~

Kosher Beef Jerky Rules!!!!!!!!!!!!!!

By: zahavah

zahavah — Tue, 10 Nov 2009 18:52:44 +0000

Hi Alain – I’ve been to Jeff’s and love their food, and it does look like they deliver. Thanks for the reminder.

By: Alain

Alain — Wed, 28 Oct 2009 03:32:58 +0000

Hi Zahava,

You can actually get Biltong and Boerewors in Los Angeles at http://www.jeffsgourmet.com... they may deliver.. I am looking for Glatt french saucisson sec online, but have not been able to find anything so far.

Good Luck !

By: zahavah

zahavah — Thu, 26 Mar 2009 13:50:37 +0000

Hi Ariela — thanks for visiting. A lot of people in Cambridge keep milchig kitchens, even when they’re not veggie. Alternatively, I have a few NY friends with small kitchens who keep them fleish. Now that’s a commitment to meat!You can tell it was a bit of an adjustment for me when I moved out here to Cambridge. Apparently there’s a trend that, in the Jewish world, is referred to as MOOSHY — “meat only on shabbos, holidays, and yomtov” — for people who typically eat veggie/dairy during the week because it’s easier and save meat (I believe that poultry is included as meat since its fleish) for special occasions, or to be l’havdil.

I was fortunate enough to eat at Solo when Hung Huynh was the guest chef there — I had sliders with 3 different types of meat, and my main complaint was that the buns were too big.

I’ve never heard of Mitzvah Meat, so thanks for forwarding the site. Were you at any of the Hazon food conferences?

I’m sure that the Jerky is at your local (kosher) market — otherwise, it actually is the same price on the website, and free delivery makes ordering it pretty hard to pass up. No refrigeration necessary. And it’s great for traveling, doesn’t require pots and pans, etc.

As for an organic meat co-op up here — I have no idea. If I could find one that delivered, I’d be open to it! But, I’m a first-time CSAer, so I’m starting slow.

Thanks again for your wonderful comments and suggestions. Lots of great ideas. And — do you have an authentic Amba recipe? I love it in falafel restaurants, but don’t really know how to recreate it.

-Z

By: Ariela

Ariela — Thu, 26 Mar 2009 13:17:26 +0000

Hey Gayle, I like your blog! We have thought a lot about meat lately. For the first 9 years of marriage, we didn’t cook meat at home. We don’t even have the utensils to make meat with. We used to eat it sometimes in restaurants for special occasions — one highlight was when we were living in Israel and used to get excellent shwarma near where we lived, in Afula (they topped it with sumac-preserved onions, red pickled lemon slices, and that mango sauce called amba). Another highlight was this past year in New York when the guy who had won “Top Chef” was guest-chef-ing at Solo — amazing food. But I digress. This year for the first time we have started dealing with meat, we order Mitzva Meat, http://www.mitzvahmeat.com/Home.html, grass-fed meat from local farms, and we bought a couple of pots and plates and things from Target. At this point we treat meat as a “special treat” that we have once or twice a month. I have never seen jerky though, I will have to look for it at Noah’s Market which is the kosher supermarket in my neighborhood. Does Boston have an organic meat co-op? -Ariela