Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it’s so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.) Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday’s crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less. Other links you may like: My post on how to make a classic rye bread. A guest post on how to make bagels from scratch. Lobster facts! Learn more Read On »

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A year ago, my neighbor, Lois Baron, said she had to leave a party early to make schmaltz, as the High Holy days of the Jewish year approached and she was the cook in the family. Long having wanted to explore this oft-maligned fat, I asked for Lois’s help in understanding its history and use. (Almost everyone refers to it as “heart attack food,” but it’s not. It’s good for you! In moderation. Lois is in her 70s and cooks like a banshee, her husband Russell is in his 80s and still practices law, and Lois’s mom cooked schmaltz well into her 90s, though she wouldn’t admit it.) Schmaltz, rendered chicken fat flavored with onion, was such an odd topic, and so focused, it didn’t seem like a big-book idea, so Donna encouraged me to Read On »

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