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Marc Gottlieb
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22 followers
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Turning a humble, inedible fruit into a sublime confit known as quince jelly.

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Just a quick post as we go into Shabbat. I just finished packing up the remaining items, and had a few thoughts about the whole bacon and sausage thing. First, the etymology. Bacon comes from the word meaning “back”, so it’s not inherently porcine. Also,…

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The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equivalent cut, and its a fairly rare cut outside of Brazil…

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Hoping you can help. I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17, but they said they don’t get those. Any idea if a #15 will…

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I have an old collection of recipes called “Israeli Cooking”, most of which are hideous. This was considered good food back in the Sixties? Sheesh.

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One big chunk of lamb, some bread and mushrooms. That's all it takes.

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This is hands-down the quickest and easiest sheet cake recipe. No more birthday catastrophes, ever.

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My ten rules for the kitchen. Brought to you by my cooking class students.

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I’m venting my frustration at the recent demise of my main computer. Most of my data is saved and intact, but I’m limping, I won’t lie, until I can resurrect it. At least this experience is getting me back in touch with my Linux side.

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Learn about what you should and shouldn't do, as well as what you can do, with chop meat.
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