Today’s the day of atonement. I only know this as an honorary member of “the tribe” having sat through my fair share of Yom Kippur dinners. This is the meal that breaks the fast of the past 24 hours. This was the day that sent all my Jewish friends home from soccer practice early to beat sundown in high school. The thing is, my jew crew didn’t really do the fasting part very well BUT they definitely did the breaking part excellently. The typical Jewish cuisine gets a poor rep. This, under the trained taste buds, is a falsely perpetuated opinion perhaps the same way Portlanders say it’s always grey in Stumptown. For context and as a case in point, I’ve sampled some incredible homemade gefilte fish that can go toe to toe with any cultural cuisine. To this end, Jewish food needs better press and a little more marketing oomph to jump the hurdle into main stream. Ashley Albert is spearheading the effort with her artisanal matzo company from Brooklyn, The Matzo Project. Salted, cinnamon or everything (as in bagel) are your delicious choices. You can’t pick wrong. We’ve tasted them all. You might be asking why I didn’t post this last week. That’s the point you should be stocking this year round. Eating it instead of chips or Triscuits. Plus, those of you who partake in the festivities, you’ve got Sukkot in five days. Stock up.
More Food Stuff
Last year I explored Maine for the first time ever on a four day road trip. As I pecked around Portland to Belfast to the LL BEAN HQ, I found lots of great bites. One of my favorites was the very publicly applauded, yet new to me, Raye’s Mustard. With 100 years of history and what seems like as many flavor concoctions, there’s a version for everyones taste. Boasting small batch crafted, high in antioxidants, gluten-free, low sodium and no GMOs, makes you love it even more. Founded in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry, the origins story only adds to the quintessential American dream story. We dig the Raye’s Horseradish Mustard on a roast beef sando, in fact, we knocked back one of those today.
The equivalent to a mic drop, Sir Kensington’s has just perfected an eggless mayonnaise using aquafaba. “Say whaaaat?” you ask. Yep. They not only perfected an eggless, mayo without using soy but they are using by products from a hummus company to do it. We love bi-product reclaimed goods and process. In short, when you cook chic peas in water the liquid that remains in aquafaba. It has very similar properties to eggs so they thought, “Who’s dumping tons of this aquafaba down the drain daily?” Hummus companies were the obvious, and low cost, answer. Now part of their avocado oil mayo, organic mayo made with sunflower oil and their classic, Sir Kensington’s Fabanaise rounds out the Mayo department not only with a smart recipe but with an innovation waste management solution. It tastes great too.
You might have wished you’d had this yesterday morning. Not a problem. Drinkel Hangover Prevention also has products for the post booze horror show. AKA morning. With names like reishi mushroom, milk thistle, glutathione antioxidant and N-ACETYL-CYSTEINE, Drinkwel has perfected recipes of multivitamins and dietary supplements to easy the symptoms of your hangover or prevent one all together. You can still get that greasy double cheeseburger, you’ll just need a new excuse as to why your eating it.
Farraday had the quintessential British welcome when I approached his booth at last month’s Fancy Food Show. With a mix of excitement and proper malaise he asked if i had ever tasted wasabi mayo as I starred at what looked like a bunch of interesting chutneys. Pre-occupied I sort of blew off the question with a yes which triggered Farraday to turn up the volume and swear I had never tasted anything as smooth and balanced as his. Focused in now on his Surinamese chutney, his increased decibels punched me into attention. I did try the unique and satisfying Surinamese chutney but the Wasabi & Mango Mayo was the show stopper. He was right about the balance and texture being the best I’ve ever tasted. The wasabi levels were just right. So perfect just some dipped veggies is the way to consume this killer product. Sad news is he doesn’t have US distribution yet so a pop over the pond is the only way to get his treats right now.