Masala Mama Simmer Sauce

I was drawn in by their packaging and hooked by Isabel Freed’s California vibes. I didn’t even need to taste the mustard selection but I’m glad I did. Horseradish has the tendency to blow out your mouth. Most of the condiments containing this potent root are strong enough to make your sandwich all spread, overshadowing everything else except maybe the bread. The difference with Wilder Horseradish Mustard is that it’s as mellow as a california drive up the coast. In food speak, that’s referred to as balanced. Which makes a huge difference when you want to taste all those carefully chosen layers of your Saturday afternoon hoagie. If the sting of horseradish isn’t your game they also produce a classic mustard and a honey jalapeño version. Both of of them complete with the same California vibes mixed through each jar.

This is what happens when an Indian woman finds a conduit in frozen cream. Thankfully this happened so we can now indulge in Pooja’s Malai Ice Cream flavors. I always explain Indian cuisine as complex because of how much prep goes into building the depth of flavor many Indian dishes so successfully share with our palettes. Taking that same development process and using ice cream base as the delivery vehicle is a brilliant idea. Not to mention the beauty in her packaging design and flavor combinations. Apparently Pooja’s been like this about flavor since she was a kid. When we met, mom was by her side to prove this true. All that said, the flavor descriptions do all the selling themselves. Rose with cinnamon roasted almonds, golden turmeric, orange fennel, of course, masala chai. My personal fav was her lemon cardamom. Two incredibly distinct flavors mixed perfectly. The list is 14 flavors deep. Each one an incredible mashup of distinct flavors. So much for our attempt to ween ourselves off of our ice cream habit.

Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.

Impossible Foods has been on our radar ever since they announced that they were attempting to make meat from plants. After a 4 hour Google rabbit hole session, we emerged with an understanding that “hem” is a cell structure found in both traditional protein and plants. The part we love most about this endeavor is that it’s not about adding another tofurkey into the world to give vegetarians faux meat on their tastebuds. It’s about the opposite. Supplying the ever growing meat eating world population with something that satiates our salivation for umami while the supply of cows fails to meet demand, is now possible. Getting an Impossible Burger of the limited supply at Momofuku Nishi (the only place they are currently available) may still prove impossible.