Humans have been using spices as a flavor short-cut for centuries, and there’s a reason for that. Spices are an easy way to elevate any dish. With a sprinkle of sumac, you can give your dish a Middle Eastern jolt, a bay leaf can lend a boring bowl some woodsy depth, and a sprig of parsley can add an Italian tinge to your everyday carb. Some spices can even kill bacteria! Just go easy on the salt, taste as you go, and don’t be afraid of spicy things.
90,780 Jews live in Montreal. That’s 2.4% of Montreal entire population, according to a 2011 household survey. As a result, Jewish food has played a significant role in Montreal’s food culture, with the Montreal versus New York bagel debate perpetually rearing its head and the smoked meats Jewish immigrants brought to Montreal becoming the stuff of culinary legend.
“I love your nuts,” sex expert Dr Ruth says to Mr. Peanut in Dr. Ruth’s #Crunchtime Hotline, part of an unusual marketing strategy from the Planter’s brand, which is owned by Kraft/Heinz.
To make the Janis Hoplin beer from Leikam Brewery, first gather all the ingredients for a 6-8 hour brew day. Meld the grains for an hour and a half. Put in about 400 pounds of barley. Then put the beer in the fermenter for about three weeks. Then bring the beer to a conditioning tank. Put into kegs and force carbonate. Put a label on it and send it out the door. Sell it for seven dollars a pint.
At Somerville College in Oxford, the Junior Common Room, a student representative group, passed a motion to ban meat that was not stunned before slaughter. As Jewish law forbids the use of stunning, and it has been the subject of contentious debate among halal-eaters, this has been perceived as a ban on kosher and halal foods.