Some Notes on the G上海贵族宝贝推油论坛reat Fermentation

Russ & Daughters smoked trout on table
A certain kind of cooking, brought to New York City by Eastern European Jews, typified by bagels, pickled vegetables, gefilte and smoked fish, is having a genuine moment, the pinnacle of which is, perhaps, the opening of the long-awaited, full-fledged Russ & Daughters Cafe. While the Times, not incorrectly, characterizes this moment as a “sudden and strong movement among young cooks, mostly Jewish-Americans, to embrace and redeem the foods of their forebears” in order to “embrac[e] the quickly disappearing foods of their grandparents,” the trend also conveniently fits quite neatly into the current milieu of all fermented everything, which is why it probably seems so palatable to a new generation of restaurant-devouring safari hunters, Jew and Gentile alike.
From David Chang’s fermentation-powered hozon and pork bushi umami bombs to delicate, lichen-laced New Nordic food sprouting al上海桑拿贵族宝贝会所l over the place and mandatory pickle jars in restaurants to fountains of dry, almost must[……]

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