If you are looking for a great meal and a fantastic place to eat it, the Blackstone Valley isn’t IT.

We can find a few diners that are good and at least one interesting hot dog joint in Worcester … but otherwise? Let me give you a hint — an inkling — of great dining you won’t find here. Or anywhere in the area, including Boston.

Rich’s post today on his home blog brought me waves of nostalgia about food in Jerusalem. When I first moved there, I was lost. I couldn’t cook because I didn’t recognize the packaging and things were usually just a little different that they had been back in the States. Eventually, I worked it out and became a better cook than I’d been at home because I no long relied on prepackaged ingredients. I learned to make everything “from scratch.”

When I first got to Israel, I didn’t even know what good food meant. Eventually I discovered a million tiny restaurants tucked into neighborhoods all over the city, all with the name “Mother” in title.

The one food I know how to prepare!

Sure enough, Mom was the head cook. She had a few daughters and maybe a niece or two working their way up — as well as half a dozen sons and nephews handling the serving, busing, management, shopping … and cleaning. Restaurants — the good ones — were family affairs and ALL of them were good.

Dishes were some version of Middle Eastern Jewish — meaning no pork or dairy in it, but that was no problem. Muslims don’t eat pork either and dairy isn’t generally a part of dinner anyway.

The absolutely best food EVER was served by friends and neighbors on Shabbat.  Our Moroccan neighbors with whom Owen played could cook. I don’t know if every family were quite as brilliant as those neighbors on Hebron Road, but … OH my LORD.

Owen got to eat out pretty much every Friday night. His friends mothers loved him. “Look at that tall skinny kid — doesn’t anybody FEED HIM?” They could feed him to death and he’d roll home and tell us about it. I’d drool.

Middle eastern food is labor intensive to a degree that is hard to explain. It takes days to make all those little chopped up dishes that are wrapped in couscous or grape leaves or some light yet delightfully crunchy cover. Served plain — with a sauce — or as part of a soup.

We called those skinny roll-ups in thin filo dough “cigarettes” which they resembled in form, but too delicious to describe.

Everything was chopped, seasoned, sometimes cooked, sometimes semi-raw or entirely raw, and  wrapped. Then there were the sauces ranging from red (hot) to green (blow your head off hot). Owen learned to love ALL of it. I never quite made it to the green stuff, but I loved the red sauce.

It’s a very short hop to vegetarian or Vegan cooking, too. Meat isn’t the big issue in any of these dishes. In these native lands, meat was in short supply, which is why is was shredded and chopped. A single chicken could serve a lot of people that way.

There were some other foods, too. Israel adopted a bunch of Vietnam boat people who had nowhere else to go, so they took over opening oriental restaurants. Some were pretty good, some not so great, but at least it was different.

Italian was popular:  Kosher which meant meatless because the cheese was more important than the meat — or non Kosher. But it wasn’t as good as Italian restaurants in New York. Then again, few Italian restaurants are as good as they were in NY, unless you went to Italy where my mother assured me you would find the BEST food in the world. She used to diet in advance of traveling to Italy because she always came back 10 pounds heavier.

In Israel, though, the  great food was “tribally” local. Moroccan, Tunisian, Syrian, Persian, Algerian and sometimes Kenyan or generally Arabian — everything was GREAT. Also expensive. Eating out was surprisingly expensive, so getting an invitation from a neighbor was like getting invited to the best restaurant in town. Better, really.

I miss the food. I can make just about the best humus you’ve ever eaten, but the rest of it the food requires mother and three well-trained daughters — and about a week to prepare it. You don’t see that around here. Maybe in other cities, but not in New England.

We settle for good Japanese food. Sushi and tempura and anything that comes in rolls. But so far, not very good Chinese. There were some wonderful Chinese restaurants in Boston, but not out here.

That both Garry and I have eaten some amazing food in amazing places probably explains why we find most of the local eateries uninspiring, to say the least. Other than a couple of Japanese places, we haven’t found anywhere worth the price. Food is bland and the preparation is uninspiring. As for Italian, try mine. Much better. For that matter, try my son’s. His is much better, too. We do not live in great dining out territory.

I’m told there are good Indian places in Worcester and in Providence, but we don’t like a lot of traveling for dinner. I don’t mind going, but when we’re full of food, we don’t want a long trip home.

Retirement, you know?

Categories: #Food, #gallery, #Recipes, Humor, Israel

Tags: Cooking, Daily Post, dining out, food, Inkling, Israel, Jerusalem, Middle Eastern food, recipes