A collection of food articles written for the residents of Falcons Landing by Chic Cullen, the Geezer Gourmet. Click any article to read the full post.
Grilled Cheese Sandwich: Start with good bread, artisanal sourdough works well; dress one side each with a ...
While cruising the aisles of the Giant Food Market, I’ve noticed quite a few shoppers holding their p...
You’ve got to do a mess of fresh cranberries in November. They’re so much better than canned. B...
You’ve got to do a mess of fresh cranberries in November. They’re so much better than canned. B...
My sister described eternity as a couple with a leftover Easter ham. So, in anticipation of the holiday, he...
Lots of steps are involved in preparing dinner, lots of decisions — like how much of this and how lit...
Here is a better way to hard-boil eggs and cool and peel them: To hard boil: Place the eggs in a roomy sauc...
It’s summer, and patio dinners and park picnics are coming. What should be said about food safety to ...
OK, you haven’t bought a cookbook in years. But what about the grandkid who cooks well and has you ov...
I buy a lot of food items that are not carried in the supermarkets or, if they are, are not reliable or not...
Tired of sharp cheddar on a toothpick or peanut butter on a Triscuit? Awful then and awful now. Instead, lo...
Take note that your GE microwave has a setting marked “Potato.” So, let’s use it. Luther ...
An induction burner generates energy from an electromagnetic field below a glass cooktop surface to a pot o...
“Kick it up a notch” with Emeril Lagasse, or match “Flavor Pals” with Jean-George V...
For the record: We had eight knife sharpening events during the past year. All well attended, as it was an ...
We sharpened residents’ knives, building by building and for the outliers in June and July, and again...
Julia Child said a home cook could get along nicely with two knives: an 8- or 10-inch chef’s knife an...
Inherited from the Royal Navy, curry has been a wardroom favorite in our navy for a century, and at my tabl...
To my knowledge, none of the resident kitchens at Falcons Landing have gas. They are either electric or ind...
It fell upon instructor Chef Samchet Chumpepo, at the French cooking school I trained at for a year, to gat...
In the Dining Room, order a salad for dessert instead of a gooey one. More healthful, cleans the palate, an...
Taco Night in the main dining room should not be missed. The chefs present proper beef and fish tacos with ...
A food editor from the Washington Post once asked Chef Francois Dionot, founder of L’Academie de Cuis...
There are innumerable ways to cook and present a potato. But one of my favorites is the twice-cooked potato...
Be it chicken salad, ham salad, or tuna salad, sandwich spreads all have a common base theme. And here it i...
If you had to chisel your eggs out of your old nonstick pan last Sunday morning, you need a new one. I reco...