Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
Frank, my webmaster these past 21 years, who first showed up as an unfairly handsome eighteen year old, showed up again yesterday to install a new UPS and to present me with a dozen eggs from his harem of contented hens. Frank says “different breeds produce different colored eggs.” All in subtle pastels. He is …
Bonelessduck breast halves are available in high-end markets. Theyare easy to prepare and they make a grand occasion whenever served. One side is lean meat and the other is skin and heavy with fat, so you start with that! Score the skin and fat in a crosshatch pattern with a sharp knife but don’t cut …
My neighbor was invited to a upland game club shoot in California last month followed two weeks later by a big UPS box filled with dry ice and six dressed and frozen pheasants. “But we don’t really care for game. Would you like to have the pheasants?” ” . . .but of course, if you …
Welcome to the most popular page on this Web site (about 5000 hits each Easter week). Here is a better way to hard boil eggs and to cool and peel them: (Excerpted from Chicken, Egg and Tuna Salad Spreads) To hard boil: · Place the eggs in a roomy saucepan and fill the pan with …
The appearance of ingredients within a dish contributes greatly to its overall attractiveness. Food and cookbook writers rightly champion the virtues of uniformly cut, diced or cubed meats and vegetables. There are, however, ingredients and dishes where pulling products apart by hand gives a nicer appearance than diligent knife work. It’s de rigueur for pull-pork …
Two turkeys = two wishbones = two wishes. That, my friends, is reason enough.
Last week, I restocked the fridge after returning home from a trade show in Orlando (where we ate twice at a terrific local in-a-mall restaurant called Ciao Italian Restaurant and at Fishbones, a chain but very good fish and steak place with a well-trained wait staff). For the second night home, I selected a medium-sized …
· Crack an egg with one good whack on a flat surface. Not two, not three—ONE. · Composition of an egg is 58% white, 30% yolk and 12% shell. · All recipes call for large eggs. Large eggs have 1oz white and 1oz yolk · An egg shell is porous: o As it ages, water …
Regular readers know that I like the Le Creuset Moroccan Tagine. I’ve suggested that you think of it as a heavy-duty stovetop Dutch oven, perfect for the braising of portions-for-two. We’ve done a Pot Roast and Osso Bucco. Turkey legs are one of the tastiest “cheap eats” items you can find in a US meat …
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