Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!
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Meat stocks are best prepared with the fat for flavour then defatted for freezing or canning. Strain the stock to remove solids. Allow to come to room temperature then place the stock pot in in the sink on a bed of ice. Surround the stock pot with ice. Once cooled, peel off the layer of fat. Strain again then proceed with canning or freezing.
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