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.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [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! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were...
-
We bought our previous home solely on the basis of location. Unfortunately storage was almost non-existent so I decided to eliminate as man...
-
Things have been a little hectic here as we move into the busier canning season. Fresh, local produce is trickling in. After two years of ...
Wrap cheese in parchment or wax paper to wick surface moisture from the cheese then loosely wrap in aluminium foil to prevent the cheese from drying out. Cheese wrapped this way will keep for a week (eg. goat cheese) to over a month (eg. Brie, cheddar) depending on the cheese.
Wrap cheese in parchment or wax paper to wick surface moisture from the cheese then loosely wrap in aluminium foil to prevent the cheese from drying out. Cheese wrapped this way will keep for a week (eg. goat cheese) to over a month (eg. Brie, cheddar) depending on the cheese.
0 food lovers commented:
Post a Comment