Monthly Archives: February, 2016

Pic of the Week: Pig ready to go

pigreadytogo

A pig stuffed, coated, and ready to go.

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Mise an place; or save yourself a headache

saucespices

Spices for sauce making, measured and laid out

What if I told you that there was a sure fire way to save yourself a headache, make prep safer, and potentially shorten your cook time? There is a simple practice that does just that. Mise en place, everything in its place. Continue reading →

Essential Tools

I thought it would be a good idea at this point to add in a list of essential tools. As far as I’m concerned, you can never have too much stuff to play with, but with space, money, and usefulness as concerns, there are ways to cut some corners and maximize efficiency.

Continue reading →

The Pressure Cooker

both cookers

This is single-handedly, the most useful piece of kitchen equipment I own, which is why it warrants its own post. With such a wide array of uses, if you can only own one pot, for whatever reasons, buy a pressure cooker. There are both stovetop and electric models available, both with their own benefits and differences. Continue reading →

Pic of the Week: Meatballs

cookedsplit

Large and delicious, most yet crunchy, meatballs. Recipe coming this week.

German Chocolate Cake…Cookies

cookiesdone

A great, quick, and easy way to have German chocolate cake in a mess free, portable design. As a rule, I personally don’t like sweets, but when I’m in the mood for them, I usually want German chocolate cake, so finding a way to have it, without making a mess, and without having a whole cake to sit around and eat, I decided to turn them into cookies. Continue reading →

Boiled Lobster

lobster

Mmmm lobster. One of those rare, expensive treats. But not in this case. Thanks to warmer oceans, wholesale lobster prices have been ridiculously low, but markets have been afraid to lower their cost, as people associate cheap lobster with bad. Most markets that is. Continue reading →

Pic of the Week: Chickens on a Spit

chickenscooking

A dozen chickens cooking on an open fire. Almost sounds like a Christmas song.

Quick peel garlic

garlic

It has been brought to my attention that a lot of people don’t like using garlic simply because they have a hard time cleaning it. I personally find this a ridiculous for any food, but in the interests of helping spread good flavor, I thought I should post how I do it. Continue reading →

Seared Ahi tuna

tuna sliced

Seared Ahi, such a fine treat, usually reserved for Asian restaurants, but why? It really doesn’t take a lot of work, or ingredients to make this delicious appetizer at home, and add in your own flare.  Continue reading →