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
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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.]
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Larger cuts of meat with bone in and whole birds (duck, turkey, goose) are often served during the holiday season. All of the bones are ideal for making stocks but there may not be time to do so. After the meat or bird has served, debone then pop the carcass into the freezer. Once the holidays are over remove the bones from the freezer and make your stock as normal.
2 food lovers commented:
way ahead of you on this one... happy Thanksgiving
Thanks :) It's the US Thanksgiving which is much later than our Canadian Thanksgiving. However, turkey is on tonight's menu just because.
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