Poultry

Apr 11

Mister Stock: The Unsung Hero of Cooking

Whenever I begin the process of making a soup, broth, gravy or stock, I am reminded of the folk tale Stone Soup. There are many versions of the tale, but the premise behind the story aside form generosity and charity is one of how the soup will continue to taste better as additional ingredients are …

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Mar 14

Giblets and Everything but the Kitchen Sink Gravy

Giblets are the polite culinary term for the organ meat, also known as offal for poultry (chicken, turkey, goose, duck…you get the idea). Giblets typically include the heart, liver, gizzards and the neck. Yes, the neck is not an organ, but in the United States, the neck is typically included in with the Giblets. The …

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Mar 01

Asian Style Orange Chicken

It may be a little stretch of culinary license to say that this dish is Chinese, but a review of the ingredients makes it difficult to argue that the meal has not been heavily influenced by the use of Asian ingredients. The history and development of this meal is simple and follows a standard theme …

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Feb 29

Condiment Conundrum

As a follow up to the post on What is in your spice rack? I went through the condiments that are stored in the pantry, kitchen cabinet and refrigerator. Once again, after taking stock of what had been accumulated, I could only just shake my head. The picture to the left is only a small …

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Feb 22

Chinese American Restaurant…So Not American

Someone once told me that in Houston, TX you could eat a different non-chain restaurant every day of the year and never once repeat a location. Not only is this true, but I am willing to bet that within Chinatown the same rule applies. I have lived in Houston, TX since 1996 and in that …

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