Bill Retherford

Neither a trained chef or culinary expert but a true lover of food including the history, background and even the science behind what makes a great dish. With twelve years as a manufacturing consultant specializing in food processing, I have a unique perspective on how much of the food we purchase is created. Being fortunate to have travel extensively for work and pleasure provides me with ample opportunities to experience new foods and regional variations on a regular basis. I have an obsession for Reubens and will select a reuben sandwich without consideration of anything else on the menu if available.

Most commented posts

  1. Oven Baking Sausage: Quick, Easy and Minimal Mess — 32 comments
  2. Homemade Peach Liqueur, Capturing the Essence of Summer — 28 comments
  3. Easy To Make Homemade Wild Grape Jam — 27 comments
  4. MacGyver’s Fat Separator, Simple Way to Make Homemade Gravy — 22 comments
  5. Homemade Garden Grape Jam, Welch’s Take Note! — 13 comments

Author's posts

Jun 15

Tapas, Antipasto & Mezze – Mediterranean Inspired Cuisine at Home

Mezze Served At Home

The similarities shared between Spanish Tapas, Italian Antipasto and Middle Eastern Meze is far more important than the differences. At the heart of these ethnically inspired dishes are the shared ingredients that exist throughout the Mediterranean and the simplicity in which these dishes are prepared and presented. For me, the heart of these culturally inspired …

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Jun 14

Egg Salad Sandwich…Traditional, Easy, Comfort Food

Fresh Made Egg Salad Sandwich

Why even write about an egg salad sandwich? Surely there must be more interesting and exotic pairings available for discussion and review? Of course there are options that are far more interesting, but when it comes to simplicity and ease, the egg salad sandwich is hard to beat. It requires little effort to think of …

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Jun 13

Frozen Fish to Baked Fish with an Italian Bread Crumb Crust

Fish Filet Crusted with Italian Style Bread Crumbs

It is only proper that I continue to post on my love affair with baking individually frozen fish filets for dinner. Baking fish filets typically represents one if not two meals a week at home. The possibilities for baking frozen fish filets are endless, whether smothered in salsa, simply seasoned or in this post top …

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Jun 10

Cheesy Grits or is it Parmesan Polenta?

Grits with Grated Romano Cheese and Diced Tomatoes

Grits, Polenta, Mush, Pap are just a few of the names associated with ground corn that has been boiled for a varying degree of time in a liquid (water, broth or even milk). The final result, whether completely smooth and creamy or still having some texture remaining is a result of personal choice, time and …

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