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

May 16

Pastrami Sandwich Review for Wienerschnitzel

Pastrami Sandwich from Wienerschnitzel

Before anyone’s mouth starts to water thinking that this is a review for of a New York City style deli, all I can say is that Wienerschnitzel is about as a far from New York City and a deli as possible. Wienerschnitzel is a fast food hotdog drive through / walk up chain that started …

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May 13

Lime Margaritas – Is It Really This Simple?

Recently we were with friends in San Diego, CA and walking through Old Town when the need to quench our thirst became so overpowering we stopped in at the Old Town Saloon. It was by unanimous consensus that a round or two of lime margaritas was going to be the drink of the afternoon. The …

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May 12

Canning Jams, Jellies, Preserves and Marmalade, Not As Difficult As You Might Think

Homemade Peach Jam

Unless one has distaste for foods that are sweet, how can you not like jams, jellies, preserves or marmalade’s? Whether served with butter and toast, peanut butter on a sandwich, mixed with plain yogurt or used as a glaze for pork or chicken, these transformed fruits are wonderful. What is even more wonderful then store …

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May 11

Homemade Sausage: Preparing The Sausage Recipe

Seasoning and Spices with Ground Pork to Make Sausage

For reasons for which I inherently understand, but cannot fully explain is that when preparing the sausage recipe allowing time for the seasonings and spices to infuse into the meat, significantly increases the depth and complexity of the overall flavor of the sausage is achieved. Although these steps refer to Ground Pork, these instructions are …

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May 10

Capriotti’s Capastrami, the King of Rachels

Capriotti's Window Sign

When I visit family in Delaware, there are a few things that should be enjoyed if at all possible. It is usually not feasible to accomplish all of these goals, but to achieve a few does make the trip complete. One of these is to eat a sub from Capriottis. I typically order a fresh …

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