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

Apr 04

Artichokes, Shallots & Capers a Versatile Warm Salad

Warm Salad of Artichokes, Shallots & Capers

All I can tell you is that this warm salad of artichokes, shallots and capers is sub component of a recipe that my mother originally made many years ago on Christmas Eve. As to where or who gave her the recipe I have no idea. What I do know is that whether served on the …

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Mar 31

Sausage Making Marathon

5lbs of chorizo sausage

Stuart and I just finished making six different types of sausage today; Uncle Nick Stabile’s Italian Cheese & Pork, Sweet Italian, Hot Italian, British Bangers, American Breakfast and Spanish Style Chorizo. Last night I ground 22.5 pounds of Pork Loin, Shoulder and Fat Trimmings (~70 % Lean). This morning Stuart and I seasoned the ground …

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Mar 30

Balinese Style Fish Recipe – An Ode To Mata Hari’s Indonesian Restaurant & Bar

Fish with Balinese Sauce

My dear friend Regina owned a very successful Indonesian restaurant on the west side of Houston for over two decades. Not only was the food amazing, but the bar was a local watering hole for many workers of the the petroleum industry. On any one night, it was not unusual to hear numerous languages being …

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Mar 29

Lightly Breaded Fried Fish Never Hurt Anyone

Fried Filet of Code

I will admit, I am a relative late comer to cooking fish, yet alone frying fish. Over the years, so to speak “I have dipped my toe in the water” when it comes to cooking fish, but I have had a significant amount of unfounded skepticism of my own capabilities. Sometimes I think watching Iron …

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Mar 28

Mushroom Marketing Mania

Portabella Mushrooms Loose in Box

The phrase “a fool and their money are soon parted” is an appropriate for the marketing madness that surrounds the simple fungi Agaricus bisporus. There is a reason why advertising / marketing executives are known as Madmen and we are even crazier for getting sucked into their gimmicks. For everyone that raves about the earthy, …

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