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

Mar 16

I have been diagnosed with NRNS (Need Reuben Now Syndrome)

Reuben Sandwich from Arby's

A friend of mine who is aware off my obsession for Reuben sandwiches was shocked that I had not seen the commercial NRNS from Arby’s promoting their reintroduced Reuben Sandwich. I have been meaning to stop at an Arby’s to enjoy their Reuben sandwich. I will let you know how well a fast food restaurant …

Continue reading

Mar 15

Roasted Chicken (Herbs de Provence), Stuffed with Fresh Rosemary

Carved Roasted Chicken

There was a time in American history when the family would sit down for a roasted chicken or a roast beef on a Sunday afternoon. This image almost seems like a Norman Rockwell painting, but it was a very real weekly occurrence. For too many the process of roasting a chicken for Sunday dinner is …

Continue reading

Mar 14

Giblets and Everything but the Kitchen Sink Gravy

Gravy made with chicken giblets

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 …

Continue reading

Mar 13

Herbs de Provence Rub

Herbs de Provence, Kosher Salt and Fresh Cracked Black Pepper

There is this glass jar of Herbs de Provence that was mentioned in the post What is in your spice rack? that exists in the kitchen. Honestly, I have been skeptical of using it in my cooking. My skepticism is founded simply because I am not sure how to use this mixture. Herb de Provence …

Continue reading

Mar 11

Crazy for Crawfish – Twist, Suck, Peel

From March to June all along the Gulf Coast in the United States there is a food craze that transcends ethnicity and where someone was raised. Crawfish Season has arrived and whether it is done at home, eaten at a Cajun restaurant, Louisiana eatery, fundraiser, catered, a social event or even a Vietnamese restaurant the …

Continue reading