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

Feb 22

Chinese American Restaurant…So Not American

Chinese American Restaurant

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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Feb 21

Decadent Duet: Portabella Mushroom & Broiled Blue Cheese

Baked Portabello Mushroom Stuffed with Broiled Blue Cheese #1

I was never a fan of Portabella Mushrooms. Not because I do not enjoy the complexity and earthy flavor that different mushrooms provide to a dish. More because Portabella Mushrooms had become too popular and for some inexplicable reason each time I ate one, someone had marinated it in balsamic vinegar for far too long. …

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Feb 20

Chicken Cordon Bleu qui est Facile à Faire

Chicken Cordon Bleu a la Americana

Before I began writing this post to the blog, I had the impression that Chicken Cordon Bleu was a chicken dish of French origin. Given that my rendition of the dish is a little different then how Chicken Cordon Bleu is normally prepared, I thought a little research on the topic of this post was …

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Feb 19

Chicken Parmesan using Baked Chicken Cutlets

Chicken Parmesan with Baked Breaded Chicken Cutlets

Just as Peanut Butter and Chocolate is a match made in heaven, so is the combination of a seasoned breaded chicken cutlet, marinara sauce and melted mozzarella cheese. Unfortunately, multiple decades of Italian-American restaurants serving heavily breaded chicken breasts, smothered in too acidic tomato sauce and either too little or too much melted mozzarella cheese …

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Feb 18

Italian Marinara Sauce – Santelli Family Style

Santelli Style Marinara Sauce

There are few things that can rile me. Crocs are one of those things and spaghetti sauce from a jar or can is one of the others. Yes, I understand that some people have never been taught, cannot be bothered or just do not think that making a homemade spaghetti sauce is simple to accomplish. …

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