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

Nov 18

Easy Italian Red Sauce with Mushrooms Recipe

Pasta with Mushroom Marinara Sauce

Italian spaghetti sauce with mushrooms makes my mouth water with anticipation of a meal that is so easy to prepare. It will probably take longer to write this post than the time required to prepare the meal. For this meal I like to use the prepared homemade Marinara sauce that I have portioned and frozen …

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Nov 06

Oven Baked Breaded Italian Chicken Cutlets: Step by Step with Pictures

Baked breaded chicken cutlets have to be one of the most versatile foods that can be prepared in the kitchen. You can enjoy them by themselves as a meal or a snack, or use them to make Chicken Parmesan, a simple Chicken Cordon Bleu or even as a topping to a salad. Whatever you choose …

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Nov 04

MacGyver’s Fat Separator, Simple Way to Make Homemade Gravy

Whether it is for turkey on Thanksgiving or Christmas, a roasted chicken or a crock pot beef roast for Sunday dinner there is nothing better than homemade gravy made from the giblets, drippings or the au jus. The problem is that many of us do not own a fat separator and if we do, because …

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Oct 25

Meet Crostini’s Big Brother: The Open Face Broiled Sandwich

Toasted Bread Topped with Sliced Tomatoes and Broiled Blue Cheese

Call it what you will, an oversized Crostini or an Americanized Smørrebrød, the open face toasted or broiled sandwich can be as simple or complex as you wish and typically can be prepped with ingredients found in the refrigerator. The simplest of open face sandwiches that most of us are familiar with is the broiled …

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Oct 23

Be Your Own Butcher, How to Cut and Package a Rib Eye Steak Primal

Stack of Hand Cut Rib Eye Steaks

In my opinion, a Rib Eye is the best steak. Sure, there are more than a couple dozen of cuts of beef available from the nine to thirteen primary cuts (primal) in the United States and Canada with a new cut of beef being marketed every few years; i.e. Flat Iron Steak. However, when I …

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