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

Oct 21

Easy Slow Cooked Chicken a la King

Chicken a la King served over Biscuits

A couple weeks ago while watching the Food Channel, there was a repeat of Guy Fieri’s show Diners, Drive Ins and Dives where they were highlighting the dish Chicken a la King. It looked so good that I knew I needed to try this dish. I cannot say that I have ever eaten Chicken a …

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Oct 17

Sassy Salmon

Baked Salmon with a Glaze of Honey, Sambal, Soy Sauce and Vegetable Oil

I have always liked seafood, but it was not until this past year that I have begun to cook fish at home. With that being said, I really enjoy the versatility and forgiveness of salmon when it has been grilled or baked and how well the flavor and texture of the filet pairs with a …

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Oct 15

Easy Italian Marinara Sauce: Today, Tomorrow, Next Week or Whenever

Perfectly Portioned Bags of Marinara Sauce

Recently while looking rooting around the freezer for additional ingredients to add to leftover frozen Red Clam Sauce, I realized that I was making life difficult for myself by not preparing a large batch of Italian Marinara Sauce and then freezing the sauce into portioned amounts for use at a later date. Just as important …

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Oct 13

Southern Style Biscuits made by a Yankee Male, Such Sacrilege!

Fresh Baked Homemade Southern Style Biscuit

If I recall the first southern-style biscuit I ate was during college when I went to the Cracker Barrel in Christiansburg, VA. To a northerner such as me, biscuits were not just a part of the meals whether at home or in a restaurant regardless of the time of day. The closest thing to biscuits …

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Oct 11

Inspiration from Frozen Leftovers…Seafood Pasta

Red Seafood (Clams and Shrimp) Sauce with Spaghetti

For better or worse, when there are leftovers from a meal that was eaten and if not eaten in the next day or two, they are bagged or place in containers and frozen for later use. In the past I was terrible at marking the contents of the bags but in the past few months …

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