Oct 26
Brioche is a strange bread. It is somewhere between a cake, pastry and bread. In France it is often eaten for breakfast with just butter and/or jam, but it is also very good lightly toasted with butter as afternoon tea, as a basis for desserts, savoury dishes such as Cervelas Lyonnais en Brioche or coulibiac, …
Oct 25
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 …
Oct 23
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 …
Oct 22
Chicken Liver Pâté is one of those things that can divide a group of people, and most of the people in the euurgh! camp, probably haven’t even tasted it. They are just put off by the idea of chicken livers. Since this chicken liver is silky smooth, I’m sure that everyone would it if you …
Oct 20
On April the 1st 1957, the BBC broadcast a 3 minute segment on the bumper spaghetti harvest in Southern Switzerland. As you will have noted from the date, it was an April Fool’s Hoax and it has been recognised as the largest and most successful hoax ever carried out on television. So much so, that …
