Feb 29
As a follow up to the post on What is in your spice rack? I went through the condiments that are stored in the pantry, kitchen cabinet and refrigerator. Once again, after taking stock of what had been accumulated, I could only just shake my head. The picture to the left is only a small …
Feb 28
One of the most comforting foods of all time, at least to my immediate family, has been reduced to a pre-packaged powder. A DIY science experiment where you boil “A”, then mix with “B” & “C” to create something that really doesn’t resemble what the box says it is. It reminds me of a chemistry …
Feb 23
What is in your spice rack? Too much? Too little? Too old? Not enough? When have I ever used this spice or herb? For what recipe did I need this ingredient? Is this spice even good any more? I admit when I took an inventory of the spices and herbs that I have in my …
Jan 13
The French culinary term for a deboned stuffed chicken is a Galantine or a Ballotine, with a Galantine usually served cold, but both can be with any type of meat, not just chicken. Being a French dish preperation it is no surprise that it is popular in the South of the USA with the Cajuns. …
