Mar 15
There was a time in American history when the family would sit down for a roasted chicken or a roast beef on a Sunday afternoon. This image almost seems like a Norman Rockwell painting, but it was a very real weekly occurrence. For too many the process of roasting a chicken for Sunday dinner is …
Mar 14
Giblets are the polite culinary term for the organ meat, also known as offal for poultry (chicken, turkey, goose, duck…you get the idea). Giblets typically include the heart, liver, gizzards and the neck. Yes, the neck is not an organ, but in the United States, the neck is typically included in with the Giblets. The …
Mar 14
The 14th of March in the US is written 3/14 and 3, 1 and 4 are the most significant digits of pi (π) i.e. 3.14. Though some people say that the real pi day won’t be until March 14th, 2015 at 9:26:53 AM when the date and time matches the first 10 digits of pi …
Mar 13
There is this glass jar of Herbs de Provence that was mentioned in the post What is in your spice rack? that exists in the kitchen. Honestly, I have been skeptical of using it in my cooking. My skepticism is founded simply because I am not sure how to use this mixture. Herb de Provence …
Mar 08
Why would anyone make their own liqueurs or cordials? The simple answer is because we can and why not? The process is relatively easy with the toughest part of the process being patience. Just as the exact origins of beer, wine and liquor are debated, so to is the origination of liqueurs and cordials. It …
