So what is this “re-tin” that you do to copper pots and pans? For those of you who don’t know what we’re talking about, I recently posted an article about How to Buy Pots and P...Read More
If you’re replacing your posts and pans with more frequency than you think is reasonable, it’s probably because you’re not buying them with quality in mind. Stop that. In your kitche...Read More
It has been quite a while since I’ve added to the meat chart, but I was given a cut of meat to prepare that I might have occasionally overlooked, probably because it was being sold under somewha...Read More
Going out to eat at a sit-down restaurant should be a pleasant experience from start to finish. In my restaurant reviews, I judge a restaurant on the quality they claim to be. A subjective standard, i...Read More
There’s always something interesting cooking when I’m on vacation. Sometimes, I even get to cook it. If I remember, I might even take pictures!...Read More
It’s summertime, just in case you missed the needle spiking up near 90°F. When the temperatures get that hot, no one wants to stand in the kitchen cooking, where it gets even more unpleasant...Read More
From Mexico to Mali, nearly every cuisine on the planet embraces the hot pepper. Even French cuisine has a few spicy dishes, but they tend to come from the more rustic southern region, Andalusia and P...Read More
So a while ago my wife brought home a #4. Well, some chunk of a #4. It seems that someone, somewhere had a good idea. They apparently cut down a very large #4 so that they could sell it in pieces, pro...Read More