Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked f... Read More

What the Heck Are They Doing to #4s?

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

Quince Jelly

Turning a humble, inedible fruit into a sublime confit known as quince jelly.... Read More