Following a recipe during my last endeavor in the kitchen, a dilemma arose when trying to determine how many small tomatoes would equal the medium tomatoes listed in the recipe. Thanks to Dr. Gourmet, I found this list of equivalents!
Instant rice is quick and easy, but it can’t beat the real thing as far as taste and nutritional value. There are a variety of ways to prepare rice, from rice cookers to steamers, but for most, rice is not prepared that often and a simple stove top method is adequate.
Using the cast iron skillet is the irreplaceable means of preparing many food items such as cornbread, scrambled eggs, etc., etc., however, some folks are not aware of the proper methods of seasoning, cleaning and using one. Here is a rundown, or “operations manual” if you will, for the care and usage of the cast iron skillet.
The versatile, French style crepe can be used in a variety of creations from dessert crepes to ratatouilee crepes. Here is a simple recipe for any gourmet cook’s repertoire.
Back in the 1920’s and 1930’s, Muncie, Indiana (my hometown), came to be known as “Little Chicago” because of it’s ties to mob activities in the “City of Broad Shoulders”, Chicago, Illinois. Here is a personal pizza recipe, based on the traditional Chicago deep-dish style with a twist of Appalachia (cast-iron skillet). DO try this at home!
For many years, when I wasn’t drinking beer (weekends), I was drinking coffee (work week). Being that I am no longer young, I have grown rather educated in the methods of brewing and varieties of, coffee. The usage of the French press is the best, because it cuts down on the bitterness and the temperature […]
Sauteed mushrooms make a wonderful accompaniment to many dishes. I’ve been using this versatile method, which goes well with red or white meats, for many years.