How to Make Basic Roast Potatoes In our house, my wife is Queen of the All Things Potato. She makes the best mashed potatoes, twice baked potatoes, baked potatoes and my kids can’t get enough of her roasted potatoes. Her method of preparing these roasted tubers is simple and described below. I already have a […]
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How to Prepare Restaurant Quality Veal Stock It’s time to learn one of the fundamental skills in culinary school; the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French chefs were experts in procuring every bit of flavor from the leftover bones of the pigs, cows and chickens […]
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What Does “Couch Potato” Mean & Where Does It Come From? It’s football season and for many of us who really enjoy the game or any other sport shown on T.V., we have the potential to turn into “couch potatoes”. And now there are all these great shows on cable television like Game of Thrones […]
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Fresh Green Beans Just Right When I think of green beans, my memory takes me back to my childhood and the Green Giant. My mom served most of our vegetables from a can in the 60’s except summer time when we had a garden and the green beans from the Green Giant were one of […]
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How to Sous Vide the Best Swordfish Ever Three times this summer I grilled fresh swordfish and only once was I really happy with the outcome. The other two times I was quite disappointed with the results. Was it luck the one time? Could it be the fish itself? Or perhaps my cooking technique? I […]
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