It’s a folk classic from the Carolina Hills. And, like so many folk classics, it has it’s roots in the simple Smokehouse tradition of “low and slow” cooking – just one of the techniques Po Folks invented to make cheap cuts of meat tender and flavourful!Read More →
To conclude our Cooking 101 Series on Sauces, we’ll take a look at the principle Dessert Sauces. They generally fall into one of three basic categories: Caramels, Creams or Fruits.Read More →
We’ll start our safety and sanitation rounds with the surfaces you use most when preparing food – the counters, tables, islands and benches. Not to mention the back-splashes and cutting boards.Read More →
In Part I of our exploration of smoking, we covered the equipment scene pretty thoroughly. This time, we’re going to look at wood chips for flavouring, some must-have accessories and some must-know cooking tips.Read More →
Horseradish is one of those things that you either like or don’t like. Those who like it claim it’s an “acquired taste”, but if you’re not a fan of hot-and-spicy, you’ll probably never acquire it. Horseradish lovers claim it enhances the umami experience of classic Roast Beef like nothing else.Read More →
While Sour Cream and Yoghurt based sauces are fairly common on desserts, and as the “dressing” for some Fruit Salads, they are perhaps most closely associated with Mediterranean and Tex-Mex main dishes and sides. But there’s so much more!Read More →
Grab the ketchup bottle! We’re taking a joy ride on the Toasted Cheese Express! We’re not only going to look at new things to put in them, but new ways to cook them. And I guarantee everything we make today will be great with our beloved Red stuff!Read More →
Celebrate smoking! No, not the disgusting hand-to-mouth habit that involves tobacco or other questionable substances, but the unique ages-old process of cooking, flavouring and preserving food via exposure to low, slow, smoky fire!Read More →