Yep. It’s true. Fried Chicken, so solidly connected with the U.S. south in song and story, was actually invented somewhere else. Somewhere far away from Kentucky. Somewhere way north of Kentucky. I didn’t believe it when I first heard it. But additional research proved the claim true!Read More →
Inspired by what friends had to say about my post on the dangers of wire Grill brush bristles getting into your food, I went looking for other grilling tips that may seem obvious to experienced outdoor chefs but may be new to those just getting into Canada’s National Culinary Sport…Read More →
A couple of posts back, we shared some insider secrets about Chef’s knives and other handy kitchen gear every serious cook should have. This time, we’ll look at more tools you’ll find useful if you really get into cooking, especially cooking dishes from other cultures with other traditions…Read More →
We’ve all had breaded dishes at restaurants and bars. Veal Cutlets, Chicken Cacciatore, Torpedo Shrimp, Fried Oysters… But if you’re like I was the first time I tried to ‘Bread’ at home, you bombed. The Bread Crumbs didn’t stick. The meat dried out. Well, don’t let Breading scare you!Read More →
When you look at lists of trademark dishes from different countries around the world, you’ll find many entries for the ancient cultures and respectable lists for the European cultures, the New World indigenous cuisines and even the U.S. But when you look up Canada…Read More →
Now, I have previously mentioned that Dill Pickles were not necessarily a staple of the preserve cupboard when my Mom was a little Girl on a farm on the Prairies. But some folks grew Dill in the house garden especially for pickling, and every Mom at that time had her own recipe…Read More →