Cooking Errors You Can Avoid

Even experienced cooks make big mistakes from time to time.

Posted on February 29th, 2012 by James
Filed under: Cooking | 1 Comment »

Kitchen Basics: Part 8 – Pots and Saucepans

Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.

Posted on February 27th, 2012 by James
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Sprouts Continue Sickening Consumers

Two new cases of sickness from e. coli contamination in sprouts at Jimmy John’s restaurants have brought to total to 14 cases in six states.

Posted on February 26th, 2012 by James
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Catching up

We’ll be having a lot of recipe postings coming up as we try to bring the blog up to date to our time in The Bachelor’s Kitchen.

Posted on February 25th, 2012 by James
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Flirting With Death

Recently, I’ve been showing a friend of mine some cooking techniques. Over and over again, I have to remind him that color of cooked meat cannot tell you if it is done. The only way to do that is through feel and temperature. Of those two, temperature is the only really reliable way to ensure [...]

Posted on February 24th, 2012 by James
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Cooking Without A Recipe Net

Use your own tastes, likes and experience to make each and every dish uniquely your own.

Posted on February 22nd, 2012 by James
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Kitchen Basics – Part 4: More Knives

When choosing a chef’s knife, you want something that’s comfortable in your hand. It should become an extension of you hand and arm.

Posted on February 21st, 2012 by James
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No More Sprouts

If you’re a fan of Jimmy Johns sandwiches and you like sprouts on your order, you’ll have to cross that item off your list.

Posted on February 20th, 2012 by James
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Avoid The Snack Trap

Those snacks can destroy all the work we’re doing to eat better and stay healthy.

Posted on February 16th, 2012 by James
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Gardeners Getting Hotter

This update is the first the USDA has issued in more than a hundred years, showing how much the climate is changing and how quickly.

Posted on February 13th, 2012 by James
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