I recently read an article on the CBC site.
In case the link dies, the thrust of the article is that large portion of China’s agricultural land is becoming more and more polluted to the point that food grown in those areas is tainted. It also discusses how that food is being sold regardless of this hazard. Continue reading Is International Trade Affecting the Safety of Our Food?
This is the second of three bottles of Cabela’s seasonings I got for Christmas from my brother, niece and their family. Continue reading Cabela’s Open Season Whiskey Steak Seasoning
It is cold out. I want barbecue. I don’t want to spend a lot of time outside. She Who Must Be Obeyed wants me to do the potatoes when I grill the steak. To the rescue, Easy Barbecue Potatoes.
This is an easy recipe that doesn’t take a lot of preparation yet gives a tasty result. Continue reading Easy Barbecue Potatoes
I have blogged a lot about how easy it is to cook good food. However, some projects require time and effort. The results are usually worth it and I have fun in the process. Back bacon is
one of those projects. If you aren’t a foodie like me who enjoys the process, you might want to get your back bacon in the supermarket. Continue reading Molasses Back (Canadian) Bacon
Thermapen is an instant read thermometer that advertises itself as fast and accurate. It is. I don’t know how I cooked without it. It just reads temperatures withing a couple of seconds and is deadly accurate. If you have ever sat waiting for your instant read thermometer to come to temperature wondering if you are there yet, you know why I love this product. Continue reading Thermapen, I Love It!
My brother, my niece and their families gave me a package of Cabela’s Open Season Spice Blends for Christmas. Continue reading Cabela’s Open Season Jamaican Island Rum Seasoning
You’ve cooked the turkey. Now what do you do with all the scrap trimmings and that scraggly carcass? If you like good food, you make soup. Continue reading Cajun Turkey Soup, Don’t Let That Carcass Go to Waste
This is the final post on the turkey dinner. It is how I cook the turkey and make the gravy. Continue reading Turkey, the Star of the Show
This is my variation of the bread stuffing my mother used to make. The major difference is she stuffed it into the turkey and did any left over in a casserole on the side. I don’t stuff the large cavity in the turkey as I find it cooks better and there is less chance of contamination of the stuffing with salmonella. Instead, I cook it on its own in the oven. Continue reading Bread Stuffing