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Do we have to cook this beautiful beef towell done? Maybe not. Photo by FCAFotoDigital | IST. Because ground meat has been a significant source of foodborne illness, the USDA advises consumers to use a meat thermometer when cooking burgers. In other words, you should not rely on eyeballing the internal color of the…
Continue reading “TIP OF THE DAY: Beef Temperature (Well Done Burgers, Anyone?)”
Sometimes, there are standouts that define a genre. The ‘21’ Burger by Executive Chef John Greeley of New York’s famed 21 Club focuses most of his efforts on fine cuisine. At 21 Club, though, customers also wanted a luxury burger. In honor of National Hamburger Day, May 28th, here’s Chef Greeley’s recipe, which uses duck…
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Grilled pineapple and strawberries.
A good smoke flavored with a gooddrink. Photo courtesy TedsCigars.com. Some people enjoy their cigars with a beer, Bourbon or other spirit. Ted’s Cigars combine both flavors in one. Fifteen years ago, Ted Jackson was asked by Kentucky neighbor Maker’s Mark to make a cigar for a Derby party. The result was a premium…
Continue reading “FATHER’S DAY GIFT: The Best Flavored Cigars”
Too many people refrain from cooking delicious, nutritious dried beans because the preparation—soaking the beans—seems like too much trouble. It couldn’t be easier! And you may not have to soak them overnight: The fresher the beans, the more moisture they retain so less soaking is required. As you’ll see in this video, all you…
Continue reading “COOKING VIDEO: How To Soak Dried Beans”
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