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If you haven’t yet had Applegate organic and natural meats, you’re in for a treat. The quality is superb, and Applegate franks are our app-solute favorites. Another product on our “special indulgences” list is Applegate’s Natural Sunday Bacon: packed with old fashioned country bacon flavor but without added nitrites or chemical preservatives. Made from select…
Continue reading “PRODUCT: Applegate Naturals Reduced Sodium Bacon”
You don’t want a bland chicken, so dig out the spices and season away! Photo courtesy Butterball. Barbecue sauce is the number one food that THE NIBBLE receives over the transom (and old publishing expression that means unsolicited). Barbecue sauce is expensive and totally unnecessary. Our mother rotisseried a wonderfully delicious, plump bird several…
Continue reading “TIP OF THE DAY: Ways To Season Chicken”
Bone-in loin chops will now be called porterhouse. Photo courtesy National Pork Board. If you’ve ever wondered why a cut of meat called pork butt is actually the shoulder of the pig, the National Pork Board has decided to help you out—sort of—by changing the name. The cut will be renamed Boston roast. Why…
Continue reading “NEWS: New Pork Cut & Beef Cut Names”
We grew up in a family so passionate about cooking (or was that obsessive?), that for holiday meals there were at least two of everything: two appetizers, two main courses, and more than two hors d’oeuvre, sides and desserts. Lacking the energy of our mother, grandmother and aunt, we’d planned only one main course for…
Continue reading “RECIPE: Roast Loin Of Pork With Gingered Figs & Jalapeños”
Americans love their red meat, despite the pleadings of medical professionals, nutritionists and environmentalists to eat less of it. The research record is clear: Among many studies, the largest one, conducted by Harvard University, proved that the more red meat you eat, the greater your risk of dying and of developing heart disease, cancer and…
Continue reading “TIP OF THE DAY: Small But Tasty Red Meat Dishes”
