Paprika…The What

Event though most of have a conainer of paprika sitting way back far in the spice cabinet, waiting to be pulled out only on those rare occasions when you make deviled eggs…kike once or twice a year…paprika is a spice that has way more to offer than we give it credit for. But what exactlyContinue reading “Paprika…The What”

The Best Fry Station in the Nation

So far we have covered three cooking methods—sauteeing, stirfrying, and pan frying—Now we begin our fourth cooking method—deep frying. So far in your minimalist kitchen, there are several things that you should have either kept, updated, or bought… As far what you should have in your minimalist kitchen at this point, you should have… CookieContinue reading “The Best Fry Station in the Nation”

Munich Schnitzel

Münchner Schnitzel…or Munich schnitzel) for those of us who took German in school or lived there and still can’t umlaut…is a type of schnitzel that that is prepared with horseradish and/or mustard before brading.     Meat 4 pork chops 1 tsp mustard, spicy brown 1 tsp horseradish sauce .Poud out or cube pork chops. Season with salt andContinue reading “Munich Schnitzel”

Skinny Dipping

Half of the battle in any cooking endeavor is organization…and this is true about pan-frying. Arranging your ingredients in an organized way is it important because it simplifies preparation and creates less mess. So before you start frying, you want to get organized…this may be as simple as filling three bowlsm or as complicated as organizingContinue reading “Skinny Dipping”

The Eentsy Weentsy Spider Went Into the Frying Pan

My husband and I have been married, and most night making dinner for about thirt-five years now..but there’s one thing that I have noticed. I tend to gravitate toward those cooking methods that do not require you to stand by the stove for forty-five minutes “keeping an eye” on something…and actually lean more towards stirringContinue reading “The Eentsy Weentsy Spider Went Into the Frying Pan”

A Wok on the Wild Side

The first thing that I think of whenever I think about our first cooking method—stirfrying—is a wok. You may think that woks, which in Chinese directly translates as “Big Spoon,” are /what Alton Brown calls a “unitasker,” but woks can also be used for many other cooking methods—such as deep frying, steaming, and boiling, stewing,Continue reading “A Wok on the Wild Side”

Which Kind of Fry Guy are You?!

THE ULTIMATE GUIDE TO YOUR NEXT FRY-UP Recently we talked about the method of cooking called sauteeing, which is a type of frying…but did you know that there are actually several different types of frying… These include… Stirfrying Panfrying Shallow Frying Deep Frying Let’s take a quick look at each of these different methods, beforeContinue reading “Which Kind of Fry Guy are You?!”

Macro Facts About Microfiber

Another choice that would be more “correct” in what has become our global effort at saving our environment, creating “greener” homes, and doing our role as a responsible member of current society than using ordinary Brawny would be microfiber cloths.  Microfiber cloths are more commonly used in Europe than here in the United States becauseContinue reading “Macro Facts About Microfiber”

Maintaining Your Knife For Life

If I just forked over this much money for a quality knife to slice and dice veggies, I am gonna want to take the very best care of it that I can. So how do we do that? Here are a few tips… After each use wash your knife in warm, soapy water and dryContinue reading “Maintaining Your Knife For Life”

These Knives Made the Cut

So in my quest for the best knife to buy as far as veggies, which ones did I find worth considering… Cutco Vegetable Knife #1735 Blade…wide enough to easily move ingredients from the cutting board to the pan Blade Length…7-3/4″ Blade Material…410 High-Carbon, Stainless Steel Cost…$150 Edge…straight Engraving…available Guarantee…Cutco’s Forever Guarantee means that they willContinue reading “These Knives Made the Cut”