Take 1/2 onion and 3 cloves of garlic and pulse until smooth in food processor. Saute on med-high heat in cast-iron skillet with 1/2 tsp of olive oil (preferably Spanish) and 2 tbsp butter until just browning, then whisk in 2 cup room temp heavy cream. Whisk until just turning thick, then blend in 1/2Continue reading “Creamed spinach”
I really suggest that you obtain one. It's the best tool for canning in general, but definitely for sauces. #pressurecanning #sauce #BBQsauce
Tech question for all the brisket experts…what's stopping me from, instead of cutting off all the fat, simply deeply scoring it (until you see muscle) and sticking it under the broiler to render it all? #fatequalsflavor Just curious?
“It’s MY house!” All of us Eddie Murphy fans recognize his stepfather Vernon’s quote and apply it like gospel to our kitchen, especially the context of the phrase that directly follows (which I will leave unsaid as it’s NSFW). And all of us knife fans definitely feel this way about our kitchen tools – especiallyContinue reading “You can never have too many knives…in YOUR house”