A Look at Salad Greens & Why We Care by Nell Jones “A cold dish of various mixtures of raw or cooked vegetables served with a dressing”. When I hear “salad”, I think of a bed of lettuce with random other ingredients sprinkled on top. It seems like the “bed of lettuce” has become more […]
Mushrooms can be found in many of the recipes on reluctantgourmet.com but they come in all measurements. In this post, I look at the many mushroom conversions, equivalents and substitutions you may come across when you are cooking with them. How to Convert Mushrooms for Your Recipes We love mushrooms in our house and […]
All About Quinoa & How to Cook It By Nell Jones Quinoa is a seed native to Peru that was once considered “the mother grain” by the Incans and is now considered a “superfood” by most health conscious people. It became popular in the last decade because of its role as a healthier carb. Its […]
Our 5th Taste – Umami by Nell Jones “Umami” is one of those words that you are searching for to describe the way something tastes but then convince yourself that there is no word to exist for it. Well thanks to a Japanese chemist, there is now a word for that savory, yet not exactly […]
What Is The Difference Between a Roux and a Slurry? by my daughter, Nell Jones November is an important month for citizens of the United States. Nope, not because of elections. Thanksgiving. Do you ever wonder how your mom got the Thanksgiving gravy so thick? She probably has some support. Thickeners Sauces thicken when a […]
What Does Organic Food Mean & Is It Worth It by Nell Jones, my oldest daughter The great thing about most grocery stores today is the array of options. There are at least ten different kinds of chickens and eggs you can choose from. One of these choices is whether or not to choose the […]
What Kind of Mint Am I Growing In My Garden? Someone recently asked me about the mint growing in their garden. Is it peppermint, spearmint or some other kind of mint? I had no idea so I did a little research so I had a better understanding of mint varieties and then went out to […]
All About Piave Vecchio from Italy If you like Parmigiano- Reggiano and aged Gouda, you are going to love Piave Vecchio. A wonderful cheese made with high-quality, pasteurized local milk and tastes like a young Parmigiano with a bit of aged Gouda. Nutty almonds with tropical fruit, this is another of what I would call […]
Common Mistakes When Seasoning With Salt Salt is critical for bringing out flavors in the foods we cook. One of my problems with eating out, especially at good restaurants, I find chefs often over salt their dishes. I’m not sure why and this would be a great topic for another article but I find it […]
A Simple Chart Describing Herbs & Spices & How to Use Them Let’s take a look at some of the more commonly available herbs and spices. These listings are by no means exhaustive. Many of the spice plants are not native to the United States; in these cases, I provide the USDA hardiness zone information […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
How to Grill Your Turkey on a Gas Grill
Something Different – Grilling Your Turkey I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for […]
Turkey Buying and Cooking Tips With Thanksgiving right around the corner, I thought you might enjoy talking turkey including some tips on choosing a bird and how to cook it. You would think cooking a turkey is not that big a deal but looking at all the articles in the current November issues of cooking […]
Moist Thanksgiving Turkey Tips
How To Roast A Perfectly Moist Turkey A whole turkey, perfectly cooked, juicy in thigh and breast and richly caramelized all over is a thing of beauty, but it is, indeed a rare bird. Turkeys are large, they have a big hole inside them. They are thick in some places and thinner in others. They […]
