Ingredients

Sherry Vinegar

March 19, 2014 3 Comments
Sherry Vinegar

Why Is It So Hard To Find Sherry Vinegar? Have you ever had a recipe call for sherry vinegar and when you get to your local food market, you can’t find it. What makes this vinegar so elusive? You go to your local supermarket and you can find 15 varieties of Balsamic vinegar and other […]

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Four French Beef Cuts I Did Not Know

March 8, 2014 0 Comments
Four French Beef Cuts I Did Not Know

How Little I Know About Côte de Bœuf Yesterday, I read this interesting article in the New York Times by Elaine Sciolino about how France is starting to import beef from other countries including the United States because the French cows are bred to be “big, powerful, muscular races of cows in France that were […]

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Cheese Fondue Recipe

February 25, 2014 4 Comments
Cheese Fondue Recipe

A Classic Cheese Fondue We typically don’t eat much fondue in our house, maybe a couple times a year but in the past few weeks I’ve enjoyed three fondue nights so I thought it must be time to do a little research and write about preparing a delicious fondue at home. One of our fondue […]

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Interview with Andrew Hillman of Rastelli Direct

February 11, 2014 0 Comments
Interview with Andrew Hillman of Rastelli Direct

  I had the pleasure of interviewing Andrew Hillman of Rastelli Direct, a major player in the food-service business providing high end products to consumers and restaurants. Rastelli Direct has been doing some marketing on the Reluctant Gourmet and sent me some of their products to try out and have some fun with. I thought […]

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Beef Fabrication Video

February 6, 2014 1 Comment
Beef Fabrication Video

Where Do the Various Beef Cuts Come From On A Cow? How to Butcher a Cow in Just One Hour I have to admit I’m a little obsessed about where different cuts of steaks and roasts come from on a cow. I want to know the exact location of a rib eye compared to the […]

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The Butcher’s Guide – Book Review

February 3, 2014 26 Comments
The Butcher’s Guide – Book Review

The Butcher’s Guide An Insider’s View to Buy the Best Meat and Save Money Jimmy Kerstein is an “Insider to the Meat Business”. What makes him an insider? Forty years of working in the meat industry where he managed local meat markets, big volume retail chain stores and then got involved in the corporate side […]

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10 Facts About Lobster You May Not Know

October 20, 2013 6 Comments
10 Facts About Lobster You May Not Know

Everything You May or May Not Want to Know about Lobster LOBSTERS are interesting creatures. Most of us think of them as an expensive dinner choice on special occasions but they weren’t always so popular with diners. They have been around a long time and can live a long time. What do they eat? Do […]

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Bloomy Cheese or Washed Rind Cheese

September 24, 2013 0 Comments
Bloomy Cheese or Washed Rind Cheese

What’s The Difference Between Bloomy and Washed Rind Cheeses? Both are surfaced ripened cheeses but different. There is an exponential amount of information to know about cheese and cheese classification. Go to any cheese counter or crack open a guide to cheese and you will be inundated with endless choices, varieties, and classifications of cheese. […]

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London Broil

September 5, 2013 6 Comments
London Broil

Is London Broil a Meat Cut or Cooking Technique? There are many common misconceptions about London broil and what exactly it is. When I was a kid, my mother would make London Broil for our family on occasion. She would walk into our local butcher, ask for “London broil,” and was inevitably handed a piece […]

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10 Grains That Are Really Good For You

August 15, 2013 2 Comments
10 Grains That Are Really Good For You

10 Grains You Think You Know But……. I recently read a great article in the New York Times about grains—“The Whole Story: The Complex World of Whole Grains, Made Simple.” The article talked about the rising popularity of whole grains and the nutritional benefits they can bring to our daily meals. After reading this article […]

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