Winter Squash Varieties

September 14, 2012 0 Comments
Winter Squash Varieties

Talk about an early American health food Squash was introduced to the colonists by our native Indians when they first arrived in America. In fact, there is evidence that squash was eaten in South America more than 2,000 years ago. The English name for squash comes from the Narragansett Indian word askutasquash, which means green-raw-unripe, […]

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Zucchini Bread Recipe Poem

September 14, 2012 0 Comments
Zucchini Bread Recipe Poem

A Cowboy’s Point of View Some of you may remember Fred Engel’s COWBOY POINT OF VIEW for making Baked Potatoes and Pinto Beans Over the Fire. Well Fred has blessed us with another of his fine recipe poems, this time for Zucchini Bread. Hope you enjoy it as much as I do. If you are interested in […]

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Zucchini Bread

September 14, 2012 1 Comment
Zucchini Bread

  Fred Engel’s Zucchini Bread Recipe Without the Rhyme Many of you who have checked out Fred Engel’s Cowboy Point of view for making Zucchini Bread have asked for a simple recipe without the prose. Here it is. Enjoy. PrintZucchini Bread Prep Time: 15 minutesCook Time: 1 hour, 30 minutesTotal Time: 1 hour, 45 minutes Yield: […]

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Pan Seared Duck Breast Recipe

September 14, 2012 4 Comments
Pan Seared Duck Breast Recipe

Pan Seared Duck Breasts with Wild Mushroom Sauce While visiting my best man in McCall, Idaho, we dined on wild duck breasts that were the best I’ve ever had. It may have been a combination of the atmosphere, the reunion, and the wine, but it certainly was a memorable night. This is a quick and […]

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Sources for Cooking Tools

September 14, 2012 0 Comments
Sources for Cooking Tools

Looking For the Right Tool for the Right Cooking Task? You don’t necessarily have to buy the most expensive, but you definitely want to buy quality. Below are some of the tools I use in my kitchen. Just click on the link to learn more about what it is, what it does, what to consider […]

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Meat Doneness Chart

September 14, 2012 48 Comments
Meat Doneness Chart

Do You Know When Your Meat Is Medium-Rare? It is essential you know the internal temperatures of the foods you are cooking. Trying to cook based on times given in a recipe is a mistake that I make all the time. There are so many variables that go into cooking times that it is impossible […]

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How to Make Brown Stock

September 14, 2012 9 Comments
How to Make Brown Stock

How to Make Brown Stock at Home If you are wondering what’s the difference between “brown stock” and “beef stock”, I’m thinking it has to do with the bones. With a beef stock you only use beef bones, but with brown stock you use both beef and veal bones. If there is another difference that […]

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Secret to Great Sauces Is Demi Glace

September 14, 2012 14 Comments
Secret to Great Sauces Is Demi Glace

The Secret to Great Sauces is Great Ingredients If you ask my daughters what is their favorite meal and they will tell you, “Daddy’s steak with sauce!” I love that my little girls enjoy a good cut of beef like New York strip steak or a filet Mignon served with a rich brown sauce made […]

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Deglazing: What it Is and Why Do It

September 14, 2012 32 Comments
Deglazing: What it Is and Why Do It

How to Deglaze a Pan for Making Restaurant Quality Pan Sauces The Secret to Great Pan Sauces Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where […]

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Chef David Nelson

September 14, 2012 0 Comments
Chef David Nelson

Chef David Nelson on Culinary Arts Schools I am happy to say I am a friend of Chef David Nelson. He had already done a lot for culinary junkies both professional and novice with his previous web site, Chef2Chef, but now he is giving back to that same community with his new Chefs4Students.org (no longer […]

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