Category Archives: Tips

Whole Foods 365 Mayo

I tried Whole Foods 365 mayonnaise and didn’t think it was all that.  It’s not bad, but has a bit of that wallpaper paste thing going that comes across as ever-so-slightly rancid on my palate.  Stick with Raley’s as a … Continue reading

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Ginger tip

I’m sitting here thinking about all my backed-up posts and feeling somewhat crestfallen, but I want to tell you this, at least:  freeze a knob of “emergency ginger.” When you buy ginger the next time, buy a large, fat root … Continue reading

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Why you need a hand blender

  Word up:  part with the $20 it will take to get a hand blender, aka immersion blender, into the house.  There are things I can do easily with this guy that make it one of the most-used kitchen gadgets I own.  … Continue reading

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Chana masala without those super-pricy spice packets

There is no reason you need to rely on those spice and spice paste packets enrobed in colorful little cardboard sleeves that have flooded the market in recent years when making Indian dishes.  These packets, produced by American companies mainly for American cooks, are often good … Continue reading

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Citrus in containers

Today I busied myself with citrus upkeep.  I have three orange trees – one semi-dwarf and one standard planted in my side yard, and one dwarf in a container; two dwarf lime trees in containers; two dwarf lemon trees, one … Continue reading

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An easy way to serve buttered corn on the cob

This may fall under the category of obvious, but I have eaten so many ears of corn at cook-outs the past few years where the butter was served on the side in pats, that I thought I’d give out a … Continue reading

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Tried a couple cheeses

Although I buy most of my cheese at Costco (my Costco has an amazing selection of cheeses) and Trader Joe’s, where the prices are low and you can buy small amounts, which you cannot do at Costco, I’ll pick up … Continue reading

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Jon and bacon

Trays of bacon in the kitchen mean only one thing:  Jon is here.  Yes, I don’t use a frying pan.  I blast it in the oven at 400 deg. F. (convection), turning it over once during the process.  I don’t want … Continue reading

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Save your chicken fat for a rainy day

You should be frugal when it comes to cooking, utilizing whole chickens to full measure.  The Ziploc freezer bag in the bottom slot of my freezer door houses little packages of chicken fat that I’ve trimmed from whole chickens – to be … Continue reading

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Succulent roast chicken via yogurt with Brussels Sprouts

Roast chicken is something that falls under my list of foods to have the night before execution or Armageddon.  There is nothing that offers as much comfort as a big, juicy, flavorful chicken with roasted sides, such as the brussels sprouts … Continue reading

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