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Continue reading →: Kitchen Basics – Part 2 (a) Knives
In this segment, we will explore kitchen knives in the broadest of terms.There are thousands of knives and knife styles from around the world.The typical American kitchen will use a “French” or “western pattern” knife.We use them extensively too, but not exclusively. For some tasks, an “eastern pattern” or “Asian”…
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Continue reading →: Kitchen Basics – Part 1
We will begin with the obvious: something to cook in.Pots and Pans.I’ve never been more frustrated, than when dealing with a stovetop that’s either too hot or too cold irrespective of markings. Compounding this problem was cheap, thin pans.Those of us above a certain age, can remember our mother’s prized…
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Continue reading →: Where to begin…
We will begin the content for this blog with a few presumptions and a few statements: It’s presumed that you have a rudimentary/basic kitchen.Our audience is unlikely to have an 8-burner, double-oven, Wolf™ Range and Sub-Zero™ refrigeration. If you do, adopt me. For the rest of us, I presume you…
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Continue reading →: Pomodoro Fresco e Basilico
A Sauce of Fresh Tomatoes and Basil. Ingredients: Preparation: ~ G
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Continue reading →: Welcome to the Poverty Kitchen
It’s 2024, the fifth year of the post-COVID socio-economic landscape. I’ve heard from several people, from 20-somethings to retirees:“We need a toolkit to survive in this world!”A world similar to one that few people recall: The Great Depression.Product scarcity. Everything is so expensive. Everyone is so stressed all the time.…