It is said that quail is nearly a chicken, but only
better! Quail meat has some interesting
properties, high in protein with a relatively low fat content (especially when
skinned) and a high conte…
Whether you spell it Mangalitsa, Mangalica or Mangalitza
this Hungarian breed of domestic pig is taking the U.S.A by storm. Noted for its unusually thick wooly coat
similar to sheep, it's prized fo…
Necessity being the mother of invention it is said that
the Swiss popularized Cheese Fondue as a Swiss national dish in the 1930s as a
way of increasing Swiss cheese consumption.Cheese Fondue's firs…
I for one was greatly surprised to find out that the
Scotch or Scottish egg may have nothing to do with the land of haggis and the
70’s teeny bopper heart throbs, Bay City Rollers. Many culinary egg…
If you already own a chamber sealer, you already know what a versatile tool it is in the kitchen; you've probably already cooked food in your chamber pouches, or at least thought about it. Here are so…
Carrots Sous Vide: A perfect side for any meal!This is yet another bare bones technique that showcases
the beauty of sous vide. When cooked
traditionally you can lose the natural sweetness and deli…
Beef tongue. If you've ever had it, you love it. If you
haven't, you are probably more than a tad freaked out by the thought of
preparing, let alone eating a tongue!Ridiculously popular around the w…
Sous vide is a French style of cooking that's been around since the 70's, but lately seems to be taking the U.S. by storm! Now used in many restaurants including, Chipotle, and Panera Bread,…
Yields: 4-6 Ingredients: For the Salisbury Steak •1 tablespoon garlic oil, or
similar •1 large red onions, diced •1 1/2 poun…
It was 600 AD, and Pope Gregory ruled that rabbits could be eaten during Lent, apparently because baby rabbits resemble fish. After this interesting decree it’s not too surprising that rabbits became…
Wondering what to serve for your Labor Day cookout? You don't always have to serve burgers- to be honest I love PIG and it’s not just me! The culinary eggheads
have found proof of pig production dati…
PREP TIME: 45 minutes
| COOK TIME: 24 hoursGoose season
is finally here! Many of our favorite hunters are getting ready to go out and
bring down some of this popular bird! Once you bring your bird…
