Who doesn’t love chicken broth? I know I do and I love to cook with it. The problem is that stock in a box or in a can doesn’t really taste like stock to me. It’s flavorless, thin and in many cases loaded with sodium or MSG. Making your own stock is so simple and…
Back to the Basics -Country Butter
So many times we go to outings where cornbread or other bread is offered with plain old blah butter or margarine. Pfft. Kick it up a bit. Take 1 stick of plain unsalted butter and slice in half. Place on a plate and then boil water. Pour in a glass large enough to cover your…
The Edible Incredible Egg
Eggs are wonderful. You could eat them in a different way every day, three meals a day and not eat the same thing twice in a day. They are packed in protein and when prepared correctly are quite tasty. For today we will focus on the easiest of preparation methods, yet nearly all people mess…
Back to the Basics – Rice
I have been amused at the influx of people buying rice cookers over the years. Really? You need a specialized appliance to make rice? Rice is so simple to cook, it’s almost mess up free. In fact, the only time I have had trouble with rice is when I make Jambalaya. I never seem to…
Choppers
If you watch the Food Network you have seen them do a fancy knife cut on an onion. Hell, sometimes they toss knives in the air and keep chopping. But for the most part, they keep the root on one end and slice horizontally in and then slice in precision cuts across the former cuts….
The Sextet
Despite what many consider to be the basic foundation of cooking, I tend to go for the sextet instead of the trinity. The trinity is so boring! Why cook with 3 when you can use 6? In basic Cajun cooking, onion, celery and bell pepper are always used. I kick that up a notch, as…
tastesofthebayou 