Picked a Pickled Pepper

Picked a Pickled Pepper

If Peter Piper has chosen to pick a pickled pepper then I am following his lead. My blog this week leads you into some great recipes on what to do with peppers. You may enjoy sweet or hot peppers but to make them truly ZING, pickle them. Below I will show you a quick easy…

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Fragrance and Flavor

Fragrance and Flavor

I can’t walk by a lavender bush without pulling off the flowers and rubbing them in my hands (just check for bees.) Lavender plays many rolls in the world including being the flower most used for cooking. There are many ways to use lavender in your cooking whether it is to crust a lamb chop,…

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CADO, CADO, CADO

CADO, CADO, CADO

The title of my blog this month is a nod to my youngest sons first word, CADO. Before he could muster up the name dad or mama he was screaming for more avocado. CADO! The avocado does not fall far from the tree because it is also one of my all-time favorites. As a chef…

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The Cure To Your Problems

The Cure To Your Problems

Preservation of food dates back to the beginning of man. It was a necessity for survival.  Now-a-days our curing process is used for flavor first and preservation last.  Most staples in our daily diet are preserved like cheese, bacon, pickles, and alcohol.  Fish takes well to a good cure especially salmon. My favorite ancient way…

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The Growing Bitterness in America

The Growing Bitterness in America

There are 5 basic tastes when you eat or drink: sweet, sour, bitter, salty and umami.  In my travels I have seen different cultures gravitate towards certain flavors, the tartness of kimchi or sauerkraut lets you know that Germans and Koreans like their sour flavors. In China or Japan umami tastes reign with the use…

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