Archive for December, 2009
This weekend my wife and I are going to have a “cooking night,” where we each prepare something special for dinner. My plan for tonight is to make an Irish-inspired stew using beef, instead of lamb, and Guinness stout. With stews, unlike the grill, you can usually go with a tougher cut of beef because [...]
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Longer entries are truncated. Click the headline of an entry to read it in its entirety.Latest
- Round & Shank for Stews, Sirloin for Steaks
- Grilling Your Turkey for Thanksgiving
- Breaking Down & Butchering A Cow
- Honing and Sharpening Knives
- Why Are Marble, Corian or Glass Cutting Boards Bad?
- Forged vs. Stamped Cutlery Knives
- Blade Materials: Carbon Steel, Stainless Steel & Ceramic BLades
- Steve’s Margarita, Long Island Ice Tea, & Bloody Mary Drink Review
- Essential Knives in a Knife Set
- Building a $50 BBQ Smoker
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