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 China Markings

China Markings

China Markings The rule of thumb for reading the marks on the underside of china is simple. If there is no mark, the piece was made before 1891, when the United States government began requiring imported china to indicate its country of origin. Pieces labeled only by country probably were made from 1891 to 1914. […]

Oysters

Oysters

Oysters Oysters are a type of marine mollusk with a rough, irregular shell, found on the seabed of temperate coastal waters. Oysters have been cultivated as food for more than two thousand years; they are shucked and eaten raw, cooked, or smoked. The top of an oyster tends to be flatter; the bottom is more […]

Balsamic Vinegar

Balsamic Vinegar

Balsamic Vinegar In Italy, true balsamic vinegar is not considered an acidic ingredient for salad dressings, but rather a condiment to sprinkle on grilled meats or the best strawberries of the season. There are three very different kinds available: aceto balsamico tradizionale, commercial, and condiment. Aceto balsamico tradizionale, or “traditional balsamic vinegar,” is made in […]

Fruit Essentials

Fruit Essentials

Fruit Essentials Have you ever come home from the market after purchasing fruit to find that you spent money for nothing?  I have plenty of times and it ticks me off every time.  Here are some Fruit Essentials that may help you have more fruit shopping success. Did you know that many plants that are […]

Eggplant Essentials

Eggplant Essentials

Eggplant Essentials Eggplant (also known as Aubergine or Melongene) is an egg-shaped vegetable with a typically dark purple, shiny skin, though some are yellow or white.  Eggplant was so named because the delicate white varieties that resemble eggs.  Eggplant grows on a plant (Solanum Esculentum) in the nightshade family and is actually a fruit and […]

Sautéing Tips

Sautéing Tips

Sautéing Tips Some foods need moist, long cooking to tenderize them while others just require a quick sauté in a skillet.  Sauté means “jump” in French which describes the tossing and turning in the skillet during the cooking process.  There are a few basic secrets to perfect sautéing that will help you get better cooking […]

A Word About Eggs

A Word About Eggs

A Word About Eggs Do not transfer your eggs to the egg holder in the refrigerator door.  This is actually the warmest place in the fridge and storing them there will hasten spoilage.  Leave them in their carton and put them on a shelf. There is no difference in flavor or nutritional value between white […]

Storing Honey

Storing Honey

Storing Honey Did you know that you can keep your honey from crystallizing by storing it in the freezer?  You don’t have to worry about it freezing solid because the moisture content is low.  When purchasing large amounts of honey, divide it into freezer proof containers and freeze.  When you need to use it just […]

A Few Words About Bacon

A Few Words About Bacon

A Few Words About Bacon Bacon is salted, dried, cured or smoked meat from the back or sides of a pig.  The term is derived from the Germanic bache/backe “back meat,” though at first the word referred to any part of a pig.  Flitch (or slab bacon) designates a whole chunk of bacon before it […]

All-American Hot Dogs

All-American Hot Dogs

Summer is here and why pay top dollar going out when you can make delicious hot dogs at home?  Here is a guide to the different ways Americans make their frankfurters around the country.  I had the Sonoran style hot dogs while I was in Tucson in February and absolutely loved them.