Chicken − the Original White Meat

History tells us that today’s chickens are descendants of wild fowl that roamed the dense jungles of primeval Asia.  Thousands of years later, France’s King Henry IV stated in his coronation speech that he hoped each peasant in his realm … Continue reading →

Cooking Prime Rib for the Holidays

The correct term for what we refer to as “prime rib” is actually “standing rib roast.”  Now, if you have a standing rib roast that is Prime-grade you would have a Prime standing rib roast.  I’ve cooked a couple such … Continue reading →

Dishwashing Dilemma – It’s All About Chemistry

Although sources close to the dishwasher – the “dunk it in vinegar” squad – have instructed us otherwise,  Winter Park wine taster Ann Foray maintains that the film on glassware is called “etching” and it is not reversible. “Your glassware has … Continue reading →

MasterChef Rack of Lamb

Ingredients Rack of lamb 1/4 cup seasoned Italian breadcrumbs Olive oil Salt Pepper Crushed garlic Directions Trim the fat from your rack of lamb.  Rub with olive oil, salt, pepper, and crushed garlic.  In a small bowl, add 1/4 cup … Continue reading →

Edible Facts: Cheese