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Showing posts from December, 2012

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Silpat and PlayDough RCT #12.28.12

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Christmas Dinner

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Thoughts on Coffee

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It's Busy!

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Taiga Woodcraft - A Special Purchase

We made a special purchase from Taiga Woodcraft. I don't want to ruin the video so you have to watch it to see it! Larry and Sandy are friends we met while working on the Africa Mercy in West Africa 2017-2019. Not only was this a way to support friends who have businesses BUT it's also a personal connection with shared memories to a one-of-a-kind handcrafted piece made specifically for us! Check out Taiga Woodcraft on all the Social Media channels! Look at the pictures and just imagine what "one-of-a-kind" handcrafted piece he can make for you or a special gift to that friend that has "everything". TAIGA WOODCRAFT Custom, handmade hardwood and epoxy creations based in Windsor, Ontario TAIGAWOODCRAFT.COM (226) 350 9383 TAIGAWOODCRAFT@GMAIL.COM Instagram @TAIGAWOODCRAFT Facebook TAIGA WOODCRAFT

Making Vanilla Extract

Tytus and I start making vanilla extract. Ezra makes a cameo appearance. We show you a very easy process. The hardest part about making vanilla extract is waiting AND finding great products. Years ago while traveling to visit family I toured a distillery called Siesta Key Rum. This company has won many awards and their product is Top Knotch, On Point, or whatever the new phrase is for excellence. https://www.siestakeyrum.com/ (and NO, I am not getting paid to say it) In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per liter (13.35 ounces per gallon). Take advantage of the categories and lists that I have assembled and reviewed for top recommendations in the kitchen. Kitchen Best Buys https://bit.ly/KitchenBestBuys

No Flour, No Mess, Pizza Dough Rolling

The PIZZA hack you never knew you needed! At home, no rolling pin, no machine. This clip was pulled from my full-length video "PIZZA! Start to finish!" https://youtu.be/seLx6YSyP_c Take advantage of the equipment I have reviewed for top recommendations in the kitchen. Kitchen Best Buys http://bit.ly/KitchenBestBuys

Pulled Pork - Convection Oven

I am trying out a few introductory videos from the work kitchen and maybe even my home kitchen. They will be short and to the point. If you would like more details of the video in each post, please be sure to comment! We do a pulled pork sandwich about once a month with coleslaw (mayonnaise based) and potato wedges, sometimes substituted with Tator Tots. This uses up the leftover potatoes from Loaded Baked Potato day(earlier in the month). In the video we are using a standard Boston Butt...

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Oven Cooking - Chicken

For cooking chicken oven baking/roasting seems to be the best. I buy a 40 pound box of random chicken breasts (because its usually the cheapest way to buy it AND it doesn't come frozen). In the picture below you see I have covered three full sheet pans with aluminium foil and covered that with non-stick spray. The inside of the case/box is usually four bags of chicken breasts. Usually huge in size, some still connected together like the shape of a set of lungs. Lay them out on the sheet trays smooth sides up (actually it really doesn't matter but that's my preference) and season them liberally with Montreal Chicken seasoning or the seasoning of your choice. Good ole salt will do too! It takes this chicken about one hour to cook at 375 degrees Fahrenheit. Then you can start checking the internal temperature with thermometer. AND/OR use the below kind of thermometer and set an alarm to go off when the internal chicken temperature is 165 or 170 Fahrenheit just for that extra