tyronebcookin

I cook stuff...

Search This Blog

Home
Our Story
Kitchen Best Buys
My Products on Amazon!

Showing posts from December, 2014

View all

Posts

Teachers Christmas Banquet & Ratatouille

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Need help in the kitchen?

Click For Recommendations!

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

Feasting on Asphalt Wedding Anniversary pt.2

After a nice 'corporate' lunch in Shreveport and 2 movies at the cinema (yes 2 in a row, that the kind of crazy wild stuff we do when we have the time!)...we rolled on down to Bossier city just looking at the cluster of buildings close to each exit ramp to see what looked like it was Restaurant populated. We found a spot that looked like the usual, but with a few hometown 'favorite' places thrown in for good measure. If a local restaurant can survive between the corporate and franchise outlets then it's a good sign the locals keep it alive because really, besides crazies like us who do you know that eats mom & pop while traveling without worrying about the repercussions on their stomachs? Yep, everyone wants to play it safe. We decided on a seafood place called ' Ralph & Kacoos ' only later did I find out they have several restaurants in Louisiana and Texas, but otherwise it's a 'local' regional place. It was good. Although I felt our