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"I know that most of us believe that corn on the cob cries out for fresh butter. But, in order to cut down on the cholesterol, try this: Heat some olive oil in a frying pan and add a bit of crushed garlic. Do not let the garlic brown, but let it cook a tiny bit. Brush that on your corn and you won't miss the butter at all. In fact, I think that you will prefer the garlic oil."
"Try to buy the herbs and spices that you use most requently in bulk, and then put them in your own spice bottles. The saving realized here is about 70 percent. Hard to believe, but it is true."
Extracted from: Smith, Jeff. The Frugal Gourmet Cooks American, William Morrow and Company, Inc., NY, 1987.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one."
"Slaves were taught to be fine chefs, but they endangered their lives if they made a mistake or served an ill-prepared dish. Rather than being reprimanded, they were often hauled into the dining room and flogged in the presence of the guests."
Extracted from: Bay Gourmet website, (http://members.tripod.com/~BayGourmet/quotes.html).
"Remember that a grill is different from a griddle in that the griddle has ridges so that the food does not lie flat on the cooking surface. A griddle, on the other hand, is simply a flat cooking surface."
"Herbs and spices are some of the most important ingredients in your kitchen. Try to keep them as fresh as possible, so don't buy them in large amounts. Keep them in tightly sealed jars. Try to buy most herbs and spices whole or in whole-leaf form; they have much more flavor that way. Crush the leaves as you add them to the pot. Or use a wooden or porcelain mortar and pestle."
Extracted from: Smith, Jeff, The Frugal Gourmet Whole Family Cookbook, William Morrow & Company, NY, 1992.
In early summer of this year, KERA announced that it would launch a music-oriented sister station, and that immediately set off memories of the old KERA -- an eclectic, adult album alternative format. KERA's owner bought the 91.7 frequency for $18 million from KVTT, a longtime Christian station that was struggling with a large debt load. But even after the announcement, the station still had to wait for final FCC approval. It took some five months after the initial announcement for the station to launch, which it did last week.
Processing includes partial cooking, freezing or other steps that kill the oyster and reduce the risk of bacterial infection. Some oyster harvesters and restaurateurs complained that the steps rendered the oysters unmarketable.
| SOUTH TEXAS CHUCKWAGON SUPPER | ||
Terry Chandler, “Outlaw Chef” /Owner Fred’s Café When he’s not in the kitchen or appearing on “Diners, Drive-ins and Dives,” this Outlaw Chef spends his time feeding the ranch hands at the 6666 Ranch in west Texas. Meals are made up of delicious fare like:
Please note that class will be held outdoors around the Chuckwagon, so dress appropriately for the weather. | ||
| SOUTH TEXAS CHUCKWAGON SUPPER | ||
Terry Chandler, “Outlaw Chef” /Owner Fred’s Café When he’s not in the kitchen or appearing on “Diners, Drive-ins and Dives,” this Outlaw Chef spends his time feeding the ranch hands at the 6666 Ranch in west Texas. Meals are made up of delicious fare like:
Please note that class will be held outdoors around the Chuckwagon, so dress appropriately for the weather. | ||
