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241 posts categorized "16) Bitchin' from Melanie's Kitchen: Commentaries, Opinions, Rantings, Stories & an Occasional Beverage or Cocktail"


~Fresh vs. Canned: How Pineapple Reacts w/Protein~

It's natural to assume fresh fruit is better than canned, and, if you're eating fresh pineapple, fresh not only tastes better, it is indeed better for you and your digestive system. That said, nothing is more disheartening than taking the time to prepare a marinade for your favorite protein made from fresh pineapple juice, or, folding a cup or two of diced pineapple into a favorite casserole and have the protein rendered mushy. The cause is an enzyme found in fresh-cut pineapple. No matter how you slice it, dice it, or hollow it out: Why did my marinated meat (poultry,...... View full recipe for "~Fresh vs. Canned: How Pineapple Reacts w/Protein~"


~ The Difference Between Chow Mein and Lo Mein ~

Chinese-American fare. It's a favorite in our house. About once a week, we either order take-out or delivery from our two favorite places, or, I take the time to make some. Each of us has our favorite menu item -- the one that we crave and can't wait to plunge our chopsticks into. For me, it's chow mein or lo mein -- two of China's most iconic dishes. "What exactly is the difference between the two?" When I got asked that very question last night, I decided to transcribe the discussion into a blog post today -- while it's still...... View full recipe for "~ The Difference Between Chow Mein and Lo Mein ~"


~ My Favorite Big Salad: A Hoagie Chef Sans Bread ~

Let's discuss it over a salad at lunch. There's no counting how many times I've said those words. One thing is for certain, I said them and I meant them, because: a classically-made chef salad is my favorite item to order on a lunch menu. Let's be clear -- I don't diet and don't believe in dieting unless it's for real-deal medical reasons. Eating real and well, anything I want, in moderation + avoiding the drive-thru, has always worked for me. My opinion of trend-setting self-imposed diets is one you don't want to hear -- you can't handle the truth....... View full recipe for "~ My Favorite Big Salad: A Hoagie Chef Sans Bread ~"


~ Some Hot & Savory Open-Faced Sandwich History ~

There's no time like the week after Thanksgiving to dive into a discussion about open-faced sandwiches. After all, a great percentage of our United States's population just spent the weekend making hot, open-faced sandwiches using their leftover turkey, dressing and gravy. I'm no exception. Shortly after sitting down to write my recipes for Kentucky's Classic Hot Brown and Pittsburgh's Original Devonshire, two iconic hot turkey sandwiches, both with rich histories, I took a break to research the finer-points of the open-faced sandwich. Why? Technically, open-faced sandwiches aren't sandwiches in the true sense of the word. Unlike traditional sandwiches, open-faced sandwiches...... View full recipe for "~ Some Hot & Savory Open-Faced Sandwich History ~"


~ Confessions from an Instant Ramen Noodle Junkie ~

While watching a late-night episode of "Locked Up" on some obscure channel last night -- yes, channel surfing is a favorite sport of mine -- I learned an interesting fact about those super-curly square-block instant ramen noodles: They are the #1 selling item in prison commissaries. That didn't surprise me as much as the reason: Prisoners buy them for the seasoning packets, not the noodles. It seems that prison cafeteria food is so lacking in salt, those packets get sprinkled on or stirred into almost everything. Get in my my soup! I learn something new every day (or night). In...... View full recipe for "~ Confessions from an Instant Ramen Noodle Junkie ~"


~ In a Pie Shell: A Pie Filling is Thicker than Pudding ~

What's the difference between pie filling and pudding? That was the first question I should have wanted to find an answer to when I wanted to make my first chocolate pie. Why? Because it wasn't exactly a success. I was about sixteen and wanted to surprise my mom with a chocolate pie for her birthday. I filled a store-bought pie shell with mom's recipe for chocolate pudding and put it in the refrigerator. Topped with whipped cream, it looked lovely, and it was indeed edible enough (very tasty actually), but, it was, as you'd imagine, a mess to serve. What...... View full recipe for "~ In a Pie Shell: A Pie Filling is Thicker than Pudding ~"


~ How to: Make Old-Fashioned Chocolate Pudding ~

When I was raising three boys in the '70's and '80's, chocolate was, hands down, their favorite pudding flavor. Just like today, grocery store shelves were full of convenient pudding options (boxes and boxes of instant and quick-cooking pudding, and, ready-to-eat lunch-box-size pudding cups). While I was often tempted to succumb to their wishes and buy those boxes, I resisted. I grew up eating homemade, creamy, dreamy, rich real-deal pudding -- my memories prevented it. As for the pudding cups, I admit, I allowed them, on occasion, as a school lunchbox treat. Don't succumb to boxes of instant or quick-cooking...... View full recipe for "~ How to: Make Old-Fashioned Chocolate Pudding ~"


~Things to Know about Ground Beef, aka Hamburger~

Hamburgers, sloppy Joe's, meatloaf, chili, tacos, stuffed peppers, etc. Unless one is a vegetarian, ground beef, commonly referred to as hamburger because of the iconic all-American 'burger, is used in households all across America. I'm guessing on this next point, but, ground beef has got to the number one way we Americans buy our beef. If onef is on a budget or has a lot of people to feed. in today's economy, it's modest price tag makes it even more popular. Everyone knows that ground beef is beef that's been ground or finely-chopped. The grinding process itself tenderizes tough cutswhile...... View full recipe for "~Things to Know about Ground Beef, aka Hamburger~"


~Grillmarked -- Things to Know about the Filet Mignon~

Filet mignon. We are all familiar with this cut of beef, but in case you don't know it's name is French. In French, the word Filet means a thread or a strip, and mignon means small and pretty. Filet mignon, known worldwide as the king of steaks, when cooked properly, is melt-in-your-mouth tender and can literally be cut with a fork. It's particularly pricey if your ordering it in a restaurant, but becomes more affordable if you buy the entire tenderloin and cut the steaks yourself. What part of the cow does the filet mignon come from? Filet mignon is...... View full recipe for "~Grillmarked -- Things to Know about the Filet Mignon~"


~What's a Cowboy Steak and the Best Way to Cook It~

Learning about various steak cuts can indeed be confusing -- filet mignon, NY strip steak, ribeye steak, flank steak, cube steak, etc.. They're all steak, but they're all a different cut of steak coming from a different part of the animal. Things get more confusing when you find out that one single cut can be referred to, regionally or butcher shop to butcher shop, by more than one name. Which brings me to one of my favorites: the cowboy steak. Long story short, the delectable cowboy steak is essentially a bone-in ribeye steak, also known as a tomahawk steak. Cowboy...... View full recipe for "~What's a Cowboy Steak and the Best Way to Cook It~"


~What is a Cube Steak and How to Cook Cube Steak~

Being a grownup is hard. My mother peddled cube steak to my brother and I under the name "funny steak". For a period of years, her schtick worked well for her. If memory serves me correctly, my little brother giggled at his "silly looking steak" during dinner while my mom pandered to him encouragingly with every forkful. I just sat there and ate the chewy thing. I found it to be just plain odd in a silly steak sort of way -- the word "funky" hadn't been invented yet. What part of the cow does the cube steak come from?...... View full recipe for "~What is a Cube Steak and How to Cook Cube Steak~"


~Grillmarked -- Things to Know about the Flank Steak~

The flank steak is one of my favorite steaks. It cooks quickly, it's tender and juicy when cooked and sliced properly, and, in terms of the economy, it's less expensive than many other steaks. That said, culinarily, the flank steak is technically not a steak. It's a tough cut of beef coming from the cow's belly muscles, which is why it's important to take the time to learn how to cook it properly. For me, that's under the high heat of the oven's broiler, or, on the high heat of my grill. What part of the cow does the flank...... View full recipe for "~Grillmarked -- Things to Know about the Flank Steak~ "


~ Grillmarked -- Things to Know about Ribeye Steaks ~

Card-carrying carnivores love ribeye steaks. All world-class steakhouses have them on the menu and they are the number one purchased steak by backyard drillmasters. While I'm not even close to being a drillmaster, in my food world, the ribeye is indeed my favorite steak to grill, followed by the New York strip steak. It and the NY strip It and the ribeye steak, along with the filet mignon are considered to be the high-end cuts of boneless steaks, but, the filet mignon, which does not contain enough fat is least likely to succeed over the dry, open flame of any...... View full recipe for "~ Grillmarked -- Things to Know about Ribeye Steaks ~"


~Grillmarked -- Things to Know about NY Strip Steaks~

Grill season is upon us. For us carnivores, this means picking up a few of our favorite steaks and lighting the fire. In my food world, my favorite steak to grill is the ribeye, for a multitude of others: the New York strip steak. The strip steak is known by several names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip, but, most people call it New York Strip. Why? That’s where it had its beginnings – in the great steakhouses of New York City. It and the ribeye steak, along...... View full recipe for "~Grillmarked -- Things to Know about NY Strip Steaks~"


~ Things to Know when a Recipe calls for Citrus Zest --

The topic is citrus zest. It's a common ingredient in all sorts of recipes. In my kitchen I mostly use it in baked goods like pies, cakes, tarts, torts, puddings and custards. That said, I use occasionally in soups, salads, sauces, many pasta, fish and/0r seafood dishes, and, of course, to garnish cocktails too. Why? It adds a fresh pop of citrus flavor without the tartness of the juice. Lemons are the most commonly zested citrus fruit, followed by limes, oranges and grapefruit. Depending on whether you need wide strips, thin chards, or fine pieces, you'll need a vegetable peeler,...... View full recipe for "~ Things to Know when a Recipe calls for Citrus Zest -- "


~Corned Beef Brisket & What Corned Actually Means~

Corned beef isn't just for St. Patrick's Day in my kitchen. We enjoy it in several different ways more than once a year. Corned beef is beef brisket that has been brine-cured in a solution of salt and water typically used for pickling or preserving food. Brisket is the cut of beef taken from the breast section under the first five ribs. It is sold without the bone and divided into two sections. The flat-cut has minimal fat and is more expensive than the more flavorful point-cut. Brisket requires long, slow cooking and is best when braised. The term "corned"...... View full recipe for "~Corned Beef Brisket & What Corned Actually Means~ "


~ The Pullman Bread Loaf and the Pullman Loaf Pan ~

The Pullman loaf is the quintessential white sandwich loaf. The name Pullman comes from its use in the kitchens of the Pullman Company's railway cars of the 1800s, and, the Pullman company is credited with inventing the rectangular-shaped lidded baking pans (which coincidentally resembled the shape of the railroad cars). Baking bread in a pan with a lid is, functionally a bit different than baking bread in an open-topped pan, which, of course, affects the crumb structure. The confined space, which doesn't allow most of the steam to escape, prevents big air bubbles from forming, which keeps the crumb fine...... View full recipe for "~ The Pullman Bread Loaf and the Pullman Loaf Pan ~"


~Mint-Chocolate-Cookie Mint-Ice-Cream Sandwiches~

A picture is indeed worth a thousand words -- especially if it only requires two ingredients. And, if you're a fan of mint-chocolate anything (candies, cocktails, brownies, cookies and/or ice-cream), one look at the above photo will most likely inspire you to bake some cookies and pick up a pint of the best mint-chip ice-cream you have access too. Except for a great recipe for home-baked mint-chocolate-chip cookies, which is kind of the point of this post, it is now in your hands. My recipe for Andes Creme-de-Menthe Mint-Chocolate Cookies: Plus, the mint-chip ice-cream brand of your choice: Mint-Chocolate-Cookie Mint-Ice-Cream...... View full recipe for "~Mint-Chocolate-Cookie Mint-Ice-Cream Sandwiches~"


~ Manchego Cheese -- What it is and How to Use It ~

It's my opinion that it's impossible for any one person to have one favorite cheese. There are thousands of choices, with unique varieties available in in every region of the world, with new varieties being created as we speak. To name a few, are hard cheeses, soft cheeses, semi-soft cheeses, crumbly cheeses, spoonable cheeses, melting cheeses, grating cheeses and blue-veined cheeses. There are cow's milk cheeses, sheep's milk cheeses, goat cheeses and vegan cheeses. Some cheeses are processed, others are not. Some are aged for a short time, some are aged for a long time. The best one cheese lover...... View full recipe for "~ Manchego Cheese -- What it is and How to Use It ~"


~The Pineapple -- the Universal Symbol of Hospitality~

Pineapple was introduced to the United States in the mid 19th Century via South American trade routes north to the to the Caribbean and into the West Indies, where Christopher Columbus found them. In Caribbean native tongue, the pineapple's original name was "anana", meaning "excellent fruit". The European explorers called it the "pine of the Indies", and, when the fruit started being exported to English-speaking parts of Europe via The Columbian Exchange, the suffix "apple" was added (to associate it with their favorite "excellent fruit", the apple). From there, the pineapple spread to other parts of civilization and was placed...... View full recipe for "~The Pineapple -- the Universal Symbol of Hospitality~"


~ The Reason the Pineapple was Named Pineapple ~

I adore pineapple. Spring and Summer, I'm rarely without some form of fresh pineapple in my kitchen or refrigerator. Heck, my husband grows two or three in pots on our deck each year (see photo below). Fall and Winter, I'm never without canned pineapple in in my pantry. Fresh, it's my "go to" Summer tropical fruit, and canned (packed in 100% juice), it's not a compromise. A bit about pineapple and pineapple pie: Pineapple was introduced to the United States in the mid 19th Century via South American trade routes north to the Caribbean and into the West Indies, where...... View full recipe for "~ The Reason the Pineapple was Named Pineapple ~"


~ Cheese on or w/Your Apple Pie -- Yes or No & Why ~

I love the combination of cheese and apples. I love to put a slice of sharp cheddar on a fresh, crisp apple slice, and, I also adore them slathered with super-soft triple-creme Brie. Apple slices and cheese are a delightful snack. That said, I do not cotton to cheese served with or melted atop my slice of apple pie, nor do I want it baked into the pie pastry. If offered anything with or on my pie slice, I'm all-in with a scoop of vanilla-bean ice cream, but, even that adornment is not necessary for me to be gleefully contented...... View full recipe for "~ Cheese on or w/Your Apple Pie -- Yes or No & Why ~"


~Cellentani or Cavatappi -- No Worries, No Difference~

A few days ago I made my pasta Alfredo. I refer to is as pasta Alfredo because I don't always use fettuccine to make this classic pasta dish. My family likes it just as much using spaghetti and I also make variations of Alfredo using linguini with shrimp, mushroom ravioli Alfredo, and, with vegetables (broccoli, cauliflower and carrots) for rotini Alfredo all primavera. That said, my personal favorite pasta for Alfredo is penne or cellentani (also marketed as cavatappi) -- tubular pasta loves to soak up any type of sauce. What's more fun, not to mention fork-and-family-friendly, is Alfredo made...... View full recipe for "~Cellentani or Cavatappi -- No Worries, No Difference~"


~A Brief Bit of History about Classic Fettuccini Alfredo~

Alfredo is an Italian pasta dish in which any type of stranded pasta, most famously fettuccine (which means little ribbons in Italian), is enrobed in a rich sauce usually made from copious amounts of butter, cream, Parmigiano-Reggiano cheese and black pepper. As the tale goes (the foodie story most told about the history of this dish) a Roman restauranteur, Alfredo di Lelio first created it for his pregnant wife in 1914. She had lost her losing her appetite for food or was having trouble keeping food down, either while she was pregnant or after the birth of their son. Alfredo,...... View full recipe for "~A Brief Bit of History about Classic Fettuccini Alfredo~"


~ For the Love of Mike's Hot Honey & Ways to Use It ~

Mike's Hot Honey. Since its foodie founding in 2010, this food industry phenomenon has gone from being a little-known condiment one could only find in trendy Brooklyn pizza shops to practically a household name. If you've never heard of it, or simply haven't tried it yet, this sweet and spicy addictive condiment (a combination of high-quality honey infused with chili peppers), will catapult your eating pleasure to a new level of sweet, spicy and savory happiness. So how did a humble two-ingredient condiment jettison from obscurity to cult classic? The founder -- Mike Kurtz, who as a child was a...... View full recipe for "~ For the Love of Mike's Hot Honey & Ways to Use It ~"


~ For the Love of Arby's Original and Horsey Sauce ~

You say Arby's and I'll ask what time to meet you there. It's no secret that I'm typically not a chain-restaurant kinda gal, but, I admit to loving an Arby's roast-beef sandwich or two drizzled with both their signature original sauce and horsey sauce. While Arby's offers an array of 17 different sauces to pair with your favorite roast-beef, chicken, ham, turkey or fish sandwich, 'burger or salad, their original sauce and horsey sauce are my two personal favorites -- they're addicting. They're so addicting, most customers relish in the guilty peasure of pocketing a few packets of these lip-smacking...... View full recipe for "~ For the Love of Arby's Original and Horsey Sauce ~"


~ Chicken or Game -- What is a Cornish Game Hen ~

The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved name for a particular variety of broiler chicken. Connecticut farmers Jacques and Alphonsine Makowsky cross-bred the standard Cornish chicken with a White Plymouth Rock hen and a Malayan fighting cock in the 1950s. They were bred to mature quickly and develop a large breast and weigh no 2 pounds max uncooked (with the most common weight about 1 1/4 pounds). Despite the "game hen" in the name, the Cornish hen is not a game bird. While the "hen" in the name implies a female...... View full recipe for "~ Chicken or Game -- What is a Cornish Game Hen ~"


~A Brief History of Potatoes & French Fries in France~

If I told you that potatoes were once illegal to eat in France, would you believe me? It's true and I admit to gasping when I learned this. Where would be be without French fries in our food world? The absolute best French fries I have ever eaten are at places like church festivals, county fares and carnivals. They're not too thick, not too thin, twice-fried, and, never frozen. When you stand in line and wait for these fries to to come seething-hot out of the deep-fryer, get a quick drain, a sprinkling of salt and handed-off to you in...... View full recipe for "~A Brief History of Potatoes & French Fries in France~"


~ One Potato, Two Potato -- Russet, Red and/or Gold ~

Potatoes. Not the most exciting foodie topic, but, in our food world, potatoes, are not created quite equally. "Honey, pick up a bag of potatoes while you're at the store." It's an innocent request, but, depending on what type of potato comes home in that bag could mean the difference between a great outcome or a mediocre one. There are a lot of potato varieties, but, for us everyday cooks, I'm gonna focus on the three most common ones -- Russets, reds and golds). I've come to appreciate the subtle differences between these three, and now, to make a long...... View full recipe for "~ One Potato, Two Potato -- Russet, Red and/or Gold ~"


~ History of Canned Tuna and Tuna Salad in America ~

Tuna or chicken salad is nothing fancy -- and it's ertainly not gourmet. Just a quick and easy-to-make lunch made from ingredients you most-likely have on hand in your pantry -- and it'll keep you smiling all afternoon too. Why? Because besides being loaded with fat-free protein (from tuna packed in water or the meat from leftover chicken breasts, plus hard-cooked eggs), it's filling and packed-full of flavor (from all the wonderful spices in your favorite "lite" Italian dressing). There's more. It's light -- a refreshing respite from calorie-packed carbohydrates. We Americans have been eating tuna salad for over a...... View full recipe for "~ History of Canned Tuna and Tuna Salad in America ~"


~What is Corned Beef & Corned Beef Brisket Exactly~

I cook corned beef regularly -- three-four times a year. It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar. I always buy two and I always cook two. After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves. When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing....... View full recipe for "~What is Corned Beef & Corned Beef Brisket Exactly~"


~ What are Bread-&-Butter or Sweet-'n-Sour Pickles ~

Bread-and-butter pickles also known as sweet-and-sour pickles are on the sweet end of the pickle spectrum, but not quite as sweet as sweet pickles, and, decidedly different than the sharp bite of dill pickles. They're typically crinkle-cut sliced, which makes them ideal for topping hamburgers and a variety of sandwiches. I often serve them as a side-dish, and, occasionally, dice them to add to salads or mince them to add to relishes. Interestingly enough, my family never made homemade bread and butter pickles. There was no need. We lived in Eastern Pennsylvania, the land of the Pennsylvania Deutsch (the German-speaking...... View full recipe for "~ What are Bread-&-Butter or Sweet-'n-Sour Pickles ~"


~All About the All-American Cheeseburger in Paradise~

A cheeseburger, eaten anywhere in the good old USA -- each one a cheeseburger in paradise. It's become the quintessential American food. There are two claims* as to who slapped that first slice of processed American cheese on the lonely hamburger, but, we can all agree it was the best marriage of food since sliced white bread married peanut butter and jelly. And, we've come a long way baby -- nowadays the cheeseburger is eaten in fast food chains, fine-dining restaurants and all points in between. Cheeseburgers are for pick-up, delivery, drive-thru, eat-in, eat-out, eat-alone or invite-some-friends from sea to...... View full recipe for "~All About the All-American Cheeseburger in Paradise~"


~All About Chinese Hotpot & Japanese Shabu Shabu~

From my American foodie's vantage point, I found hot pot and shabu shabu to be more alike than different. A literal hot pot of mild- to spicily-seasoned, simmering, meat- or vegetable-based broth is placed in the center of the communal table. Depending on the country and region of the country, an array of thinly-sliced meats, vegetables, dumplings or noodles and dipping sauces are positioned around the pot. Via a pair of chop sticks, each person picks up and cooks their food by gently bathing it in the simmering broth. The words "shabu shabu" mean "swish swish", and, double-dipping (using the...... View full recipe for "~All About Chinese Hotpot & Japanese Shabu Shabu~"


~ History of Classic Italian-American Clams Casino ~

Clams casino is considered a classic Italian-American dish. Interestingly, clams casino is also considered a clams "on the halfshell" dish, and, the name has little to do with the gaming industry per se, although every casino restaurant or restaurant in the vicinity of a casino seems to have their variation of the dish on their menu. Let's me put it this way, I've never been to a casino restaurant that didn't have it on the menu. Clams casino, which means "big mess" in Italian, is a basic concoction of clams, bacon, butter, and breadcrumbs that work spectacularly together. Onion, garlic...... View full recipe for "~ History of Classic Italian-American Clams Casino ~"


~ Pasteurized Crab -- What's in the can for that Cost ~

A couple days ago I restocked my supply of pasteurized crabmeat for the upcoming tailgate and holiday season. I do it every year around this time, and, I was down to my last can, so, I bought three more. Like most folks, I love to eat crabmeat, and, while fresh crab is indeed a delicacy, for my purposes pasteurized crab is my first choice. Like fresh crabmeat, it must be stored in the refrigeratory, but unlike fresh crab it has a very long shelf life -- up to 18 months. What's not to love about that. Because it's pasteurized, it's...... View full recipe for "~ Pasteurized Crab -- What's in the can for that Cost ~"


~ Raise Your Hands in Praise for all Pepperoni Pizza ~

Pepperoni. It's easy to assume it's 100% Italian, but it's as American as apple pie. Food writer and historian John Mariani writes, "like jazz and baseball, pepperoni is purely an Italian-American creation, like chicken parmesan." While it's exact origin is unknown, long story short, it's our spicy version of their salami (salame), and, no surprise to anyone, thinly-sliced or finely-diced, pepperoni is the most popular pizza topping in every pizzeria across the United States. That said, it's wonderful eaten in and on all sorts of other things too. It's made from cured pork and beef (in a ratio of approximately...... View full recipe for "~ Raise Your Hands in Praise for all Pepperoni Pizza ~"


~Feel the Love for Our Native All-American Blueberry~

Blueberries are one of seven native North American food plants grown on a large scale and cultivated commercially. Before I go any further, I should mention the other six: concord grapes, cranberries, strawberries, corn, beans and squash. This means these plants were in existence before any of our immigrant ancestors arrived in this new world and the Native Americans were eating them and creating their own uses for them long before they introduced them to the original Colonists. That said, blueberries were domesticated entirely in the 20th century and it did not take long for this "very American berry" to...... View full recipe for "~Feel the Love for Our Native All-American Blueberry~"


~ Frank's RedHot Sauce and RedHot Wing Sauce ~

Frank's RedHot is synonymous with Buffalo chicken wings. Why? Frank's was the secret ingredient used in the original Buffalo chicken wing sauce recipe created at the Anchor Bar in Buffalo, NY in 1964 by Frank and Teresa Bellisimo. Fast forward to present day -- Simply wander into a bar, any bar, anywhere in America. Buffalo wings are on the pub grub menu. It's remarkable. No description is necessary. You know you're getting unbreaded, deep-fried wingettes and drumettes coated in a vivid-red vinegar-based cayenne pepper and butter sauce. There are three stories regarding the invention of Buffalo wings and all come...... View full recipe for "~ Frank's RedHot Sauce and RedHot Wing Sauce ~"


~Defining Neapolitan, New York & Sicilian-Style Pizza~

I never met a pizza I didn't like, and, pizza is one of my favorite subjects. That said, a great pizza starts with a great crust, but, finding a pizza dough recipe to suit your requirements is not as easy as the ingredients list indicates: flour, water, salt, yeast, and sometimes sugar and/or olive oil. Cooks who take pizza making seriously have more than one pizza dough recipe in their repertoire because certain pizzas require a certain type of crust -- there's no getting around it. Beyond that, within each type, everyone who takes pizza making seriously, professionally or at...... View full recipe for "~Defining Neapolitan, New York & Sicilian-Style Pizza~"


~Detroit-Style Brick Cheese Pizza is All About the Pan~

Long story short, Detroit-style pizza is a rectangular-shaped deep-deep-dish pan pizza -- it is a descendent of the rectangular-shaped Sicilian-style pizza. That said, in the case of this specialty pizza, it really is all about the pan -- the man pan. Without the pan, one can't really appreciate the full experience. Luckily, the pans are easy to fine online and very affordable too. Read on: Lloyd Pans & Kitchenware, a Wisconsin-based company, manufacturers several styles of pans for pizzerias all over the world, including all of the top 10 pizza chains in the USA. Their pans revolutionized how pizzas are...... View full recipe for "~Detroit-Style Brick Cheese Pizza is All About the Pan~"


~Welsh Rarebit or Rabbit = the Original Cheese Toast~

Say cheese please -- lots and lots of hot and bubbling, oooey, gooey cheese please. If those words got you salivating, try these on for size: a savory cheese sauce made from sharp cheddar cheese, egg yolk, Worcestershire sauce, English mustard and beer slathered onto thick-slices of toasted bread and broiled until bubbly. Here in America, when a cheesy craving hits us, we treat ourselves to an all-American grilled cheese sandwich. The British have a different twist on it, and Welsh rarebit is referred to as the original cheese toast (or cheese on toast). Welsh rarebit (pronounced rabbit) is a...... View full recipe for "~Welsh Rarebit or Rabbit = the Original Cheese Toast~"


~The Difference between Frozen-Custard & IceCream~

The Summer holidays are just around the corner. Memorial Day, Fourth of July and Labor Day -- they are indeed our country's Summertime patriotic big-three, but, all are also associated with laid-back atmospheres full of fun activities shared family, friends and, of course, food. Whether it be an outdoor picnic in the grass under a shade tree at the park, or on a blanket on a sandy beach, or eating from grill-to-table around the backyard pool or on the patio, or, simply story-telling in the night-air gathered around the campfire, nothing screams Summer like a scoop or two of home-churned...... View full recipe for "~The Difference between Frozen-Custard & IceCream~"


~ The Retro History of All-American Tuna Casserole ~

Tuna Noodle Casserole is a classic 1950's retro main-dish casserole dinner. Casseroles became popular post WWII, and experienced their heyday in American home kitchens during the 1950's and into the 1960s (because the ingredients were inexpensive and readily-available at any supermarket). The typical tuna casserole was made from a can of tuna, a can of vegetables, a package of egg noodles and a can of condensed cream-of-mushroom soup. For the most part, the ingredients were quickly stirred together, right in the casserole dish, and were topped with with a crunchy layer of breadcrumbs, corn flakes or canned onions, and sometimes...... View full recipe for "~ The Retro History of All-American Tuna Casserole ~"


~ The Retro History of All-American Chicken à la King ~

You'd be surprised, perhaps not, how many folks think the same mixture that goes into pot pie, is the same mixture that gets used to make à la king. It is not. If the mixture it is similar to anything, it would be that contained in other all-American creations like chicken or turkey Divan, chicken or turkey Tetrazzini, and even tuna noodle casserole. Read on to find out the difference: À la king vs. pot pie -- À la king is not pot pie & vice versa. In its purest form, à la king is a refined, American restaurant dish...... View full recipe for "~ The Retro History of All-American Chicken à la King ~"


~The Retro History of All-American Chicken Tetrazzini~

Experience has taught, "what's old is always new to someone", and cooks of all experience levels appreciate learning about it. Experience has also taught: "what's old has often been lost to someone", as many times, these retro classics, which evoke fond memories, have sadly, been lost (grandma never taught it, shared it, or worse, never wrote it down), or tossed (instead of being handed down from generation to generation). Tetrazzini, which is prepared in separate stages on the stovetop then finish-baked in the oven, is one such vintage recipe. Tetrazzini is named after Italian opera star Luisa Tetrazzini. A bit...... View full recipe for "~The Retro History of All-American Chicken Tetrazzini~"


~The Retro History of Divine Divan Chicken Casserole~

When I moved into my first apartment in 1974, Chicken Divan was the second meal I cooked -- lasagna was my first. I didn't choose it randomly, it was a dish I loved to eat when I was growing up. It was on page 306 of my bright red Betty Crocker's Cookbook. "Betty" and the The Joy of Cooking were the only cookbooks I owned at the time and both served me, and continue to serve me, well. Both contained wonderful recipes for my Divine Divan -- Betty Crocker's recipe was a bit less complicated, but, it was scratch-made (no...... View full recipe for "~The Retro History of Divine Divan Chicken Casserole~"


~ Kebab, Kabob, Shish Kabob and lots of Kababba ~

Kabbaba is the ancient Aramaic word meaning to char or to burn. Medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing kabobs. It was only natural that this simple method of cooking food relatively fast on a "sikh" (a metal skewer), made its way into the kitchens of the royal houses, then onto the tables of the common folk and eventually into the streets, where vendors cooked and sold them for breakfast, lunch and dinner (where they untreaded them onto or inside some form of...... View full recipe for "~ Kebab, Kabob, Shish Kabob and lots of Kababba ~"


~ The History of the Italian-Style Spiedie Sandwich ~

The word Spiedie comes from the Italian word spiede, meaning skewered food that gets cooked on a spit. As for their origin of this very unique marinated-then-grilled sandwich, three people seemed to have played a part in their creation and popularization. An Italian immigrant, Camillo Lacovelli claims to have invented the original spiedie in Endwell, NY. Via his brother, Agostino "Augie" Lacovelli, who put spiedies on his Augie's Restaurant (located in Endicott, NY) menu in 1939, they gained local popularity. Augie's son Guido Lacovelli, continued the family-owned business into the 1990's, operating as many as 26 restaurants at the peak...... View full recipe for "~ The History of the Italian-Style Spiedie Sandwich ~"


~ The History of Mexican-American Taco Bowl Salad ~

Serving taco salad in edible bowls is mealtime fun. While they lend a festive, impressive "you cared enough to make the bowls" touch to the meal, they allow family and friends to add crunch to their salad as they work their way down, through and around all the goodies in the bowl. Speaking of goodies, taco salads come fully-loaded. Pick and choose your favorite store-bought or made-from-scratch ingredients. There's no right or wrong way to make taco salad -- just make it. From a small tacup, the large taco salad was born. The history of the taco-bowl salad, as per...... View full recipe for "~ The History of Mexican-American Taco Bowl Salad ~ "