I love my small slow cooker.
I can cook 2 pork chops or 4 chicken thighs easily for the two of us with very little work.
I admit I do it the easy way… I don’t brown anything. I just put it all in, cover it, turn it on and forget about it. The prep work usually takes me less … Continue reading.....
I’ve posted this before, but it’s worth repeating for two reasons:
First – it really is the ‘Very Best Mustard Sauce’. It’s made be almost everyone in my large, extended family and, for some, it’s the only reason to have ham. I actually make it without the requisite ham. We like it on chicken, turkey, pork, meatballs….
It’s easy to … Continue reading.....
I get a huge amount of French spam through my French email address.
Every few months I take the time to unsubscribe to 90% of it. It disappears for a few days, then slowly, inexorably, it creeps back.
Maybe if I unsubscribed to 100% I might have more success but there is always one or two that look, well, interesting.… Continue reading.....
I know, I know….. I’m always saying that I don’t like ‘hot’ foods.
I really should be more specific: it’s heat from capsaicin that I don’t tolerate. The heat from mustard or horseradish I can handle perfectly well (as long as it’s not too hot).
I particularly like mustard with salmon, as long as the mustard isn’t overpowering.
In this … Continue reading.....
I no longer make pasta dishes.
After many attempts to get it sorted out we have conceded defeat.
Mon mari has tried and tried to get the insulin right, but without success..
I occasionally make it for myself, but I’m not really fond of cooking two dinners.
But…. Since most people love pasta, I thought I would occasionally re-post one … Continue reading.....
Baking / roasting times for hams (and turkeys) are all over the charts…. And I’m not doing a chart.
For a ham the number of minutes per pound depends on whether it’s boneless or bone-in, fully cooked or not cooked and the weight of the ham. A larger ham takes fewer minutes per pound than a smaller ham.
Of course … Continue reading.....
Ham is nice.
Most of us like ham.
But in my family, it’s not the ham that gets the attention, it’s the mustard sauce.
There was a hotel in the area I grew up in called ‘The Anderson House’. It was a classic, small hotel that first opened its doors in 1856.
Its most recent claim to fame was giving … Continue reading.....
There are over 40 different types of dry-cured ham in the display case at my supermarket: Prosciutto from Italy, Serrano from Spain, Westphalian from Germany, Bayonne from France and a few dozen more better and lesser known varieties from all over Europe.
There are around a dozen types of wet-cured hams, in big, perfect, long ovals.
All of the hams … Continue reading.....
