Choosing the knife
To be a successful chef or home cook it is important to have the proper tools and to maintain them properly. The most important tool in the kitchen is the knife. There are many styles of knives that are used in the kitchen however I want to focus on one type of knife in this segment. Continue reading
The Happy Knife, Part 1
In this segment we are going to discuss the steel. We will stick to the basic version on this article. We will cover different styles of sharpening devices later on. Continue reading
Cromwell Farms Virginia Beach VA
Cromwells is at the Old Beach Farmers Market on Saturday. You Can also visit their farm to shop.
Brothers Farm (Portsmouth Farmers Market)
Brothers Farm Market is in Portsmouth VA every Saturday providing the area with fresh produce and meats. They also supply some of the local restaurants. There is the option to join one of the CSA’ that they provide also. Continue reading
Joy and Lenny with VA Grown and VA Finest Representatives, Commissioner Todd Haymore of the VA Dept of Agriculture and Forestry, and Hannah Robinson Food Scientist for Nouvel
Joy first met Lenny in 2007 when Continue reading
Since 1981, the Foodbank of Southeastern Virginia and the Eastern Shore, a member of Feeding America™ and the Federation of Virginia Food Banks, has been providing food for hungry people throughout Southeastern Virginia and on the Eastern Shore. In our mission to lead the effort to eliminate hunger in our community, the Foodbank has distributed over 272 million pounds of food equating to over 226.8 million meals throughout our 4,745 square mile service area, which includes the cities of Norfolk, Portsmouth, Chesapeake, Suffolk, Franklin and Virginia Beach as well as the counties of Southampton, Northampton, Sussex, Isle of Wight and Accomack. During the 2013-2014 fiscal year, the Foodbank distributed over 18.6 million pounds of food equating to 15.5 million meals to the community.
There are millions of recipes on how to prepare a dish that are great or some you want to spit it out or make the face we all know. A recipe that works for you should be designed around your palate. There is no way possible for everyone to love one way of cooking or seasoning. Continue reading
Kathy and I got up this morning to hit up the pier and do a little crabbing. It was a little slow but still picked up 13 nice crabs. There is nothing finer than a fresh caught lunch.
I have over the years growing up in NC and VA developed a passion for quality smoked food. I believe that if something is properly prepared and smoked your taste buds cannot be offended. Now with that being said the wife and I typically experience disappointment the majority of the time when we visit smokehouses. She jokingly says I blame you as I have created the expectation of good food that cannot be achieved elsewhere. I want to say that I am not a professional or by any way try to state this. I simply follow some basic guidelines when I smoke. The number 1 offence we find is over cooking the food. I am not sure if the food is cooked properly then pulled or chopped tossed on a warming table and continues to cook and dry out however regardless dry meat IMO is not a desirable thing. When I smoke meat there is one basic simple process that I always follow. I have a moisture pan in the smoker. This provides a moist smoke to allow the meat to remain moist and also I think the smoke takes on a quality of its own. Now I do not use water in the pan. I use different juices. My primary is apple juice which provide along with the hickory a hint of apple to the meats final taste without overpowering it with “smoke” I will also add different items to the drip pan to add to the season of the smoke like garlic or other spices that complement that style of meat. Then I plan my day around smoking and set aside 12 to 14 hours of my life to being around the smoker so that there is a constant temperature of 225 to 250 in the smoker. Monitor the meat temperature to around 180 degrees also ensure it is not burned or dried out. I also find that many times the food it in my opinion over seasoned. Yes I grew up in the land of vinegar based BBQ however you need to taste and enjoy every part of the meal. This is simple as you should not be overwhelmed by the vinegar or the or the paprika etc. You should be able to taste every component evenly. There should not be anything that overpowers the other to the point of not tasting anything else. I find many sauces overwhelming the taste also. I use BBQ sauce however it is not soaked in the sauce again overpowering the meat or other elements of the meal. As this section develops I hope that we can provide everyone with a good understanding of what needs to take place to have a great meal.