Archives : Aug-2014

    Home / 2014 / August
18 August, 2014

Pence Orchards Peach Tart in a Cast Iron Skillet

Pence Orchards Peach Tart in a Cast Iron Skillet
Posted in : Recipes on by : Barry CB Martin
Tags: , , , ,

  Pence Orchards Peach Tart in a Cast Iron Skillet Baking is something I don’t do. At least not from scratch. I’ve mixed batter for pancakes and waffles – from bisquick – and cakes from a box. But baking requires precision and spending hours in the kitchen micro-measuring everything is not for me. I appreciate
Read more

5 August, 2014

Cast Iron Basics

Cast Iron Basics
Posted in : Tips & Techniques on by : Barry CB Martin
Tags: , , , ,

#ad My mother used cast iron – as did her mother. It was the only cooking equipment they had in western Wyoming. They grew, harvested and hunted or fished for nearly all the food they ate. Cooking outdoors over open fires in the hot summer and indoors on wood burning stoves and the fireplace in winter.Grandpa
Read more

5 August, 2014

Basic Cookery

Basic Cookery
Comments : 1 Posted in : Food for thought. on by : Barry CB Martin
Tags: ,

I am disheartened to read food industry research touting the growth areas of the grocery business is not in fresh produce or meat departments but in the “ready-to-eat”, “heat’n’eat” & ‘grab’n’go” areas of today’s modern grocery store. A meal prepared by someone else is a treat I enjoy – and I’m not judging anyone for
Read more

4 August, 2014

Mad Men Wedge Salad

Mad Men Wedge Salad
Comments : 1 Posted in : Recipes on by : Barry CB Martin
Tags: , ,

I grew up in the era of grown up restaurants – white table cloth restaurants that catered to businessmen. Oh we weren’t rich or anything so I didn’t actually go there as a customer – my dad was a manager of one and I worked in them from the time I was old enough to lift
Read more

4 August, 2014

4 Ways to Cook a Ribeye Steak

4 Ways to Cook a Ribeye Steak
Comments : 1 Posted in : Tips & Techniques on by : Barry CB Martin
Tags: , , , , ,

The ribeye is one of the most popular steaks in America – whether cooked at home or dining out. Essentially it’s a slice of prime rib on prepared as a steak.  Ribeye has a beefy flavor and both USDA Choice and Prime grades have good marbling of fat too. Because of its popularity it also take a hefty chunk
Read more

%d bloggers like this: