by Plumstead | Jul 17, 2012 | Cooks, cursing, life, Tipping
Acronyms are taking over our language. We can thank computers for that, as well as the texting feature on cell phones. I envision grave evolutionary consequences from this: Entire books will be only three pages long, written in a string of vowels and...
by Plumstead | Jul 14, 2012 | cooking, Garlic, Garlic, How To, recipes
The only drawbacks of this sauce are that you have to peel a lot of garlic and its aroma while cooking is very strong. Make sure you have plenty of ventilation in your kitchen. We’re talking exhaust fans and/or opened windows. A little of this sauce goes a long way...
by Plumstead | Jul 13, 2012 | Garlic, recipes
This is a multi-purpose marinade and it compliments the recipe after this one, a garlic sauce. It is great as a pre-seasoning for grilled steaks, chicken, pork, duck and firm-fleshed fish such as swordfish, shark or mahi-mahi. It can also be used as an additive—in...
by Plumstead | Jul 13, 2012 | Garlic, How To, recipes
I use a lot of garlic in my recipes. I mean, a lot of garlic. Having owned a restaurant for 12 years and, prior to that, working as a cook for almost 28 years, I don’t think that I peeled a single clove of garlic, at least not that I remember or care to remember. ...
by Plumstead | Jul 9, 2012 | fire, grilling, How To, meat
Whether you’re using an outdoor gas grill or a charcoal grill to cook your steaks, chops or chicken it isn’t really “barbecuing”. It’s grilling. Grilling is fast cooking at a high temperature. Barbecuing is usually done in a smoker,...
