by Plumstead | Jul 30, 2012 | cooking, grilling, How To, meat
Meat is muscle tissue. This muscle tissue is divided into “groups”. On a cow, each group of muscle tissue yields a particular section or “cut” of meat. A steak is a cut from these sections; either on its own or as the end product of being cut from a section of...
by Plumstead | Jul 30, 2012 | cooking, fire, grilling, How To, meat
I have a few rules of thumb with regard to steaks that I cook on the grill. If you’re an experienced griller, you probably follow most of them already. If you’re not, listen up and maybe you’ll learn something to improve your burgeoning skills. Tip #1: Use...
by Plumstead | Jul 22, 2012 | Fish & Shellfish, How To, life, recipes
I was a Cub Scout for a brief period in my childhood. I was a complete failure at it. My lack of success in this noble organization stemmed from both an early burgeoning of rebelliousness and a sense that I had been gypped. I felt gypped because I thought I was...
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,...
by Plumstead | Jul 7, 2012 | cooking, cursing, fire, grilling, meat, professional chefs
I Googled this quote thinking it would be attributed to one person, long ago, of some renown. Apparently, this quote has around for as long as cooks have been around. Perhaps it was a pearl of wisdom grunted by a Neanderthal philosopher, observing the tribal cook...
by Plumstead | Jul 6, 2012 | baking, life, pie, recipes
The picture of the pie on this and my previous blog entry is not the “exploding pie”. Rather, it is how the exploding pie would have looked if I hadn’t screwed it up. It was an aesthetic failure and, simply, a god-awful mess because I was careless....
