Cooking

Some More Sydney Saga

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Last year when Mr, M, our daughter Ms T and I were in Vietnam we dined on a mystery meat in a lovely restaurant. We were with several people and none of us could identify what it was… pork? No. Certainly not beef… It was Emu!

So now that we are in Sydney, Australia, what did we have for dinner tonight? Chicken! But wait! Last night is another story… we tried kangaroo patties! Read the rest of this entry »

Have You Ever Spatchcocked A Turkey?

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Spatchcock! What a fun word! It almost sounds dirty doesn’t it? Its not! It just means to split a bird open and lay it flat for grilling, or smoking as I did for Thanksgiving. Here’s my story and I am sticking to it: Read the rest of this entry »

Just a Little Salt

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I suppose I could categorize this under “who knew”. I make stock all of the time. I use the bones and skin from rotisserie chickens quite often. The other day I found this graphic:stock vs broth

Hmmmm, Since I know that the rotisserie chickens have to be salted, but I don’t add any salt to my stock. Am I actually making stock or broth? Well since as I always say, “They don’t pay me to think anymore”. I am just going to keep calling it stock (especially since anything I use it for needs some salt to be savory). What do you think?

Browned Butter Frosting

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Browned Butter Frosting
Browned Butter Frosting

Every now and then I actually bake a cake for Mr. M and I. My latest cake was to use up some really ripe bananas. After I made the cake I remembered my seventh grade home economics class. That was waaayyy back when only girls could enroll in home economics, and boys had to take “shop”. Never could one take the other. Anyway that was then and I did learn a few recipes from that class. One was treacle cake, or gingerbread with lemon sauce, and another was browned butter frosting, a mouthwatering, caramel flavored delight. This frosting tastes like caramel and like it was so difficult to make!

Actually it is one of the easiest ever! Read the rest of this entry »