I'm done with designer appliances

OK.  We remodeled our kitchen about 14 years ago.  Within the first three years, the Asko Washer died...but the matching dryer was fine, but no...we had to buy a whole no pair.  We picked Miele.  Since then...other than the sink from the HE washer...all is good. 

Then a year or two later, the entire refridge system of the Subzero had to be replaced.  About the same time the control panel of the Thermidor electric oven had to be replaced.

Now, my oven is on the fritz, again!  Only 12 years old, have already replaced the control panel once - I'll never buy a Thermidor appliance again!  Did I also mention that the Thermidor cooktop is also being a little freaky!  UGH!  GE or a wood stove the next time.  I've wasted so much money on these "precision" appliances.  I'm done.

I'm done with the highend appliances.  Which means I'll never get my AGA stove!  Screw 'em.

Better than Boullion / Finding a Butcher.

You need to have Better than Boullion in your fridge!  I found this a while back.  It really builds up stews/braises.  It's like glace that's even thicker.  Don't need much.  More economical than cans of broth.  This and water is better than the can.

Better than Boullion.  Beef, chicken...the usual suspects.  Saw this today at a little meat market (McKinnons) in Danvers and couldn't believe it was there. 

Oh, did I tell you I'm interview butchers for this fall as I'm going "French".  My favorite, Henry's Market knew what 'caul fat', 'pork fat' and 'pork belly' but had to order minimums that wouldn't be favorable for them.  Savenor's has everything I want, but they are in Cambridge...I've got to ask them if they deliver. 

The girl on the floor at McKinnons was not very helpful.  She should have called in one of the butchers.  I asked her about the pork fat and her answer was that they threw it out at the end of the day...you just have to be here at the right time. That is not customer service.  She should have said:  How much do you want and we'll put it aside for you, just call ahead.  I did buy a couple of blade steaks that are braising right now.  ;)

Blade steaks becoming Smothered Steaks finished with heavy cream and some fresh lemon juice.

Get ready for fall!

Happy Eating!

Home Canning Books

I really like the new edition of "Ball Blue Book Guide to Preserving", c.2011 by Jarden Home Brands.  It has so many new additions since the last printing.  Some of the relishes and chutneys sound very interesting.  I'm to try a couple and I'll let you know.  It's also my bible.  Whenever I have a question about temperature, processing times, etc. I open it right up.  Also, it has step-by-step directions for canning some of the more popular veggies and fruits.

I don't know if it's still in print, but I also like a lot "Blue Ribbon Preserves", c.2001, Linda J. Amendt and published by HPBooks.  I'll bet you can get on Amazon or Ebay.

I have a bunch others but they have lots of recipes that just weren't appealing to me.  Some of them branch off into freezing, drying and other methods of preserving that are just uninteresting.

If you have special canning books you can recommend, please leave a comment.

Happy Eating!

Welcome to Rick's View on Food.

Hi everyone!

I've decided to branch out in many new directions.  One of these, which is very vital for me, is food.  Food glorious food.  All regions, all countries and all good. 

I'm going to visit it from my point of view:  Gay man of a certain age and a certain skill set in the kitchen.  I'm a Julia Child cook.  I watched her for years on that black and white TV.  I wish I knew then what I know now.  Country food.  Gourmand, not flashy.  Things we all want to eat.

For novices, something to inspire and grow your skill.  For the more facile cook, less dictation and more appreciation for the food we make and present at home.

The recipes will be from my family and from websites all over the web.  I'll have made the recipe and offer my opinions on things that may "get you" and places where I think you can modify.

Also, I'm a canner.  I hope to start with a primer and then I'll post some of my canning recipes.

All in all, I hope it will be fun, interactive and a learning tool for all of us.

Day one.  Here we go!

Do I dare sign out "Bon Appetit"

-Rick