Monthly Archives: August 2012

Broccoli

Broccoli is an easy plant to grow, but it does require a lot of space for a small yield of edible vegetables. This plant, when started from seed, should be started in doors and transplanted, when they are about five … Continue reading

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Beets

Beets are a very easy vegetable to grow in the family garden.  The seeds can be planted  directly in the ground as soon as there isn’t any danger of a frost. The young plants should be thinned, so that there … Continue reading

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Color Pigments in Vegetables

Vegetables come in all colors and shapes and their texture can be leafy like spinach or solid like a carrot. Some like broccoli, have two textures in one stalk ,like its flowery top to its solid stem. So it is … Continue reading

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Intro to Veggies

As vegetables vary so much in form, color, texture,  and taste, they are not easy to give basic rules concerning them. Going back in years to the sixties, it was very rare, but every now and then someone would order … Continue reading

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Tip of the Week

As the last lesson was about meat, this is a good place to start to prove the  point about needing a good set of knives.  Meat is one of the greatest expenditures in your groceries budget.  The larger the piece … Continue reading

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Less Tender Steaks

The steaks discussed today are less tender than the ones from the short loin, but are actually more flavorful. The round of the steer is its hind leg ,which is used frequently so its muscles are tough as are its … Continue reading

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Steaks From the Loin Section of Beef

Beef was and I believe still is one of the most consumed foods in the American diet. It usually is the most expensive part of an average meal.  There is extensive information about beef which includes The types of animals … Continue reading

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Vegetable Chopper

A favorite phrase of mine is “for best results and to give a nice presentation ,cut your vegetables uniformly.” The Maxam stainless steel vegetable chopper has five different cone attachments to help you achieve your desired uniform cuts. It has … Continue reading

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Roasting

Roasts are usually large pieces of TENDER meat such as prime ribs of beef, top sirloin, the eye of the round, loin of pork, turkeys and large chickens. However is  correct to say you roasted some vegetables especially root vegetables. … Continue reading

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Poaching

Poaching is a form of moist heat cooking, which is similar to simmering and done at  the same temperature of around 185 degrees. The main difference is that less liquid is used and then this liquid is adjusted, so that … Continue reading

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