We have ordered our 2013 Recipe Calendars. In 2012 we were not going to order calendars. We had changed our sign out front and I used the calendar budget to pay for the sign. I didn’t think the customers would notice. Wrong!!! In November the faithful customers (by the way, we do have the best customers in the whole world!) started asking where the recipe calendars were. I went to the Butcher, and advised I had been mistaken. The customers…
We had a very nice surprise last week. Our good friends, Dave and Deone flew in from Minnesota. They drove to Niagra Falls, and then came back to Ohio on Saturday They spent Saturday and Sunday with us. They returned to Minneapolis on Monday. I had planned on grilling out on Saturday night, but Mother Nature was not very cooperative. I decided to cook a beef roast instead. I used a frozen rump roast that weighed just over 7 pounds. …
Meat and Poultry Temperature Guide Categories: Meat, Beef, Pork, Grilling This is for all of you who have been asking me about the proper cooking temperature for beef, pork and poultry. I hope this handy guide from the Food Network Kitchen will be of value to you. Use the Food Network Kitchen’s internal temperature chart to serve perfectly cooked meat every time Invest in a simple instant-read thermometer and take all the guesswork out of serving perfectly cooked meat. Judging doneness by…
I had a customer in today that bought an absolutely beautiful rib roast to cook slowly in his oven. We were discussing different seasoning. He told me he puts seasoning on the roast and then seals it in with a paste made of Kosher salt and water. He cooks it in an oven at 225 degrees until it is done. When I am making a Rib Roast I like to cook it according to Betty Crocker. There is something about…