As “stay at home” and “stay safe” initiatives persist around the world to stem the spread of COVID-19, international travel for fun is still on the “no-no” list of activities. Of course health and safety must be prioritized, but I’m sure right now many people are looking forward to the days when they can seeContinue reading “Meet Marinades”
To commemorate the love of the grill, here are a few fun facts about the history, science, and culture of grilling.
So, pertinent to this post: Why fish on Fridays? What makes fish so different from meat and poultry? These questions will be addressed from both historical and scientific views.
I believe finding an easy, well-written recipe, a little instruction from a friend or the inter-web, and the willingness to try something different can lead to a new favorite dish that might not just be hearty, but also liver-y, tripe-y, etc.
Without the help of proteins and starches found in binders and extenders, a ball of ground meat will be a dry, crumbly mess.
A good trick for remembering the difference between white and red fibers is the picture image of a white rabbit and a red ox.