One of my goals for the upcoming Spring, Summer, and Fall is to go to the local farmers markets more frequently.  I want to see how much better fresh fruits and vegetables are, compared to those shipped in from thousands of miles away (like tomatoes that are reddened artificially).
I found this great website for Ohio [...]

Posted in Other, Stocking the Kitchen 3 Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 9: Dairy, Eggs, and Dry Goods
Part 1: Dairy and Eggs Identification
Today [...]

Posted in Cooking 101, Stocking the Kitchen No Comments »

Quality grades for beef were established in 1927 to create uniform standards by which to judge meat. These grades measure the overall flavor, tenderness, and juiciness of the meat based its age, marbling, color and texture.
The USDA grades are:

Prime – Prime beef is the best quality, with only about 2% being graded so. [...]

Posted in Food Profiles, Stocking the Kitchen No Comments »

Recipes are always calling for fresh herbs, and I never have them. I am trying to grow a few of my own this year in a pot with the hope of keeping them once I move into my apartment in July. I’ll update you on my progress occasionally over the summer to let you [...]

Posted in Other, Stocking the Kitchen 7 Comments »

My girlfriend and I found out on Monday that we got the apartment we wanted for next year. We’ll be moving in this July, as she’ll be starting medical school in August. The prospect of moving out has become more real and it got me thinking about stocking my kitchen. What equipment [...]

Posted in Equipment, Stocking the Kitchen 9 Comments »