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The Products YOU Need For Processing Beef, Pork and Deer At Home AND
Learn How the Professionals Do It! We are NOT JUST a Retail Home Butcher
Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer. We Have Since
1949!"
Pearls
of Kitchen Wisdom: Tips, Shortcuts, and Recipes from A Country Home
Taking a page from one of Heloise's household hints books and adding
decorating tips, recipes, and homespun kitchen advice, Pearls of
Kitchen Wisdom: Tips, Shortcuts, and Recipes from a Country Home
offers useful, interesting, and sometimes odd nuggets of advice on how to
make life in your kitchen more pleasant and how to add authentic country
influences to your home.
Pearls of Kitchen Wisdom gathers the homey advice your mother, aunts,
and old neighbor lady keep telling you--some of it's good, some you
already know, some is just plain strange
101
Essential Tips: Cooking With Spices This demure little book packs a world of
spice know-how into it's 69 pages--with not a real life Spice Girl in
sight! Profiling an aromatic array of spices: paprika, cinnamon, cumin,
anise, and some which the tongue has a hard time even negotiating such as
asafetida and fenugreek--Cooking with Spices is a flavorsome treat.
Handy hints are given for the selection, drying, and storing of spices, as
well as pointers for freezing and grinding. Full color photographs profile
the varieties and conditions of a spice--ginger has four types: preserved,
dried, fresh, and ground. This spice is recommended for curry powder, meat
and fish dishes, and of course cookies! The book even manages to squeeze
in 42 recipes that will heat up the kitchen! From the Far East we have
Thai Shrimp Soup with Lemongrass, a succulent dish with a zesty balance of
lemongrass, chilies, scallion, cilantro, and the shrimp. From the Middle
East comes a terrific recipe for faithful Falafel--plan in advance for
this one, as chickpeas must be soaked for 36 hours. It's worth the effort
though; this is a thoroughly delicious dish, perfect for dipping at
parties!
Everything
You Pretend to Know About Food: And Are Afraid Someone Will Ask
What is the difference between sauteed, fried, pan-fried, stir-fried, and
deep-fried? How can wine have legs? What is dim sum? For those of us who
aren't gourmet chefs but still want the know-how to decipher a menu in an
upscale restaurant, talk food at a cocktail party, or simply impress
family and friends, here is a culinary handbook that takes the mystery out
of food. From beverages to breads, fruits to fish, pasta to potatoes,
Everything You Pretend to Know About Food and Are Afraid Someone Will Ask
offers a pantry-full of savory facts, including common cooking phrases and
terminology, often misused food terms, and fascinating food lore. Ideal
for browsing, for quick reference or deep study, this delightful book will
enlighten and entertain both the genuine foodie and the culinary novice on
the most universal of subjects: food.
Barbecue is not about grilling food fast over
high heat. That's something else, delicious in its own right, but
something else entirely. Barbecue is about marginal cuts of meat (for the
most part), about smoke, about fires burning so low and slow you hardly
ever see the flicker of a flame. Barbecue is about succulent pork ribs as
dark as sin just falling off the bone and dripping with glorious sweet
pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has
on beef brisket.
The trick is, how do you do it? How do you master a cooking
technique all but ignored in favor of fast and hot? The answer lies in Smoke
& Spice. Authors Jamison and Jamison provide all the information
you're ever going to need to run a real barbecue. Tips and
techniques abound on every page--accompanied with countless recipes that
stretch the barbecue imagination. And seeing that one cannot live on
barbecue alone (though that's a challenge well worth considering) there
are just as many recipes included for all the good food that accompanies
barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border
Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke
in your eyes makes your mouth water, this is the primer for you!
List Price is $54.99 ON SALE NOW
FOR ONLY $31.80
SAVE $23.19!
All the succulent flavors of wood smoking are
now available indoors in minutes.
This stovetop smoker is constructed of heavy-gauge stainless steel, and at
11 by 15 inches, it's big enough to smoke a ham or a whole fish fillet.
The lid slides on for a tight seal, so food gets smoked, but your kitchen
doesn't. Additional features include a drip tray rack and retractable
handles for storage.
The set can also be used as a steamer, poacher, or roasting pan.
Instructions, a recipe booklet, and a supply of wood chips will get you
started immediately on this low-fat, flavorful cooking technique!
Stainless-steel smoker smokes meat,
fish, and vegetables right on the stovetop
Durable stainless-steel pan with
cover; dishwasher-safe
Works over any heat source,
including open flame or electric stovetop
Is there something you've read on
this page you don't understand - or not quite sure what something meant?
Do you still have questions that weren't
answered after reading something on the Ask The Meatman Website? Then
Ask The Meatman A Question! We'll be happy to try and answer
your question as soon as we can!
CMI Stainless-Steel Stovetop Smoker
List Price is $54.99