With a little time, effort, and foresight, it’s easy enough to prepare a rich, deep-flavoured meat stock, one with “oomph”. (more…)
The Good Lord was wise in his creation. Took a few days to get it right, but you gotta give it to him – he made a damned good job of the cow. All those steaks and joints and all. Good beef for frying and grilling and stewing. Keeps foodies and carnivores the world over quiet.
But he hid the BEST in the bit nobody wants to eat, at the cheap end … (more…)
I love my enamelled oval roaster, with its dimpled self-basting lid. It is as basic an essential as a cast-iron frying pan in my kitchen, and produces the most succulent and toothsome meat casseroles. Aye, and it is so simple to clean afterwards. (more…)