I have recently realized that I have always been at the will of the grocer when I choose ground meat for my burgers. The discolored packs, bulk quantities of 80/20 chuck, and poor selections have spurred enlightenment of a new era of ground beef from home.
This recipe is for a sirloin burger, composed of solely [...]
You will need:
1 lb. sliced ginger root (younger roots work better)
1 lb. granulated sugar
5 cups water
To make candied ginger peel and slice 1 lb. of young ginger root into 1/8” slices. A mandoline works well here. Next, place the slices in a 4 quart saucepan with 5 cups water and set on medium to high [...]
Ginger is the rhizome or root of the plant Zingiber officinale. It is native to South Asia and has spread to other Pacific tropics such as Hawaii. Varieties of the plant can flower and be used in landscaping although the good edible ginger is less appealing and more rugged.
Choosing ginger
The younger ginger rhizomes are usually [...]
The avocado is native to the Caribbean, Mexico, South and North America. The earliest evidence of an avocado was in a cave in Puebla, Mexico. The word avocado comes from the Nahuatl word ahuacatl which means testicle.
Plants
The avocado tree is hard to breed. The plant can self-pollinate although it does not happen all the time [...]
Crepes are one of the most loved French foods in North and South America. The crepe is a flat bread native to Brittany, France, and was commonly served with cider. It can be cooked with herbs and vegetables or sweetened as a desert. While there are many variations in recipes with crepes, I have always [...]
