Have you ever thought about what makes ham pink? All the hams we buy in the store have been cured and cooked (or partially cooked), which is why they’re pink, whether they have the bone or not, or whether they are pressed into a tight and cylindrical shape. But what is curing?. If youve ever … Read more
It’s not hard to get or make your own, but sometimes you might not have any. Fear not! If you need a good substitute for beef broth, Greedy Gourmet has got you covered!. It tastes like liquid gold! Beef broth gives many of our favorite dishes their depth of flavor and richness. Beef stock is … Read more
People who live in Arizona are used to seeing Gambel’s Quail because it lives in the Sonoran Desert. The Gambel’s Quail is easy to spot because it is social and has a big topknot. However, the population can change a lot from year to year depending on the weather in its dry, desert home. Gambel’s … Read more
It’s been on my homesteading to-do list for a few years now to learn how to salt cure ham at home. I think it’s both interesting and tasty to be able to preserve food using old methods, like salt curing pork. Bring me the bacon! And ham!. I was really happy when Lee from Tennessee … Read more
If you want an easy comfort food that everyone in the family will love, short ribs in a sweet and sour barbecue sauce are the best. This easy recipe was inspired by Sunny Anderson’s BBQ short ribs. You only have to prepare it by hand for 15 minutes, and then the oven does the rest. … Read more
Even with a ready-to-eat ham, youll still need to heat it up if you want a warm centerpiece. But doing so can lead to a dried-out cut of meat. Shawn Matijevich, lead chef for online culinary arts and food operations at the Institute of Culinary Education, says there are two main reasons why ham can … Read more
More than ever, climate change has made it hard to guess how many fish there are and how many there will be next year or the year after that. Are the fish gone, or did they move?. The Alaska Department of Fish and Game said earlier this month that the snow crab fishery for this … Read more
It’s true that producing beef has a hefty environmental impact. A lot of carbon is released when forests are cut down to make room for grazing land and to grow soya for cattle feed. But chicken also has a huge impact. Around the world, the amount of chicken being eaten has rocketed, almost doubling in … Read more
Once disregarded, bone marrow is now recognized as a nutritional powerhouse with a host of unexpected health advantages. Although many societies have eaten it throughout history, there is growing interest in its possible health advantages today. Proteins, good fats, vitamins, minerals, and other nutrients are all abundant in bone marrow. Together, these nutrients support general … Read more
When I was a kid in the Catskills, the first place I saw this Chinese BBQ pork, or char siu, was….the Holiday Inn. My dad was the head chef at the hotel restaurant at the time, and he made his famous char siu with Chinese sauces, lots of garlic, and spices that were kept secret. … Read more