Recent content by Davydd

I went searching around last year for a simple white chef's apron and the only place I found one in the major and chain retailers was Linen & Things. Macy's, Williams Sonoma, etc. all had way overpriced colored aprons. I was surprised how hard it was to find one.

I had my first Boddingtons Pub Ale in Dolserau Hall outside Dolgellau, Wales. The inn keeper apologized to me for being out of Guinness and offered up the Boddingtons as a substitute. I've been a fan of it ever since.

I knew the forum existed via the Airstream Trailer Forum. Not until I cross referenced it googling pork tenderloin sandwiches did I decide to take a look.

Walleye in all its varieties of preparation is big in Minnesota. Any bar/grill/restaurant worth its salt is going to serve a fried walleye sandwich if it is offering sandwiches on its menu. Genuine wild rice soup is another strong regional dish in Minnesota. The breaded pork tenderloin...

I didn't intend to start a Krispy Kreme or donut discussion. I had asked about Harrad's because when I was there the Krispy Kreme was brand new. The donuts they were making at the time were identical to the USA variety. The reason I asked is because Krispy Kreme over expanded in the USA and have...

When we were in Harrod's 4 years ago they even had a Krispie Kreme donut setup. I wonder if they still have it. Harrod's was mind boggling with its food halls. Since we were tourists we mostly just gazed at the stuff and bought some tea to take home.

It snowed for the first time this year on December 1 so I made a white pizza. In anticipation I've had my handmade dough proofing in the fridge for two days. It was made from King Arthur bread dough and, little bit of high gluten, high protein wheat dough, active dry yeast, salt, sugar and extra...

When you use the broiler you are supposed to leave the door ajar. That's what our instructions said. Also most of those stoves came with a broiler pan, a two piece pan with the bottom to catch drippings and a top that is like a slotted grill surface that nestles with the bottom pan. Basically...

That is true. Most all Iowa "tenderloins" are cut from pork loin and not tenderloin. There are restaurants that use true tenderloins and if you look at my web site I show tutorials using both cuts of meat. The tenderloin is more tender but the difference is not all that great and the preparation...

suziquzie, There are surprisingly quite a few places in the Twin Cities that serve a pork tenderloin sandwich. Pictures are in my gallery at porktenderloinsandwich.com and I have reviewed quite a few of them in this blog. Minnesota Restaurants With your name you might want to try the Suzie Q...

Go way back to the early 50s and the advent of TV. Fred Waring and his Pennsylvanians is what I most remember about Christmas music from my childhood. That and Gene Autry singing Rudolph the Red-Nosed Reindeer on 78 rpm vinyl records. Fred Waring and the Pennsylvanians

Our setting just before sitting down. Our turkey on the table ready to carve.

The Brie never got set out on the table and just kind of got pushed back into the back of the fridge with every guest contribution. My sister-in-law brought from Michigan a homemade Win Schuler's cheddar cheese and horse radish spread knockoff. So that is what took center stage. If you had ever...

Saturday night is my pizza night and our refrigerator is crammed with Thanksgiving leftovers. The obvious idea was to use them. So I made my usual dough but this time instead of the obligatory tomato sauce I substituted the leftover turkey gravy. Then I spread about 4 oz. of sliced Brie cheese...

So, you should not brine a Butterball branded turkey? We have a 22 pounder.