by
Heidi at Betty Crocker 6/16/2008 3:55:00 PM
I learn something new at work almost every day. Today the subject of cuts of meat came up. Now I love bacon but I don’t want to know where, exactly, on the pig it comes from. As far as I’m concerned, bacon comes from the grocery store. End of story. Some may view this perspective as cowardly and it may even cause people to become angry (the kind of people who admonish: “If you can’t kill it yourself, you shouldn’t eat it.”). I see their point, but I just can’t go there. I’m a picky eater to begin with, and if I stop ea...
[Keep Reading]
Tags:
cuts of meat, pork
by
Heidi at Betty Crocker 4/2/2008 2:23:00 PM
Back when I worked at Sassy and then Mademoiselle, I got some pretty cool stuff in the mail: CDs, DVDs, invitations to movie premieres and more beauty products than a girl could ever wish ...
[Keep Reading]
Tags:
IACP, pork
by
AndiatBettyCrocker 1/10/2008 7:30:00 AM
Have you ever heard of galumpkis? I hadn't until last weekend when we attended our nephew's Ukrainian-American wedding in Westfield, Massachusetts.
At the reception for 300 guests, the tables were set with many wonderful cold salads, lox, a meat pâté and a plate with little fried foods ...
[Keep Reading]
Tags:
beef, cabbage rolls, pork, rice, wedding
by
AndiatBettyCrocker 12/13/2007 1:19:00 PM
One of our most memorable meals we've enjoyed was when I prepared a smoked crown roast of pork for our gourmet group. It was a recipe from the 1988 edition of the Best of Gourmet hard-cover cookbook titled, Crown Roast of Smoked Pork with Wild Rice, Fennel, and Sausage Stuffing. Jack and I have talked about it so often and over so many years that I decided it was time to try it again this holiday season. The recipes calls for a 21-rib crown roast of smoked (about 8 pounds). About a month ago, I started to ...
[Keep Reading]
Tags:
holiday, pork, roast