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Posts Tagged ‘american recipes’

How To Thicken Spaghetti Sauce: The Italian Secret To Getting Your Sauce Just Right

Written by Luisa Davis on . Posted in food

thicken spaghetti sauce, pasta sauce recipe, spaghetti gravy
American sauces are a nightmare to get right. With traditional French or Italian or even English cooking, it’s pretty easy to find a single, reliable source you can use for your recipe. This lets you quickly compare the dish you’ve made with an “ideal” version and make the appropriate changes. When you ask a friend for advice or look online, you can usually get a pretty definitive answer immediately. If you need to thicken a pasta sauce, there will be a note in the recipe that tells you exactly how to do that.

Tarpon Recipe: How To Prepare And Eat Tarpon

Written by The Kitchen Hand on . Posted in food

tarpon recipe, how to cook tarpon, fish cakes

You probably don’t want to eat tarpon. This advice is based on sheer practicality. Tarpon is smelly, has far too many bones to be practical, and doesn’t taste particularly better than any other fish. The best way to enjoy it is to poach the crap out of it and then make fish cakes with plenty of spices and aromatics so you don’t really taste the tarpon.

Double Bacon Mozzarella Stick Cheeseburger – How To Make A Monstrosity

Written by The Kitchen Hand on . Posted in food

double bacon mozzarella stick cheeseburger, cheeseburger with bacon, mozzarella burger recipe
Cheeseburgers are anything but simple. You can vary the meat, the toppings, the buns, the cheese, and even the presentation. If I’m served a cheeseburger with a bag of chips and a crisp pickle slice, it’ll make a pretty different impression than if that same cheeseburger is handed to me with a mountain of fries and a selection of dipping sauces.

Best Meat Grinder for Venison – Process Your Own Deer Meat At Home

Written by Peter Allen on . Posted in Grinders

venison grinder, deer meat grinder, wild game meat grinder

Last Updated Feb 2020 – I don’t hunt myself, but I’ve used more than my fair share of grinders over the years. When my friends and family members bag a deer, I’m always the first one to try to mooch a few pounds of meat to make delicious sausages and burgers. It takes a bit of effort to grind meat and stuff the sausages, but the final product is more than worth it.

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