It’s pretty clear that we woodworkers love our wood and for me in particular I get the most satisfaction out of making end grain cutting boards. They are beautiful, functional, durable, forgiving to your knife edges and, perhaps more importantly, they are far more bacteria resistant than the more common (and less expensive) plastic cutting boards. Of course there are other surfaces that you can use to cut on, however materials like glass or stainless steel are completely unforgiving to your knife edges. If you value your knives, you will choose wood; if you value your health, you will certainly choose wood! **We’ve attached some research articles to back up our claims so don’t just go off my opinion, however...
My wife and I are no doubt “foodies” but what exactly does that mean? We love flavor, we love quality, we love variety; most of all we love excellence and we’re willing to go the extra mile to arrive at it.
This may seem like an unusual time to blog about gardening since late September is when most of our gardens have seen better days; however don’t be hasty to just yank out all your plants as there are still plenty of valuable goodies to be had. Right now my tomato & pepper plants are producing; although the tomato production has slowed considerably. As the summer rolls into fall my garden gets less direct sunlight here in northwest Georgia, so my tomatoes end up with very “leggy” vines and less fruit. My peppers, however, will keep producing right up until the first frost. We try not to waste anything but more importantly we have found that the fruit our garden produces...
You know what you’re eating when you grind your own beef and the cost is better than what you pay for the grocery store mystery grind, but be careful, the guests you invite over once are going to want to be invited back. In a recent post we shared the "how" of grinding your own beef mixture. Here’s a cost breakdown of our most recent meat purchase for creating our own “grind”: Chuck roast: 8.86 lbs @ $2.98 London broil: 8.11 lbs @ $2.98 ...
A couple of years ago my wife bought me a food grinder and it has paid for itself over and over in the quality of ground beef we’ve been able to produce. First off, anyone who has grilled hamburgers has noticed that the burger you start with does not end up the same size as the burger you put on a bun. We’re not 100% positive of the reason however it sure seems like the ground beef, round or chuck purchased at the grocery store has water added to it. It can’t be from fat alone…..anyone who grills a steak knows that the fat doesn’t shrink to nothing or disappear. Our burgers simply don’t shrink! We’re always watching for sales...
