agourmetsin.blogspot.com

A Gourmet Sin

Monday, August 30, 2010. Memphis Dry Rib Rub. Prep Time: 5 minutes. Total Time: 5 minutes. 2 tablespoons garlic powder. 2 tablespoons onion powder. 2 tablespoons black pepper. 2 tablespoons chili powder. 2 tablespoons cumin powder. 2 tablespoons brown sugar. 3 to 4 tablespoons paprika. 2 teaspoons cayenne pepper. Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn’t a particularly pleasant place to be. Plantation kitchens ofte...

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A Gourmet Sin | agourmetsin.blogspot.com Reviews

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Monday, August 30, 2010. Memphis Dry Rib Rub. Prep Time: 5 minutes. Total Time: 5 minutes. 2 tablespoons garlic powder. 2 tablespoons onion powder. 2 tablespoons black pepper. 2 tablespoons chili powder. 2 tablespoons cumin powder. 2 tablespoons brown sugar. 3 to 4 tablespoons paprika. 2 teaspoons cayenne pepper. Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn’t a particularly pleasant place to be. Plantation kitchens ofte...

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A Gourmet Sin | agourmetsin.blogspot.com Reviews

https://agourmetsin.blogspot.com

Monday, August 30, 2010. Memphis Dry Rib Rub. Prep Time: 5 minutes. Total Time: 5 minutes. 2 tablespoons garlic powder. 2 tablespoons onion powder. 2 tablespoons black pepper. 2 tablespoons chili powder. 2 tablespoons cumin powder. 2 tablespoons brown sugar. 3 to 4 tablespoons paprika. 2 teaspoons cayenne pepper. Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn’t a particularly pleasant place to be. Plantation kitchens ofte...

INTERNAL PAGES

agourmetsin.blogspot.com

1

A Gourmet Sin: Plantation Kitchens

http://agourmetsin.blogspot.com/2010/08/plantation-kitchens.html

Monday, August 30, 2010. Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn’t a particularly pleasant place to be. Plantation kitchens often boasted several sizes of iron or brass pots, iron spits turned by wall mounted clockwork mechanisms for roasting meats, and long handled skillets (called spiders) equipped with legs and lids for placing coals under and over them. Subscribe to: Post Comments (Atom). A Gourmet Sin Fan Page.

2

A Gourmet Sin: Chef Joshua Hill - A Gourmet Sin Catering

http://agourmetsin.blogspot.com/2010/08/chef-joshua-hill-gourmet-sin-catering.html

Wednesday, August 25, 2010. Chef Joshua Hill - A Gourmet Sin Catering. Like fellow Tennessean Elvis Presley. Chef Joshau Hill can only be summed up as larger than life. " Memphis. As he is known, brings Southern passion, classical culinary training and worldly influences together to produce fresh, spontaneous contemporary cuisine. Growing up in a restaurant family, he learned at an early age to appreciate fine food. He studied under master chefs. Jean Paul Piccard at La Shearonton in Lyon, France. CORPOR...

3

A Gourmet Sin: Soy Sauce Steak Marinade

http://agourmetsin.blogspot.com/2010/08/soy-sauce-steak-marinade.html

Wednesday, August 25, 2010. Soy Sauce Steak Marinade. A soy sauce steak marinade seems like a no-brainer, and it is. Soy sauce adds a great flavor profile to almost anything savory with its high amounts of umami flavors. But, on its own, it can be over-powering, so marinades like teriyaki. Balance it out with sweetness and dilute it a bit. This got me thinking. What is a bit sweet with great flavor that might lend itself to steak, or pork or even salmon? Subscribe to: Post Comments (Atom).

4

A Gourmet Sin: The Meaning of Spareribs

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Wednesday, August 25, 2010. The Meaning of Spareribs. Did you ever wonder where the name spareribs came from and what it actually means? Believe it or not, the word spareribs originated from the German Rippenspeer, which translates into English as spear ribs; because spareribs were originally cooked on a spear. Then the word was later changed to spareribs, because the meat on the bones is also sparse. Subscribe to: Post Comments (Atom). A Gourmet Sin Fan Page. Promote Your Page Too. Memphis Dry Rib Rub.

5

A Gourmet Sin: Some Southern Food Tips for Ya All!

http://agourmetsin.blogspot.com/2010/08/some-southern-food-tips-for-ya-all.html

Friday, August 27, 2010. Some Southern Food Tips for Ya All! Pecans are 70% fat. Soaking pecans in salt water for several hours before shelling will make nut meats easier to remove. Peaches must be picked fully mature, they do not get sweeter after being picked; they will get softer and juicier, but not sweeter. Cling or clingstone peaches have a pit to which the flesh 'clings'; freestone peaches have a pit from which the flesh is easily pulled away. 8226; As a dessert cut it fresh and add to angel food ...

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Monday, August 30, 2010. Memphis Dry Rib Rub. Prep Time: 5 minutes. Total Time: 5 minutes. 2 tablespoons garlic powder. 2 tablespoons onion powder. 2 tablespoons black pepper. 2 tablespoons chili powder. 2 tablespoons cumin powder. 2 tablespoons brown sugar. 3 to 4 tablespoons paprika. 2 teaspoons cayenne pepper. Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn’t a particularly pleasant place to be. Plantation kitchens ofte...

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