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COOKiNG BY EAR: April 2011

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LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, April 3, 2011. Putting on the heat. F you remember the reference to that tongue and flavor concept earlier, then you may also remember that sweet is pretty much as important as salt in the tactical perspective of taste. We can crave sweet about as equally as we crave salt; and yes, we can likewise build up a tolerance to that flavor as well, especially if it is abused. I didn’t say I don’t abuse, but I won’t point fingers. Now are you listening?

earcooking.blogspot.com

COOKiNG BY EAR: Herbs and spices - and everything nices!

http://earcooking.blogspot.com/2011/02/herbs-and-spices-and-everything-nices.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, February 27, 2011. Herbs and spices - and everything nices! Here was a time when food was eaten pretty much as a necessity, and not essentially as an enjoyment. Oftimes the meat, fish, pork, poultry or vegetables were somewhat tainted at the best, if not running near rancid, but less than fresh was certainly a given. Breads, root vegetables and cheeses were the foundational mainstay. Only if you lived near a fast moving stream. I’m so gra...

earcooking.blogspot.com

COOKiNG BY EAR: January 2011

http://earcooking.blogspot.com/2011_01_01_archive.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, January 30, 2011. GOOD OL’ MEATLOAF. This three pound loaf feeds four to six. My mom wasn’t the only one influential with my cooking understanding. Dad was a more realist mentality, cooking the easiest and most efficient way, with as many short-cuts as possible. BBQ, fried eggs and toast, carving turkey and meatloaf were his areas of expertise. For his meatloaf, he swore by mixing hamburger with Jimmy Dean prepared sausage. It works for me!

earcooking.blogspot.com

COOKiNG BY EAR: March 2011

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LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, March 6, 2011. A GRAIN OF TRUTH. Grains are the base. The foundation of societies. Continuation of the species. 8211; if I may be so bold to proclaim. Vast fields spanning huge expanses of land are dedicated to the propagation of them. Their oftimes used term ‘ staff. 8217; is no misnomer. Give it your ear. By definition, grains, simply said, are the seeds of various grasses. The most commonly known varieties are:. In this form, it can be rough...

earcooking.blogspot.com

COOKiNG BY EAR: November 2010

http://earcooking.blogspot.com/2010_11_01_archive.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Tuesday, November 30, 2010. The word ‘queso’ is Spanish for cheese. What a food, what an ingredient! It’s so easy to make the quesadilla, so why am I making a recipe out of it? Like having a recipe for grilled cheese sandwich? Yeah, you got it. The basic route of creating the quesadilla is to take a bread, in this case, the humble tortilla, and grill-melt a choice of cheese(s) between two layers of that bread. There, and thank you. Are easy guesses (do...

earcooking.blogspot.com

COOKiNG BY EAR: A GRAIN OF TRUTH

http://earcooking.blogspot.com/2011/03/grain-of-truth.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, March 6, 2011. A GRAIN OF TRUTH. Grains are the base. The foundation of societies. Continuation of the species. 8211; if I may be so bold to proclaim. Vast fields spanning huge expanses of land are dedicated to the propagation of them. Their oftimes used term ‘ staff. 8217; is no misnomer. Give it your ear. By definition, grains, simply said, are the seeds of various grasses. The most commonly known varieties are:. In this form, it can be rough...

earcooking.blogspot.com

COOKiNG BY EAR: Vegging out

http://earcooking.blogspot.com/2011/02/vegging-out.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Saturday, February 26, 2011. I’ve shared with you a great cornucopia of vegetable-based or vegetable-oriented dishes – like the cranberry sauce/relish, the twice-baked potatoes and all kinds of fries, some wonderful green beans, sumptuous baked beans, plus a plethora of soups, zesty chiles rellenos, (my secret love) ratatouille – and more. BABY PEAS, YOUNG PEAS,. England has amazing fresh pea soups and a plethora of mashed peas or mushy peas. Frozen pe...

earcooking.blogspot.com

COOKiNG BY EAR: February 2011

http://earcooking.blogspot.com/2011_02_01_archive.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, February 27, 2011. Herbs and spices - and everything nices! Here was a time when food was eaten pretty much as a necessity, and not essentially as an enjoyment. Oftimes the meat, fish, pork, poultry or vegetables were somewhat tainted at the best, if not running near rancid, but less than fresh was certainly a given. Breads, root vegetables and cheeses were the foundational mainstay. Only if you lived near a fast moving stream. I’m so gra...

earcooking.blogspot.com

COOKiNG BY EAR: Putting on the heat

http://earcooking.blogspot.com/2011/04/putting-on-heat.html

LISTENING TO YOUR GUT WHEN PREPARING GOOD FOOD . . . Sunday, April 3, 2011. Putting on the heat. F you remember the reference to that tongue and flavor concept earlier, then you may also remember that sweet is pretty much as important as salt in the tactical perspective of taste. We can crave sweet about as equally as we crave salt; and yes, we can likewise build up a tolerance to that flavor as well, especially if it is abused. I didn’t say I don’t abuse, but I won’t point fingers. Now are you listening?