IF you think I'm going to post my secret Chili Recipe...
Talk to me on my deathbed.


Sunday, April 29, 2018

Ignore the ‘fresh’ date? How2 determine the freshness of an egg.

imageOld eggs float in fresh cold water because of a large air cell that forms as the egg cools after being laid. As the egg ages, air enters the egg and the air cell becomes larger and this acts as a buoyancy aid. Generally, fresh eggs will lie on the bottom of the bowl of water.


How does a baby bird breathe inside the egg?

The two membranes pull apart a little and create a small pocket or sack of air. As the developing bird grows, it breathes in oxygen from the air sack and exhales carbon dioxide. Several thousand microscopic pores all over the surface of the egg allow the CO2 to escape and fresh air to get in.

The oldest and easiest way to tell if an egg is fertilized is called candling the egg. It is literally holding the egg up to a lit candle {not to warm it, but in order to see inside of the egg}.


Wednesday, January 17, 2018

Glenn's Stir Fry:



EVOO, minced or pressed garlic, cumin powder, pepper, 1/2 sliced onions, sausage (half a rope 7.5oz)


Step 1)

In a 10 inch skillet heat oil, add cumin, garlic, when oil is hot add sliced sausage. Brown sausage, season with Cumin and pepper, add onions and sautéed. Remove mix.

Step 2:

12oz package "Kroger's Stir-Fry Starters: Vegetables with Noodles". .75oz "SUN-BIRD Stir Fry Seasoning Mix", 2tbls Soy Sauce, 1/3rd cup of water.

Step 2)

Add more EVOO if necessary, add vegetables, cover with Onions & sausage mix, combine Stir-Fry seasoning mix, soy sauce, and water. Blend and pour over everything. Continue to cook covered, stirring often. Broth will start to thicken… cook to preferred taste.

What I also do is I'll preheat the oil that I put in the skillet and I'll add powder cumin and minced or pressed garlic to the oil. I also put black pepper in sometimes but I always put black pepper and more cumin on the meat after I add it to the oil

1516155788627The vegetable that I use are from Kroger's and there the 12 oz package of frozen vegetables. I use several varieties: the stir fry starters and other frozen vegetable mixes. (these package are cheap at about $1.39 at Kroger's, but if you time it right you can get them at the 10 for $10 mix and match sales.)  *

1516155759068Once I've dumped the frozen vegetables into the pan I'll cover them and cook to the point where the vegetables aren't frozen then I'll add the stir-fry mixture.

The seasoning mix is only about $0.99 packet, I've tried to Kroger brand and it works just as well.

I generally follow the instructions on the packet except that I don't add the sugar.

1516158893273Like with the vegetables I mix up my choice of sausage, usually sticking to the smoked sausage ropes and varying between turkey, Kielbasa, beef, etc. The rope sausage usually runs between $2.79 and $2.99, but they'll go on sale about once a week at 2 for $5.00.

Average cost: Sausage (1/2 rope) $1.25 Vegetables $1.00 Seasoning mix $1.00 onion (1/2) $1.00 = $4.25

*On all frozen vegetables I pick all the mushrooms out, I don't think the high quality mushrooms go to the restaurants and seldom make into packaged products.

Tuesday, November 28, 2017


Apples ripen quickly at room temperature. If you plan to eat them within a day or two, they'll be fine on the counter. Otherwise, refrigerate them in a perforated plastic bag. If possible, store them in the back of the refrigerator.

Keep them cool. The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don't have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel. note: note: I have read where it says you shouldn’t wash produce before putting it in the refridgerator because it encourages mold or mildew, but I can’t remember the source.

  1. Keep them whole. As apple slicessoon as you cut into an apple, the flesh starts to slowly turn brown from the oxygen in the air. ...
  2. Keep them in the crisper drawer of the refrigerator. Apples continue to ripen even after they are picked. ...
  3. Keep them separate from other fruits and vegetables.

from food scientist Susan Brewer: “The longevity of an apple is determined in part by its water and sugar content.  Hard winter apples (Granny Smith), which have a lower water content, last longer than summer apples.

see also: Snack Apples


Wednesday, November 22, 2017

HOW2 Make An Omelet (or if all fails, HOW2 make scrambeled eggs):



  • 2 eggs
  • butter or EVOO (olive oil)
  • 2 tablespoons whole milk or water (optional)
  • Seasoning: Worcestershire sauce, salt and ground pepper, to taste. (optional 1 dash seasoning (Cajun or Creole)
  • sautéed onions
  • cheese

Always make an omelet in a nonstick pan. 2-egg omelet =8-inch omelet pan, 3-egg omelet=10-inch pan. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter.

  1. Add the milk & seasoning to the eggs and whisk like crazy or throw in a blender. Whatever device you use, you're trying to beat as much air as possible into the eggs.
  2. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  3. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  4. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  5. Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
  6. If you're adding any other ingredients, now's the time to do it. (See below.) Spoon your filling across the center of the egg in straight line.
  7. Lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. The omelet will continue to cook after you remove it from the heat.

Possible fillings: mushrooms, diced onions, peppers, ham, or crumbled bacon and your imagination..