The idea of breaking down a whole chicken is intimidating. Seeing speed and skill challenges on Top Chef and shows like it where contestants have to break down 50 chickens (okay, maybe not, but it seems like it!) makes it seem impossibly difficult, and even more so if you don’t have the proper tools for butchery.
Breakfast. As stated in my Cooking Cure Breakfast post, Breakfast is possibly my favorite food, but I really don’t eat it enough, especially not during the work week. Guys, low carb breakfast is hard! I could get up and cook myself eggs, but it takes time that I don’t afford myself in the morning. I
On and off for the last few years I have tried to make Indian Food based purely on how I think it must be made when I eat it. I’ve failed abysmally. There was always something missing in my curry, some taste that should lie on the center of the tongue that I could never
During my super low carb ketogenic phase I was really desperate for anything that resembled bread. Okay, maybe not desperate (says the former carb addict), I wasn’t searching for it, I didn’t really even think it was possible. Gluten free? Sure, there were a million kinds of substitute gluten free flours that were just as
I have never been a seafood person, certainly not a salmon person. Beyond tuna from a can or haddock fillets coated in batter (and let’s be honest, what I really liked was the fried bread part) I couldn’t stomach anything that comes from sea, lake, or river for the longest time. Things change though. I