The Cook’s Kitchen

For the last several months, I’ve really been getting back into plank cooking. It all started a couple of days before Thanksgiving when a guy on the next bar-stool asked me if I was doing anything new and different for the big meal. My reply was “I always try to do something different, but it’s […]

When some foodie friends returned from a Denver, Colorado shopping trip about two years ago they had some requested items that are hard to find in our Wyoming markets. In the bottom of my bag of goodies I found a bottle of seasoning called Spepper which is a combination of salt & pepper in […]

This might very well be the shortest review I will ever write for The Cook’s Kitchen. I would never have guessed that something as simple as a measuring cup could be improved upon until I laid eyes on this one by OXO International. Actually, the photograph I took showing the 16oz and the […]

January is National Soup Month and you can’t ask for a better time of the year to enjoy soup.  With all the Thanksgiving and Christmas holiday food behind us, what a great time to lighten up our diet.  Just imagine……. A meal that is easy to make, comforting and nutritious.  Something that can be an […]

There are many types of cheese graters available. I guess two of the most common styles are the upright box-graters, which offer multiple grating surfaces, and the flat graters that have several grating patterns on one surface.  I have one of each, both are stainless steel.  They both do an average job, clean easily and […]

Poultry is one of the most popular and versatile foods you could ever ask for. Recently there has a great deal of attention given to chicken and I wanted to give you the heads-up on a couple of things being talked about on food forums and in the media.
First, the Food Safety and Inspection Service […]

I whipped up a mojo earlier this week and it worked some real magic on chicken. Now I’m not talking about the little bag full of herbs, powders, a lock of hair or some fingernail clippings…that kind of a mojo is pronounced mo-joe. I made a mojo, pronounced mo-ho, which is a […]

One of the many things I really enjoy is a good homemade pickle.   My mother, both grandmothers and one great-grandmother were all pickle makers.  There were jars and crocks in their root cellars, basements or pantries next to the other home-canned foods. All the standard flavors like dill, bread & butter and sweet pickles were […]

When I sit down at the computer there is so much information available at my fingertips I sometimes take it for granted. From time to time I plan on reviewing some other foodie sites that I think merit recognition. The intent of this ongoing series of articles is not to redirect the reader from […]

Preserving food by salting, drying or smoking are some of the oldest techniques known to man. And by old, I mean old. The Greeks and Romans began using salt to cure meat around 200 BC. Ancestors of the modern Chinese used salt to preserve food even earlier than that. Jumping ahead to modern times, most […]