Orson Welles famous writer, director, actor and all
around gourmand described the Negroni thus, "The bitters are excellent for
your liver, the gin is bad for you. They balance each other."
I…
I recently moved into an apartment with a much
smaller kitchen than my last. The counter space has been cut in half and the
refrigerator freezer is smaller than I was accustomed to. I like to buy in…
With Mother's Day coming up I can’t think of a better
recipe to offer all of you Vacmasters.Using the SV1 your able to produce fool-proof poached eggs in no time
and a lime and dill spiked Hollandai…
Just when you thought something couldn’t get any better… it
did! The new VP112S has all the notable features of its predecessor, but with
new, industry leading improvements. The VP112 model has been…
With the release of our
newest vacuum sealer, the DUO550, we've opened up a whole new door of
possibilities for vacuum packaging in your kitchen.While standard suction
vacuum sealers are an es…
Sous Vide French Style Scrambled EggsPREP TIME: 10 minutes | COOK TIME: 30 minutes | SERVES: 2 I have always been a fan of eggs. As a matter of fact, my parents loved to tell the story of how I used t…
Recipe By:
Chef EricServing
Size: 2 Yield: 1, 8
Rib Rack of Baby Lamb Summary: Lamb is
defined as a sheep that is less than a year old, typically slaughtered between
the ages of 4 and 12 months.…
King Crab Legs with a Lemon Garlic Herb ButterPREP TIME: 10 minutes | COOK TIME: 45 minutesKing crab legs are a seasonal fixture in our home especially for New Years Eve. Expensive to be sure, they a…
Goose StockYield: 10-12 cupsIngredients:- 1 large goose carcass with wings (optional) neck, giblets (not the liver) and any other leftover trimmings- 2 medium onion, yellow or white, unpeeled and cut…