What to look for in a farmers marketWritten by Shauna Hanus
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•Stay away from produce that has been dumped out on a table. The display should say that someone took time to care for produce and ensure that no bruising has occurred. •Look for clearly marked prices. If it is hard to find out home much that apple is you may be dealing with lesser quality produce. •Avoid farmers markets that have a lot of crafts. This may be a sign that area is not based in agricultural and farmers market may contain mostly commercially produced fruit and vegetables.
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
| | How to Carve a TurkeyWritten by Michael Lansing
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5.Slicing Thigh Meat: When slicing thigh meat, you want to hold it close to plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to bone and cut downwards towards plate in slow, steady motions. 6.Slicing Breast Meat: Make a deep cut into breast of turkey towards body frame, as close to wing as you can. Starting at front of turkey (about halfway up breast) start cutting downwards, parallel to cut you made to wing. Only cut enough meat as you think necessary for amount of people. Uncut meat will stay fresher longer. 7.Serve Turkey: place all slices of meat in an attractive manner on a large platter and serve to your guests.* Note: Remove stuffing from turkey either by taking it out of hole made where leg was removed or by making a new hole in neck and taking it out from there. ARTICLE BIO: Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter trade.
Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.
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