Ok so I might be in the stone age but I don’t have a tv in my kitchen! I do have one with Tevo in the living room and have often record a cooking show to watch later. It never fails have to try out the recipe and find myself watching and pausing the show as I go running back & forth from room to room. Yes it is ok to allow yourself the mental picture and laugh at me now.

Imagine my surprise the other day when I came across this site while sipping coffee in my kitchen.  Food Tube is a whole world of self taping cooks with recipes to share. The wonder of it all is that I can get it on my netbook in my kitchen while I cook! My husband will be soooo excited not to have batter on his remote anymore.

I have only explored a few episodes and have a couple earmarked if you will for trial. I will let you know what I think. Maybe I am behind the curve here but I am excited non the less!

Anyone ever use this before? Any advise?

Heres to internet cooking!

I love a home cooked meal & for me that sometimes means from a dutch oven in a pit covered in coals. Some of the best meals I have ever eaten were made in a cast iron pots miles from civilization.  So when I found this cool site on all things dutch I had to share it. http://www.dutchovencookware.com/dutch-oven-recipes.html

Dutch oven cooking can be done at home or in the back woods & has been around for hundreds of years. It is not as hard as it looks & trust me you have not lived until you have had peach cobbler ala dutch!

-Keep Cooking

This cooking method practiced by top chefs is the latest rage, and I had never heard of it till I watched the how-to video that came with my Foodsaver vacuum sealer appliance (which I LOVE! See my other blog post on the topic).

What a convenient, time-saving way to plan and prepare meals. It’s so much easier and they taste incredible.

Basically the process is this: you place your food and ingredients in airtight plastic bags and then simmer them  in hot water below boiling point till done. The result is a tasty, juicy, flavor-infused dish that doesn’t doesn’t lose any of its original appearance or texture.

The drawback is that you need to keep an eye on the water temperature and make sure it stays constant.

But a plus is you can prepare a bunch of meals in advance (vacuum sealing seals out air, so they stay fresh) and have them ready when you are.

I’ll scout out some good recipes and let you know the results I’ve gotten soon.

I have a new favorite kitchen appliance–it’s a Food Saver, which vacuums out all the air from your food so it lasts much longer. 

You can buy in bulk or make a big dinner, then seal the leftovers into individual packets that you just nuke later or drop into simmering water.

This is just the greatest gadget for saving money (less wasted food) and time. Once you start using it, you’ll be addicted.

The web site probably does a better job of explaining it than I have time for right now. Go check it out!