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While I was enjoying my grilled roast beef and cheese sandwich I could not help but think of other roast beef sandwiches. Although I have not been to Arby’s in a long time I still remember their roast beef sandwiches all covered in melted cheese and v…

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I recently received some samples of Starbucks new instant coffee VIA to try. Now, I may not be the worlds biggest coffee drinker I do like the flavour of coffee and I enjoy cooking with it so I was pleased to receive the samples. I wanted to try a sa…

Yesterday I was flipping through my wife’s recipe book, and to my immense surprise I found my mom’s beef fry recipe written in Malayalam, my mother tongue. It turns out my mom had given my wife the recipe nearly four years back, and I had no clue about it. So I had to make it..after [...]

One of the perks of having a food blog is getting to try new products. I was sent a couple of bottles of Country Bob's All Purpose Sauce recently and decided to marinate some flank steak in it. I lightly seasoned the steak with sea salt and pepper, rubbed some minced garlic into the meat then drizzled it with Country Bob's sauce. I let it sit in a large zip lock for 4 hours before cooking it in

This is an extremely easy pot pie recipe and yet it’s full of wonderful flavours from the curry spices which makes an ideal evening meal for a lazy, chilly evening. Curried Beef Pot Pie Recipe(Adapted from The Good Housekeeping Step-by-Step Cookbook)In…

Today it’s Columbus Day, or Native Peoples Day, depending on where your politics are.Either way, it was still a holiday.I went to work for a couple hours and then took my kids out to a movie.Since it was quite chilly, beef stew seemed the way to go for…

Ever wished you could make your own pastry? Or sourdough bread? Or croissants for that matter?
Well my friends, do I have the book for you.
As soon as I heard that the guys from Bourke Street Bakery in Sydney’s Surry Hills had a cookbook out – it …

One of my favorite recipes on this site is our beef stroganoff made with strips of top sirloin that have been fried in butter. In the recipe several commenters offered their takes on the dish, including making it with ground beef instead of top sirloin strips. The main advantage of ground beef is clearly budget, and if worked properly you can also have wonderful flavor. First, get ground chuck. Chuck is the shoulder cut of beef, the shoulder muscles being well worked from the grazing action of the steer. More muscle action equals more flavor, and a tougher cut of meat. Chuck is notoriously tough as a steak (ask my father who used to try to cook chuck steaks in his poor bachelor days), but one of the most flavorful parts of the animal. Grinding the meat tenderizes it, but the flavor is still there. Second, take the time to properly brown the meat. In other words, don’t stir it! Just let it cook, on relatively high heat, until well browned, before giving it a stir. The browning is what gives you the flavor. Use the cooking of the onions and mushrooms to scrape up any of the browned bits, and deglaze the pan to get the rest. It’s also important to salt while you cook. If you get to the end of this recipe and it’s dull, it’s because you haven’t salted it enough. Experiment with the spices if you want. A little ground nutmeg can give it a lift, as well as tarragon.

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