The beef trade laments falling sales. It blames B.S.E.; it points a finger at the zealots from C.A.R.M. (The Campaign Against Red Meat), rising production costs and pomegranate diets.

In fact the industry identifies everything but the central reason for the public’s disillusionment with this fine meat.

The truth of the matter is that too much of the stuff is plain rubbish. It’s just about fit to feed to your dog (so long as you’re not too fond of your dog).

There was a time, forty or fifty years ago, when the beef on the butcher’s slab was a very different item than it is today. It was almost always from a meat bullock, not a dairy cow.

The two basics of authentic barbecue are a low cooking temperature and plenty of wood smoke.

You need enough heat to cook the meat (which is the difference between smoke curing and barbecuing) but you need to keep the temperature a bit above the level that meat will register inside when done.

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It’s important to know what to look for when choosing meats. Many times the stores have specials, but the quality of the meat, due to the amount of time it has been on the shelf, can be questionable.
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Summer is right around the corner. You may be getting ready to take a family vacation. All of us spend more time outside in the summer. There are picnics to attend. Maybe an outdoor concert or a baseball game. Biking and hiking activities increase in the summer as well because the weather is just so [...]

Unless you hire a personal shopper, grocery shopping is a necessity for everyone. Spending more time and money at the grocery store than intended is all too common these days. With rising prices and fast paced life styles it is easy to feel discouraged with your grocery shopping experience.

A basic kitchen needs a selection of pots and pans, some basic gadgets, and a collection of common spices and condiments.