Category Archives: Reviews

Flying Biscuit Cafe Had Me Soaring

The Flying Biscuit Cafe is a franchise chain restaurant with 14 locations between Metro Atlanta, North Carolina and Florida.  I stopped to have lunch at the Norcross, Georgia location.  Reminiscent of a diner style atmosphere, The Flying Biscuit offers casual … Continue reading

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My TOP 5 Kitchen Tools

These are the TOP 5 work horses in MY kitchen, the tools I cannot live without. Let me know if you agree or list YOUR top 5 kitchen work horses in the comments. #5 – Boos cutting board – this … Continue reading

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Quaint Gem in Greenville, Passerelle Bistro

Searching for a nice, less expensive restaurant for Valentine’s Day dinner was not difficult after I saw Chef Teri Youngblood profiled on local WYFF.  She is one of four chefs in South Carolina chose to be a state culinary ambassador, by the governor. … Continue reading

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How to use measuring devices

Liquid measuring devices:                 These are usually glass or plastic. Fill cup to appropriate line, place on a level surface. Water surface can curve downward, so use bottom of curve for accurate measurement and NOT the edge that is against the cup. Dry measuring devices:                                These devices do not have spouts. Used for powders and sugars. Scoop ingredient in cup, use a knife or straight edge to level off the top of the cup to make a smooth surface and level top Measuring spoons:  Are used to measure both liquid and dry ingredients.  For powders,  scoop ingredient into spoon and level off with a knife or straight edge.  For liquids, pour liquid into spoon by filling It full, level with the top straight edge.       Plunger devices:  Usually made from plastic, plungers are good for any type of thicker ingredient such as syrup or molasses.  They are great for packed brown sugar.  Retract plunger to appropriate amount, fill device and smooth off top with a straight edge. Turn upside down and push ingredients out with plunger.     Please follow and like us:

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Easy steak rub/marinade

Last night, we shared a porterhouse steak cooked on the gas grill.  It was amazing.  I came up with a new marinade that was EASY and flavorful. Blot dry your steak with paper towels to allow your rub to adhere. … Continue reading

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New Herb Product

Check out this herb product I found.  The basil and parsley are slightly dried and vacuum sealed in the stack able container.  The manufacture claims they will stay fresh, if properly resealed and placed in the refrigerator for four weeks … Continue reading

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Rare Steakhouse on the Piazza

Just moving to Greenville is proving to be an enlightening culinary journey.  Already thoroughly enjoying my first upscale steakhouse in Greenville, Rare Steakhouse on the Piazza serves delectable cuts of steaks.  Offering filet mignon, strip, rib-eye and a 40 oz … Continue reading

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