Meat and Proteins

Maybe not to everyone's liking, but if you are a fan of cooked marrow bones, they are easy to make at home. The rick, unctuous taste of warmed marrow spread on toast is both unique and delicious. Start at your butcher by getting 3 or 4 pieces of marrow bone 1½-2" (3.5-5 cm) thick, cut crosswise as in the picture... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


There used to be a restaurant in Saskatoon called Cousin Nik's that specialized in Greek fare. One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional. What surprised me most was the inclusion of oyster... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Refreezing Meat

I bought some round steak to make Hungarian Goulash. I realized I wasn’t going to get to making it in a timely manner and froze the meat. I took it out, defrosted it in the fridge only to have some things come up that made using it right away impossible. Knowing that meat can be refrozen if it is defrosted... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Frying Pan Concern - Cleaning After Cooking Chicken

How do I clean a seasoned fry pan in which I've cooked chicken? -Diane I'm not really sure what this question is getting at, but I'll hazard a guess that since chicken is notorious for contamination from salmonella, enterococcus or E. coli (among others), what you are concerned about is cross-contamination of other foods by a pan in which chicken... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Say Again!

If a diet calls for 9 ounces of protein daily, how many grams would that be? Nine ounces equals 255 grams, but if a diet calls for nine ounces of protein, the first thing I would recommend is checking out just exactly what the author meant by the word 'protein'. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


How Much is it Worth to You?

This is someplace where I might be accused of being a bit of a broken record. I find myself constantly amazed by the amount we are charged in the supermarket for labor we could just as well do at home. On previous occasions, I've written about $100 Onions, and Saving Money on Groceries. This time, it's the difference in cost... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Working the Odds

My husband cooked chicken breasts on the barbecue grill yesterday. We put the remaining breasts into the refrigerator soon after pulling them off of the grill, around 3:00 pm. At 4:00 am, my daughter pulled the chicken out of the fridge to make a sandwich and forgot to put the other breasts back. My husband found them at 5:30 a.m.... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Overcrowded Pan

Lots of recipes for stews and braises say to brown the meat "being careful to not overcrowd the pan." What does this mean and why does it matter? What happens if you put in too much meat at one time? The meat makes the pan cool down, due both to the lower temperature of the meat and the evaporation of liquid on the surface, and instead of browning, the meat oozes out juices and steams rather than browns. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Iced Cube Steak

Is it safe to refreeze meat that has been thawed out and cooked? Provided that it was still kept cold enough and for not too long, then yes. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Getting Your Juices Flowing

What is the purpose of drawing out all the juices from a piece of meat with salt just have to have them all reabsorbed again. To me, this doesn't make any sense. --Linda I mention this process in the posting Salting Meat Before Cooking. It is also part of the working of dry rubs containing salt that are used on... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward