I have caught jam fever, and spent several hours making my first tomato jam!  Thanks to Marisa McClellan of Food in Jars, I am now entering a new realm of cooking; I am putting things by.  I know I haven’t made a lot […]

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Posted in condiments/jams/pickles,eating well,Family,recipes
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  • August 25, 2014 - 6:57 am

    Corn Fritters » Chefs Last Diet - […] some sausage or bacon, or they can hit a more savory note with sour cream and topped with salsa, or tomato jam.  I always lean towards the savory, so that is what I wanted when I made them for dinner the […]ReplyCancel

  • August 31, 2015 - 6:00 am

    Slaving Over a Hot Stove » Chefs Last Diet - […] kitchen you might think I made about twenty things when in fact I made two. I made a batch of the tomato jam I love, and tried something new, a roasted peach butter, made with a mix of white and yellow […]ReplyCancel

  • August 29, 2016 - 8:06 am

    How I Spent My (36 Hour Summer) Vacation » Chefs Last Diet - […] We’ll spend it relaxing, going to the movies, getting ready for the school year and making tomato jam.  I hope you had a chance to take a summer vacation, I know we’re already thinking about […]ReplyCancel

I hate watching re-runs on TV, but when it comes to food, I often indulge in restaurant re-runs. When I go out to restaurants and find something I really like, I am often torn— do I have it again, knowing that I just love it, and know I will enjoy every bite, or do I […]

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Posted in eating well,Family,making peace with food
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  • September 11, 2013 - 10:18 am

    adelaidefoodies - The food pics look yum! The street food trucks are everywhere now. Adelaide even have this “fork on the road’ event, a festival of food trucks.ReplyCancel

    • September 11, 2013 - 11:11 am

      The Chef's Last DIet - Food trucks are great! This one was a real find!
      My niece is in Australia, but not sure how close/far from Adelaide she is.
      Cheers!ReplyCancel

  • September 12, 2013 - 9:31 am

    Restaurant Re-runs | The Bloppy Bloggers Gazett... - […] When I go out to restaurants and find something I really like, I am often torn— do I have it again, knowing that I just love it, and know I will enjoy every bite, or do I try something new?  […]ReplyCancel

Please stop washing your chicken!

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  • September 10, 2013 - 9:43 pm

    Susan - This post is very timely, as I have been struggling trying to reconcile the concept of chicken brining (which I just did a few days ago), with the admonishment not to wash chickens. Are these not contradictory practices?ReplyCancel

    • September 10, 2013 - 9:57 pm

      The Chef's Last DIet - Not really. People wash chicken because they believe they are washing off bacteria, which is not the case. When you brine though, you need to be careful how you dispose of the brining liquid, and understand that it can spread salmonella. Brining serves a purpose, whereas washing chicken does not.ReplyCancel

  • September 10, 2013 - 9:43 pm

    Susan - This post is very timely, as I have been struggling trying to reconcile the concept of chicken brining (which I just did a few days ago), with the admonishment not to wash chickens. Are these not contradictory practices?ReplyCancel

    • September 10, 2013 - 9:57 pm

      The Chef's Last DIet - Not really. People wash chicken because they believe they are washing off bacteria, which is not the case. When you brine though, you need to be careful how you dispose of the brining liquid, and understand that it can spread salmonella. Brining serves a purpose, whereas washing chicken does not.ReplyCancel

  • September 11, 2013 - 8:59 am

    A brief history of chicken washing | Bloppy Blo... - […] Reblogged from Eatocracy: Home cooks have been all a-cluck over recent guidance not to wash raw chicken before it's prepared and cooked.  […]ReplyCancel

  • September 11, 2013 - 8:59 am

    A brief history of chicken washing | Bloppy Blo... - […] Reblogged from Eatocracy: Home cooks have been all a-cluck over recent guidance not to wash raw chicken before it's prepared and cooked.  […]ReplyCancel

Saffron is one of my favorite spices, it is also the most expensive spice in the world, so I use it sparingly.  You can find recipes using it from across the globe, and amazingly enough despite their reputation for being plain and thrifty, the Pennsylvania Dutch love saffron and use it in both sweet and […]

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Posted in eating well
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  • September 9, 2013 - 10:44 am

    Rhonda @wine-y wife - Saffron is something I’ve never used very much. Occasionally I’ll run across a recipe that uses it, but it’s very rare. I might need to try it out…or maybe I have enough expensive habits and saffron shouldn’t be added to the list 😉ReplyCancel

  • September 9, 2013 - 10:44 am

    Rhonda @wine-y wife - Saffron is something I’ve never used very much. Occasionally I’ll run across a recipe that uses it, but it’s very rare. I might need to try it out…or maybe I have enough expensive habits and saffron shouldn’t be added to the list 😉ReplyCancel

  • August 12, 2014 - 9:36 pm

    Risotto Alla Milanese » Chefs Last Diet - […] results the dish is known for. This is a classic dish, and though you can make risotto without saffron, the flavor it imparts is really […]ReplyCancel

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