Not A Single Fork

In Episode 12, we’re going to give you all kinds of suggestions for easing into the whole fish eating mind space. Where to buy it, how to buy it and cook it but most of all, if it STINKS, DON’T BUY IT! Only old fish stink, sorry old fish but you know it’s true.

Chicken. The go-to protein for so many people.

And, let’s be honest (surprise!), it is a super versatile food. It can be prepared in so many ways and can take on flavor like no other, I mean, it’s a blank slate, really. It can also be abused in so many ways and cooked so badly! Dry, tasteless, stringy. It can be described as sawdust falling apart in your mouth. All words to suggest something terribly overcooked but there is the other side, too. Undercooked chicken. YIKES! Salmonella, here we come!

So in spite of its versatility and seemingly unassuming nature, there are A LOT of things that can go wrong and keep people away from chicken and poultry, in general. But have no fear, the Fork Girls are here to dispel more rumors and misconceptions about the humble chicken and its cousins.

In Episode 11 - Beyond Chicken, we’re not only going to sing the praises of chicken, turkey, duck and more but we’re going to help you figure out how you might want to buy, cut up and then cook these little darlings. There are, of course, some caveats especially when dealing with chicken.

People in our classes freak out if they have to touch raw chicken. So, congratulations, CDC and USDA, you have successfully created additional panic in the populace, at least in our neck of the woods.

So, do you need to worry about the dangers of chicken and their salmonella carrying tendencies? Of course, but don’t lose your minds! Safe food handling takes care of just about everything and we’re going to tell you all about that, too. Oh, by the way, stop rinsing your chicken.

Beyond Chicken takes you through best practices in terms of cooking methods and then, there is, of course, our opinions about all that.

And don’t forget, we’ve got more Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON’T. If you have a question, leave it in the comments below and we will be happy to address it in our next episode (and in the comments section). It’s time for you to get involved in this whole thing, too! We love to give our peeps a SHOUT OUT!Be sure to listen, subscribe and review our podcast wherever you prefer to listen.. We want to keep doing this!

So buckle up, buttercup. here comes Episode 11.

Chicken. The go-to protein for so many people.

And, let’s be honest (surprise!), it is a super versatile food. It can be prepared in so many ways and can take on flavor like no other, I mean, it’s a blank slate, really. It can also be abused in so many ways and cooked so badly! Dry, tasteless, stringy. It can be described as sawdust falling apart in your mouth. All words to suggest something terribly overcooked but there is the other side, too. Undercooked chicken. YIKES! Salmonella, here we come!

So in spite of its versatility and seemingly unassuming nature, there are A LOT of things that can go wrong and keep people away from chicken and poultry, in general. But have no fear, the Fork Girls are here to dispel more rumors and misconceptions about the humble chicken and its cousins.

In Episode 11 - Beyond Chicken, we’re not only going to sing the praises of chicken, turkey, duck and more but we’re going to help you figure out how you might want to buy, cut up and then cook these little darlings. There are, of course, some caveats especially when dealing with chicken.

People in our classes freak out if they have to touch raw chicken. So, congratulations, CDC and USDA, you have successfully created additional panic in the populace, at least in our neck of the woods.

So, do you need to worry about the dangers of chicken and their salmonella carrying tendencies? Of course, but don’t lose your minds! Safe food handling takes care of just about everything and we’re going to tell you all about that, too. Oh, by the way, stop rinsing your chicken.

Beyond Chicken takes you through best practices in terms of cooking methods and then, there is, of course, our opinions about all that.

And don’t forget, we’ve got more Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON’T. If you have a question, leave it in the comments below and we will be happy to address it in our next episode (and in the comments section). It’s time for you to get involved in this whole thing, too! We love to give our peeps a SHOUT OUT!Be sure to listen, subscribe and review our podcast wherever you prefer to listen.. We want to keep doing this!

So buckle up, buttercup. here comes Episode 11.

Chicken is one of those beloved (or be-hated) foods. If you don't know what to do with it, join us as we take you on a journey through the poultry looking glass.

MOO, BAA, OINK…we got ‘em all.

Now we’re going to start working our way around the plate (remember Episode 8 - Balance Your Plate), beginning with proteins and in this case, animal proteins. So we’ll be giving you a rundown on everything in this episode except for poultry because it deserves an episode of its own.

In Episode 10, we are , once more, sharing probably way more than you ever wanted to know about all kinds of meat: beef, pork and lamb, mainly, but we’ll touch on their more exotic brethren, too. The cuts and why they’re fatty or muscular and the best way to cook them based on that. For instance, working parts of an animal require the longer braising or stewing times because you have to breakdown all that muscle. Makes sense, right?

So here is Episode 10, coming atcha. Who’s got the MEAT?

You’ve got this, my friends, stress-free cooking and actually having fun in the kitchen!

So, join us once more, as we tell you ALL about the MEAT. Because yes, we have an opinion…or five.

There’s also a new Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON’T.

If you have a question, leave it in the comments below and we will be happy to address it in our next episode. It’s time for you to get involved in this whole thing, too!

We love to give our peeps a SHOUT OUT!

Be sure to listen, subscribe and review our podcast wherever you prefer to listen.. We want to keep doing this!

MOO, BAA, OINK…we got ‘em all.

Now we’re going to start working our way around the plate (remember Episode 8 - Balance Your Plate), beginning with proteins and in this case, animal proteins. So we’ll be giving you a rundown on everything in this episode except for poultry because it deserves an episode of its own.

In Episode 10, we are , once more, sharing probably way more than you ever wanted to know about all kinds of meat: beef, pork and lamb, mainly, but we’ll touch on their more exotic brethren, too. The cuts and why they’re fatty or muscular and the best way to cook them based on that. For instance, working parts of an animal require the longer braising or stewing times because you have to breakdown all that muscle. Makes sense, right?

So here is Episode 10, coming atcha. Who’s got the MEAT?

You’ve got this, my friends, stress-free cooking and actually having fun in the kitchen!

So, join us once more, as we tell you ALL about the MEAT. Because yes, we have an opinion…or five.

There’s also a new Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON’T.

If you have a question, leave it in the comments below and we will be happy to address it in our next episode. It’s time for you to get involved in this whole thing, too!

We love to give our peeps a SHOUT OUT!

Be sure to listen, subscribe and review our podcast wherever you prefer to listen.. We want to keep doing this!

More on balancing your plate with proteins from the barnyard.

Here it comes, THE FOOD PART! And, it’s all wet.

Yep, and holding true to our tradition, we will begin at the beginning with stock, broth and sauce, OH MY! These are the things that help make your food delicious and also help you build an understanding of why some things taste great and others, meh, not so much.

So, stock is the next foundation. You need it to make soup, stew, and sauces. But it’s not great to eat on its own because…it’s not salted. It has all of this great, inherent flavor but you can’t get to it because it hasn’t been seasoned. You’ll hear all about that in the upcoming episode as well as what makes it different from broth and bonus! we’ll walk you through how to make a pan sauce. This is a jam-packed episode.

So if you enjoyed the last episode…you ain’t seen nothing yet. We’re just picking up speed now!

In Episode 9, we are sharing probably way more than you ever wanted to know about how to make stock, and, oh, by the way, it’s okay to buy it in the grocery; there are a lot of good brands. Then we move on to broth and how it’s different and then spend the rest of the time extolling the virtues of the Five Mother Sauces. Then wrap it all up in a neat little package with my personal fave….the PAN SAUCE! I love to tie up loose ends, well, because I am OCD.

TAH-DAH!

You’re on your way to stress-free cooking, my friends. So, join us once more, as we tell you ALL about the wet side of cooking. Because yes, we have an opinion…or five.

There’s also a new Rants and Raves as we go crazy talking about what we love or DON’T. Have to admit, we’ve moved a little more into digging the Tips and Tricks for now.

If you have a question, leave it in the comments below and we will be happy to address it in our next episode. It’s time for you to get involved in this whole thing, too! We love to give our peeps a SHOUT OUT!

Be sure to listen, subscribe and review our podcast on Apple Podcasts, too. We need to be able to keep doing this!

Here it comes, THE FOOD PART! And, it’s all wet.

Yep, and holding true to our tradition, we will begin at the beginning with stock, broth and sauce, OH MY! These are the things that help make your food delicious and also help you build an understanding of why some things taste great and others, meh, not so much.

So, stock is the next foundation. You need it to make soup, stew, and sauces. But it’s not great to eat on its own because…it’s not salted. It has all of this great, inherent flavor but you can’t get to it because it hasn’t been seasoned. You’ll hear all about that in the upcoming episode as well as what makes it different from broth and bonus! we’ll walk you through how to make a pan sauce. This is a jam-packed episode.

So if you enjoyed the last episode…you ain’t seen nothing yet. We’re just picking up speed now!

In Episode 9, we are sharing probably way more than you ever wanted to know about how to make stock, and, oh, by the way, it’s okay to buy it in the grocery; there are a lot of good brands. Then we move on to broth and how it’s different and then spend the rest of the time extolling the virtues of the Five Mother Sauces. Then wrap it all up in a neat little package with my personal fave….the PAN SAUCE! I love to tie up loose ends, well, because I am OCD.

TAH-DAH!

You’re on your way to stress-free cooking, my friends. So, join us once more, as we tell you ALL about the wet side of cooking. Because yes, we have an opinion…or five.

There’s also a new Rants and Raves as we go crazy talking about what we love or DON’T. Have to admit, we’ve moved a little more into digging the Tips and Tricks for now.

If you have a question, leave it in the comments below and we will be happy to address it in our next episode. It’s time for you to get involved in this whole thing, too! We love to give our peeps a SHOUT OUT!

Be sure to listen, subscribe and review our podcast on Apple Podcasts, too. We need to be able to keep doing this!

Here it comes, THE FOOD PART! And, it’s all wet.

Yep, and holding true to our tradition, we will begin at the beginning with stock, broth and sauce, OH MY! These are the things that help make your food delicious and also help you build an understanding of why some things taste great and others, meh, not so much.