Getting ready for 2011

After taking a year off to think about what I really wanted to do with this blog the idea came to me. I always am in the search for a new website or blog that is providing recipes, education or some unique quality products. In understanding what I wanted to see in one portal, I figured that there may be one or two more people out there that is looking for the same. So tip our hat to 2010 and get ready 2011.

To All

EVTK will be back soon with update content and a new focus for 2010. Until then, please check back often for our new and improved content.

Perfect New Year's Dinner - Roasted Chicken from Ina

Hey there. Check out what this company is doing! It's all about supporting our local businesses and making sure they thrive in the neighborhoods that we frequent. Please make sure that you visit their website to find out more information on what they are doing in Philly. Maybe the next stop ~~ YOUR HOME TOWN!~

Help!

If you like what you see and want more, please follow the EITK. Also tell your friends and family just to check me out.
Thanks so much!

Visit Jolene Sugarbaker ~ The Trailer Park Queen

Great Depression Cooking

This is a neat perspective on cooking with during the Great Depression.

Kitchen Ideas From Ina Garten

Amy Sedaris cooking with Martha

Yum...but read the title carefully ~

Seriously.....an RV cooking show

Kosher Salt or Table Salt

One time I heard someone saying that Kosher salt is better for you than regular table salt. It was an interesting statement so further investigation was required. After a simple search, the information proves it wrong. Regular table salt is made of same percentage of sodium chloride as Kosher salt. Interesting thing to note, according to FoodNetwork.com, one teaspoon of table salt is more than one tablespoon of Kosher salt. If your at the market and have only one choice, get Kosher salt.

Just stumbled across this article from Lauren Braun Costello on CD Kitchen. Just information for counter balancing food. If something is to salty or hot, just some simple tips with save your meal. Check it out.



http://cooking.cdkitchen.com/TheCompetentCook/350.html

Soup or Beef Stew Pots

We have always adored the Le Creuset pots, but with the heavy price tag it’s really more of an investment. Though they will probably outlast you, America’s Test Kitchen published a study on Dutch ovens. They tested the more expensive brands; All-Clad and Le Creuset against some of the less expensive options; Lodge and Mario Batali’s cookware. ATK recommended the more expensive brands (above $200) as well as Lodge and Mario’s brand ($50 range). With autumn fast approaching, start looking for sales in order to get ready for soup making Sundays.

The Perfect Cheese Plate

When entertaining it’s always important to excite your guests’ appetite with a great starter. A cheese plate can be easy to put together and requires little prep time. Next time your inviting friends over for a glass of wine, remember these simple steps.

*Don’t go overboard. A selection of two or three good cheeses will work. *Pair the cheese with fresh fruit. Try Grapes, strawberries or raspberries

*Bread or crackers give substance. A great Italian loaf with good olive oil for dipping offers another level of flavor.

*Make it simple. A nice thick wooden cutting board is a great way to display the items. Arrange items going from height in the center and cascade out or sweep across the board like a wave. Don’ cut up the cheese but rather use a cheese knife and let the guest interact with the items.
Enjoy