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Larry Ervin's Blog

May 17, 2009


Brie Cheese, no copyright-wikiMedia Commons
Cemembert Cheese in its Box , jonsullivanwikiMedia Commons
Gorgonzola with Pear, Jon Sullivan-wikiMedia Commons
Melon Wrapped with Hame, Arnaud 25-wikiMedia Commons
 


Apr 25, 2009

Posted by Larry Ervin

President Obama's recent trip to Europe gave me hope and it seems to be bearing fruit.

Good news for blue-cheese fans. Washington has held off implementing a 300% tariff on Roquefort (along with 100% tariffs on a score of other items) for two weeks. The tariffs were scheduled to take effect April 23rd.

There appears to be positive signs that an agreement might be reached in the long-running feud over EU's ban on US beef because of growth hormones.

"We have agreed today that our senior officials will hold further talks with a view to finding a negotiated solution to the long-running dispute," EU trade chief Catherine Ashton said after a phone call with US counterpart Ron Kirk.

"We are both aware that this is a difficult issue that affects businesses and consumers in both the European Union and the United States," she said in a statement.

"We want to overcome those difficulties, and we believe that a solution is within reach that will benefit both sides."

For more background on this parting shot across Frances bow by the Bush administration, read my articles:

Can Roquefort Survive a 300% Tariff? and Response to the 300% Tariff on Roquefort.


Roquefort Cheese, Dominik Hundhammer-wikiMedia Commons
       


Feb 7, 2009


Omelette in the Pan, Hollymoon-wikiMedia Commons
Bloody Mary, William Clifford-WikiMedia Commons
Champagne for Mimosas or Champagne Cocktails, Mike Gifford-wikiMedia Commons
Fritata, Fir 0002-wikiMedia Commons
Egg, Sunny Side Up, David Benbennick-wikiMedia Commons


Dec 22, 2008

Posted by Larry Ervin

Stock by stock and sauce by sauce, you can build confidence in your cooking just like they do in the best culinary schools. Grab your whisk and belly up to the counter while contributing writer Brian Smith addresses the class.

The Stocks

As Brian says, "Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch."

The Sauces

Don't let French terms used in recipes, cookbooks or TV chefs slow you down. Get a quick definition from the Glossary of French Culinary Terms.




Nov 16, 2008

Posted by Larry Ervin

Love leftovers because:

  1. You save money by getting one or more additional meals.
  2. Meals from leftovers can be easier to fix.
  3. Many dishes taste better the next day.

Here are some tasty possibilities:

Leftover Safety Tips:

Chicken or Turkey Leftovers (interchangeable in most recipes):

Leftover Cooked Fish:

Leftover Beef or Lamb:

  • Taco Salad (Use leftover chili, fajita or beef enchilada filling)

Leftover Ham

Leftover Vegetables:


Fresh Cranberries, USgovt-wikiMedia Commons
Roast Turkey, TheKohser-wikiMedia Commons
Cream of Chicken and Wild Mushroom Soup, Redeemer-Vodesnet-wikiMedia Commons
Wild Mushrooms, wikiMedia Commons