Food

Today’s kitchens bring a bevy of culinary marvels to the modern home, and while your cooking appliances are what help you get the job done, it’s the refrigerator that stores and preserves the ingredients you need for exceptional dishes. Refrigerators come in a wide variety of designs, and if you’re looking for a great unit, you may want to consider a bottom mount refrigerator or top mount refrigerator. Top and bottom mount refrigerators are two of the most popular designs available, but which type is better for your home? To help inform your decision, we’ve gathered some useful information on these refrigerators. Top Mount Refrigerators When you think of a traditional refrigerator, there’s a good chance you’re picturing a top mount refrigerator. These units, also known as top freezer refrigerators, feature a large fresh food compartment below a smaller freezer compartment, providing the ideal amount of storage space for many homes. The biggest advantage to these units is their size. Top mount refrigerators are typically between 30 to 33 inches wide, and feature wider doors and interior storage areas than many other models. Moreover, the fact that these refrigerators are so common means that there is an impressive range of sizes, styles and designs available for your kitchen. If you want a more versatile model, consider a freestanding top mount unit. For a more contemporary feel, you may want to invest in a built-in top mount refrigerator. Best of all, top mount units tend to be the least expensive refrigerators

The refrigerators of the past were big, bulky and unattractive units that provided food storage solutions at the cost of style. But today’s models expertly blend both form and function, offering designs that match the aesthetic concerns of modern homeowners. If you want an attractive refrigerator that will ensure your food is perfectly organized, consider a French door refrigerator. French door refrigerators feature a spacious fresh food compartment on top, which is split in half by two side-by-side doors, with a freezer on the bottom. This configuration is a significant divergence from the traditional top and bottom mount refrigerators of yesteryear, leaving many consumers curious if they should consider a French door unit for their home. To help you make an educated decision, we’ve compiled details on the advantages and disadvantages of a French door refrigerator. Advantages of a French Door Refrigerator There are several valuable advantages to a French Door refrigerator, the most obvious of those being its unique layout. With two doors on top, you can easily organize items in a way that will help you keep track of all your foods and beverages. This design ensures that you don’t discover moldy fruits tucked in the back of your unit, because you’ll be able to organize food more effectively. Moreover, you’ll have easier access to all your fresh items, as you won’t need to bend down to a bin at the bottom to reach anything. French door refrigerators also tend to have wider shelves and larger door bins

Independence Day ThoughtsCooking, Washing, and Cooling Appliances in 1776When we think of our Founding Fathers, our thoughts go to the grand portraits of Washington and Jefferson and their mansions in Virginia. Of course, life for most people in the 18th century was as the philosopher Hobbes described, "solitary, poor, nasty, brutish, and short".CookingCooking was still mostly done over a fire, but in the second half of the 18th century Ben Franklin invented a cast iron stove. An improved version of his invention that vented upwards became popular for decades. Nevertheless, cooking was very rudimentary when compared with the appliances we have today.Cleaning Consider the poor housewife or servant. Washing in the last half of the 1700s, was a planned event, even a community event, which took place sporadically near a stream or river where water in large vats was heated to boil the clothes. Lye and ash were the chemicals of choice, soaps didn't come along until the 1800's, along with wash tubs and washboards.CoolingRefrigerators didn't exist. There weren't even ice boxes. So food preservation consisted of various dried foods, as well as cured meats and fish. A common breakfast and supper might be little more than bread and milk. For diinner (a mid-afternoon meal), fresh chicken, pork, and some beef were staples and wild game and fish were also plentiful in the New World. Corn was common at most meals, potatoes less frequently, as well as seasonal vegetables.Well, "We've come a long way baby." It's interesting to think that

We loved this in 2015 - Worth sharing againGreat Pork Chop Recipe from True-RefrigerationEnjoy your Upcoming July 4th Celebration from UAKCI just love grilling pork chops, but frankly I'm getting tired of using my tried and true grocery store Montreal Grill Seasoning. After a while everything tastes the same. So, I was delighted when I came across this Pork Chop Rub from our friends at True Refrigeration.They seem to be very dialed in with a rub that's going to add some (not too much) heat, as well as the hearty, earthy espresso/coffee flavor from ground coffee beans. We're going to follow this up with a recipe for a nice side dish that will go perfectly with the chops, so check back at this blog in a couple of days. The side dish recipe is also from True Refrigeration.ESPRESSO-RUBBED PORK RIB CHOPMAKES 4 SERVINGSINGREDIENTS1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper2 teaspoons dark brown sugar 1/8 ground coriander2 teaspoons chili powder 1/8 tablespoon turmeric3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin1/2 teaspoon garlic powder Kosher salt1/2 teaspoon onion powderINSTRUCTIONS Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours. One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while

Great Lamb RecipeJenn-Air Oven Microwave ComboI ran across this terrific recipe online. The author was kind enough to let me reproduce it here. Even though Easter has passed, it's still a great time for spring lamb. Also, this recipe shows how versatile the Jenn-Air oven really is. Of course, I'm biased. I had this same Jenn-Air oven in my last home. I loved it, and in full disclosure I previously worked for Jenn-Air. Here is the article/recipe in its entirety: Easter is the first great culinary weekend of the year. And it brings up that basic question: ham or lamb. This year it was lamb and it will be lamb next year, too. And, during the rest of the year, when we want a spectacular feast, lamb will be on our list. The lamb spent five hours in our Jenn-Air® Microwave/Wall Oven with V2™ Vertical Dual-Fan Convection System. This oven has all the space needed to hold a leg of lamb, in this case a very big 12-pound leg of lamb. With the space and circulation of the Jenn-Air® dual-fan convection system, our roast achieved a perfectly uniform heat treatment. After five hours, the meat was done, no pink, but still moist. That strong, consistent, uniform heat is the secret to success of this recipe.The recipe is titled Five Hour Lamb with Potato Gratin. Usually, “gratin” denotes adding cream and cheese to produce some rich, succulent potato extravaganza. Not here. No dairy at all. Just the lamb. Those potato slices

Bon Appetit Breakfast SandwichIf it looks this good...well, you guessed it - IT IS GOOD. Breakfast is one of my favorite meals. (Can you guess the other two?) OK, enough guessing. There's no guesswork in this recipe. Enjoy!!IngredientsSERVINGS: MAKES 1 Unsalted butter 1 English muffin, split 1 BA Breakfast Sausage patty 2 slices American cheese 2 large eggs, beaten to blend Kosher salt and freshly ground black pepper Handful of chopped fresh chives Hot sauce and honey (for serving; optional)PreparationGenerously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.Top with chives and fold eggs over to make a half moon; fold in half again. To serve, top bottom half

Colorful Salute to the New YearCranberry Champagne CocktailHeres a great adaption of the traditional glass of champagne to bring in the New Year. Not only tasty, it's a colorful departure from tradition. Tyler Florence - Food Network 1 -ounce cranberry juice (sweetened)1 wedge limeChampagne or sparkling wineCranberries (frozen)In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries. This is one of my favorite ways to convert Champagne into a delightful holiday drink. It adds just a tad of sweetness and color. Feel free to adapt this. Substitute a cube of sugar instead of the cranberries. No lime wedge? Use an orange slice. It's your party. You make the rules!If you need something to store a few bottles of wine or maybe Champagne, check with the professionals at Universal Appliance and Kitchen Center. Here's an example of a 6 bottle wine cooler from Vinotemp.Vinotemp EPCV006Vinotemp Cavanova 6-Bottle Thermoelectric Wall-Mounted Wine CoolerConveniently store and display 6 of your favorite wines in this sleek wall-mounted wine cooler by Cavanova. Utilizing eco-friendly thermoelectric technology, this all black cooler operates quietly with little vibration. A user friendly digital touch screen control panel located on the left side of the door allows you to adjust the temperature of the cooler for reds and whites. Organizing bottles inside this cooler is simple; each bottle has its own compartment making it easy to choose which wine to serve your guests.For all your needs with

Bon Appetit Breakfast SandwichIf it looks this good...well, you guessed it - IT IS GOOD. Breakfast is one of my favorite meals. (Can you guess the other two?) OK, enough guessing. There's no guesswork in this recipe. Enjoy!!IngredientsSERVINGS: MAKES 1 Unsalted butter 1 English muffin, split 1 BA Breakfast Sausage patty 2 slices American cheese 2 large eggs, beaten to blend Kosher salt and freshly ground black pepper Handful of chopped fresh chives Hot sauce and honey (for serving; optional)PreparationGenerously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.Top with chives and fold eggs over to make a half moon; fold in half again. To serve, top bottom half

A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and

3 New Ways to use LemonsI'm new to my house and I'm happy that some citrus trees came with it. Here is a photo of my lemon tree - dripping with lemons. We picked them all, kept a few and gave away the rest. Next year we'll have lots more, and we'll get some better uses for them. Here are just a few ideas I've found, beyond the obvious food uses that we all know about. Use the comments section to add your own favorite lemon "aids".Refresh your food disposer.Lemons, even just lemon peels will help freshen up your disposer. Cut an overripe lemon (works with a good lemon also) in quarters. Push all of them in the disposer, run some water and just turn on the disposer for a couple of seconds, repeat a few times, as if pulsing the disposer on and off. Just enough to grind the peels and break it down a bit, but not enough to flush it out of the disposer. I leave it there for an hour and then finish the job, grinding and getting rid of the remaining lemon. This will not only remove the nasty smells that a disposer can emit, it actually kills bacteria and helps sanitize your disposer. Get rid of Raid - Use lemon water and lemon peel to keep bugs away.Cut up some lemon peels (fresh pungent lemon peels work best) and place them on window sills, in corners, or any other place where spiders might be