Culinary Gizmodo

Cookin’ and Smiling

Crock Full of Beef

The crock pot is the busy person’s best friend and right hand man (woman,) always working with you, never against you, and couldn’t care less about what the weather’s doing outside.

The beauty of the crock pot is that it can be stocked in the morning and left to its own devices all day. No babysitting required. And by the time you drag your sore body home at the end of a hectic day, your crock pot will greet you with a ready-to-serve home-cooked meal!

If you’re curious to test the servitude of your crock pot, here’s a quick (prep time wise) and easy recipe for barbecue beef.

Crock Full of Beef

4lb roast of beef

2 tbsp cooking oil

1 large onion, peeled and sliced

1/2 cup water

5 cloves of garlic, peeled

1tsp salt

1tsp ground black pepper

2 cups of your favorite barbecue sauce

Add cooking oil to frying pan over medium-high heat. Brown the meat on all sides. Remove from heat.

To stock your pot, add 1/2 of the sliced onion to the bottom of the pot. Place the browned roast on top of the onion. Add the water, garlic cloves, salt and pepper and the remaining onion.

Cover and set timer according to the length of your work day for a minimum 4-6 hours or maximum 8-10 hours. The longer you work, the better your roast will be!

(adsbygoogle = window.adsbygoogle || []).push({});

These recipes are from the book “Barbecue Secrets Revealed! How to Barbecue Like A Barbarian And Grill Like a Grand Chef!” For more awe inspiring recipes and barbecue crisis management tips and tricks, sign up for the free newsletter at []

Author: Dusty Patterson
Article Source:

Thu, October 30 2014 » Cooking » No Comments

Choosing the Right Wine Glasses

Finding the right glasses entails six points of consideration: size, shape, design, weight, material and aesthetics.

The size of the glass is determined by what kind of wine you intend to drink from it. Generally speaking, red wine glasses are larger than white wine glasses, and those intended for high quality wines are larger than those used for everyday wines.

Personally, I use a 17 oz.(480 ml.) capacity glass for ordinary red wines, and a 12 2/3 oz. (360 ml.) one for whites. In the case of Bordeaux, and other tannic, full-bodied, high quality reds, I use a 23 oz. (650 ml.) glass that was designed with Bordeaux specifically in mind. I of course don’t fill my Bordeaux, or any other wine glass, to the brim. For one thing, considering that a standard wine bottle only contains 750 ml. of wine, there wouldn’t be much left for anyone else to drink if I did, and for another, both the large size of the glass and the fact that it’s widest at its midway point allow the wine to “breathe” by affording a wide surface area of wine to be in contact with the air in order to promote oxidation. Oxidation helps to soften the tannins of a powerful red that might otherwise be overly harsh, and lets you more fully experience the complexity and various flavors present in a noble red. White wine, on the other hand, has far fewer tannins, and generally speaking, does not benefit from oxidation. A smaller glass is also better for whites because they are served chilled. Obviously, it takes longer to drink a larger quantity of wine, and you want to drink up each glass of white wine before it has a chance to become overly warm. One white wine that is an exception to these rules is fine white Burgundy, such as Chablis or Montrachet. These very high quality whites do benefit from exposure to the air, and are best served at the temperature of standard red wines, from 55 to 59 degrees Fahrenheit. Depending on the quality level, I usually serve white Burgundy, and other high quality Chardonnays, in 14 4/5 oz. (420 ml.) glasses or my 17 oz. red wine glasses.

The largest glasses are usually reserved for fine Burgundy. I use 26 1/2 oz. (750 ml.) glasses, but I’ve seen Burgundy glasses as large as 31 3/4 oz. (900 ml). But a discussion of Burgundy glasses really brings us more into the realm of shape than size. Burgundy is a rather delicate and highly aromatic red. Like Bordeaux, Burgundy is usually drunk form glasses designed specifically for it. They are balloon shaped: very wide in the middle, but tapering up to a relatively narrow opening at the rim. The wide middle creates ample surface area for the aroma to waft up from, while the narrow top keeps the wonderful Burgundy bouquet in the glass, preventing it from dissipating so that you can fully enjoy it.

Another type of uniquely shaped wine glass is the champagne flute. They have narrow, tall bowls to prevent their bubbles from dissipating to quickly. Tulip shaped Champagne flutes are better than straight-sided or trumpet-shaped ones because, as is the case with most wine glasses, the narrower mouth serves to concentrate the bouquet inside the glass. Speaking of shape in general, I prefer diamond-shaped glasses. They look nice, and an advantage of the diamond design is that it’s easy to see where the widest point of the glass is, which is the point to which a wine glass should be filled.

(adsbygoogle = window.adsbygoogle || []).push({});

If you are interested in learning more about wine tasting [], or wine tours in the Santa Barbara wine country, then stop by Eric Hilton’s site, Santa Barbara Wine Tasting, at []

Author: Eric Hilton
Article Source:

Mon, October 20 2014 » Cooking » No Comments

Lessons Learned So Far

Motherhood is a classroom and my teacher is about three feet tall and overflowing with lessons. I never knew I’d love so much or learn so much from someone who has seen so little. I couldn’t have imagined the ways my son has changed me. Here are a few things I’ve learned from my little love bug.

1 – Playtime is a priority – This kid knows how to have a good time. Whether it’s going to the park, walking through the mall… get out of the house and do something that I don’t have to take too seriously

2 – Make your voice heard – He’s very good at LOUDLY making himself heard. He’s reminded me that no one will know what you want, what you can do or what you’re about if you don’t tell them

3 – Belly laughs are good – He literally cracks up at the smallest things. I’m learning to let go, throw your head back and crack up when the mood strikes

4 – Learn and use the word “no” – He could teach a master class on this one. I’m still learning…

5 – Learn something new everyday – I’m amazed at how much he’s learning. He’s truly a sponge and soaks up every bit of information around him. It’s beautiful to watch

6 – Keep Growing – While he’s growing out of his clothes at lightning speed he’s also growing more aware of who he is and the world around him

(adsbygoogle = window.adsbygoogle || []).push({});

Camesha Gosha is a writer, producer and blogger. She lives in the Los Angeles area with her husband, son and poodle. For more visit

Author: Camesha Gosha
Article Source:

Fri, October 17 2014 » Random » No Comments

Healthy Crock Pot Recipes With Easy Preparation

The other day I was looking through my grocer’s weekly sale flyer and I found myself thinking, “The easier the preparation, the worse it is for you.” Think about fast food. No preparation, but completely unhealthy.

I continued my thoughts through meal preparations – frozen TV dinners, frozen pizza, frozen “meal in a bag”, boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.

I pictured my grocery store, which wasn’t difficult since I’m usually there at least twice a week. I love my grocer’s produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food – even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we’re bombarded with packaged, boxed, preserved food?

Thinking about my own cooking, I know that I use more “pre-packaged” items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don’t eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.

(adsbygoogle = window.adsbygoogle || []).push({});

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

Author: Natalie Schloesser
Article Source:

Thu, October 16 2014 » Cooking » No Comments