Author: pineshineadmin

The Secret to a Tender London Broil

A London broil, when seasoned and cooked properly, is a wonderful way to serve steak to a crowd without breaking your family budget. This article was originally posted by Bon Appetit by Rick Martinez https://www.bonappetit.com/test-kitchen/cooking-tips/article/effed-it-up-london-broil “Many of the London broil recipes I’ve encountered are very similar—with lots of acid, including both lemon juice and vinegar.…
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Pass the Butter, Please

During these unprecedented times, we see things rapidly disappearing from grocery store shelves. Things like toilet paper, eggs, and vinegar have become rare items. There was a time that the butter aisle was vacant as well, but most grocers around seem to have gotten this issue under control. But, what if I don’t want to…
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Raw Milk, Pure Body

Have you ever thought about why we pasteurize milk? Yeah? Me too! If you’re like me, then you’re probably reading this article as part of your personal quest to understand more about what you’re putting into your body. So many people around the United States complain of lactose intolerance these days and, I don’t know…
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Nose-to-Tail Series: Pork Skin Cotenne

If there is anything left to contribute to the persistent food trend of nose-to-tail eating, first popularized by British chef Fergus Henderson and then expanded on by countless chefs, writers, and restaurateurs, it is cotenna, or pig skin, from the traditional Southern Italian red sauce. Source: www.goodfoodstories.com/cotenne/ A huge pot of meatballs and sausages simmering…
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Nose-to-Tail Series: Homemade Chicharrones

Chicharrones are salty, crunchy and savory, and they are the perfect low-carb or keto solution for a snack attack! They also couldn’t be easier to make! Ingredients You’ll only need three ingredients to make homemade pork rinds (the exact measurements are listed in the recipe card below): 1. Raw pork skin 2. Olive oil: I…
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