Blue-veined Cheeses

Bleu/Blue-a white with blue-green veins, cylinder shaped cheese made from whole cow's milk or goat's milk. It has a tangy, piquant flavor with a semi-soft and sometimes crumbly texture.

Gorgonzola- a medium yellow cheese with blue marbling made from whole cow's milk and/or goat's milk. It has a tangy, piquant flavor with a semi-soft and dry texture.

Maytag Blue- a medium yellow cheese with blue marbling, cylinder shaped cheese made from whole cow's milk. It has a strong, salty flavor with a hard crumbly texture.

Stilton- a cylinder shaped, medium yellow cheese with blue marbling made from whole cow's milk. It has a mild, piquant flavor with a hard crumbly texture.

Roquefort- a cylinder shaped, white cheese with blue-green marbling made from raw sheep's milk. It has a sharp, pungent flavor with a semi-soft, crumbly texture.

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Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted. Chuck Pot Roast Short Ribs Chuck Eye Roast Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted. Corned Beef Ground Beef Stew Meat Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled. Rib Roast Back Ribs Rib-eye Steak Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas. Stew Meat Skirt Steak ...

Different Types of Stock

A stock is a very flavorsome liquid made by simmering animal carcass and/or vegetables in water and aromatics until their flavor is extracted. Usually used as a base for soups, sauces, braising liquids and several other culinary preparations. There are several different types of stock, here are a few of them I use. *Simple stock- combine flavoring ingredients with water and simmer for a specific amount of time (cooking times may very according to the type of stock your making). Chicken stock, vegetable stock and fish stock are examples of simple stocks. They are normally used to prepare soups, grains and vegetables. Skim often. *White stock- a neutral flavored stock made by blanching the bones in water before marrying them with water, vegetables and herbs. The most common whites stocks are made from beef or veal. White stocks are great for adding body to certain dishes without changing the flavor much. *Seafood stock- made from shrimp and lobster shells, some fish heads or bon...

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