RD's Rugged Cooking Tips

Don’t you just love learning cool little cooking tips? I sure do… And, I’ve learned a lot from people just like you. Most of this stuff is pretty basic but I’m speaking mainly to the everyday home cook or, even to those just getting started in the world of home cooking. You’ll learn how to make a roux, you’ll learn all about cast iron cookware and you’ll learn how and where to store your kitchen knives, just to name a few.

If you have any tips you’d like to share, email them to me and we’ll get ‘em up on the site. We’ll include your name as the “Culinary Tipster.”

Thanks in advance!

Keep Brown Sugar Fresh

Keep Brown Sugar Fresh

I remember years ago, always getting pissed off that the brown sugar was hard as a rock.  That’s because I used to keep it in the bag it came in… with a simple twist tie to secure it. Then, about twenty years ago, I learned that keeping brown sugar in some sort of container with a piece of bread in with it, will keep it moist and fresh for longer that you’d ever keep it in your cupboard.  Today, I use [Read More]

Cut in the Shortening… the Easy Way

Cut in the Shortening… the Easy Way

Anyone who has ever made pie pastry knows that, one way or another, we must “cut” the shortening or butter into the flour before we add the liquids.  A real quick and easy way to accomplish this is by using a course cheese grater.  Put the butter or shortening in the freezer before using it, and the grater will give you small bits of shortening, the perfect size, for your pastry. It’s probably easiest to keep all of your shortening [Read More]

Store Knives in a Safe Place

Store Knives in a Safe Place

If you store your knives on a magnetic strip like I do, it is extremely important that you place the strip in a location where the knives can’t be knocked off the strip should someone accidentally bang into it or even gently rub up against it.  My knives, especially, my two chef knives, are extremely sharp – sharp enough to cut the head off a small dog with one swipe.  Imagine what could happen if one of your knives accidentally fell down [Read More]

Make Yourself a REAL Oatmeal Breakfast

Make Yourself a REAL Oatmeal Breakfast

I guess it’s reasonable to agree that most people run a little short of minutes before rushing off to work in the morning.  I get it.  But, for chrise-sake, if you’re going to have some oatmeal for breakfast, stop buying that dog shit that comes in the package! There’s been a lot of talk in the last decade or two about the health benefits of eating things like oatmeal, bran, rye, along with other common grains.  They tell us that oatmeal [Read More]

Don’t Crack the Shells

Don’t Crack the Shells

I would say, with all confidence, that the most rugged breakfast of all time is what many people call the “trucker breakfast.” You guessed it… bacon, eggs, home fries, toast and coffee. This classic becomes ultra-rugged if you eat it before heading out to the duck blind for the morning. I would normally cook my eggs over-easy, meaning, whites cooked and yolks still soft and runny. I should add… that you live down in the south, Texas, Arkansas, Alabama, et [Read More]

Pork… medium cooked.

pork medium cooked

  I remember, as a kid, watching my Grandmother cooking on the old woodstove. She would often make delicious meals of roast beef, turkey and roast pork. That is of course, on top of all the ducks me and my ultra-rugged hunting buddies would bring in from the blind. Speaking about pork now, we were always told to cook our pork to well done. In fact, my Grampa wouldn’t eat “the goddam stuff” until it was cooked… and cooked… and [Read More]

Simple Cinnamon Rolls

Simple Cinnamon Rolls

When we hear “cinnamon rolls,” we often think about those huge, super sticky, super friggin’ awesome cinnamon rolls that are about the size of your goddam head. I make them too sometimes, but if you want to make something smaller, easier and faster and… a little different, make some pie dough and roll it out thinly. Then, spread butter on the whole thing… then, brown sugar and finally, cinnamon. Don’t use too much butter though because it’ll leak out in [Read More]

Mirepoix

Mirepoix

One of the most standard, basic food and flavour combinations in all of cooking is a mixture of onions, carrots and celery. This is known as a mirepoix. Yes, it’s a French term and it’s been used in Classical French Cuisine for hundreds of years. It’s one of the first things taught in culinary school. A mirepoix usually consists of twice the amount of onion, as carrot and celery… meaning if you have 1 pound of onions, you’d use ½ [Read More]

Keep Your Fresh Herbs Fresh

Keep Your Fresh Herbs Fresh

I used to keep my fresh dill, basil, oregano, rosemary and, and, and… in the fridge in a bag or wrapped up somehow. That was years ago… and I got tired of throwing all my fresh stuff out way too soon. If you keep your fresh herbs in some water, a glass is a good choice, they’ll normally keep a lot longer than if you wrap them in plastic and put them in the fridge. Plus, they look kinda cool [Read More]