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I started cooking with a TBS of oyster suace, TBS shoyu, TBS Black bean paste, TBS sugar,TBS rice wine, 1 cup of chicken broth and thicken with rice flour. I notice that when I hand chop my pork into little peices it taste better than the already ground up pork. This suace can be mixed with...

I threw 3 brad's Atomic Grape, 3 Sweet Heart Cherry, 3 Princess Yum Yum, 3 Black Cherry, 3 Black Triffle, 1 medium size Pink Tie Die and1/4 cup water into a blender, then brought this mix into a boil, strained the seed and skin and reduced the juice with garlic, onion, Italian seasoning, sugar...

I was taking Atorvastatin for cholesterol and read online that most of the pain associated with satin's side effects occur in the lower leg, so I told my doctor I couldn't sit on or bend my right knee all the way with out intense pain. He told me it could be related to a CoQ10 deficiency, and...

I can only grow a few Swiss Chard at a time, I kind of over did it with a 50 foot row of them when I was a youngster and everyone in my family got tired of eating them. The leaves keep growing back, its endless in the tropics.

Since they sell it at my local Walmart, I was thinking everyone has it.

I am getting into the raw frozen May's Teriyaki Hamburger lately. I cook it covered on a frying pan with my electric stove at heat level 4 for 5 minutes on both sides. The patties turn golden without the splattered mess. I broil my hamburger bun in a Breville Smart oven until it turns slightly...

I moved my chicken story to "What did you do in the garden." I bought a package of instant sushi rice season to make sushi rice for my lettuce wrap. Its a sweet vinegar dry mix that is found in the Asian section of the market. I didn't follow directions, I just dumped my cooked short grain rice...

I par boil them until they turn dark green. I don't like to eat them when they are over cooked. I also, stir fry them with pork after the meat is cooked, so they don't get mushy.

I have been eating a lot of sweet potato leaves lately. It seems to be the only thing bugs don't bother in my area. I use it in my instant noodles, soups, and serve it al dente with butter or Asian style with shoyu and oyster sauce.

I grind the cherry tomatoes in a blender and strain the pulp to make a light sauce for my swirl omelet. I use garlic salt, pepper, sugar and Italian season for flavor. I strain the raw mixed eggs and add a little milk to make the omelet. It doesn't swirl as well without this step.