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Published Saturday, September 22, 18 | By PaulvHill

contributed by Ronna Fleischman Cooking techniques, like the cuisine of the United States, defies easy categorization. Throughout history, methods were influenced by the availability of ingredients. Different groups of people settled in different areas at different times, each group bringing with it its own food ingredients and preferences, country has always had an abundance of meat, poultry, vegetables, fruits and grains, and there is just as much diversity in preparing it. In colonial times, meals in America were prepared in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Read More 

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