Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals.
She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
First of all start with an empty stomach. This has never been too much of a stretch for me, I am always willing to sample chocolate before dinner. Next, have the chocolate at the recommended 66-77 °F. Finally allow the chocolate to sit in your mouth for a few moments. This will help to release the principal flavors and aromas. After the chocolate has set for a few moments chew it slightly to release the secondary aromas.
Have you ever stood at the butchers counter and wondered what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.
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