Stop in and visit with some of our cooking partners.

Soupsong.com
Pat has a great article about the 18th century P.O.W. Antoine Parmetier and his quest to save France with Potato Soup. A great read. And don't forget all her great recipes.
Cooksrecipes.com
Hope does food on a stick this month....For all you gourmets...shish kebob. Stop in and let her take you through the process.
Cheftalk.com
A food lovers link to professional chefs. This is the place on the web where you can learn everything you need to know from the pro's.
Gourmettime.com
This site has added a lot of new stuff and Redi-Base is glad to be part of it.

In This Month's Issue:
1. Cooking Class....Grilling Fish....Let's talk about this aluminum foil thing.
If you wrap your food in foil to grill it....you are not grilling...you are steaming. There isn't anything wrong with it....it's just not grilling.
Continue

2. Using Marinades and Sprinkles to Flavor Fish.
I'm a rub or sprinkle person. Actually what I am is a control freak so I'm not real big on marinades.....
Continue

3. You Win the Fish Grilling Game with a Zone Defense
Playing the zone isn't only for football. Zone play also works for basketball and for grilling. Most of us that work in restaurants these days, especially if we are doing what is called institutional work, e.g.: hospitals, nursing homes, etc. work on electric equipment and do zone cooking.
Continue

4. What about Shellfish?
Everything is relative. Grilling fin fish is touchy when you compare it to grilling a steak, but a stroll through the park compared to shellfish. This is because if you over cook fin fish the worst thing that can happen
Continue

5. Market Watch...Going Shopping?
Every week we receive market information so we can gage our purchases and specials in the restaurant. So from now on, we are going to share.
.....Continue