Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tips And Tricks

on December 4, 2014

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I’ve been getting a few requests about #tips when you’re shopping for meat at your grocery store. I would say you first want to get to know your butcher and your fishmonger. Your butcher and fishmonger are there to provide a service, but let me tell you they can do so much more for you. Get to know them, I mean on a first name basis. They are so educated in their field. I’m always learning something. Let me give you some examples of what I mean. First the butcher. Where I shop you can watch the butchers behind the glass working while your at the meat counter. When they come out to restock, I always stop and talk to them, Besides, they know I’m there pretty much every day. The reason for this is because I was taught, if you have a well stocked pantry, and your staple spices, the only things you really need to shop for on a daily are what proteins and produce your going to be using that day. Now I have a few pictures here of some cuts of meat. I learned a few things from my butcher  over the years about how to prep certain cuts, what cuts are good to marinate. Also what to look for in ground meats and how to properly handle poultry. They told me that if there was something I needed from them not to hesitate to ask. I took that statement to heart. If I see that a certain cut of meat is on sale, but I need to have that kind of meat ground, well now I know that I can ask them to do that for me and they are glad to do it. You know that sometimes ground meat may not be on sale, or chicken cutlets are expensive. Now all I do is choose the package and type of meat that I want, then go to them and they will make it into the style I want. All I’m saying here is that just because it’s packaged a certain way does not meant that they can’t customize something for you that you want for no extra charge. For example, boneless, skinless chicken breasts are less expensive than chicken cutlets. So, all I’m saying is stop and talk to your butcher ask him or her if they wouldn’t mind cutting  the package of chicken breasts down for you into a cutlet style. I’m sure they would be glad to do it for you.

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Now fishmongers are also people who are knowledgeable in their field. They can tell you what to look for in fish, or shelled fish and the proper preparation of the different varieties.

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Whenever possible, go to your local farmer’s market to purchase your produce. Support your local farmers and by what’s in season. Believe me when I tell it will make a big difference in your finished recipe. Finally, when buying spices, try to buy them whole. The shelf life is much longer. Keep them in a cool, dry, dark place. Spices that you use regularly, of course buy those ground if you don’t want to do that yourself. Oh, another #trick I learned is to keep all your nuts in a sealed container in the freezer for longer shelf life. I also keep a dried bay leaf in all my flour containers, I don’t know why it seems to keep unwanted pests away. Well, I hope I helped with some of the #tips and #tricks that I learned over the years, and having this blog, able to share.

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