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My father used to say, “Chuck doesn’t do anything in halves.” He was right: sometimes its a virtue and sometimes a curse. He and my mother taught me to cook, sometimes using cookbooks, like Julia Child's, but more frequently just winging it. This site is a roller coaster ride of recipes, articles, ingredients and anything else that involves cooking and presenting food. There is something here for everybody from beginners to experts.

Cooking Temps

Chicken breast 165, Chicken thigh 170 or more. Pork med well 145, Pork med 140, Rack of lamb med rare 131, Beef very rare 125, Beef rare 130,Beef med rare 135, Duck Breast 126, Salmon med 118, Disclaimer: USDA stds dictate much higher temps. To be super safe, cook everything until it is dry and crunchy, then toss it in the trash

Favorite New Spice (Updated12/

Achiote Annato

Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines. I saw it on a Netflix series about tacos (worth watching!). Made from annatto seeds, salt, garlic and other stuff like cumin and coriander. The flavor is earthy, sweet, spicy, and slightly smokey. It can be used as a sauce, marinade, or rub for meat, chicken, and fish. It comes in a block that is almost like clay. I chop it up and let it sit awhile with water to help dissolve it. Available on Amazon

This is product is easier to use

Combined with some Shark Brand Sriracha on Salmon