The origins of liquid smoke date back to the end of the 19th century, when the experience of cooking food over an open flame was perhaps less limited to campfires and summer barbecues, and smoke curing was done out of necessity rather than for the flavor. Smoke has natural bacteria killing properties that kept food edible for longer.
Wednesday, January 29, 2014
Friday, January 24, 2014
Are you hosting a Super Bowl party this year? If yes, it’s important to have plenty of finger foods for your guest to munch on. These delicious recipes for some favorite game day finger foods.