RecipeMuncher

One of the things I find most intriguing about exploring culture cooking is that we all eat the same things, we just call them different things and prepare them in slightly different ways.  I'm talking about things like finding out as an adult that the exotic-sounding  polenta is really the cornmeal mush of my youth, or that tonight's Jagerschnitzel is pounded pork chops with delicious mushroom gravy.  I admit the jokester in me sometimes enjoys giving Gene that hour or two of (...)