THIS WEBSITE WILL NEVER, EVER DOWNLOAD ANYTHING FROM YOU NOR UPLOAD ANYTHING TO YOU! (Unless you Print a Recipe, then I will upload ONLY the *.pdf Recipe File for you to Print). I have been a “foodie” most of my life. During my Corporate visits to over 250 Countries, I have enjoyed the varied foods found in Restaurants, Hotels, Bars, Pubs and in peoples homes throughout the world. Japanese “Chinese” food is indeed NOT American Chinese food. Early on, I began re-creating, begging and altering Recipes to meet those fantastic flavors. While I have well over 1600 Recipes, many of my all-time favorites that I make often are included here. Most people in the world will gladly share their Recipes with others, THIS is the reason for this site. Since I’m 82, It has a side advantage of keeping my mind active and the Alzheimers Beastie at bay (I hope).

U.S.D.A. SAFE COOKING TEMPERATURES

LABEL

WINE & FOOD PAIRINGS FOR DUMMIES

Jump To Top

USEFUL COOKING TOOLS & UTENSILS

LABEL

USEFUL COOKING MACHINES & GADGETS

Jump To Top

RED UNDERLINED TEXTS & RED BUTTONS ARE LINKS OR JUMPS TO SOMEPLACE GREEN TABS & PHOTOGRAPHS WITH RED UNDERLINED TEXT ARE LINKS TO SOMEPLACE WHILE PHOTOGRAPHS WITH BLACK TEXT ARE FOR INFORMATION ONLY

FOOD SMOKING WOODS & PROPERTIES

RON’S GOLD PLATED COOKING FACTOIDS

pTHE STICKY MENU BARS ABOVE ARE MASTER RECIPE SECTION QUICK LINKSp

In no event shall RonK’s Kitchen, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.

Welcome To Ron K’s Kitchen: step-by-step

“All foods are great, a few are just simply better than others”

This entire world is packed from pole to pole with wonderful international dishes! Your own personal palate may not be as varied or adventurous as a few others may be (For instance, you will NOT find me picking meat off of a roasted animal head on the table), but, an open mind and a desire to create and enjoy preservative-free meals for the people you love will send you down a wonderful and enjoyable path. Many recipes included here are also GREAT budget assistants (Dry aging your own Beef for instance, very easy to do and BIG $$ savings). Most Recipes in here use “scratch” ingredients. Where not, I tell you the Brand Name I tend to use - Feel free to substitute any Brands you happen to like. You may also substitute over-the-counter, ready-made ingredients to speed up the processes. Throwing in a few of your own family liked ingredients never hurts either (Bacon, etc).

SEE DISCLAIMER BELOW

Jump To Top

LABEL

Welcome To Ron K’s Kitchen: step-by- step

“All foods are great, a few are

just simply better than others”

This entire world is packed from pole to pole with wonderful international dishes! Your own personal palate may not be as varied or adventurous as a few others may be (For instance, you will NOT find me picking meat off of a roasted animal head on the table), but, an open mind and a desire to create and enjoy preservative-free meals for the people you love will send you down a wonderful and enjoyable path. Many recipes included here are also GREAT budget assistants (Dry aging your own Beef for instance, very easy to do and BIG $$ savings). Most Recipes in here use “scratch” ingredients. Where not, I tell you the Brand Name I tend to use - Feel free to substitute any Brands you happen to like. You may also substitute over- the-counter, ready-made ingredients to speed up the processes. Throwing in a few of your own family liked ingredients never hurts either (Bacon, etc).

BACON WRAPPING PROBLEMS & SOLUTIONS

COFFEE HINTS & FACTOIDS

U.S.D.A. BEEF FACTOIDS

COOKING FATS & OILS

COOKING DANGERS, POISONS & MYTHS

GENETICALLY MODIFIED ORGANISMS (GMO’S)

COOKING FATS & OILS COMPARED

INGREDIENT SUBSTITUTIONS

U.S.D.A. GROUND BEEF FACTOIDS

U.S.D.A. SAFE COOKING TEMPERATURES

MEASUREMENT CONVERSIONS

SCOVILLE HOT PEPPER RATINGS

U.S.D.A. SHRIMP SIZES(COUNTS) & FACTOIDS

LIQUID THICKENING AGENTS

SEAFOOD FACTOIDS

COOKING FACTOIDS, HINTS & HOW-TO’S

WINE & FOOD PAIRINGS FOR DUMMIES

Jump To Top

USEFUL COOKING TOOLS & UTENSILS

USEFUL COOKING MACHINES & GADGETS

RED UNDERLINED TEXTS & RED BUTTONS ARE LINKS OR JUMPS TO SOMEPLACE GREEN TABS & PHOTOGRAPHS WITH RED UNDERLINED TEXT ARE LINKS TO SOMEPLACE WHILE PHOTOGRAPHS WITH BLACK TEXT ARE FOR INFORMATION ONLY.

FOOD SMOKING WOODS & THEIR PROPERTIES

RON’S GOLD PLATED COOKING FACTOIDS

RON K’S KITCHEN

pTHE STICKY MENU BARS ABOVE ARE MASTER RECIPE SECTION QUICK LINKSp

Jump To Top

SEE DISCLAIMER BELOW

THIS WEBSITE WILL NEVER, EVER DOWNLOAD ANYTHING FROM YOU NOR UPLOAD ANYTHING TO YOU! (Unless You Print A Recipe, then I will upload ONLY the *.pdf Recipe File for you to Print). If it doesn’t display properly try Landscape Mode I have been a “foodie” most of my life. During my Corporate visits to over 250 Countries, I have enjoyed the varied foods found in Restaurants, Hotels, Bars, Pubs and in peoples homes throughout the world. Japanese “Chinese” food is indeed NOT American Chinese food. Early on, I began re-creating, begging and altering Recipes to meet those fantastic flavors. While I have well over 1600 Recipes, many of my all-time favorites that I make often are included here. Most people in the world will gladly share their Recipes with others, THIS is the reason for this site. Since I’m 82, It has a side advantage of keeping my mind active and the Alzheimers Beastie at bay (I hope).

JUMP TO INFORMATION PICTURES

== COOKING FACTOIDS, HINTS & HOW-TO’S == == BACON WRAPPING PROBLEMS & SOLUTIONS == == U.S.D.A. BEEF FACTOIDS == == COFFEE HINTS & FACTOIDS == == COOKING DANGERS, POISONS & MYTHS == == COOKING FATS & OILS == == COOKING FATS & OILS COMPARED == == GENETICALLY MODIFIED ORGANISMS == == U.S.D.A. GROUND BEEF FACTOIDS == == INGREDIENT SUBSTITUTIONS == == MEASUREMENT CONVERSIONS == == U.S.D.A. SAFE FOOD COOKING TEMPERATURES == == SCOVILLE HOT PEPPER RATINGS == == SEAFOOD FACTOIDS == == U.S.D.A. STANDARD SHRIMP SIZES(COUNTS) & FACTOIDS == == LIQUID THICKENING AGENTS == == WINE & FOOD PAIRINGS FOR DUMMIES == == USEFUL COOKING TOOLS & UTENSILS == == USEFUL COOKING MACHINES & GADGETS == == FOOD SMOKING WOODS & THEIR PROPERTIES ==

Jump To Top