Q. I’ve tried to make hollandaise sauce and it was a disaster! What are your tips for making it silky smooth? —Elowen, Greenville A. Hollandaise is one of the five “mother sauces” by which all other sauces are derived. It is an “emulsified” sauce, which means there are two ingredients that are permanently combined that READ MORE
Art medium: Intaglio printmaking and watercolor. Were you always interested in following a creative path? Yes, my life has always had a creative path to it. My creative path was not a straight path, but it has been a wonderful journey so far. Why a focus on medieval times? As a child, I always loved READ MORE
After a socially distanced celebration with her sister during the first Christmas of the pandemic, Lori Gelbke used one of her new gifts, a camera, during a visit to Neenah and Lake Winnebago. “When I got there, I discovered people taking walks and some young men finishing a game of hockey,” she says. “I took READ MORE
Q. When can you “skimp” on meat and use inexpensive cuts? For what recipes? —Lizzie, Omro A. Meat cuts can be broken down into two basic categories: tender cuts and less tender cuts. These categories are determined by where the cuts come from on the carcass of the animal. Muscles that move more are generally tougher READ MORE
Art medium(s): Embroidery/textile art, oil/acrylic paint, charcoal, colored pencil, mural art. How do you describe your art? My art so far has mostly been an experimental process across a wide variety of mediums. Since practicing in college, I have found that embroidery is one of my favorites. In my art, I am most interested in READ MORE
Jim Ruzicka was driving back home to Neenah after an afternoon looking for owls and other wildlife to photograph when, all of a sudden, a normal sunset turned into a spectacular light show. “As the clouds split the rays into individual light beams crossing the sky, I pulled over to capture the moment,” he says. READ MORE
Q. “Poaching an egg is still a mystery to me. Please help with easy steps.” —Andy, Appleton A. To properly poach an egg, start by preparing your poaching liquid. In a medium kettle, fill it about two inches deep with water and add a tablespoon of vinegar or lemon juice to it. The acid will READ MORE
Art medium: Ice, more ice and occasionally wood. Were you always interested in following a creative path? Not necessarily, I actually wanted to be either a pilot, an optometrist or a meteorologist, lol. I ended up going to culinary school when I realized (working at a supper club) that I really loved to cook. How READ MORE
How do you describe your music? I would describe my music as heartfelt Alternative Pop. How long have you been a musician? Do you play instruments as well as sing? I have been pursuing music full time for about two years! I first started making music about 4 years ago when I first picked READ MORE
Q. Is buying pre-shredded cheese culinary sacrilege? If so, is there any way to make grating cheese less of an arduous task? —Lance, Kaukauna A. In today’s world of convenience, I’m not sure I would include utilizing pre-shredded cheese in the same conversation as other topics I would consider to be “culinary sacrilege.” That said, READ MORE
