Michelle answers:

I make new things a few times a week.
I have a few cookbooks, I use “Mastering The Art of French Cooking” a lot, but I mainly use the internet.

Here are some sites I frequent:
http://www.smittenkitchen.com/ <—favorite
http://www.simplyrecipes.com/
http://www.101cookbooks.com/
http://userealbutter.com/
http://www.davidlebovitz.com/category/recipes/
http://www.chezpim.com/
http://www.homesicktexan.blogspot.com/
http://www.orangette.blogspot.com/
http://www.thekitchn.com/

All of them have recipes with meat in them (except 101 cookbooks), you can search the sites for a specific ingredient and pick what you want from the results.

Also don't underestimate http://www.epicurious.com/ nice site lots of reviews for most things.

Michelle answers:

Take it from a former chef in Canada, they are the same thing, one is usually jarred (RRP) and more expensive and the other is less expensive (PIM) and in a tin.

Years ago when I was working, we either used the tinned ones for garnishes and in food, it is not but for the last few years that roasted pepper, something that has been around for years has become popular. Today you can get them in jars, deli counters and salad bars.

I used to blacken them on the charcoal broiler, and the peel them, they were more of a salad or appetizer ingredient, now everyone uses them makes saues from them and use them a main course items, stuffed or baked.

Michelle answers:

A solid wooden chopping board is one of the most versatile, useful and attractive kitchen essentials.

While wooden boards were once considered less hygienic than plastic, recent studies at the University of California say otherwise. When bacteria colonies on washed marble, plastic and wood boards were measured and compared, wood won hands down. Good-quality wooden boards can last for decades and even be handed down through the generations.

Before its first use, wipe your new board all over with olive oil, and set aside until the oil soaks in. Prolonged immersion in water can lead to splitting, so never soak your board; the dishwasher is also a no-no. The best treatment is the simplest – just scrub with hot water and detergent and dry on the rack. If it becomes rough or splintered, scrub with steel wool or gently rub the board with fine sandpaper. Regular monthly oiling will keep it in top condition.
Http://www.homelife.com.au/food/804/caring+for+wooden+chopping+boards

Michelle answers:

The food is placed in an environment where the ambient pressure can be lowered.

When the pressure gets low enough, all the water will boil off and the food will be left completely dry. The process of boiling is endothermic, so the food is also cooled in this process.