Pitcher to withstand boiling water?">Pitcher to withstand boiling water?
There are too many toxins in plastic that can leach out when it comes in contact with hot water. BPA isn’t the only chemical we have to worry about. I’m looking for one that I don’t have to worry about that. Like you, I don’t like the extra step...
Read moreMaking Garlic Bread With Raw Dough?">Making Garlic Bread With Raw Dough?
I usually have raw bread dough in my refrigerator. Anyone have any recipes/ good ideas about turning this dough into garlic bread? Can I simply knead in some fresh garlic (whole, chopped, sliced?) into the dough? What about other add-ins like onions or cheese, butter etc.? Thanks! Read more
Korean samgyetang package">Korean samgyetang package
Got this package of samgyetang ingredients but not sure if the ginseng is already included? And do I open the “tea bag” to stuff the chicken with the herbs? Thanks Reading More May Cause Envy...
Read moreVinaigrette - dark balsamico or not, and what type of olive oil do you prefer?">Vinaigrette - dark balsamico or not, and what type of olive oil do you prefer?
For me, not being Italian, the moment I realised the Italian cuisine is so dear to my heart, was when I learned that Italians typically do not use any vinaigrette. Because this had always been my preferred method as well. Put salad leaves in a bowl, sprinkle some salt, sprinkle...
Read moreVinaigrette - dark balsamico or not, and what type olive oil do you prefer?">Vinaigrette - dark balsamico or not, and what type olive oil do you prefer?
Taking into account how easy making your own vinaigrette really is, I advice you strongly to try to make your own. Sometimes I’m lazy and really only just make a blend of 1 part dark balsamico, 2-3 parts EV olive oil and then just add salt & pepper to the...
Read moreVinaigrette - dark balsamico or not, and what type olive oil do you prefer ?">Vinaigrette - dark balsamico or not, and what type olive oil do you prefer ?
Do you prefer the darker balsamico or the lighter vinegar in your vinaigrette for your home made salads ? Perhaps you like to change things up a bit by sometimes use dark balsamico, sometimes white balsamico and then maybe sometimes white wine vinegar, apple cider vinegar or even Sherry vinegar ? I...
Read moreChanging tastes, COVID, and jelly">Changing tastes, COVID, and jelly
I have read threads reminiscing about cereals and cookies that have disappeared. Things are similar in the condiment world. Although there are things I love that I discovered after my childhood (especially the many hot sauces), the favored condiments from the '50s, '60s, and even '70s and '80s...
Read moreSalts of the Earth">Salts of the Earth
Recently one of my favorite chefs gave me a small bag of Murray River pink salt so that I could add it to my order of citrusy ceviche at home as a finishing touch. I really love it. Thin, flaky crystals dissolve readily and provide the teeniest bit of crunch,...
Read moreKau Kau Chronicles - Vintage Hawaiian Cookbook Recipes Online">Kau Kau Chronicles - Vintage Hawaiian Cookbook Recipes Online
Stumbled upon this website that has preserved and shared in searchable online format recipes from community cookbooks in Hawai'i from around 1950 to 2000. Reading More May Cause Envy...
Read moreCantonese style Braised Goose Web with Sun-dried Seafood Casserole.">Cantonese style Braised Goose Web with Sun-dried Seafood Casserole.
Another attempt of a Cantonese " Surf & Turf " Casserole using a mixture of fresh and sun dried seafood and meat with some 'kinky' ingredients thrown in! - Slow cooked Chicken Broth with Italian Prosciutto Ham Hocks, Goose Web, Sun dried Flower Shitake mushrooms, Sun Dried Japanese Scallops, Fish Maw...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude