paella: wetness/dryness">paella: wetness/dryness
I think usually two parts of liquid to one part of paella rice. To make the socarrat part you need to think the liquid part and the liquid part is not just water or broth also other types of liquid like if you are you using canned tomato and...
Read moreJuly 2019 COTM Announcement: FOODS OF THE GREEK ISLANDS">July 2019 COTM Announcement: FOODS OF THE GREEK ISLANDS
Our next Cookbook of the Month will be THE FOODS OF THE GREEK ISLANDS by Aglaia Kremezi. I have to say, I can think of no better time to cook greek food than the middle of July! We can use this thread to chat about the book before...
Read moreLeftover steak tartare">Leftover steak tartare
I have 1.5# of steak tenderloin tartare to use up. It has cornichons, capers, dijon mustard, anchovy paste, and Worcesteshire sauce mixed in (no egg). Other than burgers what could you suggest? TIA. Reading More May Cause Envy...
Read moreWeekly Menu Planning July 2019">Weekly Menu Planning July 2019
Let’s use this thread to share concise weekly dinner menus for each week in July. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. Is your fridge or freezer (or both!) filled with food you never...
Read moreMac and Cheese lovers?">Mac and Cheese lovers?
What type of cheese do you use for mac and cheese? Has anyone perfected a tried and true recipe? Reading More May Cause Envy...
Read moreThe perfect crumble?">The perfect crumble?
I recently made some blueberry scones. The scones themselves turned out glorious, however the crumble I made was frustrating. It consisted of flour, brown sugar, cinnamon, and butter mixed in with a pastry blender. It seemed that the crumble was too small, too "flour-ish" if that makes sense...I'm trying to...
Read morePork Chops Overdone">Pork Chops Overdone
After a long time not using it, I dragged out the Ronco rotisserie and proceeded to cook 2 beautiful bone-in port chops to death. Without a recipe I really overestimated the cooking time. So they cooked to over 200 degrees, about 60 degrees too high. They feel...
Read moreWhere to find 100% pure pomegranate molasses near Mississauga?">Where to find 100% pure pomegranate molasses near Mississauga?
Hi, I'm trying to find stores in Mississauga area that carry 100% pure pomegranate molasses. I tried Adonis but all the brands are diluted, like 30% pomegranate juice with sugar added. For example, amazon carries Al Wadi brand, and the only ingredient is 100% pure pomegranate juice. But, too expensive with shipping....
Read moreHey all. Converting a 9" pie recipe to a 10 1/2" pie pan, how is it done?">Hey all. Converting a 9" pie recipe to a 10 1/2" pie pan, how is it done?
a practical way to convert volumes is to fill the recipe container (the 9 inch pan) with water and measure the volume, Fill the target container (the 10 inch pan) with water and measure the volume. Divide the target volume by the recipe volume. multiply the recipe...
Read moreWhat is best substitute for US “heavy cream” in Canada?">What is best substitute for US “heavy cream” in Canada?
I have a new ice cream maker and all the (American) recipes call for “heavy cream”, which I simply cannot find in shops in Canada. (There was an old discussion on this four years ago I ran across, but it didn’t answer my question regarding ice cream.) what can I...
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