How to cook a duck">How to cook a duck
Hey all, I dont have a lot of experience cooking duck. I have a 5.5 ish pound whole duck and Im not sure what the best way to cook it is. Should I roast it whole or cook it separately? I know whatever I do I want to save the...
Read moreOctober 2019 Cookbook of the Month VOTING">October 2019 Cookbook of the Month VOTING
Hi everyone, it's time to vote on the next Cookbook of the Month! For October, we will choose between VIETNAMESE FOOD ANY DAY by Andrea Nguyen and ISTANBUL AND BEYOND: EXPLORING THE DIVERSE CUISINES OF TURKEY by Robyn Eckhardt. I’m looking forward to reading reports on Turkish food. I haven’t...
Read moreThe longer you patient leaning about tamales the more they with open up to you.">The longer you patient leaning about tamales the more they with open up to you.
I’ve been making tamales for years now & people always ask why my tamales are dry or why they stick to the husks. If you want to some of these things ask me & I will give my the best information I can. These are some pictures of my tamales...
Read moreDoes anyone have a good recipe for the dressing you get on salads at a Japanese restaurant?">Does anyone have a good recipe for the dressing you get on salads at a Japanese restaurant?
Back in my Japanese restaurant days, ISTR there was mayo, ketchup, shoyu, grated ginger, and sesame oil. Probably some sesame seeds, too. I have no idea of quantities or ratios, though. I just remember it was made in batches of a 3-4 gallons at a time (probably enough for a...
Read moreLooking for Recipe from Williams-Sonoma Kitchen Library">Looking for Recipe from Williams-Sonoma Kitchen Library
I'm looking for a recipe from the Williams-Sonoma Kitchen Library Chicken cookbook, published in 1999. It's a recipe for chicken with leeks, apples cut into rings, Calvados, cream, and thyme. When I typed the recipe into my computer years ago I was in a low-fat, easy cooking phase and changed...
Read more"Muscadine Black" grapes - use other than jelly/wine?">"Muscadine Black" grapes - use other than jelly/wine?
Hi all - I bought a few pounds of grapes labeled as muscadine "black" grapes. They're tasty, but between the, um, quite substantial peel (it actually pops and crackles as you try to chew it) and the seeds, I can tell these aren't going to get eaten up around...
Read moreIf you had rendered salmon fat, what would you do with it?">If you had rendered salmon fat, what would you do with it?
I’d pour it over the dog’s kibble. She’d be thrilled! I’m not dissing it. Dogs need treats now and then! Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month - October 2019 NOMINATIONS">Home Cooking Dish of the Month - October 2019 NOMINATIONS
Welcome to the nomination thread for October 2019 Dish of the Month! If you’re new here, or if you just want a refresher, please read the **starred** notes, at the end of this post, about what constitutes a dish, and about our prior dishes. While you continue to fry tasty rice -...
Read moreideas for a (new) very tight food budget">ideas for a (new) very tight food budget
Since when are Short Ribs an inexpensive meat? Go with the chuck or another cut of meat that is on sale. Reading More May Cause Envy...
Read moreHow to make Broasted Chicken at Home?">How to make Broasted Chicken at Home?
Every chicken lover who like broasted chicken, I recommend please make this recipe at home with my best homemade broasted chicken recipe. With a few ingredients, you could make this yummy recipe. Ingredients Chicken 400 grams Black pepper 1/2 tsp Ground Spices 1/2 tsp Red chilli 1/2 tsp All-purpose flour 2 cups salt Cooking oil Making instruments Pressure cooker or...
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