February 2010 COTM: Louisiana Kitchen FISH AND SEAFOOD">February 2010 COTM: Louisiana Kitchen FISH AND SEAFOOD
I made this tonight. Delicious. Instead of adding the additional butter at the end I added about 1/3 cup of 35% cream. What a quick and delicious meal Reading More May Cause Envy...
Read moreWhisked in the pastry cream skin?">Whisked in the pastry cream skin?
Hi! I just made pastry cream for the first time, and didn't get it covered with plastic wrap in time to stop a skin from forming. I panicked and whisked the skin into the cream. (It was still very very warm). I went online and read that I should have peeled the...
Read moreWhole Deli Corned Beef">Whole Deli Corned Beef
So I just bought a 8lb whole deli corned beef. This is what the deli would slice for lunchmeat. I got the whole thi g for $5 and really don't know what to do with all of it. It expires soon, so obviously I'll have to freeze it. I plan...
Read moreOstrich Meat">Ostrich Meat
Harvey Guss used to be a wonderful source for many meats, including ostrich which cooked like poultry but tasted like red meat. I gather he has retired. (Best wishes and thank you Harvey.) Does anyone know of any sources in the LA/SM area? Maraconda meats and others show up...
Read moreFresh Yeast converted to instant dry">Fresh Yeast converted to instant dry
Hello, I want to make a recipe that calls for 10g of fresh yeast but would like to sub instant. After fruitlessly researching online, I am still kind of confused what the conversion would be. I've seen people stating half of this or that, or giving percentages, but what I...
Read moreDeer Valley Black bean turkey chili recipe">Deer Valley Black bean turkey chili recipe
Searching for recipe from Bon Appetit for early 1990 for Deer Valley black bean turkey chili Reading More May Cause Envy...
Read moreDutch-processed cocoa powder and baking powder proportion">Dutch-processed cocoa powder and baking powder proportion
Hey guys! I’ve been trying to bake a chocolate cake, it rises quite high then when it cooled, it seems to sink in the center and becomes quite densed. They key ingredients that I want to seek advise: 2 cups of flour 1/2 cups of Dutch-processed cocoa powder (Valrhona or Belcolade) 1.5...
Read moreTrini food in Chicago">Trini food in Chicago
Looking for doubles look no more!!! Reading More May Cause Envy...
Read moreTrinidadian Roti & Doubles">Trinidadian Roti & Doubles
If you are looking for Roti or Trini food in Chicago there is an outlet!!!! Reading More May Cause Envy...
Read moreHELP! I put too much unsweetened chocolate in my chili!">HELP! I put too much unsweetened chocolate in my chili!
Usually chili with cocoa powder also has cinnamon in it to compliment the cocoa. Be sure that it's a sweet cinnamon, like Ceylon cinnamon, from Sri Lanka. It has a sweet, almost floral taste and compliments the bitterness of the cocoa powder. This is pretty much a standard in classic...
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