Chef chefenvy
All Recipes and Posts by chefenvy
Sriracha Factory Shut Down Over 'Offensive' Odors">Sriracha Factory Shut Down Over 'Offensive' Odors
Judge... Read more
what will happen if i will not wait until beef comes to room temperature?">what will happen if i will not wait until beef comes to room temperature?
what if i will use it at fridge temp when grilling or frying? Reading More May Cause Envy...
Read moreI would like some tips on the best way to brûlée. What kind of sugar is best to use, which technique works best, which torch?">I would like some tips on the best way to brûlée. What kind of sugar is best to use, which technique works best, which torch?
I would like to some tips on the best way to brûlée. What kind of sugar, what technique, what torch, what temp for the custard? All tips appreciated. Reading More May Cause Envy...
Read moreNY pizza in toaster oven?">NY pizza in toaster oven?
I'm wondering if its possible to make a good pizza (new york style) in a small toaster oven (the tiny kind with heating rods on the top and bottom). I've tried before and gotten the typical 15-20 minute hard, cracker-like crust from a combi microwave oven that only heated...
Read moreMartha Stewart Defends 'Gross' Food Photos, Promises More For Thanksgiving, On 'Late Show' (VIDEO)">Martha Stewart Defends 'Gross' Food Photos, Promises More For Thanksgiving, On 'Late Show' (VIDEO)
Vertical Roasting - Yay or Nay">Vertical Roasting - Yay or Nay
This year as I prepare to do my third full hosting of Thanksgiving (that is to say, I am doing the cooking) I will be vertical roasting in a caldero (sans lid). Cast aluminum construction with higher sides, I am thinking this will nicely contain some of the splatter....
Read more21 Hour Pork Belly....with Picture..">21 Hour Pork Belly....with Picture..
fourunder, have you seen Kenji's technique? Rub skin with salt and baking powder, blast it on high heat at the end http://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html Reading More May Cause Envy...
Read moreFrozen, injected Butterball ... how to make the best of it?">Frozen, injected Butterball ... how to make the best of it?
When I make turkey, I usually get a fresh or frozen-but-not-injected bird. I dry-brine it for a few days, slip butter under the skin, blast it on high for 30 mins, lower the heat for the rest, and everyone's happy. This year, due to several factors, I ended up with a...
Read moreQuestion re Suzanne Goin's Chestnut Stuffing">Question re Suzanne Goin's Chestnut Stuffing
I have not tried this recipe, do not care for fennel, don't like chestnuts in stuffing, but I love fresh water chestnuts, sliced .. they stay crunchy. Anyway, I'm replying because I always double the recipe, so I've already got toasted sourdough cubes that I made from an Acme loaf .....
Read moreThanksgiving's Heroes">Thanksgiving's Heroes
As we all sit down together this week, and share food with family and friends, let us collectively, as a nation, take a moment to say thanks to the people who grow our food:
Thanks to the farmers who... Read more
About 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