Chef chefenvy
All Recipes and Posts by chefenvy
Best way to transport pie crust?">Best way to transport pie crust?
I would make the pie crusts, form into disks, wrap tightly in plastic wrap, seal in Ziploc bags, and freeze solid. When you are ready to go, put them in a cooler surrounded by ice packs. Put them in the fridge when you get to your hotel. ...
Read moreMashed potatoes - milk, half and half or heavy cream">Mashed potatoes - milk, half and half or heavy cream
Which do you prefer in your potatoes? I know some prefer sour cream or cream cheese or other forms of dairy, but just wondering about the liquid forms. Reading More May Cause Envy...
Read moreSlow Roasting This Year - Brest Side Down or High Sear">Slow Roasting This Year - Brest Side Down or High Sear
I've traditionally done by turkey with a High Sear, Breast Side down - "normal high temp" roasting. This year, I'm going to give it a whirl at the slow roast approach. For all you slow roasters out there, do you give still give it the intial high sear or not ? Second....do...
Read more'The Curious Cook,' LGBT Web Series, Celebrates Pride And Food">'The Curious Cook,' LGBT Web Series, Celebrates Pride And Food
"The Curious Cook" is an award-winning lesbian, gay, bisexual and transgender (LGBT) web series that aims to help viewers learn new recipes and meet intriguing individuals within the queer community.
Hosted by actress, singer/songwriter, and Lady Gaga impersonator Athena Reich and celebrity chef Jase Grimm, the...
Mousse: How long will it keep?">Mousse: How long will it keep?
it totally depends on the recipe. does it contain raw egg? Reading More May Cause Envy...
Read moreThanksgiving in advance?">Thanksgiving in advance?
Hi Hounds, I was looking forward to Thanksgiving for months, but as the date drew closer, I became more and more nervous. I was planning on making a lot of vegetable side dishes, etc., etc. in advance, like a day or two before. The only issue is that I...
Read moreStuffing a brined turkey??">Stuffing a brined turkey??
I cannot tell you the temperature of my stuffing, or that of my mother's or grandmother's, but in all my years of having and stuffing the Thanksgiving bird, no one has ever gotten sick... Maybe we were just lucky... This year, just out of curiosity, I am going...
Read moreNYT chocolate mousse recipe, circa late '70s?">NYT chocolate mousse recipe, circa late '70s?
I cut that recipe out of the Times back in the 70's. its missing a few chucks but I can make out the essentials needed: Mousse au Chocolat 4oz sweet chocolate broken into pieces 1/2 lb butter cut into small pieces 3 eggs, separated 1/4 cup of sugar Bring water to a boil in a...
Read moreFolks who aren't vegan/vegetarian: your favourite way to eat tofu">Folks who aren't vegan/vegetarian: your favourite way to eat tofu
Thanks! I am not sure what that is (other than how you described it) but do you know what seasonings, if any, are used with it? Reading More May Cause Envy...
Read moreItalian Cookie Recipe Sources">Italian Cookie Recipe Sources
Here are a couple of Italian cookie recipes Latin lace florentines http://whatscookingamerica.net/Cookie/LatinLaceFlorentine.ht Pizzelles http://whatscookingamerica.net/Cookie/Pizzelles.htm Italian Pignoli Amaretti Recipe - Pine Nut Cookie Recipe http://whatscookingamerica.net/Cookie/ItalianPignoliAmaretti.htm Reading More May Cause Envy...
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