Chef chefenvy
All Recipes and Posts by chefenvy
Sugar Replacement">Sugar Replacement
I think you might be confusing Splenda and Equal. Equal is not useful in cooking/baking, but Splenda stands up to both. I find that a very small amount of white sugar covers up the boozy aftertaste when I sweeten my coffee with Splenda. I use one packet...
Read moreTomato Puree v. Sauce">Tomato Puree v. Sauce
Tomato Paste: Adds thickness and body — often used in combination with other tomato products or ingredients (broth, water or wine), to give sauces a thicker and richer consistency. Made from 100% tomatoes. Tomato Sauce: Adds a mild tomato flavor and smooth consistency — can be used in larger quantities than...
Read moreSave my MSG free casserole!!">Save my MSG free casserole!!
I recently stopped eating Campbell mushroom soup because I don't like the msg in it. But all other conventional mushroom soups without msg have either fake color, fake flavor, or hydrogenated oils. I would love a recipe that someone has Made!! Because I made one and it was horrendous (way to...
Read moreHas Anyone Ever Roasted or Fried A Silky Chicken?">Has Anyone Ever Roasted or Fried A Silky Chicken?
99 Ranch has silky chickens (the ones with the blue-black skin and flesh) on sale this week for $8.00 a bird. I've never cooked a silky before, though I am aware it is eaten in Asian countries a lot more than in North America, until lately when our Asian...
Read moreApricot Salt">Apricot Salt
I couldn't find any reference to this salt through CH Search. Have you ever used apricot salt? If so, how did you best highlight the mild flavor? Is it worth sourcing at a premium price? Any information would be appreciated. I only found this source...
Read moreSpices/ingredients to make pasties stand out?">Spices/ingredients to make pasties stand out?
We have a bake-off tomorrow and I'd like to make my pasties stand out, even though it's probably one of the very few savory items already in a bake sale. Here are some ideas I was flirting with: -fried tofu subbing for the meat and potatoes -cellophane noodles as carbs instead of...
Read more1950's appetizers">1950's appetizers
http://www.foodtimeline.org/fooddecades.html#1950s Reading More May Cause Envy...
Read moreBlast from the past - Salmagundi's [moved from San Francisco Bay Area board]">Blast from the past - Salmagundi's [moved from San Francisco Bay Area board]
I know this post is really old, but I had a craving the other day for the Mulligatawny. I used to go to the one that was in the Brea Mall when I was in High School in the '80's. I remeber the smell of their food wafting out into...
Read moreHow to Make Applesauce Without a Recipe">How to Make Applesauce Without a Recipe
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more...
Read moreThe Death of Thanksgiving">The Death of Thanksgiving
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