Chef chefenvy
All Recipes and Posts by chefenvy
tough pie crust!">tough pie crust!
cold bowl; cold utensils, COLD butter, COLD liquid.Part of cold liquid can be vodka (1/4 cup) or Apple cider vinegar sprayed. mold it all together--without too much fussing--roll into a disk, cut an X across the top to allow gluten to relax. Wrap in plastic wrap & Place in refrigerator...
Read moreFresh Noodles for Ramen?">Fresh Noodles for Ramen?
I've seen, but not used, these: http://www.hmart.com/shopnow/shopnow_newsub.asp?p=761898613344 Choripdong Oriental Style Noodle Vermicelle They in the fridgerated section, come in bundles, almost like hanks of knitting yarn. Reading More May Cause Envy...
Read moreThanksgiving Throw Down - pie edition">Thanksgiving Throw Down - pie edition
I think the pumpkin pie on the cover of fine cooking looks like the best pumpkin pie ever!!! I am making it for Canadian thanksgiving this WE, will report back if anyone is interested. Reading More May Cause Envy...
Read moreNeed 2 recipe recommendations: side for braised oxtails and savory fall appetizer">Need 2 recipe recommendations: side for braised oxtails and savory fall appetizer
I have two autumn dinner parties coming up that I need to bring food for. The first is a cocktail party but as suspected many people are bringing desserts. I want to take something "fallish" that isn't too typical. I was thinking maybe a kin of curried...
Read moreTOO many grapes and too much jam!">TOO many grapes and too much jam!
A friend had a bumper crop of reddish-bluish wine grapes so I got a bushel and a half. I've already made enough jam to last a while and the rest of the grapes have been cleaned, cooked and skins and seeds have been sifted. No sugar added...
Read moreA Buttermilk Blue Cheese Dressing That Does Not Turn Watery The Next Day?">A Buttermilk Blue Cheese Dressing That Does Not Turn Watery The Next Day?
Is this recipe posted somewhere? Reading More May Cause Envy...
Read moreSavory blue cheese recipes">Savory blue cheese recipes
In honor of this wonderful thread on the merits of blue cheese used in entrees http://chowhound.chow.com/topics/917925, I thought I'd inquire - what are your favorite savory blue cheese recipes? My CHOW license might be at risk, but I love a great buttermilk blue cheese sauce or a blue cheese...
Read moreDo You Add Wine To Your Turkey Gravy?">Do You Add Wine To Your Turkey Gravy?
Not everyone is an expert at cooking Llaine as you appear to be by your account. Some people need direction which is why they come to sites like this one. They don't need to listen to someone deride them just because they use cornstarch in their gravy for heaven's sake!!!...
Read moreSushi-grade fish necessary?">Sushi-grade fish necessary?
I can't get enough poke in my diet, but at $35/pound+ for sushi grade tuna at Wegmans, it's a pretty pricey meal. Also, few places actually carry sushi grade fish. Do you have to use sushi grade fish for raw consumption? Can I get by with a high quality piece of...
Read moreGenovese Basil">Genovese Basil
Does anyone know where to buy fresh Genovese basil in the Boston area? 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