All posts in Recipes
Making wine vinegar">Making wine vinegar
I make wine vinegar, too. I just run it through a coffee filter and pour it into a bottle. If you don't want what is in the bottle to continue growing gunky stuff (I am pretty sure that is the correct technical term), you can heat it in...
Read moreHow do you cook with leftover whey?">How do you cook with leftover whey?
Check this out: http://chowhound.chow.com/topics/549139 Reading More May Cause Envy...
Read moreYEH!! CHOW!">YEH!! CHOW!
This place rocks! Thank you everyone, I cant believe the wonderful fast response. I'm so happy! Reading More May Cause Envy...
Read moreSmoked Pork Jowl or Jowl Bacon and Guanciale?">Smoked Pork Jowl or Jowl Bacon and Guanciale?
I ordered some pork jowl from a local meat market to make guanciale but the owner and I didn't communicate well enough and it came smoked. We have since re-communicated and some unsmoked is on its way. In taking the skin of the smoked jowl it sure does resemble bacon,...
Read moreHow to turn fresh bread into day-old bread">How to turn fresh bread into day-old bread
I'm making gazpacho and I need to have it done within the next couple of hours. All I have is a fresh baguette, as the store was out of the required day-old bread (and I clearly didn't prepare in advance). Any tips for making it seem a...
Read moreGrass fed flank steak - tips?">Grass fed flank steak - tips?
A friend recently bought a 1/2 grass fed cow and passed on some grass fed flank steaks. I'm not too familiar with flank steak but now that even in grain-fed cows it's generally pretty lean and should be seared and cut across the grain. Usually with grass fed...
Read moreMarinating chicken for 24 hours okay?">Marinating chicken for 24 hours okay?
I was planning to make a spatchcocked grilled chicken recipe today, but it looks like it's going to rain. It's one of Steven Raichlen's recipes, "Spatchcocked Chicken with Walnut-Dill Pesto." He says to marinate the chickens in the pesto rub "for as little as 2 hours or as long as...
Read moreHappy Birthday to the Dish of the Month!">Happy Birthday to the Dish of the Month!
The Home Cooking Dish of the Month has now been going for a year! Below you'll find links to all the threads. You can always add to them at any time. August 2012 Quinoa Salad http://chowhound.chow.com/topics/861003 September 2012 Meatballs http://chowhound.chow.com/topics/866162 October 2012 Enchiladas http://chowhound.chow.com/topics/871603 November 2012 Savory Pancakes http://chowhound.chow.com/topics/875818 December 2012 Gratin http://chowhound.chow.com/topics/880021 January 2013 Pot Pies http://chowhound.chow.com/topics/884313 February 2013 Risotto http://chowhound.chow.com/topics/888780 March 2013 Tikka Masala http://chowhound.chow.com/topics/892343 April 2013 Spring Rolls http://chowhound.chow.com/topics/896536 May 2013 Tacos http://chowhound.chow.com/topics/900407 June 2013 Grilled Pizza http://chowhound.chow.com/topics/903995 July 2013 Kebabs http://chowhound.chow.com/topics/907601 If you'd...
Read moreMurphy's Law Loaves">Murphy's Law Loaves
I plead innocent by reason of a heat wave. Yesterday, I expanded a recipe for a buttermilk bread and modified it to include oat flour. In my calculations, I made the mistake of multiplying where I should have divided, and I ended up using four times as much buttermilk solids...
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