All posts in Recipes
Chili powder questions.">Chili powder questions.
Hi all! I have a recipe that I'm looking at making and it is very confusing. It's located here: http://goo.gl/rauHw Now the problem I have is all the different chili/chile powders in his ingredient list. What is the difference between "New Mexico Chili Powder" and "New Mexico Light Chili Powder"? Could he mean...
Read moreWhat to do with homemade marshamallows?">What to do with homemade marshamallows?
A friend brought us quite a few homemade marshmallows, and we're not fans of the texture - I think she may have used too much gelatin. They're a bit chewy. We were going to toss them, and then I thought that perhaps using them in rice krispies treats,...
Read moreSmoking Salmon, anyone have good recipes/techniques">Smoking Salmon, anyone have good recipes/techniques
I made my best smoked salmon several weekends ago, using this recipe - http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/ For the drying part of the process after brining, I put it in the fridge for 24 hours to develop a nice hardish crust. That step created a nice texture, which perhaps some might not like,...
Read moreBoneless skinless chicken breasts...any new ideas?">Boneless skinless chicken breasts...any new ideas?
Having guests, and we have an abundance of good ole bscbs...husband suggests using a recipe from the Time-Life Scandinavian Cooking book (Norwegian, intended for veal, sour cream and gyetost cheese, used to make it for fancy a million years ago). I don't recall seeing the cheese anywhere here, and...
Read moreSmoked salmon">Smoked salmon
Bringing up an older thread, but I recently smoked some salmon and made this, adding smoked salmon to it.... http://www.epicurious.com/recipes/food/views/Pasta-with-Spicy-Sun-Dried-Tomato-Cream-Sauce-104054 It was one of the best thing I have ever made. Reading More May Cause Envy...
Read moreWhat cookbooks have you bought lately or are you lusting after? May 2013 Edition [old]">What cookbooks have you bought lately or are you lusting after? May 2013 Edition [old]
Made the Collards and Kimchi a few days ago to accompany, as suggested, the T-Bone Steak with Lemongrass-Habanero Marinade. Wow! Absolutely brilliant. An explosion of intense flavors. I just adored it. (The steak wasn't bad, either. ;-)) Reading More May Cause Envy...
Read moreCOOKING FROM LOBSTER AT HOME BY JASPER WHITE, WHAT ARE YOUR FAVORITE RECIPES?">COOKING FROM LOBSTER AT HOME BY JASPER WHITE, WHAT ARE YOUR FAVORITE RECIPES?
Well, Joan, all I can say is yours looks very good to me! I do not think mine looked any better (if that good). I don't have the book with me right now, but I'm going to take a look at that photo. I've made this only twice (and had...
Read moreA gift of kidneys - now how do I cook the blasted things?">A gift of kidneys - now how do I cook the blasted things?
I'm reviving this old thread. I'm doing a large meat order from a local farm, and the order form includes beef kidneys. The price is hard to beat compared to other things - only $3 a pound! - so I'm wondering about how to cook them, before I buy any. If...
Read moreUsing frozen lemonade concentrate to make sorbet?">Using frozen lemonade concentrate to make sorbet?
Does anyone have a rough idea how much water, and possibly additional sugar, is needed to add to a can of frozen lemonade concentrate to make a base for lemon sorbet? Planning to run through a chilled canister ice cream maker. Reading More May Cause Envy...
Read moreWhy Doesn't Kewpie Separate When Cooked?!">Why Doesn't Kewpie Separate When Cooked?!
"Or the rice vinegar?" Kewpie doesn't use rice vinegar. It uses a proprietary blend of apple cider vinegar and malt vinegar. 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