Archive for July 2013
Oven Temperature Changes">Oven Temperature Changes
Hello everyone, I want to make pretzels like the ones sold at the mall and plan on following this recipe from Food Network http://www.foodnetwork.com/recipes/almost-famous-soft-pretzels-recipe/index.html I was wondering if its okay for these sort of recipes to instead of baking for 8min at 450 I'll increase the time but bake at 400 or...
Read moreCookbook of the Month June 2013: BURMA Fish & Seafood, Chicken, Beef & Pork">Cookbook of the Month June 2013: BURMA Fish & Seafood, Chicken, Beef & Pork
Hm that would be very interesting. Glad to hear it worked well Reading More May Cause Envy...
Read moreCookbook of the Month July 2013: BIG SMALL PLATES by Cindy Pawlcyn">Cookbook of the Month July 2013: BIG SMALL PLATES by Cindy Pawlcyn
I would love to see a companion thread. I now also own Cindy's Supper Club and I currently have Mustards on loan from the library. Am eyeing the Chinese chicken salad recipe, of all things! Reading More May Cause Envy...
Read moreReheating a Chocolate Croissant">Reheating a Chocolate Croissant
the thread is about chocolate croissants....which the French tend to call "pain au chocolat" And yes, it's the same dough....it just has chocolate rolled inside. Reading More May Cause Envy...
Read moreMost useless cooking instruction">Most useless cooking instruction
get yourself a big flat bench knife -- I still have the stainless Graham Kerr Bash 'n' Chop I bought in the early 90s...it used to have an imprint of Graham signature, and remarkably useful ruler markings along the edge... with that, there's no way the garlic will get away from...
Read moreFrozen tamarind for pad thai?">Frozen tamarind for pad thai?
It looks to have added sugar but i am not sure about that. If it does you will need to adjust your recipe accordingly Reading More May Cause Envy...
Read moreBaking from My Sweet Mexico">Baking from My Sweet Mexico
I made palanquetas It was a pretty solid brittle recipe I suppose - came out good. Also made the crepas de cajeta. The caramel sauce was amazing. My first crepes though - slightly eggy but I will try again one day. Maybe it's my giant American jumbo eggs. Read more
Technique focused cookbook recommendations?">Technique focused cookbook recommendations?
La Technique, An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin Reading More May Cause Envy...
Read moreGot a good salad dressing recipe?">Got a good salad dressing recipe?
One idea would be to try adding a little honey and sesame oil tot hat too. Reading More May Cause Envy...
Read moreBig birthday picnic in the park - what did I get myself into?">Big birthday picnic in the park - what did I get myself into?
I've never bought a pint of mayo so have no idea. Commercial mayo is safe as safe can be. And, sorry, I misunderstood somehow. I thought you meant you couldn't tell the difference between the mayo and the sour cream. 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