Archive for August 2013
Is sunday gravy the same as spaghetti sauce?">Is sunday gravy the same as spaghetti sauce?
CHECK OUT "CLEMENZA'S MEATBALL SUNDAY SAUCE COOKBOOK" It's da BOMB !!! at http://www.amazon.com/Clemenzas-Meatball-Sunday-Sauce-ebook/dp/B00ERF8470/ref=sr_1_3?s=books&ie=UTF8&qid=1377837078&sr=1-3&keywords=clemenza Reading More May Cause Envy...
Read moreCochinita Pibil --- with Beef, is it doable or am I delusional?">Cochinita Pibil --- with Beef, is it doable or am I delusional?
So I had my heart set on making cochinita pibil for a holiday dinner for 15 people (Jewish new Year) and foolishly thought I could just sub in a different meat. But now that I am looking at it, it doesnt sound like the best idea. The reason I am...
Read moreHummus soup? Well sort of">Hummus soup? Well sort of
I asked earlier in this forum, what should we do with all the water left from boiling your own chick peas. I was cooking with my wife making hummus when it hit me. Hey why don't we use all the ingredients of hummus and make a soup out of it. I must say...
Read moreHatch Green Chili for Salsa - Uncooked or Roasted?">Hatch Green Chili for Salsa - Uncooked or Roasted?
If you were making a mango / pineapple / tomato spicy salsa that called for a green chili... (and all you had on hand was a green "hatch" chili) Would you bother to grill or roast the pepper before hand, OR would you just use the chili pepper 'raw' in the...
Read moreSeptember COTM “Vietnamese”: Meat & Charcuterie">September COTM “Vietnamese”: Meat & Charcuterie
Your review of the Char Siu, Gio, had me looking for the first opportunity to make this and yesterday was the day. Made it specifically for the Banh Mi (photo here: http://chowhound.chow.com/topics/553835#8297889 ), but couldn't stop nibbling and nibbling. Finally had to get it into the fridge fast or there...
Read moreSeptember COTM “Vietnamese”: Starters, Snacks & Salads">September COTM “Vietnamese”: Starters, Snacks & Salads
Baguette Sandwich (Banh Mi) (page 35, Into the Vietnamese Kitchen) Made these last night with the Char Siu Pork (page 142) and the Everyday Daikon and Carrot Pickle (page 192). For mayonnaise I used a new-to-me French import, Delouis, which was just superb, and I used a Tom Cat baguette since...
Read moreDeborah Madison's Eggplant Parmesan">Deborah Madison's Eggplant Parmesan
I am planning to make Deborah Madison's eggplant parmesan for the vegetarians at Rosh Hashanah (it is a favoorite dish, and was requested). The recipe calls for cutting the eggplant into rounds, brushing with olive oil on both sides, and then putting it under the broiler to brown. I am wondering if...
Read moreGetting a Crispy Nice Crust on a Leg of Lamb">Getting a Crispy Nice Crust on a Leg of Lamb
Most of the recipes call for the lamb to be covered during most of the cooking process. I'm looking for the timing and temp to get the really nice crust you get in a good restaurant lamb. Thanks for all suggestions. Reading More May Cause Envy...
Read moreSubstitute for fresh thyme or should I use dried?">Substitute for fresh thyme or should I use dried?
I'm making Molly Stevens Braised celery which calls for fresh or dried thyme. I'm out of fresh thyme but have sage, tarragon, oregano and rosemary. Should I substitute or just go with the dried? TIA. Reading More May Cause Envy...
Read moreMamoul - Dates Semolina Cookie">Mamoul - Dates Semolina Cookie
One of the traditional Arabian Cookies that i like most since my childhood. Again its a recipe from my mom. Best to eat in winters. Dates obviously we all know has countless benefits. Its rich in minerals, natural fibres and Vitamins, the only fruit that is healthy for body, stomach,...
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