Archive for November 2013
Spice Mix from Turkey">Spice Mix from Turkey
Hello, I am not sure if your friend got the spices from us, Ucuzcular, but I can halp you out with recipes. You can send me an e-mail at info@ucuzcular.com.tr and I will send you the recipes we have for spice blends. Reading More May Cause Envy...
Read moreBaking Frozen Apple Pies">Baking Frozen Apple Pies
I've heard to bake frozen apple pies at 425 for 15-20 minutes and then lower the temperature to 350-375 for the original baking time plus another 15 minutes. Anyone know what works better? I am currently trying the bake at 425 and then 350 method...but my pie has...
Read moreHow to adjust cooking time/temp when doubling ingrendients (tofurkey)?">How to adjust cooking time/temp when doubling ingrendients (tofurkey)?
I'm going to be cooking two tofurkeys tomorrow with veggies to roast alongside. Does anyone know how I should adjust my cooking time and temperature to accommodate having two versus one in the oven at once? Thank you so much for any tips! Reading More May Cause...
Read morePizzeria Mozza Butterscotch Budino - testing notes">Pizzeria Mozza Butterscotch Budino - testing notes
Hey, daveena. Just wanted to thank you for this post! I wanted to make this for Thankgiving and I was nervous, but your post put me at ease. I recently had budino in a dessert at a restaurant in Chicago called The Girl and the Goat so...
Read moreThanksgiving 2013 Pictures">Thanksgiving 2013 Pictures
Starting a photo thread of Thanksgiving goodies before and after. Not to mention that menu thread is just so massive now! 6-lb lamb shoulder and lamb neck on the side with a rub of sea salt, black pepper, garlic, thyme, and olive oil. Letting this sit overnight then roast 325-350 for...
Read moreHappy T-day accidents">Happy T-day accidents
I had some extra ice cream base that I couldn't fit in the bucket of the ice cream churn. I poured it into a little silicone ice cube tray that I had sprayed with some baking spray. I thought I'd pop them out and churn them separately later....
Read moreCan you put meat proteins (not butter, but meat) into desserts successfully? I want to try oyster cupcakes. Can it be done?">Can you put meat proteins (not butter, but meat) into desserts successfully? I want to try oyster cupcakes. Can it be done?
Hi I'm hoping to hear your opinions. I am looking to make oyster cupcakes. I am curious if it's possible to take something like an animal protein (in this case oysters, but in general for example beef meat, chicken meat, etc) and successfully turn it into a sweet treat (and...
Read moreMaking Marrons Glacés">Making Marrons Glacés
THANK YOU Swissophie!!! I tried your method today, and the technique worked beautifully; out of my test batch of 24, only one broke. Another turned very dark, but I suspect that it was a bum chestnut. Peeling this batch was unusually easy; they got nekkid very quickly, more so than any...
Read morePecan pie safe at room temp?">Pecan pie safe at room temp?
Never sure. Fridge is crammed packed, but I got it in there. Reading More May Cause Envy...
Read moreHow long to cook 20lb tukey in smoker and what temp???">How long to cook 20lb tukey in smoker and what temp???
One question (IF you're still around on this site (7 yrs later).. when you Roast in the oven, do you wrap the bird in Foil, a Baking bag, or uncovered? 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