Archive for December 2013
Sour taste in beef&broccoli stir fry">Sour taste in beef&broccoli stir fry
Has anyone else had a slightly sour flavor in the beef and broccoli stir fry? I use very thin sliced flank steak. Is it b/c I'm using Chinese cooking wine in the marinade? It happens every time. Reading More May Cause Envy...
Read moreSous Vide -- wow">Sous Vide -- wow
Another application would be home cheese making where the water temp must be held steady and increased in small increments along the way Reading More May Cause Envy...
Read moreCan I freeze my hot fudge sauce?">Can I freeze my hot fudge sauce?
Made a bunch for a late Christmas gathering for family tomorrow. Now know that a few won't be there. Can I freeze the jars of hot fudge sauce I made for them until I'll see them? Or won't that work? Thanks! Reading More May Cause...
Read moreWhy do my toll house cookies deflat once out of the oven?">Why do my toll house cookies deflat once out of the oven?
I had this happen to me for the first time. I finally realized what probably caused it for me. I was making a triple batch, I tripled everything but the granulated sugar and brown sugar, for this, i multiplied the amount by 4. But as I think...
Read moreFavorite easy, French bistro style cookbook?">Favorite easy, French bistro style cookbook?
Any recommendations for a cookbook with French bistro-style food that's good for weeknight suppers? Reading More May Cause Envy...
Read moreCare to share your more unusual recipes?">Care to share your more unusual recipes?
I make this every year, it is tradion even tho only my husband and i eat it now. Its from my greek "family" a family i am not born of, but they taught me how to cook and enjoy food. I really have never seen anything similar....
Read moreStringy avocadoes--what can we do?">Stringy avocadoes--what can we do?
I found the answer!! Apparently stringy avocados come from young plants. Plain & simple. There's nothing wrong with the plants, they just simply haven't matured yet. This is why we're seeing it in most places; organic or not. The rise in demand has caused the need for more plants. Pretty...
Read moreperky jerky?">perky jerky?
earlier this year i started making jerky. in fact, it is better due to the help of other chowhounds. but now i want to try making our FAVORITE jerky that we don't have very often as it is quite expensive. has anyone tried to crack the perky jerky recipe? my research...
Read moreAromatic bases: mirepoix, soffritto, sofrito, duxelles, holy trinity and others!">Aromatic bases: mirepoix, soffritto, sofrito, duxelles, holy trinity and others!
Do you make or use any of these or others? I'm sure some such bases exist in cuisines from other parts of the world. (mmm, ginger) I was making chile and threw in some of a base I had made, mostly like a mirepoix but I also added finely chopped mushrooms....
Read moreYour top go-to, essential cookbooks that were published in the last decade">Your top go-to, essential cookbooks that were published in the last decade
You may want to peruse this thread which is an archive for all the Cookbooks of the Month (COTM) threads. There's an incredible amount of information on each book which can help you decide. http://www.chow.com/cookbook_of_the_month_archive 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