Archive for January 2014
MYO Saltine Crackers?">MYO Saltine Crackers?
Has anyone made their own saltines? I'm looking for a good recipe/technique to give a try. Thanks! Reading More May Cause Envy...
Read moreThe Rich Could Solve Student Hunger 163 Times With Last Year's Profit Alone">The Rich Could Solve Student Hunger 163 Times With Last Year's Profit Alone
That's one way to wrap your... Read more
What do you put in your chicken soup?">What do you put in your chicken soup?
Just made some last night (I peel all my vegetables). Cut up into "bite size" cubes two good sized daikon (Japanese white radish), 3 larger carrots cut diagonally, 3 large stalks celery including the leafy tops, one yellow onion rough chopped and 8 or 9 garlic cloves smashed with...
Read moreAncient Egyptian Beer Brewer's Tomb Unearthed In Luxor (PHOTOS)">Ancient Egyptian Beer Brewer's Tomb Unearthed In Luxor (PHOTOS)
Mohammed Ibrahim says Friday the tomb dates back to the Ramesside period... Read more
New GMO Seeds Approved By USDA Able To Withstand 2,4-D, Weed Killer Used In Agent Orange">New GMO Seeds Approved By USDA Able To Withstand 2,4-D, Weed Killer Used In Agent Orange
The... Read more
Why doesn't water boil if baked in Convection Oven at 225?.">Why doesn't water boil if baked in Convection Oven at 225?.
I noticed that my convection oven tends to cook Turkey way faster then the receipt states it will cook it. This year I decided to put a bowl of water in the oven to check if the temperature of my oven is accurate. The stove/oven is a GE...
Read moreWhen do you use leeks?">When do you use leeks?
I know I have used them for other things, mostly when trying a new recipe, but the one thing I have found they really make the difference in is in potato soup. Was asked by a guy at the produce counter yesterday about them and it got me to thinking....
Read morePenzeys adobo seasoning copycat">Penzeys adobo seasoning copycat
Has anyone had any luck making this at home? Or should I just buy it online. I've seen adobo seasoning in the stores and either salt is the first ingredient or there are a lot of fillers MO Reading More May Cause Envy...
Read moreLamb ragu">Lamb ragu
I had an amazing lamb ragu at Clement in the Penninsula Hotel in NYC last week. The lamb was meltingly tender and buttery. The sauce was not tomato based, I suspect white wine and stock with some aromatics. Any ideas on how to get the rich buttery feel...
Read moreWhy was my gingerbread dough so sticky? What did I do wrong?">Why was my gingerbread dough so sticky? What did I do wrong?
I generally avoid making roll-out/cut-out cookies because I find it to be a huge mess and pain but my son wanted Ninjabread Men for his karate birthday party so I decided to give them another try. Now granted, maybe the recipe on the back of the cookie cutters just...
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