Archive for April 2014
why does my cake deflate?">why does my cake deflate?
I've Nd falling cakes as well. I like the idea of comparing box to home made. I also mit try covering the edges during cooking. i have some shields for pies that might work. ,y edges DO seem to be more "crisp" than the rest of the cake. ...
Read moreHow can I make Panko?">How can I make Panko?
Hopefully This issue has been resolved. Panko Breadcrumbs are breadcrumbs. The electric current cooking method is purely to eliminate the crust from the bread. The shape of the panko breadcrumbs are due to the bread being slightly dried then shredded, not ground. To make panko breadcrumbs at home, take some stale bread, remove the...
Read morePizza and Oreos Would Have Killed Me, But They're Now My Medicine">Pizza and Oreos Would Have Killed Me, But They're Now My Medicine
Beef Wellington made with Truffle Hunter Duxelle">Beef Wellington made with Truffle Hunter Duxelle
This adapted recipe uses panchetta rather than pancakes to prevent the beef fillet juices from making the puff pastry wet. The panchetta also adds another dimension in terms of flavour. The truffle duxelle is a luxurious addition to the dish and also saves lots of time. This dish will become...
Read moreSous Vide eggs">Sous Vide eggs
With the price coming down on home sous-vide immersion cookers I think we'll see more recipes adapted for this type cookery. One of my favorite things to cook sous vide are eggs in their shells. I cook @ 63 degrees C. (sorry my machine only displays centigrade) which yields a...
Read moreSomeone asked me this question "I sautéed garlic in lot of oil for rabe last night and have some left over. It was not I'm fridge all night. Is it still good?"">Someone asked me this question "I sautéed garlic in lot of oil for rabe last night and have some left over. It was not I'm fridge all night. Is it still good?"
I thought it would be fine. But then I looked it up and am not sure. What do you all think? Thanks in advance. Reading More May Cause Envy...
Read moreTurkey parts 'L&S' for a tight budget.">Turkey parts 'L&S' for a tight budget.
Juicy, tender, cheap ($9.00) for all this turkey. Bones for stock. Into a couple of glass oven pans. Rubbed on a little OO/Kosher salt/dried thyme/sprinkle of dried orange rind. Preheat oven to 200 F. Into oven uncovered for a couple of hours middle rack. Deep internal temp, not touching the bone,...
Read moreSoupçons de viol d'une touriste canadienne au Quai des Orfèvres: trois des quatre policiers déférés devant la justice">Soupçons de viol d'une touriste canadienne au Quai des Orfèvres: trois des quatre policiers déférés devant la justice
Ces... Read more
Pizza crust - can I reduce the honey without affecting texture?">Pizza crust - can I reduce the honey without affecting texture?
The California Pizza Kitchen pizza crust recipe is the only one that turns out consistently good for me; others just don't (not sure if it's the altitude, my tiny electric oven, or my sub-par baking equipment). The CPK has a perfect texture; it's just that it is a bit too...
Read moreLive Escargot">Live Escargot
I live in San Diego, contact me how many you need? Trido858@yahoo.com 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