Archive for August 2014
Combining wheat and chickpea (garbanzo) flours?">Combining wheat and chickpea (garbanzo) flours?
I did a web search, and even if I used verbs such as combine or blend, the answers were all about using chickpea flour instead of wheat. On a whim, I decided to add a small amount (1tbsp) of chickpea flour to a flatbread recipe. It kneaded fine, but of...
Read moreAnybody got a good suggestion for Red Velvet Sheet Cake?">Anybody got a good suggestion for Red Velvet Sheet Cake?
I'm about to make a rather involved cake this weekend that requires a number of 9x13 cakes; the recipient insisted on red velvet, but all my red velvet recipes are for round 9" stacked cakes. Anybody have a good recipe for 9x13 red velvet sheet, or any tips on how to...
Read moreBrown rice. Better for you than white rice. But I don't like it. How do you cook it to make it palatable?">Brown rice. Better for you than white rice. But I don't like it. How do you cook it to make it palatable?
I use white rice. Brown rice. Short grain. Long grain. Basmati. Jasmine. It has more to do with the dish I am preparing and the texture/flavor I am after than any kind of "health" benefits. Reading More May Cause Envy...
Read moreI'm a picky eater but would like some tips on how to start eating healthier.">I'm a picky eater but would like some tips on how to start eating healthier.
Hi Alyssa, I'm Jacky Lamenzo and I consider myself a "Recovering Picky Eater." I'm a Holistic Health Coach and looking to help others get over fears of exploring new foods like I've done. On my website, www.jackylamenzo.com, I share my story. Please feel free to reach out if it resonates...
Read moreSubstituting Beans in a Recipe?">Substituting Beans in a Recipe?
Cubed butternut squash would make a good sub for the beans. Using bread will soak up the liquid in the recipe and require some adjustments. I'd even think about cutting up some small potatoes instead of the beans, spatchcocking the chicken and cooking it on top of the 'stuffing' ingredients....
Read moreDifferences in terminology">Differences in terminology
So, don't want to start a fight, or shill anything here! But want to ask: How do Hounders work around the differences in terminology and descriptions? For example, I never knew what a "stick" of butter was, but some googling told me that it is 113gm of butter. WTF? No recipe I...
Read moreBacon Is So Damn Delicious, Even Vegetarians Can't Resist It">Bacon Is So Damn Delicious, Even Vegetarians Can't Resist It
Help please with first pork shoulder">Help please with first pork shoulder
Morning, hounds! I'm making a pork shoulder for the first time for Sunday afternoon's get together. I bought a massive boneless butt at Costco that weighs almost 19 lbs total. It is in 2 pieces, they're rubbed & in the fridge now. So if I want to serve...
Read moreIs pasta making just time and practice?">Is pasta making just time and practice?
Hello I recently bought an Atlas pasta maker, and whilst I realise my first attempts probably won't be good, I am wondering if my go-to recipes are right, or whether I am just stupid. I use the pasta recipe from Taste.com and follow it with no alteration. I find the pasta...
Read moreLoveless Cafe Biscuits">Loveless Cafe Biscuits
They don't taste the same to me. 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