Archive for September 2014
Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.">Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.
There is a French Cooking book (though old and geared toward kids) called Teen Cuisine: A Beginner's Guide to French Cooking by Abby Gail Kirsch. Loved this book as a teen. Good Soup Attracts Chairs by Fran Osseo-Asare (also geared toward kids) is also a good cookbook. It...
Read moreBrisket the night before-- best way to store?">Brisket the night before-- best way to store?
I just finished making a brisket for Rosh Hashannah tomorrow night. What is the best way to store/refrigerate it? I made it in a Le Creuset dutch oven and ideally would just like to keep it in the pot and place in the fridge but is there a "better" way...
Read moreCaramels without corn syrup?">Caramels without corn syrup?
OK, so I make some pretty great caramels, and have finally nailed down a recipe that is pretty versatile and robust, in addition to finally NOT granulating after a few weeks of storage. But now I have some people who are interested in corn-syrup free caramels, and I'm not...
Read moreRolling Dough on Parchment">Rolling Dough on Parchment
Thank you, thank you,thank you. I have struggled to roll out my cinnamon rolls on parchment paper, trying everything I could think to keep the paper from sliding around, even to the point of trying to use masking tape to keep it in place. I probably used a quarter...
Read moreCalling all hot sauce makers!">Calling all hot sauce makers!
Bumping. Reading More May Cause Envy...
Read moreSuggestions of what to make with 3 pounds of shredded cabbage">Suggestions of what to make with 3 pounds of shredded cabbage
I had bought the cabbage to make a type of eggroll but I still have 3 pounds left. Reading More May Cause Envy...
Read moreApricot glazed chicken with dried plums and Sage">Apricot glazed chicken with dried plums and Sage
There have been posts in years past about Dave Lieberman's recipe. For those that have made this dish. Is it possible to cook ahead of time and either reheat or eat at room temperature? Thank you Reading More May Cause Envy...
Read moreWeight Watchers and weight watchers - looking for inspiration">Weight Watchers and weight watchers - looking for inspiration
All, In the last few months I've fallen off the wagon big time. Too many starches, desserts and junk, too little accountability to myself. I'd like to recommit to healthy eating, but I want to stack the deck in favor of success. I'm concerned that trying to shift immediately...
Read moreCrock pot braises using temp controller?">Crock pot braises using temp controller?
Not sure if this should be posted in cookware, so move if necessary. I have a dorkfood sous vide temperature controller that I use in conjunction with my crock pot. It works well. It has made me wonder whether I could effectively replace a traditional oven-style braise with a...
Read moreBest way to cook a grassfed rump roast">Best way to cook a grassfed rump roast
I have a 3.5lb rump roast from the 1/4 cow we bought a few weeks ago. So far I've cooked things that we don't usually eat, and hubby is not so enchanted with the cow yet. I need to make something that will make picky him happy. ...
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