Archive for October 2014
Fettucine Alfredo">Fettucine Alfredo
I have tried various recipes for this, but always run into the same problem. Although the dish initially tastes good, the 'sauce' congeals after a very short time. This does not seem to happen when I order the dish in a restaurant. I have tried using heavy & light creams,...
Read moreIf anyone is awake question about letting bread dough rise -- I'm tired!!">If anyone is awake question about letting bread dough rise -- I'm tired!!
I'd say refrigerate. With a sweetened dough, the yeast might digest too much of the sugar if left at room temp. It will continue to rise in the fridge, but quite slowly. Get it out first thing in the morning and resume at the first punch-down once...
Read moreChia Seeds - How to use?">Chia Seeds - How to use?
Today I had a couple of overripe bananas, and about 12 oz of mistakenly-purchased LIGHT sour cream. I mashed the bananas, stirred in the sour cream, 4 tbsp chia seeds, and some caramel to sweeten. This gelled into a nice banana pudding. Reading More May...
Read morePickles Safety Query">Pickles Safety Query
The advice on here is not good in the general sense, although it applies to OP. Things that are naturally fermented may be carbonated. Heterolactic acid fermentation generates lactic acid AND carbon dioxide. Homolactic acid fermentation generates primarily lactic acid. Fizziness in high quality pickles and...
Read moreGumbo Details">Gumbo Details
Any advice out there for ways to improve my gumbo? Specifically, there are three components I'd like to improve: 1) Roux -- I like a really dark roux and because it so dark, it doesn't thicken the gumbo as much as my wife would prefer. I'm not inclined to use okra...
Read moreRecipe for "wet masala"?">Recipe for "wet masala"?
Hi Kevin, You are aware that flavor palettes vary dramatically from south to north, west to east. I suppose that you are looking for a meat marinade. Chicken is too soft, here, and will "melt", disintegrate, unless you are using aged fowl or have access to range raised chicken that are...
Read moreHow to cook rice for 20-30 people?">How to cook rice for 20-30 people?
I have not read any of the replies yet, so I may be repeating something someone else has said, but in regards to messing up rice, I used to all the time too. A chef friend taught me to always buy a better rice; medium or long grain brown rice,...
Read moreEaster Recipes: Potica">Easter Recipes: Potica
4.41 / 5 Stars | 27 Reviews
by Vicky Bryant
"A Slovenian recipe for a marvelous yeast bread, this one jelly-rolls around a heavenly filling of chopped nuts, honey, butter, cinnamon and raisins."
View Complete Recipe Details and...
Read moreCurry Main Dishes: Spicy Chicken Curry">Curry Main Dishes: Spicy Chicken Curry
3.8 / 5 Stars | 34 Reviews
by SAI
"The special curry compound known as garam masala is the key to this vigorous chicken, onion and green chile curry. Ginger-garlic paste and red chili powder really bring...
Read moreplease critique my menu">please critique my menu
I'm having a few friends over for a casual Sunday mid-afternoon. I don't plan on serving a full meal, just nosh. The weather is beautiful in my neck of the woods. We will be indoor/outdoor. We do have a grill. I've tried to work in a salad or something fresh...
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