Archive for October 2014
Easter Recipes: Rainbow Cookies">Easter Recipes: Rainbow Cookies
4.72 / 5 Stars | 218 Reviews
by Penney
"Moist, mellow, and full of almond flavor."
View Complete Recipe Details and Reviews Reading More May Cause Envy...
Read moreduck livers?">duck livers?
Duck liver is also perfectly fine just sautéed or grilled as with chicken liver. It is delicious. Please don't throw it away. I'm not a vegetarian, but I really feel horrible when useable parts of sentient beings are simply thrown away. (Of course, if I didn't want it, my cat...
Read moreLamb sirloin steaks">Lamb sirloin steaks
I have been gifted several lamb sirloin steaks. Can I quick sear, pan-roast like loin chops? If not, any good ideas for this cut. Reading More May Cause Envy...
Read more2 Ingregient Pizza Dough">2 Ingregient Pizza Dough
https://www.yahoo.com/food/two-ingredient-pizza-dough-and-two-easy-pizza-recipes-100002596796.html Yes, it does work. We made it with half all-purpose, half whole-wheat flour. The crust was nice and crispy. CAUTION: The recipe above only makes enough dough for a 11-12 inch round pizza. Reading More May Cause Envy...
Read moreBest flour for sauces, gravies, etc. - sick of skin!">Best flour for sauces, gravies, etc. - sick of skin!
Hello all! I tried to research this before posting (and I really don't want to get involved in Chowhound because I can easily get obsessed) but I can't find a good answer anywhere. I'm sick of a "skin" on my gravy and sauces. I was using Kroger brand AP flour...
Read moreVenison Stroganoff using stew meat">Venison Stroganoff using stew meat
My husband shot a deer this year(our first time) and I am doing my best to cook something that I haven't had more than a handful of times in my entire life. I ground up some of it with pork belly and pork shoulder to form a 60/40 venison/pork mixture that...
Read moreLooking for technical/academic cookbook recommendations">Looking for technical/academic cookbook recommendations
Hello! I am a very proficient home cook, but I am looking to take my skills to a higher level and to develop a deeper understanding of food and the cooking process. I do not have aspirations of working in a restaurant or as a caterer. If I had the...
Read moreThe Mystery Chef">The Mystery Chef
Are the Castle Cakes named after the dancing team, or after somthing else? I googled Castle Cakes a few different ways, but besides this page, all that comes up are cakes that look like castles. Reading More May Cause Envy...
Read moreExtra large eggs make a difference in pound cake?">Extra large eggs make a difference in pound cake?
I've made the same cream cheese pound cake for at least 20 years with no problems. Recently I made one but instead of using 6 large eggs I used 6 extra large eggs. The outcome was pretty much a disaster. The texture was "lumpy" and the finished...
Read moreSuggestions for authentic Mexican dish to please 3rd grade class">Suggestions for authentic Mexican dish to please 3rd grade class
How about the baked pastries, conchas. You can make them small and they don't need to be refrigerated. Also, kind of neat looking. There are probably ways to make them with premade bread dough. The sugar topping is what makes them unique. Reading More May...
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