Archive for October 2014
why does my sauerkraut smell like farts?">why does my sauerkraut smell like farts?
What causes the three acids to form? Reading More May Cause Envy...
Read moreEnglish Pudding?">English Pudding?
How odd to say English custard is always made from Birds Custard powder. That is just a short cut was of doing You can make fresh custard yourself. Recipes abound out there. You can even buy fresh custard in the refrigerated sections of British supermarkets now, and...
Read moreSausage without fennel?">Sausage without fennel?
Have a recipe for pasta with tomatoes and italian sausage - thing is that every italian sausage I've had has fennel in it which I hate (licorice taste=yuck!!!) I guess I could swap in something like chorizo, but what are some other options? I don't really know anything...
Read more'Upscale" Sauce for Seared Scallops">'Upscale" Sauce for Seared Scallops
Every year for my husband's birthday I make him surf and turf with seared scallops. Two years ago I served the scallops on top of this fabulous corn bisque (totally winged it HA!). Last year I served them with this orgasmic mussel beurre blanc from Bon Appetit magazine....
Read moredisher size for 6 ounces of ground beef?">disher size for 6 ounces of ground beef?
The one good and correct answer in the whole lot. Too bad it cann't be pinned up top. Reading More May Cause Envy...
Read morePumpkin Pasta Sauce">Pumpkin Pasta Sauce
Just curious - has anyone tried Stop and Shop's Pumpkin Pasta Sauce? I'm guessing it is awful. Reading More May Cause Envy...
Read morelox & gravlax - dry v. wet cure">lox & gravlax - dry v. wet cure
Hi, all! So I've been making lox for a long time now, and being of eastern European Jewish background, I make it the way that more closely matches the way I ate it as a child, and that involves a dry cure. Pack in salt, sugar, and flavourings, press to...
Read moreBoneless skinless chicken breasts in slow cooker?">Boneless skinless chicken breasts in slow cooker?
I've been cooking a lot in my slow cooker recently, and a couple of times I've tried to make cut up boneless, skinless chicken breasts and they've turned out kind of dry and a bit ... I'm not sure the right word, maybe mealy? The texture is just off a...
Read moreAdjust slow cooker times">Adjust slow cooker times
Probably a very dumb question, but I have a recipe that calls for cooking in a slow cooker on high for four hours. However I want to start this recipe in the morning and have it ready when I get back from work about 9 hours later. Can...
Read morehunting down the german(?) steamed *bread* dumpling">hunting down the german(?) steamed *bread* dumpling
OMG! You've read my mind. I am 52yo & for yrs now I have been trying to find the exact same recipe u r looking for. When I was a small child I remember being over my Aunt's house & the whole German/Russian on my Mother's side of the...
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