Archive for October 2014
Tough duck">Tough duck
I am making the duck ragu with gnocchi from Nancy Silverton's Mozza cookbook (we had it at the restaurant on our last trip to L.A. and hope to recreate the fabulousness). I am using duck legs that I bought at Whole Foods this morning, and I'm at the braising...
Read moreHelp! Question about frozen cranberries">Help! Question about frozen cranberries
Last winter I froze a turkey and some cranberries and didn't get around to them til now; I got tired of lifting 13 lb turkey in and out of my freezer. Unfortunately, we're having a heat wave in San Francisco and no A/C but it's too late now, turkey has...
Read moreWhat to do with 2lb grass-fed rump roast and slow cooker?">What to do with 2lb grass-fed rump roast and slow cooker?
Hi all, I have 2lbs of grass-fed rump roast, carrots, red potatoes, celery, and onion. I also have a packet of dry onion soup and can of chicken broth. I am unsure whether I should add only dry onion soup, just the chicken broth, or BOTH? Can someone give me...
Read moreEvents and Gatherings: Pittsburgh Potatoes">Events and Gatherings: Pittsburgh Potatoes
4.39 / 5 Stars | 23 Reviews
by Brad P.
"A cheesy, savory potato dish made with Velveeta(R), sour cream, and onions. "
View Complete Recipe Details and Reviews Reading More May Cause Envy...
Read moreMushroom stock">Mushroom stock
I've been gradually collecting my worn out mushrooms, those that stayed in my vegie drawer too long, in a freezer bag, in my freezer. I finally made some mushroom stock with them. I put some of it in ice-cube trays and froze it, for small volume use later, and I...
Read moreDelicious drippings from my roasted chickens...">Delicious drippings from my roasted chickens...
I know this post is old, and I am newer to the roast chicken circles, but as a recent convert (to save money), I have decided to roast 1-2 chickens a week, usually when they are on sale. So far, I've done three of them, and each time, I...
Read moreTerra Cotta Bear and Brown Sugar">Terra Cotta Bear and Brown Sugar
Now that I have my soaked terra cotta bear nestled into a new pound of dark brown sugar in an airtight container --- where do I store the container? In a drawer, like where I keep my rice? Or in the fridge? Hoping for more luck than my usual in keeping...
Read moreCan I substitute Tusino curing powder for Prague powder #1 to cure bacon?">Can I substitute Tusino curing powder for Prague powder #1 to cure bacon?
Prague Powder #1 has 6.25% Sodium Nitrite. If your packet doesn't indicate the percentage I'd contact the manufacturer. Reading More May Cause Envy...
Read moreCrushed sweet red pepper flakes?">Crushed sweet red pepper flakes?
I love creamy Italian dressing and am trying to replicate @ home. The commercially prepared ones I sometimes get in restaurants have red flecks in it similar in appearance to hot crushed red pepper flakes or maybe a bit smaller. Does anyone know what these are? I'm assuming they are...
Read moreWhat do you make with dark rye flour?">What do you make with dark rye flour?
I believe that pumpernickel flour and dark rye flour are the same thing - that's my guess, because I have the King Arthur Flour Whole Grain Baking cookbook, and they also refer to medium rye and light rye flours. You could call their baking hotline if you want to...
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