Archive for November 2014
Recommendations for a French Tian recipe?">Recommendations for a French Tian recipe?
First time effort for me today at making French Tian. I have some questions at the end. But first: it's a generally vegetarian kind of gratin or thin casserole of carefully layered uniform slices of 3 or more things like tomato, potato, summer squash, eggplant and various approaches...
Read moreAnyone have the Cook's Country Mashed Sweet Potato recipe?">Anyone have the Cook's Country Mashed Sweet Potato recipe?
The important part is not boiling in water. On a fairly low heat, put them in with the butter and cream and the taters make their own juice which is way more flavorful than if boiled in water. If I recall, it takes 45-60 minutes before they are...
Read moreConvert to pressure cooker: Bo Ssam">Convert to pressure cooker: Bo Ssam
Help needed to reduce cooking time for David Chang's Bo Ssam (recipe here: http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam). My schedule makes it hard for me to carve out time to have the oven on for 6 hours. Anyone has any tips on how to improve these steps? 1. Marinate like normal, discard juices 2. Brown the pork...
Read moreConvert to pressure cooker: Bo Ssam">Convert to pressure cooker: Bo Ssam
Help needed to reduce cooking time for David Chang's Bo Ssam (recipe here: http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam). My schedule makes it hard for me to carve out time to have the oven on for 6 hours. Anyone has any tips on how to improve these steps? 1. Marinate like normal, discard juices 2. Brown the pork...
Read moreSpatchcocking/butterflying in a Big Green Egg (or on a grill)?">Spatchcocking/butterflying in a Big Green Egg (or on a grill)?
I've made a Cook's Illustrated glazed turkey in past years, which involves cutting out the backbone and pressing down hard on the breastbone to flatten it. In that recipe, they say that it helps the white and dark meat cook more evenly in the oven (in addition to keeping the...
Read morePie baking question, cooking temp and time">Pie baking question, cooking temp and time
I have found a recipe for a layered cream cheese and pumpkin pie. I like the idea of this pie since my gathering is small and I have some who like cheesecake and some who like pumpkin pie - sort of best of both world's in one dish! Plus the...
Read moreToo much black pepper!!">Too much black pepper!!
I made stuffed cabbage from a recipe I'd never tried before. Basically a ratio of 1# ground meat to 1 c rice. It called for 1-1/4 tsp black pepper and that seemed excessive but I didn't want to change the recipe first time out. The results are disastrous - soooo...
Read moreDark vs. Light corn syrup?">Dark vs. Light corn syrup?
when I make pecan pie I always use the light karo corn syrup, but this time they had ran out and only had the dark karo corn syrup. Will the flavor be different ?? Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month (December 2014) Voting">Home Cooking Dish of the Month (December 2014) Voting
STUFFING Reading More May Cause Envy...
Read moreCan I make cranberry sauce from dried cranberries?">Can I make cranberry sauce from dried cranberries?
Recipe sounds wonderful am going to give it a shot, as Costco didn't have their wonderful cranberry sauce this year and I'm not going to do canned sauce just not!!! Thank You for your recipe sharing!!!! Reading More May Cause Envy...
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