Archive for November 2014
Online source for *real* fudge?">Online source for *real* fudge?
I'm looking for the kind that "sets up" when stirred vigorously, it's very faintly grainy with sugar. I can make it, don't need a recipe, looking to buy already made. Anywhere? Reading More May Cause Envy...
Read moreFor Anyone Looking for a Pumpkin Pie Recipe">For Anyone Looking for a Pumpkin Pie Recipe
Thanks for this recipe. It was a great hit at thanksgiving. I made it with kenji's easy pie crust recipe and followed your directions exactly. Reading More May Cause Envy...
Read moreNeed a better bechamel (and/or mornay), not gloppy">Need a better bechamel (and/or mornay), not gloppy
It has been my observation that classic Bechamel is gloppy by today's standards and classic Mornay is bland by today's standards. Julia's approach to classic recipes was probably closer to Escoffier than to today's top kitchens. Over the years my Bechamel has gotten thinner through use of less...
Read moreSo Far I've Made (from Thanksgiving leftovers):">So Far I've Made (from Thanksgiving leftovers):
Turkey stock, and holy heck, it smells amazing! Turkey chili. Both simmering as I type. GO! Reading More May Cause Envy...
Read moreBroccoli turned yellow......can I use it?">Broccoli turned yellow......can I use it?
Right, didn't think I'd get sick.....just don't want to waste it if I can help it.....strange that it fell apart a few days after I bought it... Reading More May Cause Envy...
Read moreConfession: I don't like the family Thanksgiving dressing recipe">Confession: I don't like the family Thanksgiving dressing recipe
I think it needs more butter or other fat. Neither my husband's nor MIL's recipe has any eggs but his has 2 lbs of breakfast sausage (with 2 loaves of bread) and hers a ridiculous amount of butter. Reading More May Cause Envy...
Read morelooking for a candy recipe?">looking for a candy recipe?
Kinda like toffee or brittle... sugar, butter, water, etc. Cooked till reaching hardball stage. I THINK baking soda added at LAST moment to the "lava"... a quick poof as it expands before pouring out on sheet to cool. Final result is hard, crunchy and porous. Do ya...
Read moreDolma recipe from Arabesque?">Dolma recipe from Arabesque?
I lent my copy of the book out....would anyone be willing to paraphrase this recipe for me? Would like to make for a dinner party tonight... Thanks Reading More May Cause Envy...
Read moreTell us about your Thanksgiving disaster">Tell us about your Thanksgiving disaster
Did anything go terribly wrong? (I mean with the food, not a drunken uncle, etc.) I'll start. I learned that if I roast a turkey in my small oven, remove it when it's done and then crank up the heat in the oven to 450 to roast vegetables, there is...
Read morePie Crust Disaster -- Crust HARD!! HARD!! HARD!!">Pie Crust Disaster -- Crust HARD!! HARD!! HARD!!
Can anyone help me determine the cause of my hard crust? I have been making pie crusts for 40 YEARS!!!!!!! Some have turned out better than others, but never did I have the disaster I had this Thanksgiving. The only thing different was the brand of flour I used. Could...
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