Archive for December 2014
A post-Hanukkah latkes question">A post-Hanukkah latkes question
Just wondering -- has anyone ever used a muffin-top baking pan to make latkes in the oven? Spray with oil, place a spoonful of latke mixture in each cup, flatten them and bake at maybe 425. Flip midway through cooking. I thought I was finished with latkes...
Read moreWhere to buy a fresh goose in Manhattan?">Where to buy a fresh goose in Manhattan?
I'd love to make a goose for New Year's dinner. Is it possible to get a fresh one somewhere? Many thanks! Reading More May Cause Envy...
Read moreFrench Onion Soup-How Do You Slice The Onions And What Booze Do You Use?">French Onion Soup-How Do You Slice The Onions And What Booze Do You Use?
I feel the urge to make French Onion Soup and want to know if you slice your onions across, or from pole to pole? I've used white wine and vermouth, but have seen burgundy used to. Reading More May Cause Envy...
Read moreHelp me find a cookie recipe.">Help me find a cookie recipe.
My grandparents had a plate of cookies from some friends and oh my lord I aate half a dozen of them last night. They're were a crispy chocolate cookie (Similar to a thin mint in texture) with a melted caramel on top. The entire cookie was dipped in chocolate and sprinkled...
Read more14 pound low-and-slow prime rib cooking time">14 pound low-and-slow prime rib cooking time
Hi all, I've enjoyed reading Fourunder's prime rib discussions. I'm embarking on a fourteen pound roast adventure, and I'm unsure of how much time to allocate. I'm planning on at least one hour to reach room temperature, cooking at 250, and then letting sit for an hour. ...
Read morecooked fish smells bad - is it ok?">cooked fish smells bad - is it ok?
Trust your nose and toss it, especially if you plan on feeding it to a BABY! Reading More May Cause Envy...
Read morehelp with apple custard pie">help with apple custard pie
I tried making an apple custard pie, but the custard was watery and thin. I need help with ratios of eggs, milk, sugar. The recipes I've come across on the internet all use different ratios (how can they all work??) so I picked one and the pie is still...
Read morePear Puree- Now What? (not baby food)">Pear Puree- Now What? (not baby food)
I got a half dozen bosc pears as a gift and they were already past their prime, so I decided to make pear puree with a bit of lemon juice and zest. The puree is now in a baggie in the freezer. So, any neat nifty ideas for food uses (not drinks,...
Read moreVacuum packed La Quercia Pancetta is a bit old -- can I use it?">Vacuum packed La Quercia Pancetta is a bit old -- can I use it?
I've had a vacuum sealed package of La Quercia pancetta in my deli drawer for a while. Honestly, not even sure how long -- 6 + months..? I can't find an expiration on it. It looks fine. Do you think it's okay? Will I know if it's...
Read moreISO, Bearnaise Reduction in a Jar">ISO, Bearnaise Reduction in a Jar
A brief online search yielded no results. Does anyone sell a reduction of dry tarragon, shallots, vinegar, white wine like this one that can be added to hollandaise to make Béarnaise Sauce? http://www.bigoven.com/recipe/tarragon-reduction-bernaise-sauce/29505 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