Archive for December 2014
Seafood lasagna?">Seafood lasagna?
Another thread got me wondering. Does anyone here make a seafood lasagna? I never have though fresh seafood is always available. The same types of seafood you'd put in a bouillabaisse? Crab/firm white fish/mussels/shrimp-prawns etc. I like to make a double recipe and freeze individual portions. Does freezing the seafood, which in some cases...
Read moreHome Cooking Dish of the Month (January 2015) Voting!">Home Cooking Dish of the Month (January 2015) Voting!
ASIAN DUMPLINGS Reading More May Cause Envy...
Read moreNew Years resolutions for cooking?">New Years resolutions for cooking?
Anything you want to try in the new year? Any skills, cuisines, techniques, etc? Mine: I want to try more French cooking, including the sauces. My cooking tends toward the simple - I want to get more complicated :) I also need to improve my knife skills - maybe a class or...
Read moreThe “A Cookbook a Week” Challenge….Will you join me? [old]">The “A Cookbook a Week” Challenge….Will you join me? [old]
MRS CHIANG'S SZECHWAN COOKBOOK Up to now I've really just relied on this book as a reference when preparing Sichuan dishes however when I found myself ISO a shrimp dish, this was my only cookbook with a recipe that appealed. Oddly enough Allegra, it too was a Red-Cooked recipe! First a...
Read moreMaking liver palatable">Making liver palatable
I'd like to add more liver to my diet. What's the mildest liver out there, would it be chicken, beef, or some other? I was thinking making pate would be a good way to make it taste better, so that I'll actually eat it. The last time I tried cooking some liver...
Read moreChallenge: PIE (crust) approximation/substitute">Challenge: PIE (crust) approximation/substitute
elephant ears often made from pie crust. find a pie baker, higher probability. Dusted with sugar, though, a problem? Reading More May Cause Envy...
Read moreChallenge: PIE approximation/substitute">Challenge: PIE approximation/substitute
I have a fairly specific, narrow request, and am hopeful our collective wisdom and experience will wrinkle out some possibilities. The core of it is I'm looking for a commercially available cookie or pre-made dough to substitute for the texture and "flavor" (NOT the function) of really, really good pie crust. The...
Read moreFriselle or Freselle bread question???">Friselle or Freselle bread question???
The first two spellings look correct, the third is unfamiliar. The freselle in the New Haven area was typically a short, stocky biscotti shape. They always confounded me because of the shiny crust and a floating aroma of lard. I never found a recipe with any fat in...
Read morePrime Rib Extraordinaire">Prime Rib Extraordinaire
As I was planning for our Christmas repast I asked my dearly beloved what she would like. Well, turkey was out because we're doing our Thanksgiving turkey on New Year's Day, only a week away. She suggested we do a roast beef, since we hadn't had one in a while....
Read moreWhat to make with fideos?">What to make with fideos?
I have been requested to make fideos again for some friends after bringing it to a potluck. Any ideas for a dinner including fideos, maybe meat and side suggestions? Thanks for any input :) Happy holidays! 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