Archive for December 2014
Need a dish for holiday tea">Need a dish for holiday tea
A friend is hosting a tea for about 10 in a couple of weeks - actually, it's more of a late lunch, although she's calling it a tea. She's making some sort of main dish, and others are bringing cookies or salads. Any suggestions for a light side dish would...
Read moresides with meatloaf">sides with meatloaf
How about some white rice on the side and some veggies with dressing..... Reading More May Cause Envy...
Read moreParboiled rice volume">Parboiled rice volume
Found a lot of discussion on parboiled/ converted rice, but couldn't find the answer to this question... Does parboiled rice expand as much plain white rice when cooked? If not, how much does it expand? Reading More May Cause Envy...
Read moreAu gratin potatoes again - what cheese?">Au gratin potatoes again - what cheese?
I usually use a mix of Gruyere and Parmesan. Reading More May Cause Envy...
Read moreHow long can I hold zabaglione?">How long can I hold zabaglione?
I'm planning to do a Buche de Noel, and want to do as much as possible ahead, as I'll be driving 900 miles for Christmas. I know i can do the meringue mushrooms on the 22nd [i'm driving on the 23rd], and they'll be fine in a sealed plastic container....
Read moreVariations on bacon jam?">Variations on bacon jam?
I think bacon jam is a great idea to put in small jars for holiday gifts (per this article: http://www.chow.com/food-news/158078/edible-gifts-youd-never-guess-came-out-of-a-slow-cooker/) but there seems to be only one recipe circling the net, the one linked from that article: http://leitesculinaria.com/82690/recipes-bacon-jam.html. The same recipe appears on Martha's site and even Wikipedia defines...
Read moreAppetizer meatballs for molasses sauce">Appetizer meatballs for molasses sauce
I am making meatballs in a sauce made with molasses, brown sugar, ginger, garlic and chili powder. The recipe just calls for pre-made frozen meatballs, but I want to make my own. Should I echo the flavours in the sauce, or would that be overkill? Should I just make a...
Read moresous vide eggs in advance, then reheating">sous vide eggs in advance, then reheating
I seem to recall a discussion here not long ago about doing slow cooked eggs sous vide and then refrigerating and reheating later in the week for breakfast, but for the life of me can't find the discussion (even using my backup of google search). The person said he marked...
Read moreMy marinade contains orange juice, will it keep for a month?">My marinade contains orange juice, will it keep for a month?
I have a question regarding a marinade that I made. It contains orange juice and how long will it keep in the refrigerator? I have it in a air tight glass jar. Here are the ingredients: 6 Scotch bonnet or spicy habanero peppers (seeds and stems removed) 6 scallions (chopped) 4 cloves of...
Read moreDessert buffet planning...is this ok?">Dessert buffet planning...is this ok?
I'm planning a dessert buffet for a family function in a hall that doesn't have a fridge. Some of the desserts requested need to stay cold. I figured that since I'm making them ahead of time, I could freeze them then pack them in a cooler with a block of...
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