Archive for December 2014
December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8">December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8
Blender Corn Pudding, p. 279. So this was an easy and satisfying part of our Thanksgiving Dinner 2014. The title gives you a hint: the ingredients, which include 3 large eggs, 3 TBS melted unsalted butter, 1 TBS sugar, 1 TBS flour, 1 1/2 tsp salt. 1 1/3 cups...
Read moreBest bouche de Noel recipe">Best bouche de Noel recipe
There is an episode of Julia Child where she makes the whole thing from scratch. Great video if I recall correctly. Should be available on Netflix. In fact, here: http://www.youtube.com/watch?v=DiOIdX2zmCI Reading More May Cause Envy...
Read moreYour explaining brewing tea wrong..."Your doing it wrong"">Your explaining brewing tea wrong..."Your doing it wrong"
I usually don't post to these things but I had to! You are not the first person I've heard to explain how to brew tea and say either to not boil it or use fresh water because the oxygen escapes. I'm sure that's what you were taught or heard...
Read morefresh egg pasta as a gift, drying, storing">fresh egg pasta as a gift, drying, storing
I know there have been threads about this but I can't seem to get an answer that is clear... if I make pasta which includes eggs, is it SAFE to give as a gift a couple days later, and if so, how do I make it safe? Read more
Report: Canada goose breast four ways">Report: Canada goose breast four ways
I've had great luck with long slow cooking in red wine (even port or plum wine)...both in a crock and in the oven. After a few ruggedly tough birds, it's a sure bet. I'm looking for other alternates but this has been our toto for years. Reading...
Read moreCurry Main Dishes: Texas Curried Chicken">Curry Main Dishes: Texas Curried Chicken
4.53 / 5 Stars | 13 Reviews
by JSBROADWAY
"Pieces of chicken are roasted with butter, then glazed with a sweet curry glaze during the last bit of cooking time for tender chicken that is full of Texas...
Read moreBought a "beef tip roast cap off". Now what?">Bought a "beef tip roast cap off". Now what?
I've never seen this cut of beef in my grocery store before yesterday. It looked good - about 3lbs with some nice marbling. What should I do with it? Is it low and slow like roast beef or should it be treated like a steak? Read more
Jambalaya v. Gumbo">Jambalaya v. Gumbo
Odd--I got taught how to cook gumbo by a Cajun neighbor back when I lived in Houston. According to her, Jambalaya was primarily the fall and winter variant and gumbo the spring variant. Basically, gumbo starts with whatever you caught fishing, and jambalaya began with whatever you got, hunting, mixed...
Read moreIs honey really...forever?">Is honey really...forever?
Put a bow on it! Reading More May Cause Envy...
Read moreSodium Citrate -- First Attempt">Sodium Citrate -- First Attempt
Given all of the discussions on Chowhound about sodium citrate and cheese sauces I was intrigued and decided to order some and last night was our first attempt at using sodium citrate. I used the Chow recipe. We were very disappointed as we both thought the fondue was...
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