Archive for January 2015
Homemade Oh so tasty sauces to accompany unadorned chicken breast, and fish">Homemade Oh so tasty sauces to accompany unadorned chicken breast, and fish
2015. There is my hubs that is requesting simply prepared proteins, and me who appreciates a sauce or drizzle with mine. I'm set with marinades, and rubs etc. Just seeking your favorites to dress up the naked. Fresh ingredients, healthy, and tasty most important. TIA. Reading More...
Read moreVadouvan source online?">Vadouvan source online?
Happy New Year! In support of my "cooking new things" resolution, I'm looking for an online source for vadouvan. Any recommendations? I usually get unusual spices from Penzey's but I'm not sure if they're the best source since I've never tried vadouvan. Extra points if it's available on Amazon :)...
Read moreThe best French cookbooks?">The best French cookbooks?
What about "La Cuisine de France" by Mapie de Toulouse-Lautrec, written by French food critic for the French home cook. Not from the haute-cuisine tradition, but true traditional French home cooking. Released in France originally as "La Cuisine de Mapie". 1960's. Reading More May...
Read moreFireside Soup Ideas">Fireside Soup Ideas
I use to purchase a fireside soup starter from the Log Cabin Soup company in PA. The recipe called for chicken, sausage and pork in the soup. The LCS company seems to have gone out of business. Does anyone know of a good recipe that would be similar? Read more
making truffle salt?">making truffle salt?
I was looking for a DIY truffle salt recipe, too, and my research says using a microplane zester with truffle mixed with (best possible) fine sea salt at a ratio of about 1:6 to 1:9 is best. Pulse with food processor to blend. The smaller the grated bits are, the...
Read moreBay Leaf - Will it kill you?">Bay Leaf - Will it kill you?
I had one lodged in my throat a few years ago. It felt like one of those plastic leaves from a fake plant. I couldn't breath for a minute or so, but it felt like an hour. VERY VERY scary. I will never eat food that...
Read moreBay Leaf - Will it kill you?">Bay Leaf - Will it kill you?
I had one lodged in my throat a few years ago. It felt like one of those plastic leaves from a fake plant. I couldn't breath for a minute or so, but it felt like an hour. VERY VERY scary. I will never eat food that...
Read moreHelp me use my tomatillos">Help me use my tomatillos
YUM! I use them to make sauce for green chile chicken enchiladas. Reading More May Cause Envy...
Read moreHelp me use my tomatillos">Help me use my tomatillos
YUM! I use them to make sauce for green chile chicken enchiladas. Reading More May Cause Envy...
Read moreWhat to do with leftover deep fry oil">What to do with leftover deep fry oil
There's a really useful article on exactly this problem at http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html by J. Kenji Lopez-Alt. He explains in supererogatory but interesting depth EXACTLY what factors cause oil to go off. His summary: you can reuse it till it smells bad. 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