Archive for January 2015
Bon Chon-style sauce">Bon Chon-style sauce
I ate at Bon Chon the other night for the first time - for those of you who haven't had it, it's a chain with fried chicken and a really delicious Korean sauce - sweet and garlicy. Does anyone know how to make or where to get something similar to the...
Read morefrozen chicken breast in cooking bag?">frozen chicken breast in cooking bag?
Wondering if I can bake a lb. of frozen chicken breasts in a Reynold's cooking bag?? Reading More May Cause Envy...
Read moreWeight Watchers Foodies - From the Frying Pan into the Fire Edition! December 2014 [Old]">Weight Watchers Foodies - From the Frying Pan into the Fire Edition! December 2014 [Old]
Let's continue here: http://chowhound.chow.com/topics/1000848 Reading More May Cause Envy...
Read moreWeight Watchers Foodies - The Date is January, the Time is Now! January 2015 Edition">Weight Watchers Foodies - The Date is January, the Time is Now! January 2015 Edition
He we go everyone! Off to a new year and off to a bright start. Let's inspire each other with wonderful ideas for healthful meals as well as good results. Here's to new beginnings! Reading More May Cause Envy...
Read moreAsian Chili paste vs Chili sauce?">Asian Chili paste vs Chili sauce?
There are several Asian Markets in the Mobile Alabama area, maybe you could get a friend to pick some up when they pass by. Reading More May Cause Envy...
Read morePasta leftovers - how to best re-heat them ?">Pasta leftovers - how to best re-heat them ?
When I reheat mac and cheese, I add a little milk and butter. It not only keeps it moist but adds a little extra flavor. Reading More May Cause Envy...
Read moreCabbage powder - what now? (NOT soup or smoothies)">Cabbage powder - what now? (NOT soup or smoothies)
You can make make a pizza crust with it, just like cauliflower pizza crust Reading More May Cause Envy...
Read moreMadeleine help, please! and a general question about the "ribbon stage"">Madeleine help, please! and a general question about the "ribbon stage"
I know this is a very old thread but I received a recipe from a chef in paris and its super simple.mix the sugar and eggs to 40C over a bain marie and then add in flour and baking powder, and then melted butter. Chill over night 12-20 hours...
Read moreAdding flour to cheesecake?">Adding flour to cheesecake?
I don't use flour ever, I mix my batter for a long time in a food processor and I've never had it come out runny. I bake it in a water bath and rarely does it crack. I tried something new I saw on an America's Test Kitchen video. Instead...
Read moreLeftover Candied Yams into Pie?">Leftover Candied Yams into Pie?
Is it possible? I melted butter, sugar and marshmallows, then mixed the yams in and baked it(topping with more marshmallows). Maybe I can just add egg? 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