Archive for February 2015
challah french toast?">challah french toast?
I am resurrecting an old thread, and hope others will join in and share variations on their favorite Challah French Toast recipes. There was a bit of interest on another 2015 thread about a well-remembered French Toast at a restaurant in Key West, and many people on that thread...
Read moreWhat's for Dinner? #347 - the Post-Groundhog & Pre-Valentine's Day Edition">What's for Dinner? #347 - the Post-Groundhog & Pre-Valentine's Day Edition
Aww, sorry about the upset tummy, Gio! I do hope you're feeling better. And I'm completely and utterly IGNORING the rest of your post about that four letter lack-of-any-color word. Reading More May Cause Envy...
Read moreCooking with Squid Ink?">Cooking with Squid Ink?
Hi Everyone So I really, really want to make something with squid ink. I have wanted to do it for a while and finally have an adventurous friend coming over for dinner in a couple weeks who wants to try it with me. I know it will probably be...
Read moreNew to Me Product/ Sheets of Wafers">New to Me Product/ Sheets of Wafers
Make little Debby Nutty bars there's recipes on the internet most of them are substituting the wafer with some other kind of cracker but if you have the wafer there you go, let us know how it tastes. Reading More May Cause Envy...
Read moreWhat do you like to cook for your beloved for Valentine's Day?">What do you like to cook for your beloved for Valentine's Day?
I'm going to do a nice lemon garlic shrimp, maybe over rice. And a chocolate dessert of some type. Beyond that, I just am not sure. I'm hoping to get inspiration from this discussion! Reading More May Cause Envy...
Read moreTiramisu Ideas">Tiramisu Ideas
Hi All, I have a great recipe for Pumpkin Tiramisu from Food & Wine Mag (Nov 2014) that came out beautifully. I won't make a tiramisu that has raw eggs, so this one really appealed to me. I'd like to do it again, but with something other than pumpkin puree. Does...
Read moreWhy not Dry to Wet">Why not Dry to Wet
I agree with the C02 reason, that is scientific that the wet ingredients activate the leavening. Also, I think mixing gradually will work also, as long as done quickly and avoiding over-mixing. I love the idea of mixing dry on top of wet, or even beside the wet...
Read morePaid Gig/Community For Foodies">Paid Gig/Community For Foodies
Hey Chowhounders, I'm part of an online community (The-Collaboratory) looking for articulate foodies who'd be interested in expressing their opinion about some of their favorite products. It's a chance to see some of your thoughts and suggestions reflected in real food products and brands. You'd be paid for your time and insight,...
Read moreWhat is my vegan pizza missing?">What is my vegan pizza missing?
The title is a bit of a misnomer, I'm not actually a vegan but I'm trying to eat health-conscious. Right now my pizza formula consists of the following: Pita bread Tomato sauce Tomato slices Onions Mushrooms Broccoli or cauliflower I'm missing a good cheese substitute live nutritional yeast. In Thailand it's harder to find these things, but...
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