Archive for February 2015
Lebanese, Italian, American, Chinese, Arabian, Indian, Pakistani All Cuisines in One place">Lebanese, Italian, American, Chinese, Arabian, Indian, Pakistani All Cuisines in One place
Hello guys, Hope you all are doing well. This is my first venture and i am pretty excited about it. www.foodrecipes4u.com Do check it out and let me know what you think about it. It also on facebook https://www.facebook.com/foodrecipes4u Reading More May Cause Envy...
Read moreLooking for variations on this dressing recipe">Looking for variations on this dressing recipe
I made a salad dressing (of sorts) today that turned out fantastic - it was loosely based on a dressing I had on a Starbucks salad of all places. Looked up their ingredient list online and got this: mild chile vinaigrette (tomato puree [water, tomato paste], olive-pomace oil, honey,...
Read moreHome Cooking Dish of the Month (March 2015) Voting!">Home Cooking Dish of the Month (March 2015) Voting!
KIMCHEE Reading More May Cause Envy...
Read more*European* style Hamantaschen">*European* style Hamantaschen
Look for a Recipe with yeast in it. What you are describing sounds like that is what your grandmother did. You can do it both ways. I like the cookie dough. That is how my Mom made them and she was born in Romania. Reading More May...
Read moreLasagna with fresh pasta">Lasagna with fresh pasta
Yeah, I know it's more properly "lasagne." Anyway, I am thinking of trying this for the first time. I've made fresh pasta before, so that's not an issue. But I'm not as certain as I'd like to be about the recipe changes from the usual American, thick,...
Read moreWearin' of the (sea) green">Wearin' of the (sea) green
Having recently acquired a copy of "The Irish Seaweed Kitchen", I want to try out a few of the recipes on St. Paddy's Day. One in particular caught my wife's fancy, "Sea Spaghatti and Cheese Straws" on page 46. Sea spaghetti features in many of the recipes in this cookbook...
Read moreHelp with a fig glaze">Help with a fig glaze
We are making a braised short rib stuffed ravioli (green and white striped), topped with a taleggio-cream sauce (some nutmeg). We're thinking about topping with a small drizzle (few drops) of a fig glaze. We're having trouble coming up with the fig glaze recipe - looking for something that is smooth...
Read moreThe Best Steak I've Ever Cooked!">The Best Steak I've Ever Cooked!
Made my rib eyes using this method tonight and they were they best steaks I've ever made! Cooked to perfection! Reading More May Cause Envy...
Read moreEver had "Good African Coffee"?">Ever had "Good African Coffee"?
A few years ago, I read an interesting article about this, and I wondered if this guy had any success. I don't buy coffee, but I couldn't help but root for him. Wondered if anyone had ever tried it? Here's the article, if you're curious: http://www.nytimes.com/2012/04/08/magazine/can-coffee-kick-start-an-economy.html?pagewanted=all&_r=0 Reading More May...
Read moreSimple syrup shelf life">Simple syrup shelf life
http://www.alcademics.com/2009/08/simple-syrup-its-good-to-be-rich.html 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