Archive for May 2015
Water and yeast temperatures for bread and pizza dough">Water and yeast temperatures for bread and pizza dough
I'm making my starter for sour dough bread so I'm assuming it's trial an error for this . I plan to try tap water which at my house it pretty hot. I haven't made any in yrs.so I hope all these answers help me I don't have a thermometer so...
Read moreCocoa powder vs chocolate">Cocoa powder vs chocolate
I was a loyal fan of dark chocolate in baking until I discovered a recipe for fudgy dark intense chocolate brownie using cocoa powder. The recipe calls for a technique that whisks hot browned butter with cocoa powder until they combine into a paste. Since discovered the recipe, I became...
Read moreleftover crab">leftover crab
How do you think about a crab mac and cheese? Reading More May Cause Envy...
Read moreUsing Paprika (app) with multiple category filters">Using Paprika (app) with multiple category filters
Anyone who uses Paprika, have you found a way to search on multiple categories. For example, I have categories for Poultry and Desserts and Seasons. If I wanted to find a summer chicken recipe or a winter dessert, have you found a way to filter on both, or just look...
Read moreHow do you pickle the grapeleaves?">How do you pickle the grapeleaves?
Old tread, but I must say thanks. This was my first time attempting anything with grape leaves. We pruned our vines and I logged a huge double armful back to the house. After making 25 dolmades, I still had leaves. Danny's post inspired me to pickle...
Read moreAlaskan King Crab Legs">Alaskan King Crab Legs
Ladies, Try baking your crab legs. You will be shocked how much better the crab is. Put in large baking pan with small amount water. Put crab in cover with aluminum foil. Preheat oven to 350. Bake crab for 10 to 15 min. So So...
Read moreStore-bought vs. homemade grated Parmesiano Reggiano">Store-bought vs. homemade grated Parmesiano Reggiano
Fot Italian import parm I only buy in blocks and grate myself. The problem with big box grocers is they can and do buy big bags of pre-ground parm (USA made) and tub that into half and one lb. tubs while the same brnd in block for will only be sold...
Read moreStore-bought vs. homemade gratedParmesan Reggiano">Store-bought vs. homemade gratedParmesan Reggiano
Is there a noticeable difference in terms of taste between store-bought grated Parmesan Reggiano vs grating one on your own at home from a block of the same cheese? Reading More May Cause Envy...
Read moreRookie mistake with fresh pineapple">Rookie mistake with fresh pineapple
Live and learn. I wanted to make a cream pie and thought I'd found a perfect use for some flavorful fresh pineapple. So in it went with cream cheese, yogurt, a bit of sugar and then folded with whipped cream. For a crust I combined almond meal and graham crumbs...
Read moreFreezing a yogurt marinade">Freezing a yogurt marinade
I'm just curious about something and although I'm willing to experiment, wanted to get some expert advice before I risk ingredients. So I like to marinate chicken or lamb in plain yogurt, fresh smashed garlic, chopped herbs, sometimes a little lemon juice. Also, I sometimes like to freeze other meats...
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