Archive for May 2015
9 hour oven baked ribs">9 hour oven baked ribs
I did cook mine on 180 for 9 hours and added my own rub and my own BBQ sauce-homemade, of course. Problem? Kinda dry. How do I avoid this next time? Nobody complained. I just like my meat real juicy. What did I do wrong? Help! Reading...
Read moreCooking cake in batches, but one bowl of batter?">Cooking cake in batches, but one bowl of batter?
Howdy y'all, I'm leaving my job soon and it's a tradition in Germany, where I live, to bring a cake in to work on your last day. I want to make a many-layered dark chocolate cake sandwiched with boozy whipped cream. However, my kitchen is far from ideal and the oven...
Read moreUsing Gari (pink pickled sushi ginger)">Using Gari (pink pickled sushi ginger)
I was given a jar of WEL-PAC Sushi Ginger (Gari) in a gift basket. Wasn't sure how to serve or eat it, but boy I'm happy I found this little blog. Now I know what to DO! Thanks! Reading More May Cause Envy...
Read moreThe Slow Mediterranean Kitchen: Meats">The Slow Mediterranean Kitchen: Meats
OVEN-BAKED POLENTA I also greased a Le Creuset pot (braiser) but a lot of mine stuck around the sides of the pan. Not sure why, as I used the same proportions as Rubee. Thus I ended up with a bit less polenta (and less loose) than I needed for my...
Read moreAmerican Pinenuts?">American Pinenuts?
Anyone order from or know anything about this company? I would love to buy pine nuts again, but not from China. http://www.americanpinenuts.com/ Reading More May Cause Envy...
Read moreThe Slow Mediterranean Kitchen: Mediterranean Salads and Cold Vegetable Dishes">The Slow Mediterranean Kitchen: Mediterranean Salads and Cold Vegetable Dishes
I've done Sephardic eggs in two different ways, both traditional. The first is to immerse the eggs in a meat stew simmering overnight in a pot. Traditionally, the pot was left in an oven with coals banked; it cooked overnight as the coals slowly cooled. Modern cooks...
Read moreHome Cooking Dish of the Month (June 2015) Voting!">Home Cooking Dish of the Month (June 2015) Voting!
Whew Ladies and Gentlemen. Thanks for all the nominations we had so many this month it was necessary to edit down a bit. We had well over 15 nominations, if yours wasn't picked don't worry, feel free to nominate again next month. We have 6 nominations for June. TARTS CRACKERS ICE...
Read moreWhy do some grains require draining and others do not?">Why do some grains require draining and others do not?
I noticed while researching grains that some grains (rice, brown rice, quinoa, millet etc.) will absorb all the water during cooking, while other grains (spelt, farro, rye berries, wheat berries) require draining. Why do recipes for the grains like wheat berries always call for so much water that you have to...
Read moreSous vide - remove marinade before cooking?">Sous vide - remove marinade before cooking?
Are there cons to cooking something sous vide in a marinade? It seems like the additional marinade time would be beneficial (assuming marinade is not going to cook the food too like with too much acid). Is there a downside? Do you completely drain the marinade before...
Read moresoup popsicles">soup popsicles
Has anyone tried making soup popsicles? Hadn't thought of eating frozen vichysoisse or gazpacho on a stick, before seeing this recipe for beet soup popsicles: http://theviewfromgreatisland.com/2014/05/chilled-beet-soup-popsicles.html Might try my hand at some borschtsicles this summer. 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