Archive for May 2015
Sack lunches for little kid, no fridge">Sack lunches for little kid, no fridge
My kindergartener is starting his first summer at camp, and I'm looking for ideas for pack lunches that require no refrigeration and lunch. I've been packing breakfast and lunch for him since he started in preschool at 2 years old, but we've always done the insulated lunch box thing and...
Read moreRhubarb question...">Rhubarb question...
Agreed, especially when you cut it up, it will fall apart in cooking. I have never peeled or shaved rhubarb. Reading More May Cause Envy...
Read moreIdeas to use up syrupy marmalade?">Ideas to use up syrupy marmalade?
My three fruit marmalade didn't set up well, but tastes great. It's grapefruit, lemon and tangerine. I don't want to reprocess it, since I made it last winter and hoped it would set up. I've got three pints to do something with. I wouldn't mind making a sweet...
Read moreHow to know when dried shrimp has gone bad">How to know when dried shrimp has gone bad
I'm going through Fuchsia Dunlop's Every Grain of Rice. For dried shrimp, she says "Stored in the refrigerator or freezer, they keep for a long time". I didn't realize I was supposed to refrigerate them, I've been storing them in my pantry. So mine are probably bad. How do I tell...
Read moreChocolate Chips Taste Like Mold?">Chocolate Chips Taste Like Mold?
Has anyone ever seen plain semisweet chocolate chips get (or at least taste) moldy? A quick google search got me nada, but I have a very sensitive sense of smell and taste, and these 3-month-old chips taste very lightly but definitely of mold. Weird. Obviously relevant detail -...
Read moreMaureen Abood's Lebanese Eggplant with Lamb, Tomato and Pine Nuts">Maureen Abood's Lebanese Eggplant with Lamb, Tomato and Pine Nuts
This recipe just ran in the NYT. Anyone tried it yet? Looks awfully good! http://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts Reading More May Cause Envy...
Read moreI got flour pockets in my banana bread">I got flour pockets in my banana bread
I have made banana bread at least a thousand times and I am very careful not to over mix it but this time I got rather large pocket do dry flour. What is the best way to incorporate it without over mixing! The only other time this has happened was...
Read moreAny recipes close to Peter Pan Donuts' recipe?">Any recipes close to Peter Pan Donuts' recipe?
Hey folks, Does anyone have recipes for the cake donuts sold by Peter Pan Donuts in Brooklyn, NY? Specifically interested in the crullers (the sticks, not the airy French Crullers) and the red velvet twist crullers. Had them before and they are awesome, but I am looking to make my own for...
Read moreRoasting chicken pieces in Le Creuset/Lodge Enamel">Roasting chicken pieces in Le Creuset/Lodge Enamel
I usually cook a chicken with lemon and thyme in a large crockpot, but have been trying to justify the purchase of both a large oval Le Creuset and a Lodge Enamel round dutch oven. So went to the store to get a small roasting chicken and they had NONE....
Read moreTrying to make butter; overprocessed the cream--what next?">Trying to make butter; overprocessed the cream--what next?
The butterfat will start to clump together and separate. Strain off the butter and then rinse the butter in cold water while pressing to remove the leftover buttermilk. This helps the butter keep longer. 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