Archive for June 2015
A question about yeast">A question about yeast
I have an unopened, 1-pound bag of instant yeast. That quantity of yeast is going to last me a looooong time, given that I only use about a quarter of a teaspoon at a time. My question is, once I open it, if I store it in a...
Read morehelp, does anybody please have mastering tge art of french cooking volum 2 cream of mushroom soup?">help, does anybody please have mastering tge art of french cooking volum 2 cream of mushroom soup?
I am so angry my husband moved my book off the table and hasnt clue where he put it. I need this recipe and I cant find it online, except for some recipe with no measurements or directions. Not the volum 2 and not the listbof veloute soups from the...
Read moreShortcut broth for Pho Ga">Shortcut broth for Pho Ga
With no homemade chicken stock in my freezer, I decided to look for a shortcut recipe for Pho Ga - Vietnamese chicken noodle soup served with accompaniments. I found one recipe that sounded good, but the broth ended up "overseasoned" in my opinion. I started with 6 cups...
Read moreGround Sumac">Ground Sumac
I bought 4 oz of ground sumac online from My Spice Sage. The sumac is brownish, not red, and it includes what are likely lots of ground seeds, making it unpleasantly gritty. The particles do not soften with cooking/liquid. The sumac doesn't taste tart or lemony. Is this what I...
Read moreBlitz torte, will it hold up over night?">Blitz torte, will it hold up over night?
Hello. I'd like to bring this in for an office party: http://www.kingarthurflour.com/recipes/berry-blitz-torte-recipe The party is in the afternoon. I'd like to assemble it the night before to save time in the morning. Do you think this is possible or will the pastry cream disintegrate/weep? Will the cake get soggy? Other horrible...
Read morehelp on a pre-stuffed pork loin to cook and re-heat">help on a pre-stuffed pork loin to cook and re-heat
I am cooking for a large group, the butcher said to pre-stuff the pork loin which is 14 lbs. I did that yesterday now want to cook it this morning and slice it and put it in a tray to serve later tonight. I need all the help...
Read moreISO mild blue cheese for dressing">ISO mild blue cheese for dressing
I confess, stinky cheese makes me gag. But I'm needing to feed a variety of peeps, some who love blue dressing, others like me, not so much. I liked the blue-ranch blend that was the house dressing at the old SoCal chain Coco's. That was tasty. Now I want to make...
Read moreWord difference">Word difference
I have a question and was wondering if any one could shed some light on it. I had some one ask me if something says chopped vegetables you think of vegetables chopped with a knife and can be sliced, diced etc... But yet if you say chopped to someone...
Read moreJune 2015 COTM: VERDURA - Side Vegetables and Desserts - pp. 245-300.">June 2015 COTM: VERDURA - Side Vegetables and Desserts - pp. 245-300.
ASPARAGUS WITH ANCHOVY AND LEMON, WILD STYLE I am still waiting for my copy of the book to arrive, but meanwhile I made this recipe from the link Gio provided. I thought this asparagus preparation was superb. Gio covers the prep well so I will just add that I...
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