Archive for June 2015
9 Maine Beer Bars We Love
via Down East Magazine A great beer bar impresses with the breadth of its offerings, but it’s more than the sum of its tap list. It’s someplace where the clientele is chummy, the food comforting, the bartenders beer-geeky but not snobby. If the taps are listed on a chalkboard, then...
Read moreEnglish Muffin Crouton Recipes?">English Muffin Crouton Recipes?
I'd like to make some croutons (using Bay's English Muffins) for tonight's Caesar salad - any recipes/suggestions? Thank you. Reading More May Cause Envy...
Read moreCan duck eggs be cracked and refrigerated?">Can duck eggs be cracked and refrigerated?
I cracked too many duck eggs and I put them in a container in tge frige. Ive done that before with chicken eggs. I plan to eat tgem tomorow, Is that safe? Reading More May Cause Envy...
Read moreHow To Make Veggie Burgers Without A Recipe
via Food52 Here at Food52, we love recipes – but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often. Today: Forget about those frozen hockey puck-looking things. Associate Editor Marian Bull shows us how to make...
Read moreHow do you cook rat tail (super digital flexor muscle of beef)">How do you cook rat tail (super digital flexor muscle of beef)
This cut is great for braising/slow cooking. We usually use it in beef stews or japanese curries or other asian dishes that require 8hr slow cook. It has a lot of marbling but be sure to remove some of the tendon. Reading More May Cause Envy...
Read moreEvaporated Milk, Evaporated Filled Milk and Evaporated Creamer">Evaporated Milk, Evaporated Filled Milk and Evaporated Creamer
I never had such a headache before. I got this Butter Chicken recipe and one of the ingredients was evaporated milk. I checked the store but can only find evaporated filled milk and evaporated creamer. As a beginner in the kitchen, I'm confused with the differences among those three. Can evaporated...
Read moreHong Kong Egg Waffles?">Hong Kong Egg Waffles?
There is a difference, the Hong Kong variety is more light & crispy than Ebelskivers which are more doughy, kinda like a lighter doughnut. Also the egg flavor is important to the Hong Kong egg waffles. I am still trying to duplicate the wonderful treat from Hong Kong! Any tips...
Read moreWhy did my braised oxtails come out tough?">Why did my braised oxtails come out tough?
I too have experienced this problem using a pressure cooker. I'm Of the opinion that despite marbling, which is significant in all meats except things like London broil and tenderloin, how the livestock was fed during its lifetime is a major factor. One example might be, if it was grass...
Read moreblue agave sweetener--how do you use it?">blue agave sweetener--how do you use it?
I too have been trying to find recipes, and came across this peanut brittle one. Can't wait to try it, but my hubby couldn't wait to eat my peanuts either! http://cooklisacook.blogspot.com/2012/02/healthier-peanut-brittle.html Reading More May Cause Envy...
Read more"Difficult" Thai dishes for private lesson">"Difficult" Thai dishes for private lesson
I'm about to embark on a long-awaited trip to Thailand, part of which will involve a one-to-one cooking class (http://www.thaihomecooking.com/ is the one) in which I can choose 3 dishes to learn. But I'm not a complete novice at Thai cooking so am wondering what your advice would be on...
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