Archive for July 2015
What's your impression of sous vide? I discovered it recently and am curious to see what people think about it">What's your impression of sous vide? I discovered it recently and am curious to see what people think about it
I've been cooking sous vide for about 4 years now, and I love it! It's versatile, convenient, and once you know the ropes, hard to mess up. (And bears no resemblance to boil-in-bag cooking.) Reading More May Cause Envy...
Read moreClumping Angel Hair">Clumping Angel Hair
Please, never use oil when cooking pasta. Now that I have gotten that our of the way, angel hair pasta needs to be half cooked in water and then cooked the rest of the way in whatever sauce you are using. That is the way to ensure it will not clump....
Read morechili recipe that appeared in Newsday in the 80's">chili recipe that appeared in Newsday in the 80's
It was published in Newsday on February 29, 1984 as part of Newsday's chili cook-off. I was one of the competitors. Reading More May Cause Envy...
Read moreNew breadmaker needs help!">New breadmaker needs help!
I have been practicing making bread. The first time it turned out perfectly. After that... I mix the bread (1 cup lukewarm water, 1 1/2 tsp active yeast, 1 tsp salt, 10 oz bread flour) until combined. Let rise for 2 hours covered with a towel. Remove from the bowl, shape...
Read moreWhole canned Anchovies">Whole canned Anchovies
Hi, I brought a can home of whole Anchovies , that still need cleaning...any recipe ideas ...do I treat them like ordinary canned fillets? Thanks Reading More May Cause Envy...
Read moreWhat's your impression of sous vide? Would you order pre-sous vide meals that would be quicker to prepare/easy to heat up & eat?">What's your impression of sous vide? Would you order pre-sous vide meals that would be quicker to prepare/easy to heat up & eat?
What's your impression of sous vide? Would you order pre-sous vide meals that would be quicker to prepare/easy to heat up & eat? Reading More May Cause Envy...
Read moreLooking for input on Quick Bread recipe">Looking for input on Quick Bread recipe
County fair is next week and this year's challenge is a quick bread. I had decided to go with the Cook's Illustrated Ultimate Banana Bread. But I'm afraid the competition will be swarmed with banana bread. Does anyone have a go to favorite out there, or tips they would like...
Read moreHow do I keep scambled eggs from turning green in a chaffing dish?">How do I keep scambled eggs from turning green in a chaffing dish?
Oh, I hope this works! I've had scrambled eggs turn green in both a chafing dish AND crock pots on warm. I have to do a BUNCH for a charity event this weekend, I'll give the lemon juice a try! Reading More May Cause Envy...
Read moreCurdled Cheesecake">Curdled Cheesecake
I followed a cheesecake recipe which included adding lemon juice to the batter. After adding the lemon juice, my cheesecake batter curdled and I had to throw it all out. I like the idea of lemon in cheesecake and I want to know how I can make it work ?...
Read moreWhat to do with a huge bunch of tarragon?">What to do with a huge bunch of tarragon?
Hi there baseballfan, Just wanted to let you know I made a few logs of the tarragon butter and they're all in the freezer. Thanks for the suggestion! Ireland in Sedona 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