Archive for July 2015
creme caramel recipe I need it soft and smooth">creme caramel recipe I need it soft and smooth
First of all, need to differentiate between creme brûlée and creme caramel. From reading your original post, it wasn't clear or maybe it was me that didn't read it correctly. It never mentioned brûlée and on your later post, it was what you were making. For creme caramel, "will the mix...
Read moreBaby shower menu help">Baby shower menu help
We are having a small-ish (less than 20) baby shower for a friend at my house in the near future. My mother and mom-to-be's sisters are helping. Shower starts at noon so we will need more substantial food. Here is what we have so far: veggie tray fruit tray deviled...
Read morePeach chutney">Peach chutney
I'm making peach chutney today but don't have time to can (water bath) it. How long will it keep in the refrigerator (I'm putting it into half pint jars)? Cindy Reading More May Cause Envy...
Read moreHow to brown cake edges?">How to brown cake edges?
Hi. Can someone tell me how to bake cake that's brown on the outside like the one in the picture? I've baked several sponge cakes and all of them turned out pale :(. They were not under-baked but they were all the way pale, like the center of the cake...
Read moreThomas Keller's simple roast chicken: how to preserve crispiness?">Thomas Keller's simple roast chicken: how to preserve crispiness?
I'm sure you all know TK's roast chicken recipe (available in many places, for instance here: http://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348). I love this recipe, and I have made it MANY times, but I have one problem with it: when I take it out of the oven, the skin is perfect and crackly-crispy. But then...
Read moreAltitude issues with skillet biscuits">Altitude issues with skillet biscuits
Hello all, I moved to Denver last year from Florida/Alabama, and my biscuits never did quite make the transition. The original recipe is how I've been taught by family... 2 c self rising flour (I sub 1.5 tsp of baking powder per cup of AP flour) 1 c milk (buttermilk if you have...
Read moreEaster Recipes: Moroccan Lamb with Shiraz Honey Sauce">Easter Recipes: Moroccan Lamb with Shiraz Honey Sauce
4.9 / 5 Stars | 51 Reviews
by TheBrooksStead
"Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!"
View Complete Recipe Details and Reviews Reading More...
Read moreMain Dish Soups and Stews: Mama's Italian Wedding Soup">Main Dish Soups and Stews: Mama's Italian Wedding Soup
4.65 / 5 Stars | 494 Reviews
by Lalena
"Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!"
Cake... if you can't make it yourself...get it mailed?">Cake... if you can't make it yourself...get it mailed?
I'm looking for a special cake for a birthday (no writing needed), serving 12-16. I'd like something different, decadent or something that would take me a moon to make. Thinking of Brooklyn Blackout Cake or an amazing boozy Italian custard and pan di spagna cake...something special. Anyone had experiences ordering online...
Read moreWhat To Do with Beef Tongue? [moved from General Chowhounding Topics]">What To Do with Beef Tongue? [moved from General Chowhounding Topics]
We Vietnamese eat beef tongue boiled or grilled along with rice noodles,lettuce,cilantro, mint then drizzle with sauce of your choice. I like nouc mam ( fish sauce sugar chili mixture). 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