Archive for September 2015
Wilton Christmas Tree Cake Pan Help Please!">Wilton Christmas Tree Cake Pan Help Please!
All cakes baked in stand up cake pans MUST be some sort of pound cake either homemade or a Duncan Hines yellow cake mix~~ 1 cup water 4 eggs 1/2 cup oil 1 package instant vanilla pudding~ it must have a heavy texture and be somewhat durable ...
Read moreBone-In Pork Loin Roast (center cut)">Bone-In Pork Loin Roast (center cut)
Hello. I've got a 3.25# bone in pork loin roast that has been seasoned (s&p, herbs, garlic/onions) and is sitting in the refrigerator since early morning...planning on cooking it later for dinner. I've got an enameled dutch oven that I prefer to use for this roast. From reading different cooking methods...
Read moreFrank Stitt’s Southern Table: Basics">Frank Stitt’s Southern Table: Basics
I made this vinaigrette to top off some baby red romaine and steak salads. Normally, I love all things buttermilk-y and dressing-y. I did not love this. We merely liked it in the Shark household. When it says vinaigrette, it means it. The taste is a cross between buttermilk and...
Read moreOlive oil pourer any good for keeping olive oil fresh?">Olive oil pourer any good for keeping olive oil fresh?
geesh... just using a clean thumb at the spout to control flow.... why didn't I think of that! Reading More May Cause Envy...
Read moreItalian Sausage/Brats Sous Vide before grilling?">Italian Sausage/Brats Sous Vide before grilling?
Skip the SV nightmare, get a pot with a boiling liquid containing flavor elements, beer, spices etc. Dunk the sausage in for a soothing swim, 30 min+/-, then on to the grill in batches. Reading More May Cause Envy...
Read moreGo-to fish recipes for a salmon hater">Go-to fish recipes for a salmon hater
I am a newbie when it comes to cooking fish. Never had it growing up and didn't start eating it until a few years ago. Which non-salmon fish recipes are your favourites? Which seafood-heavy cookbook will teach me everything I need to know about fish? Read more
Venison/rabbit ragu">Venison/rabbit ragu
I just yesterday got onto the topic of game with my girlfriend, and she suggested I cook a dish for her birthday, so I'm going to pull out all the stops to make a nice gamey pasta dish. I don't want an actual recipe yet, but I'm just weighing...
Read moreLeathery Fish Fillets">Leathery Fish Fillets
A local store has frozen vacuum-packed 4 oz fish fillets on sale for 50 cents. They are labeled "opah" but I don't know whether that's accurate. When defrosted, they have the consistency of a raw pork chop. After I fried one up, it had the consistency...
Read moreFondant for Eclairs">Fondant for Eclairs
I usually use a chocolate glaze (water, corn syrup, sugar, and chocolate) when I make eclairs but I would like to make a topping that I can color. Is poured fondant icing, such as is used to coat petit fours, the type that is used on eclairs? Does...
Read moreMain Dish Soups and Stews: Minestrone Soup I">Main Dish Soups and Stews: Minestrone Soup I
4.67 / 5 Stars | 308 Reviews
by A. Hatton
"Lots of fresh vegetables and elbow macaroni in a hearty chicken stock are the stars of this standard minestrone. The recipe calls for only minced garlic, dried...
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