Archive for September 2015
Vegetable Terrines - Home Cooking Dish of the Month (September 2015)">Vegetable Terrines - Home Cooking Dish of the Month (September 2015)
Here we are in September already! This month we’ll be preparing VEGETABLE TERRINES. I think this will be a very interesting and exciting month, one in which your creativity can shine. Keep in mind that your vegetable terrine may or may not be vegetarian; there is no restriction on what...
Read morebrown kimchi still good?">brown kimchi still good?
This is my third time making kimchi. First two attempts were highly successful. This time, half of the surface kimchi has turned brown (see picture). Beneath the surface, it's still nice and red, like kimchi is supposed to look. Questions: 1.) What is this brown-ness? 2.) What caused it? 3.) Should I eat it or throw...
Read moreOven shut off while pork butt was cooking - now what?">Oven shut off while pork butt was cooking - now what?
Newbie and first time poster ... and I don't know where this post will go or who will see it. Here's the scenario: the oven turned off sometime overnight with (2) 7lb. pork butts in it. The oven temp was 225 at 10:30pm. When I got up at 7am the oven...
Read morewhich alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??">which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??
Of all the various brands of Vodka, Rum, and Bourbon, how do you choose what brand is best for making Vanilla? It's like looking for that needle in a very large haystack! Lol Reading More May Cause Envy...
Read moreProblem when boiling chicken">Problem when boiling chicken
This is going to sound like a very ignorant question, but nonetheless, I must ask: I have this problem when I boil chicken in my stainless steel pots. After I'm done, there are deposits of fat (or something?) stuck all over the sides of the pot. It is a very...
Read moreWeight Watchers Foodies - Time to Begin Again! September 2015 Edition">Weight Watchers Foodies - Time to Begin Again! September 2015 Edition
I have been less than diligent about staying on plan this summer. For me, September always feels like the time to begin again. Though I am not Jewish, I do think of it as the start of a new year. How has the summer gone for everyone else? Have you stayed...
Read moreLinguine and white clam sauce for a crowd.">Linguine and white clam sauce for a crowd.
My husband has requested that I make clam's spaghetti as he calls it, at our annual Labor Day BBQ. Any ideas on how to make this dish for approximately 20 people? I will be serving a whole filet Mignon for the meat eaters and...
Read moreSeptember 2015 COTM: A GRACIOUS PLENTY by John T. Edge - Appetizers, Beverages, Breads, Preserves, Jellies, Pickles">September 2015 COTM: A GRACIOUS PLENTY by John T. Edge - Appetizers, Beverages, Breads, Preserves, Jellies, Pickles
BENEDICTINE SPREAD (p. 6) I'd never heard of this spread before, which I guess is not unexpected since the headnote says that it is little seen outside Kentucky. Puree a cucumber, and sweet onion (he says in a blender, I used the FP), then combine cream cheese, sour cream, mayo, and...
Read moreBanana cream pie made with pureed bananas?">Banana cream pie made with pureed bananas?
Found the pbs recipe http://abc.go.com/shows/the-chew/recipes/carla-hall-banana-puddin Reading More May Cause Envy...
Read moreLasagna for 15 ppl">Lasagna for 15 ppl
Good day, Im starting my own catering company and i have to make beef mince lasagna for 15 ppl with a french salad and 15 mini hamburger rolls but im not sure how much lasagna must i make and how much mince or cheese souse and also the salad how...
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