Archive for October 2015
Bitter orange...cello?">Bitter orange...cello?
That link is blowing my mind. Thanks for sharing, I may need to try this method! And I love the idea of adding a regular orange to a limoncello. Reading More May Cause Envy...
Read moreBoiled pork ribs are pink in some spots?">Boiled pork ribs are pink in some spots?
My dad decided to make ribs so he put them in a roast pan, filled it with water until the ribs were completely submerged, covered it, and cooked it in the oven for almost 3 hours at 400 degrees. While we were eating we noticed pink spots here and there,...
Read moreJanuary 2010 COTM: Patricia Wells DESSERTS">January 2010 COTM: Patricia Wells DESSERTS
GOLDEN CREAM AND APPLE TART, p. 232 Well, this was delightful. There was only one glitch, and that was that someone had torn out the page for the pâte brisée recipe that is part of this recipe. A risk when buying used cookbooks, I suppose. In any case, I managed to...
Read moreChinese cooking lessons">Chinese cooking lessons
I have a friend who is wanting to give a gift to a friend, of Chinese cooking lessons. She is wanting someone to come in, give lessons, and create a meal that the husbands can join in on. Does anyone know of a good teacher for Chinese cooking...
Read moreLabor Day Recipes: Peach Custard Pie III">Labor Day Recipes: Peach Custard Pie III
4.21 / 5 Stars | 13 Reviews
by OKBEE
"Peach halves are arranged in a pie shell, and sprinkled with brown sugar and flour. A mixture of evaporated milk and egg is poured over the peaches, and...
Read moreHalloween dessert nibbles for adults and older kids">Halloween dessert nibbles for adults and older kids
I'm throwing a dinner the Fri before Halloween, I'd love to be able to put some fun Halloween dessert nibbles on the table. I'd like them to be Halloween themed rather than just fall themed. But I've got some restrictions. 1. It should be relatively quick and easy, since...
Read moreCooking from Patricia Wells’s “At Home in Provence”">Cooking from Patricia Wells’s “At Home in Provence”
Roquefort Dip (page 39) Just full- or low-fat cottage cheese whirled in the food processor with Roquefort, chives, and s&p. Flavor was good, but she says this is “half-spread, half-dip.” Mine was way too loose to spread and not even easy to dip. The flavor was fine. It was a...
Read moreDate Ketchup Recipe for Canning">Date Ketchup Recipe for Canning
I'm working on a collection of jams, preserves, and condiments for Christmas gifts this year. I would really love to preserve a Date Ketchup recipe, but I am always a bit nervous about just canning a random recipe that does have specific canning directions. I am thinking with the amount...
Read moreGhirardelli chocolate unsweetened?">Ghirardelli chocolate unsweetened?
I don't follow... you don't believe they discontinued it? Or you can't believe they discontinued it? I don't recall ever buying their unsweetened chocolate, but if they say they discontinued it that would probably be why you're unable to locate any. Reading More May Cause Envy...
Read moreFresh Tuna - Dry-Tasteless">Fresh Tuna - Dry-Tasteless
I've now tried Fresh Tuna about 10X (always 'rare') - the first at Gramercy Tavern in NYC - supposedly a 73 star restaurant. It was dry and tasteless except for what came with it. Now over many years have tried at home many, many times over many years - It's so...
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