Archive for November 2015
How much butter icing for cupcakes?">How much butter icing for cupcakes?
I realize this is many, many years later, but your post just saved me a LOT of time and frustration as I'm about to frost 144 cupcakes this week myself! :) Reading More May Cause Envy...
Read moreCooking a casserole in a crock pot">Cooking a casserole in a crock pot
I'm trying to convert poppyseed chicken casserole to a crock pot recipe (for anyone who doesn't know, it's a mixture of cream of chicken soup, sour cream, poppyseeds and chicken, topped with a crust of buttery ritz crackers and served over rice or noodles) but normally I cook the chicken...
Read moreIodized salt?!?!">Iodized salt?!?!
Hey guys. I'm a personal chef and have s new client with lots of requests and restrictions. They use only organic and local when possible which is very cool. But they only use iodized salt! I don't know how to cook with this stuff. It has such...
Read moreCooling stock?">Cooling stock?
So I made a big pot of turkey stock today to stash in the freezer for Thanksgiving. It was still simmering at about 5:30 pm when I got a phone call that my mother, who just had ankle surgery, had fallen down. I covered the stock, killed the heat on...
Read moreGelato making (Machines & Stabilizer)">Gelato making (Machines & Stabilizer)
have freez in blast freezer for 2 after making to fish freezing process Reading More May Cause Envy...
Read morethree pies at a time">three pies at a time
Hi, fellow hounds! Just a quick question. Last year I made four pecan pies at the same time, took them out of the oven on the time recommendation (I believe, an hour, ten minutes) of the recipe (for one pie) and my end result was that all of the pies could...
Read moreConverting recipe for dried shiitake instead of fresh, recipe calls for 3oz fresh">Converting recipe for dried shiitake instead of fresh, recipe calls for 3oz fresh
I'm working from this recipe: http://damndelicious.net/2014/03/01/potstickers/ which calls for 3 ounces of fresh shiitake. As they are unavailable here (in the middle of nowhere) I bought dried, then realized I have NO idea how to convert the amount. Help? Reading More May Cause Envy...
Read moreThe Oddest Buttercream I Never Heard Of: American Frosting + Panade???!!!">The Oddest Buttercream I Never Heard Of: American Frosting + Panade???!!!
Portland Me. is 2 hours North of Boston. It now has a pretty fantastic Bakery scene, and we just returned from a 5 day vacation, getting up close and familiar with it! The most fascinating baking item I came across was an ethereal almond paste cake layered with blackberries, but...
Read moreEspresso Powder Substitute?">Espresso Powder Substitute?
I'm looking to possibly try my hand at making Cook's Illustrated's Chocolate-Espresso Dacquoise. However, the people I would make it for really dislike coffee flavor and as the dessert suggests, there is espresso powder in the buttercream. I know the espresso adds a deep roasted aspect that enhances the chocolate,...
Read moreHow to Cook Perfect Seared Scallops?">How to Cook Perfect Seared Scallops?
I've never attempted to make seared scallops and my daughter is requesting them. The market where I buy fish, etc. charges $25 lb so I want to do it right. I'll cook them the day I buy them. Dry them, hot pan?, bit of grapeseed oil? Sear how long each...
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