Archive for November 2015
KONJAC ROOT POWDER">KONJAC ROOT POWDER
Hi, I just bought a jar of Konjac Root Powder and I want to use it as emulsifier for a salad dressing but I haven't been able to find any recipes on the net. Has anybody used it for this purpose? What I need to know is the ratio of Konjac to liquid...
Read moreWhat causes sweet breads to sink in the middle?">What causes sweet breads to sink in the middle?
I usually assume that when a bread rises then sinks means the leavener is off - could be the yeast or in the case of quick breads as indicated above, the baking powder and/or baking soda amounts. Reading More May Cause Envy...
Read moreChestnut flour - making at home">Chestnut flour - making at home
firing, I have the same question. I roasted & peeled them etc. - is roasting enough or is there a further way of drying them for flour? Many, many thanks Reading More May Cause Envy...
Read moreWhat are you baking these days? October 2015 edition! [old]">What are you baking these days? October 2015 edition! [old]
Thanks! Had a great time! Reading More May Cause Envy...
Read morePescatarian Polenta">Pescatarian Polenta
Hello all, I recently attended a Duckhorn wine dinner at Sevy's in Dallas and the dish / pairing of the night was a lamb bolognese with creamy polenta paired with Duckhorn's ridiculous merlot. I'm cooking for 12 next weekend in a cabin up in the Blue Ridge mountains and I want to...
Read moreStill Hungry ... Late Night ... How about an Fried Egg Sandwich?">Still Hungry ... Late Night ... How about an Fried Egg Sandwich?
Over medium is when the yolk is mostly solid and not runny but still a little wet. Over hard is when the whites are crispy and the yolk is like it is when it's hard boiled. I'm starting to like between over easy and over medium but I still order...
Read moreDUNLOP March Cookbooks of Month: Appetizers">DUNLOP March Cookbooks of Month: Appetizers
Cauliflower with Sesame Oil, LOP pg. 157 This recipe is actually buried in the "variations" that follows a recipe for "Bitter Melon with Sesame Oil" on page 156. I stumbled on it only because LOP's wonderful index list "cauliflower with sesame oil" and I was casting through lots of books...
Read moreISO of suggestions to serve with khao soi">ISO of suggestions to serve with khao soi
I plan to serve khao soi next week and would like to include a few sides. Will make noodles and chicken satay but would like ideas of a vegetable. TIA! Reading More May Cause Envy...
Read moreI need advice in halving a biscuit recipe">I need advice in halving a biscuit recipe
1/2 pound plus 1 ounce cold small-cubed butter 4 ounces sugar 1/8 cup plus 1/2 teaspoon baking powder 1/2 tablespoon salt 1 1/2 pounds plus 1 1/2 ounces all-purpose flour 1/2 cup fresh tarragon leaves, chopped 1/2 teaspoon freshly ground black pepper 1 1/8 cup buttermilk 3 eggs I want...
Read morebrown crabs at T&T">brown crabs at T&T
just a heads-up for seafood fans, T&T (Richmond location at least) has brown pastry-crust crabs for about $11/lb. Quite different to the local Dungeness, they are very hard shell. I got a 1 3/4 lb female one and it was absolutely stuffed full with backfat, meat and orange eggs. 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