Archive for November 2015
Where to buy pitted Nicoise olives?">Where to buy pitted Nicoise olives?
Where can I buy pitted Nicoise olives in New York or by mail? Thanks Reading More May Cause Envy...
Read moreResurrecting Dessert Cookbook of the Month (or more)">Resurrecting Dessert Cookbook of the Month (or more)
On the current What Cookbooks, etc., thread, a few people expressed interest in resurrecting the long-gone Dessert COTM idea. Here's where to weigh in if you are potentially interested, too. Questions this thread might address include: Are there enough folks interested to make it a thing? How often should selections change/how...
Read moreBeef tongue: sous vide or pressure cook?">Beef tongue: sous vide or pressure cook?
I've been on a sous vide kick recently and I want to make beef tongue this weekend. Ice read that I can sous vide the tongue at 150ish for 24-48 hours. I've also read that this is a bad way to go. I've never made tongue before. What do I...
Read moreBeef tongue: sous vide or pressure cook?">Beef tongue: sous vide or pressure cook?
I've been on a sous vide kick recently and I want to make beef tongue this weekend. Ice read that I can sous vide the tongue at 150ish for 24-48 hours. I've also read that this is a bad way to go. I've never made tongue before. What do I...
Read morePopular cakes from each decade?">Popular cakes from each decade?
1940's - Caramel Cake. White layers with cooked caramel frosting. My mother's favorite to talk about but I never had it. 1950's- Banana split cake or pineapple upside down cake or lemon freezer pie. 1960's White cake with chocolate icing or Hostess Twinkies. 1970's Watergate salad or lemon Pound...
Read moreWhy is my salsa not hot?">Why is my salsa not hot?
I absolutely love arbol + tomatillo salsa, but the place I used to get it closed down. Now when I make it at home the flavor is right, but the heat just seems too weak even though I use lots of hot chiles. I made this one today and it...
Read moreSoup Safety">Soup Safety
After Cooking chicken soup, I put stainless steal pot with lid & towel underneath straight into the refrigerator. It goes sour by morning! Never had problems when I let cool on the counter with lid on (4-6 hours) and then refrigerated. These are about 2 gallon batches. I...
Read moreFor Maggiethecat">For Maggiethecat
Hi, Maggie. I posted a question about making turkey dressing in advance of "the day," listing my ingredients. You posted a reply indicating that your dressing is much like mine. I'm sure this is rude, but will ask anyway: What do you put in yours??? I've spent...
Read morePlease Help Me!! 12 People for a week!!!">Please Help Me!! 12 People for a week!!!
Hi All. Although I love the holidays, my hips are without cartilage (double hip replacement coming up) and my back is, per my doc, "a train wreck." Although I tried to get out of Thanksgiving this year, 12 people will be here for a week, sleeping everywhere, 6...
Read moreSilken tofu with avocado from "Every Grain of Rice"">Silken tofu with avocado from "Every Grain of Rice"
I was very skeptical of this simple cold appetizer of silken tofu and avocado slices drizzled with soy sauce, wasabi and sesame oil. After reading all the rave reviews from fellow CH'ers, I had high hopes for this dish. But I am sad to report that I really...
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