Archive for November 2015
Ventilation">Ventilation
Hello, I am upgrading from a 36" Bluestar Cooktop to a 48" range or rangetop. I currently have a 42" Bluestar 1200 CFM chimney hood and I'm wondering if I could get away with using a 42" hood with a 48" range or rangetop. I believe this is probably not recommended...
Read moreHELP! Why does this recipe always fail!?">HELP! Why does this recipe always fail!?
Ok this recipe has been notoriously difficult to pull off in my husband's family. It's his great grandmother's recipe and it wasn't written down very clearly. The first time I made it it was PERFECT! I've made it 5 or 6 times since then and every time it comes out...
Read moreRugelach recipe: Israeli yeast (shimrit) conversion to US brand?">Rugelach recipe: Israeli yeast (shimrit) conversion to US brand?
Hi guys, I've been looking for a rugelach recipe that's more like the Israeli yeasted dough type than the american cream cheese version. Naturally, I started looking at Israeli/hebrew recipes. I've found a recipe by Miki Shemo that I've been able to translate into English. The one hiccup is that...
Read moreThomas Keller thanksgiving feast - timing?">Thomas Keller thanksgiving feast - timing?
Because I'm an idiot, I've decided to try to pull off this thanksgiving menu from Bouchon. http://www.saveur.com/article/menu/menu-thomas-kellers-thanksgiving-feast I'm trying to figure out the best way to time cooking everything - i.e. What can be made ahead? Would you throw stuff back in the oven after the turkey comes out, or nuke...
Read moreHalf-cooked chicken">Half-cooked chicken
The flame is still too high perhaps. Try using a flame-tamer or diffuser to lower the temperature. My gas cooktop cooks too high at low heat also, and adding the diffuser has made all the difference. Edited to add this: also make sure the flame is...
Read moreHow to make lye water">How to make lye water
I am looking to make ramen noodles from scratch. I've found a recipe to substitute Kansui with baked soda but I'd like to make it with lye. I have food grade lye on hand but am unsure on how much water to add to how much lye to make the...
Read moreFavorite egg preparations for breakfast">Favorite egg preparations for breakfast
I know this is old but I pay at least $6 for pastured eggs from Safeway. It's my only option for humanly treated chickens. This week I'm going to try whole foods because even though it's normally pricey I'm thinking it can't be worse. Reading More May...
Read moreWhat cookbooks have you bought lately, or are you lusting after? October 2015 edition [old]">What cookbooks have you bought lately, or are you lusting after? October 2015 edition [old]
I am definitely going to the LeCreuset outlet store near where I live to try to lift the goose pot. And lust after it. I will get more creditability after I try out the Cassole I purchased for myself as a 60th birthday gift...the same as on the cover of...
Read moreWhat cookbooks have you bought lately, or are you lusting after? November 2015 edition!">What cookbooks have you bought lately, or are you lusting after? November 2015 edition!
I'm on a Tish Boyle binge, due to "Flavorful". I just got her cookie book and am waiting for the cake one (ABE). Have several on my wish list and in my Amazon cart from that infernal Eat Your Books list (ps you Canadians, could you possibly have...
Read moreWhat are you baking these days? November 2015 edition!">What are you baking these days? November 2015 edition!
Here we are into glorious fall weather in our little corner of the world, and the oven beckons (as if it doesn't always). We were away in the Hudson River valley this weekend, so I didn't get a chance to bake. Have half a notion to make something now...and...what are...
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