Archive for December 2015
Too much orange extract in my shortbread cookies">Too much orange extract in my shortbread cookies
I made a batch of shortbread cookies and added orange extract. The cookies have great texture but the orange extract flavor is too strong. Does anyone know how I could tone them down? I thought about coating one side in chocolate but wasn't sure if anyone had better solutions.
Boiled gingerbread cookie dough">Boiled gingerbread cookie dough
Hi Linda, I saw your post because I amm looking for my recipe that sounds just like your family's! If you have it, would you please post it? I used it a lot when I was working with small shildren as they can roll and mix with flour - as much...
Read morewant to make nougat candy">want to make nougat candy
I'm thinking I would like to make nougat candy, probably the Italian version, torrone. I can't find much information or reviews of the few recipess on the i Internet. Does anyone have advice for a first timer. Reading More May Cause Envy...
Read moreHelp with Three Cheese Macaroni">Help with Three Cheese Macaroni
So for my class I need to make a dish with 6 different herbs/vegetables and I already have Basil, Bay Leaf, and onion. Was wondering if anyone had any other suggestions for herbs or veggies. Also what 3 types of cheeses would be delicious together? Reading More...
Read morechocolate bark question">chocolate bark question
I make chocolate bark every year by the ton to give to friends. I have just about exhausted all possible toppings. This year I would like to make it with bacon or pancetta. Would it have to be kept refrigerated because that would be a deal breaker....
Read moreMom's coddled eggs">Mom's coddled eggs
My Mom did the same exact thing with eggs,mostly on the week-end as it took more time.I was a skinny kid who did't care about food,but I loved those eggs.Don't remember cream as we were rather poor,probably milk added.She also made oatmeal in a large double boiler over night (6...
Read moreNovember 2011 COTM: Gourmet II: Beef, Veal, Pork and Lamb">November 2011 COTM: Gourmet II: Beef, Veal, Pork and Lamb
BEEF STROGANOFF, p. 439 I had some dill to use up and beef in the freezer. Plus I've been wanting an excuse to make Alice Medrich's sour cream ice cream, so I bought some sour cream and made this recipe. This recipe only uses 3 tbsp of sour cream, making it...
Read morePorterhouse roast (?) for Christmas day">Porterhouse roast (?) for Christmas day
Hi, Would be great to get some input from the community. My plan for Christmas is to cook a large porterhouse (3KG+) as follows: 1) Sear as best I can in large skillet, finish with blowtorch 2) Roast low and slow at 140 degrees f for approx 4-5 hrs until cooked through. 3) Rest...
Read moreISO Edible gold flakes">ISO Edible gold flakes
Looking for edible gold flakes. I know they are available on line, but I would need them for this weekend, so I am looking locally in Montréal. Reading More May Cause Envy...
Read moreHow to use a lot of milk?">How to use a lot of milk?
So, I still can't get used to this new CH format and dislike it every time I come to CH. I can't find anything on my local board or home cooking. I say this as a disclaimer because surely there are some old posts addressing the query of:...
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