Archive for December 2015
Cereal Cookies count as breakfast.">Cereal Cookies count as breakfast.
All of your favourite childhood memories piled together in one amazing cookie! It's a great treat to wrap up with a bow and share with your friends and family as a hostess gift... Or keep them all to yourself! We won't tell Santa, don't worry. Reading More...
Read moreWhere to buy fresh chorizo?">Where to buy fresh chorizo?
Does anyone know where to buy fresh chorizo (preferably in Boston MetroWest)? I have a number of recipes I want to try, but can't seem to locate fresh, uncooked chorizo in the supermarkets I've looked at - in my area, that's Roche Brothers, Star, Stop n Shop, Wegmans. Market Basket is...
Read moreGrass fed bison pot roast suggestions">Grass fed bison pot roast suggestions
Any suggestions on what to do with a 4 lb bone-in, grass fed, bison pot roast? I was going to braise it in the oven. Favorite flavor combos, anyone? I have a pinot noir I can use and some homemade beef broth. My usual is wine, stock, thyme, onion, garlic,...
Read moreTaste of buckwheat flour?">Taste of buckwheat flour?
I bought a small amount of buckwheat flour in bulk at Community Natural Foods. I made it into a small bun and pancake. It has its own flavor but I was told it shouldn't be bitter. Mine was a little bit bitter. Is that correct? I just wonder if that...
Read moreHow do they make the fries?">How do they make the fries?
Hi, Quebecer here, I was wondering, how do you make french fries so they are a deep orange-brown color like the ones you find in greasy spoons/snackbars operated by the French-Canadians? I find that it's becoming more and more rare as everybody starts switching to precut frozen sturdy super straight yellow...
Read moreSeptember 2011 COTM, Slater/Kitchen Diaries: Winter">September 2011 COTM, Slater/Kitchen Diaries: Winter
Cheese-Smothered Potatoes (page 15) Was gifted some Taleggio today. Had some russets (as opposed to the called-for waxy potatoes) and was out of onion so substituted shallots. This is a quick and dirty potato gratin since you cook the potatoes in butter and olive oil with onion, garlic, and thyme and...
Read moreHow to brine a skinless, boneless 3 lb. turkey roast?">How to brine a skinless, boneless 3 lb. turkey roast?
If you want moist Turkey Breast, one that will hold up to thin slicing....my recommendation is to slow roast between 200-225* until it reaches a temperature of 150-155*. This will allow you the ability to have your leftovers with some versatility.....sandwiches, toppings for Soup or Salads...or simply reheated for...
Read moreSugar and yeast, part II">Sugar and yeast, part II
On Oct 29 2014 I posted a question about "Sugar and Yeast": if a yeast dough includes more than a tiny amount of yeast, what's the purpose? Will the dough be sweet? In that discussion I subsequently posted a comment about digestion of sugar by yeast, from a biologist...
Read morePolpo tomato sauce recipe">Polpo tomato sauce recipe
Can someone direct me to, or repost the rcipe from Polpo for tomato sauce? I see so much love given and so many references to it, but can't find the actual recipe, and my library does not have the book. Thanks so mcuh. Reading More May Cause Envy...
Read moreA L T I T U D E cooking, baking, candy etc.">A L T I T U D E cooking, baking, candy etc.
Hmmm, I live a few hours north of you at 8500 ft. I used to live in ABQ. I didn't change too many recipes then, except for cakes. I did stabilize whipped cream with WhipIt sometimes. Humidity (or, rather, lack of it) was often an issue. I don't think you...
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