Archive for December 2015
Open vanilla extract">Open vanilla extract
I have a large bottle of vanilla extract that had been opened and then partly close, and knocked over. Since I had another bottle I used that for a while, and the large bottle was on its side for months. Some of it spilled out (not a lot) and got...
Read moreTuna steak- How to cook & what with?">Tuna steak- How to cook & what with?
I stuffed Tuna with a onion, garlic, spices and herbs mixture made by chopping all very finely, then pounding in a pestle and mortar with salt and spices, you can rub salt all over the fish, then stuff the gut area with the mixture, sew it close, put...
Read moreMy jelly did not gel">My jelly did not gel
I attempted to make jelly for the first time. I followed the recipe in Mastering the Art of Southern Cooking for Pepper Jelly to a T except I did half coconut sugar and half granulated. I checked I think the Ball canning site? and it said its fine to use...
Read moreFavorite dips and spreads">Favorite dips and spreads
What size carton of yogurt, please? Thanks. Reading More May Cause Envy...
Read moreParty Nibbles: Grilled Salmon Ribbons">Party Nibbles: Grilled Salmon Ribbons
Yield: 20 Servings 1. 1 lb skinless salmon fillet -1-inch thick 2. 3 T lemon juice 3. 1 T olive oil 4. 1 t tarragon,Dried 5. 2 T fresh parsley,minced 6. 1 salt 7. 1 pepper [2 tb chopped fresh dill may be used in lieu of tarragon] 8. Cut salmon into 1/4-inch thick slices about 4...
Read moreChristmas Food Review">Christmas Food Review
Hi All, How are you doing Foodies ?? Hope you had a Great Christmas this year .. By the way how was you celebrations ended up ? What are the Food preparations that are carried out in your home ? What's on your plate that day ? Just love to hear the food you prepared...
Read moreseafood sausage problem">seafood sausage problem
re posting for a more specific issue. Seafood sausage recipes tend to be of the "mousse" variety. If I want to stuff this into a veterinarian casing won't it be too soft? The co-op near me sells a Tuscan seafood sausage that is in hog casing and is pretty dense....
Read moreNew Italian cooking show">New Italian cooking show
There is a new web-based Italian cooking show perfect for the novice cook. This web-show is called POV Italian Cooking and is available on YouTube #POVItalianCooking https://www.youtube.com/watch?v=EZMSsXFvr6k Reading More May Cause Envy...
Read moreVery small poblano peppers">Very small poblano peppers
I have lots of very small (average 2") poblano peppers, both green and red. They are not going to get bigger, if I leave them on the plant, they wilt away. What to do with these? They are way to small to stuff, I was thinking salsa but not much...
Read moreHelp with turkey gravy">Help with turkey gravy
Hi all. Well, we did the Christmas turkey. It weighed 11.2 lbs so I cooked it at 325 for 2 hrs 50 mins., which should have left it juicy and with juices in the bottom of the roaster. Hmmm. The bird was tough (a fresh (not...
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