Archive for January 2016
Baking From My Home to Yours: Cookies">Baking From My Home to Yours: Cookies
CARAMEL CRUNCH BARS I made this for our cookie party this past weekend and this was my mother's favorite out of the six we made. Chopping the bittersweet bar finely was a PITA, but worth it since these were so good. Definitely a repeater! Reading More May Cause...
Read moreBaking From My Home to Yours: Cakes">Baking From My Home to Yours: Cakes
I made this cake, and it was delicious. No pictures alas as it got devoured so fast. It was one of the best marble cakes I have eaten. I did have a problem with my baking time. I have a convection oven and I lowered the heat by 25 degrees...
Read moreHelp on making a lasagne">Help on making a lasagne
Hi all, so I'm thinking about making a lasagne this week. But I just need a little bit of help from the experienced cooks here on the chow! First up: I'll be making lasagne with dry pasta sheets, as I don't have a pasta machine (yet, I'm eyeing the KA attachment...
Read moreQuestions about beef stock">Questions about beef stock
I have some beef stock questions for the experts. I’ve had beef stock end up the consistency of stew. What went wrong? Too much meat? How much time is really needed? I’ve seen everything from 3-30 hours. Can you simmer for a few hours, cool the entire pot, put it in the fridge,...
Read moreSharp knife for striploin">Sharp knife for striploin
I want a reasonably cheap, reasonably practical , sharp knife to cut Cryovac sized cuts of meat into smaller portions. Say say steaks from striploin. Any suggestions? Reading More May Cause Envy...
Read moreWestchester Circa 1985 Restaurant Brandywine">Westchester Circa 1985 Restaurant Brandywine
I remember the Brandywine on Lincoln Blvd, in Santa Monica, great place. Never had the Fried Harvey but friends had it and liked it a lot. I think it was just an original recipe of the owner.... Reading More May Cause Envy...
Read morevg10 japanese knives?????">vg10 japanese knives?????
Why do all of the major japanese knife manufactures make a vg10 boning knife if they are prone to chipping. Reading More May Cause Envy...
Read moreSeeking a Slippery Skillet for Eggs on Commercial Induction Cooktops">Seeking a Slippery Skillet for Eggs on Commercial Induction Cooktops
Since moving to LA from NYC, where I took ubiquitous high-power gas ranges for granted (gas just comes out of the ground here, not out of your stove--boo) we've gone over to commercial portable induction cooktops. I have 2 "Mr. Inductions" and an Update. We love them,...
Read moreRecommendations for pizza pan?">Recommendations for pizza pan?
Santa brought me a pizza peel for Christmas and I am starting to experiment with making pizza at home. I am looking for recommendations for something to cook them in or on, since I will probably buy some kind of pan pretty soon. I have read the many...
Read moreAll-Clad vs Cast Iron">All-Clad vs Cast Iron
I'm starting to wonder why I just had to have the All-Clad pans. My reason for buying them - aside from everybody drooling over them - was the stove-top to oven convenience. But I find that they really stick, and my cast iron works much better for non-stick purposes such...
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