Archive for January 2016
Cinnamon sticks in Indian cooking">Cinnamon sticks in Indian cooking
I love to cook Indian food, though no expert. I was watching Alamelu (love her) on utube and saw that she was using slivers of cinnamon stick. When I have used cinammon sticks I always kept them whole because I am concerned about the sharp edges if swallowed....
Read morePastel de Tres Leches (Three Milk Cake)">Pastel de Tres Leches (Three Milk Cake)
6 eggs, separated 1 cup white sugar 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup milk 2 teaspoons vanilla extract 1 cup heavy whipping cream 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1 cup whipped cream (optional) 1 cup sliced fresh strawberries (optional) Preheat...
Read moreCook's Illustrated "Cold Oil" French Fries">Cook's Illustrated "Cold Oil" French Fries
I used this method for my first ever attempt at french fries and can report that it works beautifully. I cut one lady-fist-sized yukon gold potato into 3/8" thick sticks, covered them with sunflower oil in a small saucepan, and brought the oil to a boil over medium-high heat. I...
Read moreSaving the Squid...">Saving the Squid...
I'm experimenting with cooking squid and it seems I went a little too long on the quick saute method for a first course. My main course is a sausage, peppers and tomato stew (pressure cooked) ... so I start thinking, maybe I could just add the squid to the...
Read more“Chopped / Iron Chef / Knife Fight” Style Cooking Party">“Chopped / Iron Chef / Knife Fight” Style Cooking Party
We’ve just renovated our kitchen and have a fabulously huge island, and bar seating, all perfect for a cooking party. We have some open adventurous eaters and friends who love to cook so I want to host an “Chopped / Iron Chef / Knife Fight” Style Cooking Party. I think...
Read moreWhole Wheat Flavor">Whole Wheat Flavor
I'll say right now that this post is going to come across somewhere between insane and ridiculous. Don't worry; that's only because I am, in fact, insane and ridiculous. That being said: I am not a cook. I'm a physicist. My wife is a great cook, and also an anthropologist...
Read moreSous Vide Elk">Sous Vide Elk
I am planning on cooking some Elk Sous Vide this weekend. I was thinking about adding juniper berries, rosemary, and some beef fat from the butcher. Any thoughts or advice out there? Thinking of the Scottish Highlands as inspiration.... Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month Voting Thread, February 2016">Home Cooking Dish of the Month Voting Thread, February 2016
Click on the heart for this post to vote for MEAT/SAVORY (HAND) PIES Reading More May Cause Envy...
Read moreSandy/Gritty Sichuan Peppercorns?">Sandy/Gritty Sichuan Peppercorns?
So I recently returned from a trip to Thailand, where I purchased a whole bunch of spices at the Chatuchak Market in Bangkok. I had no idea the quality of any of them, and everything was dirt cheap, but I figured because it was so cheap I had nothing to...
Read moreBest Mexican Store in Durham or Chapel Hill?">Best Mexican Store in Durham or Chapel Hill?
Does anyone have experience with the local stores that specialize in Mexican/Latin ingredients? We're doing a taco dinner and would like to find a store with good turnover and a wide selection. In the stores in Chapel Hill, it seems like the produce and herbs are on their last legs....
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