Archive for February 2016
Bone Broth/Veggie/Lentil/Meat Stew is Awful :( Why?">Bone Broth/Veggie/Lentil/Meat Stew is Awful :( Why?
Hi Chowies, I seek your wisdom. I put so many good ingredients (at least so I thought) in a stew in my pressure cooker and it tastes so awful. It's not the first time it's happened and it's frustrating so I thought I'd ask if anyone here might be able...
Read moreLeftover mulled wine syrup">Leftover mulled wine syrup
I've had some mulled wine syrup base (from Jamie Oliver's recipe) in the fridge for two months. It still has the strips of lime, lemon and clementine zest in it, along with the whole spices and vanilla pod. It smells and tastes fine - am I ok to...
Read morePyrex/glass cookware">Pyrex/glass cookware
I have heard too many horror stories of Pyrex exploding, rather it has been heated or just sitting, to continue to use mine. I am very concerned that my infant daughter could be injured if this were to occur. We have Pyrex we use everyday for storage/re-heating, casserole dishes used...
Read moreCOTM Cookbook of the Month VOTING - March 2016">COTM Cookbook of the Month VOTING - March 2016
To vote for SOUP FOR SYRIA by Barbara Abdeni Massaad, click the heart to the right of this post. Reading More May Cause Envy...
Read moreSPRING 2016 BAKING COOKBOOK OF THE MONTH (VOTING)">SPRING 2016 BAKING COOKBOOK OF THE MONTH (VOTING)
To vote for FIKA: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones and Johanna Kindvall, please click the heart to the right -> Reading More May Cause Envy...
Read morehard eggs at altitude">hard eggs at altitude
We now live at 7,000 ft. But for decades before that we lived just a tad above sea level. Since moving, I have yet to find a formula for hard boiling eggs where the shell peels easily and cleanly. I am using old eggs I am adding salt I...
Read moreFreezing egg whites; does this work?">Freezing egg whites; does this work?
I know that this post is 5+ years old but thanks to all who participated in it. I was about to start a virtually identical thread but decided to first search HC to see if the topic has been previously discussed. Amazingly, the CH search function worked perfectly,...
Read moreBechamel, does it really have eggs?">Bechamel, does it really have eggs?
You mean carbonara, right? Reading More May Cause Envy...
Read morePoached chicken--can I leave it out for an hour+?">Poached chicken--can I leave it out for an hour+?
I'm making posole tonight and my standard recipe requires me to poach the chicken. I usually get home, change, and run to the gym. I have about a half an hour from the time I run home to the time I leave for the gym. What I want to do is...
Read moreParmesan w/cellulose">Parmesan w/cellulose
I doubt any of us are buying parm that originates from (gasp!) Pennsylvania, but here's a little tidbit to beware of: https://beta.finance.yahoo.com/news/parmesan-cheese-sprinkle-penne-could-100023858.html Reading More May Cause Envy...
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