Archive for February 2016
Culantro (Costa Rican Coyote Cilantro) in the US?">Culantro (Costa Rican Coyote Cilantro) in the US?
Anyone know if it's possible to find this wonderfully aromatic and cilantro-like herb in the US (preferably in the DC metro area)? I discovered it in Costa Rica and really want some for cooking. Reading More May Cause Envy...
Read moreManicotti Filling With Flour">Manicotti Filling With Flour
Lately, I’ve been adding a little Wondra flour to my filling for manicotti & lasagna. It allows the cheese to set up nicely with no oozing, even immediately out of the oven when it’s still bubbling. I got this idea when making gnudi, which is basically maincotti/ravioli filling with flour....
Read moreFood Processor vs Immersion Blender">Food Processor vs Immersion Blender
I have very little counter space but want to make some things that require a food processor (eg pesto, crust made with nuts, thick pastes (eg pumpkin). Can i use an immersion blender as a food processor? If not, does anyone recommend a small footprint, powerful food processor?
Saladmaster you think is Scam?">Saladmaster you think is Scam?
I dont think so.. When people who never experienced using Saladmaster and make horrendous reviews, they are the people belong to the group of closed minded people. They wrote what they think and what they heard, but not base on their experienced. So how can we trust those reviews?we should...
Read moreBaby Shower Menu Suggestions for 1 PM...">Baby Shower Menu Suggestions for 1 PM...
Would love to have suggestions on a what to serve for a 1:00 PM shower. Am expecting up to 35 people attending, so buffet is planned. Do I do lunch foods (heavy salads, poached salmon, cheese platter) or serve a high 'tea' spread: scones/cakes/spiced nuts and other nibbles? Do people...
Read moreBaby Shower Menu Suggestions">Baby Shower Menu Suggestions
Would love to have suggestions on a what to serve for a 1:00 PM shower. Am expecting up to 35 people attending, so buffet is planned. Do I do lunch foods (heavy salads, poached salmon, cheese platter) or serve a high 'tea' spread: scones/cakes/spiced nuts and other nibbles? TIA for...
Read moreVeal Stock-Cleaning the bones">Veal Stock-Cleaning the bones
Can anyone help clarify exactly what one is supposed to clean when rinsing veal bones after blanching them for white veal stock? Some recipes make it sound like you just wanna rinse the gunk off them...while others make it sound like you are supposed to scrub them ENTIRELY clean of...
Read moreNeed help cooking 2 1/4 inch NY Strip">Need help cooking 2 1/4 inch NY Strip
Alan, I know this is an oldie, but you're a genius! I never thought of covering the smoke detectors with shower caps! My fan is not so good (one of the fantastic features in the kitchen that I designed in the previous house), and so we've been grilling our steaks,...
Read moreHow to remove bones from fish">How to remove bones from fish
Tweezers or needle nose pliers will work in a pinch. Pick up a dedicated pair of slant tip tweezers your next trip to the ddrugstore. Reading More May Cause Envy...
Read moreHow do you Doctor up your Ramen?">How do you Doctor up your Ramen?
In terms of ramen, am not talking the beloved college staple (not that there's anything wrong with that), but rather, the more posh (to me, at least) version you find in restaurants like Momofuku, Ippudo etc. I recently bought some Sun Noodle Ramen and tried to make it,...
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