Archive for February 2016
A great day at Allemany F.M.">A great day at Allemany F.M.
As a fallen away devotee of The City's oldest farmers' market, a change in my normal Saturday schedule found me here instead of the Ferry Plaza, and I keep asking myself "Why has it been so long?". The parking lot was as difficult (but free) as ever, but once I...
Read moreFlat flavor- where did I go wrong?">Flat flavor- where did I go wrong?
So cook it, shred it, and then simmer it to really get the flavors to permeate? Reading More May Cause Envy...
Read moreHelp with carrots!">Help with carrots!
I have 5 lbs. of organic carrots that froze in the fridge (as did other things that had to be trashed; setting too cold, obviously.) Turned the ffridge down and they are still in the fridge, but now thawed. I know that they are not useable raw, but what to...
Read moreHelp with Farro Risotto">Help with Farro Risotto
I followed a recipe for farro risotto from the Bob's Red Mill website which came out great, my question is about scaling the recipe. It uses whole farro and calls for about 6 cups liquid to 1/2 cup farro. If I double the farro, do I double the...
Read moreBraised rabbit forequarters">Braised rabbit forequarters
Good morning! I found, much to my delight, rabbit forequarters in my local Stop & Shop yesterday. I'm planning to braise them for lunch today in white wine, with garlic and herbs. About how long should I plan on braising them for tender, juicy meat? I'm seeing about 90 minutes...
Read moreWhat brand and type of Soy Sauce is best for Fried Rice?">What brand and type of Soy Sauce is best for Fried Rice?
What brand and type of Soy Sauce is best for Fried Rice? I've tried Kikkoman before, but wasn't overly impressed. I've always used the light soy sauce, though. Any recommendations? This would be for a Chinese-style fried rice. Reading More May Cause Envy...
Read moreWhat to do with cake that didn't rise">What to do with cake that didn't rise
put back in the oven, crank the heat and attempt to turn into a chewy cookie. Reading More May Cause Envy...
Read moreWhat do you make with puff pastry?">What do you make with puff pastry?
I have 2 packages of puff pastry defrosting in my fridge. I was wondering what are your favorite uses/recipes for puff pastry? I would appreciate any ideas. Thank you. Reading More May Cause Envy...
Read morePlease help with Russian dinner ideas">Please help with Russian dinner ideas
Hi Bob, thank you for the authentic life report! I'm going to make borscht this Sunday to have friends over, and wanted to figure out what other things to serve. Salmon caviar and chilled-in-freezer vodka are my favorite (strange as I'm a Japanese!--must have been a Russian in my...
Read moreStock from these bones - Roast or not?">Stock from these bones - Roast or not?
I have a dumb question. I see that lisaleira's bones are pretty meaty. The soup bones at my supermarket have absolutely no meat on them and everyone here just keeps mentioning bones, but not meaty bones. Can you make beef broth from the bones alone? My...
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