Archive for February 2016
Using salt pork in soup">Using salt pork in soup
I have a package of salt pork leftover from gravy-making at Christmas. I would like to use it to make pea soup, but I’m stymied as to how. Should I slice it and fry it first? Toss the whole uncooked piece in with the soup and let it slow-cook? Should...
Read moreIdeas for leftover breaded chicken cutlets">Ideas for leftover breaded chicken cutlets
I've gotten fairly creative before with leftover breaded chicken cutlets but thought I'd see what you all can come up with! In the past I've made panini with mango chutney and roasted red peppers, a sandwich with blue cheese and hot sauce, broccoli divan casserole (which was fantastic!) and chicken...
Read moreHelp... when following a recipe and it doesn't turn out">Help... when following a recipe and it doesn't turn out
You've already gotten some great advice here. Salt is often what's missing. Acid, such as fresh lemon, wine, or good vinegar, can be delicious. Umani in the form of mushrooms or soy sauce can be welcome. Heat in the form of red pepper flakes or fresh chiles is...
Read moreHelp....when following a recipe and it doesn't turn out.">Help....when following a recipe and it doesn't turn out.
I have been cooking for a long time, but I won't say I am the best cook. My biggest problem seems to be that when I follow a recipe to a tee, it never seems to come out right. Most of the time, the main ingredient of the...
Read moreRepurposing Espresso Shortbread FAIL">Repurposing Espresso Shortbread FAIL
So I tried to recreate my favorite espresso shortbread aka the Stumptown Shorty from a Brooklyn bakery called Ovenly: http://www.seriouseats.com/recipes/2014/10/the-stumptown-shorty-from-ovenly.html Alas, I think I underbaked it. The flavor is lovely, but it is too soft, and parts would not slice properly, so I saved the crumbs and thought I could make...
Read moreLight, moist banana bread">Light, moist banana bread
Every time I make banana bread, it comes out a little dry with a brown crust. Not burnt, but brown. I would like a moister, lighter-bottomed banana bread. I have mostly used a glass loaf pan at 350° for one hour (when the pick comes out clean), but have experimented...
Read moreNon-Cow Mac and Cheese">Non-Cow Mac and Cheese
My husband is allergic to cow's milk, so I'd like to find a recipe for mac and cheese that avoids it! I'm open to anything as long as it tastes good! Reading More May Cause Envy...
Read moreRoast potatoes method - could my oil set on fire?">Roast potatoes method - could my oil set on fire?
Hi I have done some research on the internet about fire risks of heating oil but it hasnt answered my questions thoroughly, so thought Id turn to this forum for peace of mind..... I heat groundnut (peanut) oil at 240 deg C in the oven for about half an hour before adding...
Read moreDish of the Month Run-off Voting Thread for February 2016">Dish of the Month Run-off Voting Thread for February 2016
Click on the heart for this post to vote for CHOCOLATE MOUSSE. Reading More May Cause Envy...
Read moreWhat to do with lots of cut fruit">What to do with lots of cut fruit
Make a fruit upside-down cake. Ina Garten has one with plums and sour cream that is good. 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