Archive for February 2016
Why was my NY Strip tough? ;(">Why was my NY Strip tough? ;(
I cooked a birthday dinner for a friend tonight. I bought two NY Strip steaks from Wegmans: decent marbilization. Not prime, but a solid choice. About one inch thick. I cooked them as follows: screaming hot cast iron skillet, two minute sear on each side. After the second sear, popped the...
Read moreHomemade Red Thai Curry Paste...Worth the Effort?">Homemade Red Thai Curry Paste...Worth the Effort?
Hey fellow Chowhounders, I am planning on making a *stellar* Red Thai Curry paste. It is imperative that it is as authentic as possible and also as delicious as it can possibly be (side note: this is my very first time making a Thai Curry, but I am...
Read moreNever baked before: Rye bread too ambitious?">Never baked before: Rye bread too ambitious?
This bread is beginner level. be sure you want real rye, though. Can't screw up a bread like this, but it won't be fluffy bread, so know what you're making. Reading More May Cause Envy...
Read moreHomemade yogurt -- too tart">Homemade yogurt -- too tart
I hav not made my own yogurt yet , but there is a NY company SOHHA that makes what they call a savory greek yogurt very very little tartness. So i will use this as a starter when I do make my first batch Reading More May...
Read moreSmoked sausage in a pinch when dry spanish chorizo is called for?">Smoked sausage in a pinch when dry spanish chorizo is called for?
In your shoes, I would do exactly what you described. I think it will turn out fairly close to the original. Maybe add a touch of white wine - I think chorizo includes it. And easy on the cayenne. Reading More May Cause Envy...
Read moreNever baked before- rye bread too ambitious?">Never baked before- rye bread too ambitious?
Okay, I have baked some things but I have no real understanding of how bread functions. However I recently ate this amazing dark rye (no wheat) load from Baltic black rooster and it is so good and after making stock for the first time I wonder-- /could/, just perchance /could/,...
Read moreFavorite chocolate cake recipe">Favorite chocolate cake recipe
I am making a birthday cake for a friend that loves chocolate. I want to try something new. What is your absolute favorite chocolate cake recipe? It doesn't have to be a straight chocolate cake, but something that is chocolate based, like chocolate mousse cake with dulce...
Read moreHelp me choose a new low carb cookbook">Help me choose a new low carb cookbook
Curious, are you trying to put your body into nutritional ketosis? From what I know, that's what is going to clean up your cholesterol. I'm usually a VERY hungry person and, after about 3 weeks of going ketogenic, I am impressed how free of hunger I am.
Steamed clams - juice turned a strange blue-ish color">Steamed clams - juice turned a strange blue-ish color
I know this is an old post, but the same thing happened to me yesterday!! My brother went clamming in RI, and gave me 10 lbs. the same day. The next day I steamed them in a Staub pot, using water only, and the liquid turned blue!! There is no...
Read moreWeekly Menu Plans - March 2016">Weekly Menu Plans - March 2016
First day of Spring, Easter holiday and March Madness (basketball tournaments, not kitchen worries). Let's use this thread to share concise weekly dinner menus for each week of March. It's helpful if you can include your location and how many people you are feeding. Those of us who decided to post...
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