Archive for February 2016
Chipotle as substitute for jalapeno?">Chipotle as substitute for jalapeno?
I don't like the flavor of jalapenos. They have the same unpleasant flavor that I associate with green olives and green peppers, plus I don't enjoy really hot foods. But I do love the flavor of chipotle! I have avoided otherwise-interesting recipes that use fresh jalapenos, but...
Read moreLooking for a cardamom heavy treat">Looking for a cardamom heavy treat
I would make a coffee cake or layer cake with really fresh cardamom. Recently I made a vegan cardamom chai cake with frosting that you actually add black tea and cloves and cinnamon to the frosting. I added roasted pistachios to the top which was a really nice flavor. Next...
Read moreWhat is you favorite way to cook shrimp for shrimp cocktail? ( Using frozen shrimp)">What is you favorite way to cook shrimp for shrimp cocktail? ( Using frozen shrimp)
A good guide EXCEPT like so many chefs the presenter uses WAY too much salt. Reading More May Cause Envy...
Read moreLong-life cheap snacks">Long-life cheap snacks
Hello! I am moving next year to uni & my meals are fully-catered. I need to make some healthy-ish snacks that are going to last for a week or so, and can be put in the car as I work as a Nanny the other side of town. I'm also...
Read moreYogurt from boiled milk?">Yogurt from boiled milk?
I've been making yogurt using yogurt as a starter for a while now. When I started making it I'd heat the milk on the stove using a candy thermometer and being careful not to let it boil, but I always ended up with burnt milk on the bottom of the...
Read moreDosas, Injira and other Fermented Flat Breads">Dosas, Injira and other Fermented Flat Breads
Hey, I am moving off of a from-scratch tortilla obsession and starting up with dosas. I've made a version of Injira for a long time (basically sourdough with teff flour, though I don't claim mine comes out like the restaurant stuff!) and I realize that dosas appear to be basically...
Read moreSauces for Mongolian cooking at home?">Sauces for Mongolian cooking at home?
When I'm in California (I go about 2x a year), there is a certain Mongolian restaurant in Ventura that we absolutely love. It has a number of sauces that you can pour into your bowl. It has one with hot peppers, one with strong garlic, two barbecue sauces, one is...
Read moreRestaurant Day February 2016">Restaurant Day February 2016
This season's "Restaurant Day" is Sunday, 21 February, and mild weather is predicted! http://www.restaurantday.org/ (in English and in French) Quite a few participants! Reading More May Cause Envy...
Read moreBraising in white wine!">Braising in white wine!
Why or why not? I happened to have some opened in the fridge, so I thought I'd use it in a short rib brausr. I'm wondering how much of a difference after a two or three hour braise? As I am posting this I realize a year ago I would...
Read moreGumbo way too spicy">Gumbo way too spicy
Made gumbo using a local fresh andouille sausage and it is extremely burn your mouth off spicy. Thankfully I was out of cayenne so I didn't compound the situation. This is for a gathering with children so I need to temper the heat by at least half. It's chicken and...
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