Archive for March 2016
ISO great recipe for beef stew">ISO great recipe for beef stew
Hello - I have some nice sirloin tips that I want to turn into a beef stew. Trouble is, I don't have a recipe I'm enthusiastic about. For some reason, my beef stews are all right, but nothing special. It doesn't seem to matter whether I use stock or wine or...
Read moreThe Tastiest Garlic Bread Recipes">The Tastiest Garlic Bread Recipes
Garlic bread is an amazing food and it is also very easy to make. There are quite a few methods for you to prepare most families’ favorite bread, depending on the way you like it. The quickest and easiest one is to buy French or Italian bread, spread some garlic...
Read moreHow to buy Sichuan pickled chilli paste">How to buy Sichuan pickled chilli paste
I'm cooking from Fuschia Dunlop's Every Grain of Rice. Unfortunately she doesn't have a detailed blurb for "Sichuan pickled chilli paste". Does anyone know what the Chinese characters are, or can point to some pictures online? I live in the bay area and shop at Ranch 99. Reading...
Read moreSous vide stuffed meats?">Sous vide stuffed meats?
I was wondering if anyone had any luck sous vide cooking a stuffed piece of meat like a pork tenderloin, beef tenderloin, port loin, etc. I looked around and did find a recipe, but I am concerned that juices that form in the bag while cooking could render...
Read moreChicken in Marinade">Chicken in Marinade
Last night I started marinating some chicken parts in yogurt, garlic, and curry powder. The recipe says to leave in for at least 3 hours, or overnight. My plans have changed and I now want to cook it Saturday night, not tonight. Will it keep in the frig? ...
Read moremsg free meals">msg free meals
ok so I am new, but I am pretty sure everyone has msg in a form in their house and cook with it. This is just what I have been reading so far and I understand you cant trust everything but from what I have read parmesan cheese, mushrooms and...
Read morebaker's ammonia">baker's ammonia
I am trying to recreate a delicious cookie that a local farm stand sells and calls Swedish Dreams, also known as Drommar. Traditional recipes call for Baker's ammonia as leavening for a crispness that apparently baking powder or soda cannot equal. some recipes call for it, others don't....
Read morewhat parts can I make ahead for smooth dinner flow?">what parts can I make ahead for smooth dinner flow?
I am serving a multi course dinner tomorrow and want to know what I can prep ahead of time out of the following items: Tortellini in brodo: Can I pre boil my tortellini, then rewarm in the hot broth? They are very delicate, if I can reboil do I hold...
Read moreOptimal sous vide temp for med rare steak after searing">Optimal sous vide temp for med rare steak after searing
Hi all, No matter what I do I cannot seem to produce a perfectly med rare sous vide steak after searing. I've tried 127 and 129 degrees and then a quick searing in butter, but the steak always seems to end in the medium range. Any suggestions to achieve better...
Read moreNeed a Semolina Education">Need a Semolina Education
Yesterday I used an old, unopened bag of Bob's Red Mill Semolina Flour that I've had in my pantry forever. I made bread with it using this King Arthur Flour recipe that was easy and delicious. http://www.kingarthurflour.com/recipes/sesame-semolina-bread-recipe Searching online for a cheaper source of Semolina flour I read that there is,...
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