Archive for April 2016
Re: Pressure Cookers">Re: Pressure Cookers
I posted awhile back that I really liked my Power Pressure Cooker. It lasted for about two months give or take a few days. It would not come to full pressure and the green light would not come on. I contacted the Company. For $24.99 they...
Read moreRevisiting Slow cooker Caramelized onions">Revisiting Slow cooker Caramelized onions
I think this has been covered quite a bit but I have discovered something new in quite delighted with and I discovered it by accident. I bought a bag of chopped onions from smart&final, a convenience item I would normally never bother with except I have a new baby and...
Read moreSalting brown rice ?">Salting brown rice ?
Do you salt your cooked rice like you'd to pasta? I felt like even some health store does it even though it's only labeled as 'steamed'. Reading More May Cause Envy...
Read moreBarley malt syrup?">Barley malt syrup?
Hi everyone, I've just finished growing my own yeast and am excited to try my hand at bagel making: Nancy Silverton's recipe calls for barley malt syrup: does anyone know where I might get this in the Somerville / Cambridge area? Thank you! Reading More May Cause Envy...
Read moreReheating a cream-based pasta dish/sauce">Reheating a cream-based pasta dish/sauce
I know this is super old but starting your sauce with atleast a tablespoon or 2 of flour and melted butter whisked together really does wonders. I really don't like using cornstarch personally. But whatever works. Reading More May Cause Envy...
Read moreSubstitue for White Miso?">Substitue for White Miso?
If you read the article at the following link, you will find, along with more information about Miso, that "Also known as “sweet” or “mellow” miso, white miso is fermented for a shorter time and lower in salt than darker varieties. It has a milder, more delicate flavor and is...
Read moreRescuing overroasted shiitakes?">Rescuing overroasted shiitakes?
They're too expensive to throw out, but as long as they are not burned, just toss them into your recipe. They will rehydrate easily. Reading More May Cause Envy...
Read moreitsy bitsy teeny tiny... bite sized pies?">itsy bitsy teeny tiny... bite sized pies?
So.. I'm pretty sure at least one person here is going to tell me that I am crazy, but I am hoping someone may know a way to make this work. A little back story...my closest friend is getting married next weekend, and having about 80 guests. everything is being...
Read moreMay 2016 COTM Winner - MADE IN INDIA">May 2016 COTM Winner - MADE IN INDIA
After a nail-biting start to the race, Meera Sodha's cookbook, Made in India: Cooked in Britain Recipes from an Indian Family Kitchen, pushed ahead to the lead and couldn't be caught. With all the acclaim and positive reviews surrounding this author's first book, we are most assuredly in for...
Read moreMoroccan spice ingredients?">Moroccan spice ingredients?
What constitutes Moroccan spice mix? Are there are specific spices and amounts in it? 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