Archive for May 2016
scallion pancakes - crispy outside?">scallion pancakes - crispy outside?
I have found protein content to be important, not just for frying, but overall texture of the pancake, too. Mine would be so gluten-y, my head would hurt from chewing. Specifically, don't use King Arthur all-purpose unless you go for the oil-soaking method described by shaogo below. ...
Read moreFailed Ricotta">Failed Ricotta
I recently started making Greek yogurt, and used 1 gallon + 4 cups of leftover whey, + 1 gallon UHT 1% milk, + 1 cup white vinegar, and the juice of one lemon, attempting to make Ricotta. Epic fail. I already know what went wrong, I just need...
Read moreStoring Zucchini">Storing Zucchini
So I buy lovely, firm, shiny zucchini at the store/farmer's market. I bring them home. The next day they are limp, shriveled, and pitted. I tried the fridge, the top shelf, the bottom, the crisper drawer, and the counter at room temp. Is there a secret...
Read moreHow long can food be preserved in a cassoulet? Duck fat can't possibly last indefinitely?">How long can food be preserved in a cassoulet? Duck fat can't possibly last indefinitely?
I am reading a book called The Matchmaker of Perigord. One of the characters is the custodian of a cassoulet his mother started 31 years before. While this worked as a great metaphor in the book, it made me curious: is such a thing possible? Below are...
Read moresalted cured soybeans">salted cured soybeans
Found this ingredient in an old Chinese cookbook. What is it? Where can I find it? What does it look like? etc.... Reading More May Cause Envy...
Read moreMailing Pound Cake with glaze">Mailing Pound Cake with glaze
I baked three pound cakes today and forgot to add the flavor. I was planning on mailing them to friends. Are there any suggestions for a glaze that I could put in a container with the cake and would not go bad? Reading More May Cause Envy...
Read moreGluten-free dessert for bridal shower brunch">Gluten-free dessert for bridal shower brunch
I'm cohosting a bridal shower for a dear friend and we are planning to make a buffet brunch. The bride is gluten-free -- any suggestions for a gluten-free dessert I could make her? I love baking but gluten-free is not my area of expertise so I'm hoping to find a...
Read moreInner Beauty Hot Sauce is Back">Inner Beauty Hot Sauce is Back
Greetings CH Community. After seeing many older posts about Inner Beauty we thought we might take a moment and let everyone know that we are back and better than ever. In production since mid-2015 we have the same great heat and flavor you remember. Awards from 2016 events include Zest...
Read moreInner Beauty Hot Sauce recipe?">Inner Beauty Hot Sauce recipe?
Inner Beauty Hot Sauce is back and ready to delight your taste buds. In production since 2015 the brand is now owned by Todd's Originals, LLC a Maine based company producing salsa and hot sauce. www.toddssalsa.com. Recent 2016 awards from Zest Fest 2016 in Dallas, TX; World Hot Sauce Awards...
Read moreCryovac prime rib">Cryovac prime rib
I messed up! I accidentally left a whole yes 112 dollars worth of beef in my cooler bag overnight in the kitchen. I doubt there is but is there any chance it is still ok? Can I even roast it (over 200 degrees)? Reading More May Cause...
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