Archive for June 2016
Upscale camp food">Upscale camp food
I go camping for 10 days every year (at a festival), and part of the fun is cooking good food. Our group this year will be five adults. Some of the ideas we're thinking of include flank steak fajitas and stir fry curry tofu. Last year we did Indonesian satay...
Read moreFurious Taters - An amazing party appetizer!">Furious Taters - An amazing party appetizer!
Our Furious Taters are perfect for a delicious snack or an appetizer before the main course. This is an easy party dish to make that will surely impress your friends. Our Angry Assassin sauce used as the base for this dish creates a very unique taste that can even be...
Read moreWhat is the tastiest way to make a vegetable dish?">What is the tastiest way to make a vegetable dish?
"NOTE: Do not roast above about 325°F with most vegetable oils - or as oven cycles will go over the smoke point of the oil used making a nasty bitter taste (according to some scientific studies unhealthy to consume). When put a thermometer in your oven will see it often...
Read moreHunter's Pastry">Hunter's Pastry
Hunter’s pastry has a hard cooking method. There are three stages for finish. The taste is so delicious. Hunter’s name came from the using the mince’s meat from hunted animals. This is a traditional Turkish dish. http://thelordofthechefs.com/2016/06/08/avci-boregi-hunters-pastry/ Reading More May Cause Envy...
Read moreRoasted Chilli Chips">Roasted Chilli Chips
I created a batch of roasted chilli chips with assorted garnish and a bacon dip. It tasted amazing and I wanted to share it with you. You can follow the instructions below or watch the 55 second video in the link to my blog. Ingredients: 2 Sweet Potatoes 1 Creme Royale Potato 1...
Read moreKawashimozukuri vs shimafuri">Kawashimozukuri vs shimafuri
My understanding of kawashimozukuri is that it is a preparation method that involves splashing fish skin with boiling water to tenderize it, then quickly chilling it with ice. Shimafuri is explained in the book "Sushi: Food for the Eye, the Body and the Soul" as basically being the same thing...
Read moreUsing Ancho Chilies (not stuffed)">Using Ancho Chilies (not stuffed)
I buy bags of ancho chilies for a recipe I love that stuffs them with tuna steak and potatoes served on an avocado salad. But I always end up with a bunch of chilies that are not suitable for stuffing; small, broken, etc. What's a good use for these? Anyone...
Read moreVintage Kitchenaid Repair - Pop Up Repair, annual event">Vintage Kitchenaid Repair - Pop Up Repair, annual event
I had paid $50 to have my Kitchenaid 4-C repaired at the industrial restaurant equipment place on Bowery and Houston. I think it was Chef Restaurant Supplies. They didn't repair it. The problem was intermittent so they saw it turned on, took my money, and gave it...
Read moreHelp, bland broth using marrow bones">Help, bland broth using marrow bones
I attempted an old beef broth recipe from trimmed beef marrow bones - the only ones I can get - and my broth is fatty (need to skim the fat) and cloudy, because I didn't boil then discard the fatty water before the long simmer. The recipe didn't tell me...
Read moreBaozi with Char Siu and Nectarine & Sriracha Glaze">Baozi with Char Siu and Nectarine & Sriracha Glaze
How to make my favorite dim sum dish. Baozi with Char Siu and Nectarine & Sriracha Glaze 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