Archive for June 2016
Beyond burgers & dogs: your go-to grill recipes for a crowd">Beyond burgers & dogs: your go-to grill recipes for a crowd
We're just finishing up some renos on our backyard and I'm excited to put it to use this summer with some outdoor entertaining. Other than burgers and dogs... What are your favourite grilling recipes? What do you throw on the grill to feed 10-15 people? Reading More...
Read morePersonal French Cuisine Cooking Page">Personal French Cuisine Cooking Page
Thanks for following and sharing! Looking forward to some feedback too :) https://www.facebook.com/yumfinedining My Mission: Share my love for French cuisine with a flare Bring classic fine dining to everyone’s home kitchen Find joy from cooking for loved ones My Goal: Make complex fine dining, especially French cuisine easy and fun to learn, so anyone can...
Read moreCongee in a Zojirushi Induction Heating System Rice Cooker">Congee in a Zojirushi Induction Heating System Rice Cooker
Hi, I am looking at buying a Zojirushi Induction Heating System Rice Cooker and want to make Chinese style congee for my baby the night before to save getting up at 5am every morning. It states porridge as an option but that is 3 water to 1 oats, I make congee...
Read moreBaked First Mashed Potatoes--Anyone Ever Done That?">Baked First Mashed Potatoes--Anyone Ever Done That?
It's the only way I make mashed potatoes. Scrub them really well. I rub some softened butter all over them, and put them on a baking tray in a 350 degree oven for 1 to 1-1/2 hours, flipping at the half way point. The butter keeps the...
Read morehelp! panna cotta not gelling">help! panna cotta not gelling
Hi there. I'm desperate for a solution/creative ideas. I made this panna cotta recipe this evening: http://www.sfgate.com/food/rovingfeast/article/Former-thief-s-new-squeeze-Meyer-Lemon-Ladies-3195847.php I doubled the recipe. I've done this five or six times in the past with no problem. It's been a few years, though. I used ultra-pasturized whipping cream. I'm pretty sure that's all I've ever used, though....
Read moreHow long do artichokes last?">How long do artichokes last?
The answer I was looking for! Thanks. I hate throwing out food. Reading More May Cause Envy...
Read moreMy cooking page! French cuisine!">My cooking page! French cuisine!
Hi all, I would like to share my newly launched cooking page with you! https://www.facebook.com/yumfinedining My Mission: Share my love for French cuisine with a flare Bring classic fine dining to everyone’s home kitchen Find joy from cooking for loved ones My Goal: Make complex fine dining, especially French cuisine easy and fun to learn, so...
Read moreCan't peel poblano peppers without tearing them apart !">Can't peel poblano peppers without tearing them apart !
Hi, Does anybody know of a different way to remove the skin from poblano peppers (to stuff them later) other that the common one of broiling them, or toast them on direct flame, put them inside a plastic bag and them pull the skin off. I’ve tried so many times this...
Read moreBest weekday breakfast for both vegetarians and Meat lovers">Best weekday breakfast for both vegetarians and Meat lovers
We are looking for a great breakfast place that have some choices for vegetarians also. Have eaten at Screen door and Tasty and Sons and Tasty and Alder. We would like to try a new venue. Reading More May Cause Envy...
Read moreHow to cook massive quantities of rice?">How to cook massive quantities of rice?
Hi Slurpy. You can use parchment paper under the foil, it works perfectly. 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