Archive for July 2016
Aji Amarillo Paste in Montreal">Aji Amarillo Paste in Montreal
Anyone know where I could by this Peruvian paste in Montreal? Thanks Reading More May Cause Envy...
Read moreWhat to do with lots of peppers">What to do with lots of peppers
I made 2 jars using your instructions. Do you think there is any possibility that the contents will develop botulism? When I opened one I could see some bubbles coming up. Reading More May Cause Envy...
Read moreWhat to do with salmon bones?">What to do with salmon bones?
I just filleted a 2-lb wild sockeye salmon to put in my smoker later today. But because I am such a terrible filleter, there seems to be more than a little meat left on the bones, plus the collar. No head. What should I do with them? Make stock? Or...
Read moreFennel fun . . . or not.">Fennel fun . . . or not.
Does fennel have a really strong anise flavor? I am looking at a tuna steaks recipe with fennel seeds and bulbs and red bell peppers, but I don't care for anise. (Pizzelles are OK with strong black coffee). Will it be compromised if I leave it out or can I...
Read moreHelp! bitter mole">Help! bitter mole
I followed the same recipe with the same result! I definitely didn't overcook the chilies. Did you find a good way to fix the problem? Otherwise I'll just carefully add some more sugar to taste. Reading More May Cause Envy...
Read moreGnocchi dilemma">Gnocchi dilemma
I'm having a party and serving ricotta gnocchi with corn sauce and mushrooms. My dilemma is the meat course. Both will be served at the same time (buffet style). I want to serve with grilled flank steak, but wonder if pork tenderloin isn't a better accompaniment? reason I hesitate on...
Read moreDos Toros recipes in NYC">Dos Toros recipes in NYC
Most of that is not public knowledge. Food and wine magazine did publish this recipe of theirs http://www.foodandwine.com/recipes/grilled-chicken-tacos Reading More May Cause Envy...
Read moreSeason to taste?">Season to taste?
Lately I've been cooking more with my kids, and tried to explain the generic instruction at the end of every recipe..."season to taste". I'm a good cook, but I honestly wish I new more about this than I do. Salt and fresh ground pepper are a given, and...
Read moreAdvice on feeding a crowd">Advice on feeding a crowd
I would like to make this slow-and-low BBQ oven baked bone-in chicken for an upcoming family reunion, but I don't know how many pounds of chicken to cook. There will be 10 adults, 3 teens, and 5 kids, give or take a few. How many pounds of bone-in chicken should...
Read moreCoconut Vodka Dessert Spike For A Party">Coconut Vodka Dessert Spike For A Party
Hi I am having a birthday party for my grandfather this Sunday I was wondering if anyone had a specific dessert I should try to spike and what amount of coconut vodka I should use on Saturday and keep in mind I want something like cookies,brownie or something like that...
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