Archive for July 2016
ISO whipped topping recipe for figs">ISO whipped topping recipe for figs
I was at an event last summer and they served fresh figs (halved) with a really nice creamy whipped topping (must be some kind of cheese). Anyone have any easy whipped toppings? Reading More May Cause Envy...
Read moreCornbread help please">Cornbread help please
Hello all. Just signed up today. Having problems with cornbread recipes calling for 8x8 pans. I know you're supposed to use cast iron, but several recipes and makers of cornbread mixes say not to use cast iron. The recipe I have says to grease, oil, or spray a 8x8 pan,...
Read moreSlow cooker cookbook suggestions">Slow cooker cookbook suggestions
I'm facing a busy fall schedule with running kids all over the state. It was a similar situation last school year, and we ate a lot of convenience food. I definitely cannot afford to do that again this year for all sorts of reasons, including the fit of my...
Read moreConquering my fear of Fresh Masa and freezing questions">Conquering my fear of Fresh Masa and freezing questions
I never refrigerate fresh ground corn masa. Always store the mound of masa in a cool dry place w moist cloth over it. Allow it to breathe. Use within 36 hours. In the fridge it gets hard and can be reconstituted but never fully recovers...
Read moreWinner, winner, chicken dinner">Winner, winner, chicken dinner
Question: When cooking boneless breasts in the crockpot, how do they turn out when you just throw them in? Dish is seasoned well, but is it better to lightly sear and add later in the cooking time? Reccipes call for just plopping them in. Reading More May...
Read moreSeeking help -- adapting a quiche recipe">Seeking help -- adapting a quiche recipe
Dorro, I agree with C70... it's as simple as removing the flour. 4 or 5 eggs should work. Personally, I would add sauteed onions and mushrooms too. Also, if you're trying to eat healthy, I would leave the cheese out and add flax, tomatoes and a lot of parsley, but that's something...
Read moreShrimp Chow Fun Recipe?">Shrimp Chow Fun Recipe?
I love the beef chow fun recipe from Grace Young's "Stir-Frying to the Sky’s Edge" : https://www.thestar.com/life/food_wine/recipes/2011/02/01/beef_chow_fun.html .....and I look forward to trying her "Ken Lo's Beef Chow Fun With Broccoli" recipe from "Breath of a Wok". But shrimp chow fun is a whole other animal. Anyone have a recipe that's not...
Read moreMethod to brown ground beef">Method to brown ground beef
Hi, all. Assuming I want to brown ground beef properly, to the point of it being quite dark, I have a question about the most effective method for doing so. I have approx. 2lbs of ground beef (15% fat) to brown. I've heard conflicting stories from various sources as to the optimal...
Read moreWhat to do with boneless pork loin chops">What to do with boneless pork loin chops
My husband bought them at Costco yesterday and grilled them up and they were disgusting. They were still a bit pink in the middle so I don't think they were overdone they were just bone dry. We still have 6 left and am wondering if I could braise them shortly...
Read moreLamb shank leftovers - what to do?">Lamb shank leftovers - what to do?
Hi, I made lamb shanks one week ago and just remembered I still have all the leftover sauce in the fridge, would it be past its use by date now? 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