Archive for July 2016
What's for Dinner #393 (July 2016) - The brow moppin' edition">What's for Dinner #393 (July 2016) - The brow moppin' edition
Things have gone from sunny and warm to sweltering and humid, in my area at least! It's summertime and the livin' is....HOT! Break out the cocktail umbrellas. How are you keeping your kitchen cool while turning out delicious meals? Do you have any seasonal favorite you bring out when the...
Read moreHow-To Make Gourmet Chocolate Truffles">How-To Make Gourmet Chocolate Truffles
Online course offering at bakers, cooks, and students the opportunity to make great looking chocolates at home. Class contains 9 learning modules that teach about the different kinds of chocolate, how to make the centers of the truffles, and how to dip and decorate the truffles. Learning videos produced by...
Read morePeach overload SOS">Peach overload SOS
I picked up an enormous basket--10+lbs-- of bargain "ice cream peaches" (e.g. some turning overripe) at the farmers market earlier today. I was pleasantly surprised at how many still aren't quite ripe are in great condition but I still have TONS that I need to deal with quickly and efficiently....
Read moreMy new recipe website: www.nonnascooking.com">My new recipe website: www.nonnascooking.com
Hi everyone, I don't want to come into your space and spam you, but I've just finished a new recipe website called Nonna's cooking that I would love you to test - www.nonnascooking.com My goal was to make a very simple, and very fast website for recipes. As a passionate cook I find...
Read moreWhat to Do with Compound Asafoetida">What to Do with Compound Asafoetida
If "compound" is the pure resin, you can use it like the powder in oil. I shave it first. You can also grind in a mortar with rice flour, whole rice, salt or any other substance like pepper to incorporate the flavor. The ancient greeks used to use a...
Read moreSummer Patio Menu for Serious Foodies">Summer Patio Menu for Serious Foodies
I'm inviting anonymous cookbook authors and two other couples for next Sunday dinner. We have a lovely large patio and weather holding (we're in the HOT East side of San Diego) we'll gather and eat outdoors. Other than Lamb, I'm wide open for ideas and as it's only...
Read moreButter Not Browning?">Butter Not Browning?
So I have browned butter quite a few times (100+). Never had any issues before. Done it from frozen and refrigerated butter Yesterday I used 1/2 lb of European style butter, 1/2 pound regular. It had been frozen, and I put it in the pot for a good probably 15...
Read moreSweet potato in microwave started smoking! Why?">Sweet potato in microwave started smoking! Why?
A friend told me she'd tried to cook a sweet potato in a microwave, and it turned into a chunk of carbon, so naturally I had to try this myself, and sure enough, a small chunk that I cooked, cut off from a larger sweet potato,, started smoking/burning after...
Read moreOkay, so it HAS to be turkey...recipes for a turkey hater?">Okay, so it HAS to be turkey...recipes for a turkey hater?
Heck, I'm a *chef. I know all the techniques and tips for making a nice, brown, juicy bird. And I can hardly force a mouthful down, even as people around me are raving about it. The only way I can stomach turkey is dark meat in a rich, spicy Mexican...
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