Archive for July 2016
Is anyone a member of the "The Colonels Kitchen KFC Forum"">Is anyone a member of the "The Colonels Kitchen KFC Forum"
I stumbled across a set of forums which is completely dedicated to reproducing KFC recipes. The link is below. Lots of interesting stuff here (and some very very obsessive people - in a good way). Unfortunately, the forums are set up so that images and links can't be seen unless...
Read moreBlack Pearl Rice Experiences?">Black Pearl Rice Experiences?
I impulsively got Lundberg Black Pearl Rice (it was on sale) and am cooking some for the first time. It smells wonderful, a bit sweet, and not at all the nutty "wild rice" scent I was expecting base on the grain color. I'll be serving it with a...
Read moreGreen discharge from pork shoulder">Green discharge from pork shoulder
I'm cooking a boneless pork shoulder in my slow cooker and have noticed green discharge coming from various sections of the fat. It has a gelatine texture and leaves a green stain on the fat/ meat when removed. I've never seen this before. Does anyone know what it is and...
Read moreWeekly Menu Plans - August 2016">Weekly Menu Plans - August 2016
Peaches. Sweet Corn. Birthday Cakes. State Fair Food. Let's use this thread to share concise weekly dinner menus for each week of August. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help....
Read moreAugust 2016 COTM Winner - Sweet Myrtle and Bitter Honey">August 2016 COTM Winner - Sweet Myrtle and Bitter Honey
PS- Still looking for a coordinator to take over for September. Please consider volunteering! Reading More May Cause Envy...
Read moreEvaporated Milk in Sous Vide">Evaporated Milk in Sous Vide
Hi guys, In Denmark, it's hard to come by evaporated milk, so I'm usually making it by boiling down milk by 60%. Problem is, it takes a long time and requires my attention. I was thinking about using my immersion circulator by placing a bowl of milk in a heated water bath....
Read moreSaucy Substitutes">Saucy Substitutes
I am looking at a recipe for a spicy tomato vodka sauce for cappelini. 2 questions: It calls for 8 medium garlic cloves, sliced paper thin. Can I sub jarred minced? And, 2 dried chili peppers, crumbled. Can I sub the dried red pepper flakes? Thanks! Reading...
Read moreLamb leg steaks...any good ideas?">Lamb leg steaks...any good ideas?
Simple Leg of Lamb Boneless: Split leg length wise but not all the way through. Butterfly. Marinate with Rosemary (nice girl) and Oregano and lots of whole milk (COVERED) this takes out gamey flavors for a couple of hours refrigerated. Take out of soak, do not wash off and grill butterflied...
Read moreLamb leg steaks...any good ideas?">Lamb leg steaks...any good ideas?
Simple Leg of Lamb Boneless: Split leg length wise but not all the way through. Butterfly. Marinate with Rosemary (nice girl) and Oregano and lots of whole milk (COVERED) this takes out gamey flavors for a couple of hours refrigerated. Take out of soak, do not wash off and grill butterflied...
Read moreCan I marinate chicken breast in a buttermilk and garlic/herb/olive oil marinade at the same time?">Can I marinate chicken breast in a buttermilk and garlic/herb/olive oil marinade at the same time?
Can I marinate chicken breast in a buttermilk and garlic/herb/olive oil marinade at the same time? Or is it best to marinate it separately in each marinade? If separate is best, which marinade should I use first? 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