Archive for September 2016
October 2016 Cookbook of the Month VOTING">October 2016 Cookbook of the Month VOTING
I hope Persian wins, 'cause I just pulled the trigger... ;^) Reading More May Cause Envy...
Read moreHerb infused olive oil">Herb infused olive oil
I've never made my own infused olive oil....Ready to tackle it. How long will it keep in my fridge? Reading More May Cause Envy...
Read moreBlack dots inside green onions">Black dots inside green onions
The last couple green onions I've bought at Ranch 99, they've had black dots inside the cylinder. I don't see how dirt could get in. So they must be droppings? Reading More May Cause Envy...
Read moreChicken Breast Challenge">Chicken Breast Challenge
I know this should be simple, but I get confused unless the recipe is very specific. Today's debacle: I am looking at the NYT recipe for Chicken Provencale. It says 4 chicken breasts. (Recipe serves four.) Now does the mean 4 whole breasts or 4 halves, or 4 whole and...
Read moreCooking From "X" Cookbook threads. Is there a list of all these threads on Home Cooking?">Cooking From "X" Cookbook threads. Is there a list of all these threads on Home Cooking?
SWEET MYRTLE AND BITTER HONEY http://www.chowhound.com/post/cooking-sweet-myrtle-bitter-honey-sardinian-460138?commentId=3854368 Reading More May Cause Envy...
Read moreWhat is a good site to learn how to cook Indian food properly?">What is a good site to learn how to cook Indian food properly?
Have you tried using Saffron Fix? It works for me.. Reading More May Cause Envy...
Read moreDifference between custard pie and cream pie??">Difference between custard pie and cream pie??
Hoosier pie, Indiana Sugar Cream Pie, and Custard pie are one in the same. Obviously, a coconut cream or banana cream type pie is more pudding like. The sugar cream/custard pie should shake like jello when its done. Its very gelatinous. Hope that helps. Reading More May...
Read moreAffordable chocolate for chocolate bark?">Affordable chocolate for chocolate bark?
I'm thinking of making a chocolate bark for my friends and family near the end of the year, which will probably consist of pistachios, cranberries, and perhaps a few decorative touches (I like to make things pretty). I don't want to go too dark with the chocolate? But I don't...
Read moreKeeping defrosted seafood before cooking">Keeping defrosted seafood before cooking
I bought frozen lobster tails, crab legs, and scallops last evening and thawed them in the fridge overnight. I wasn't able to cook them all tonight. Is it safe to keep them in the fridge thawed until tomorrow? Reading More May Cause Envy...
Read moreMussels Cooked in Slow Cooker Look Stringy and as if Exploded Inside Shell">Mussels Cooked in Slow Cooker Look Stringy and as if Exploded Inside Shell
Hello, My boyfriend and I cooked this recipe this tonight for dinner: http://www.foodnetwork.com/recipes/jeff-mauro/slow-cooker-thai-coconut-mussels.html We followed the recipe step by step and then kept the mussels in the cooker for a little longer than 20 minutes, as it didn't seem the mussels were popping open more than a centimeter or so. After about...
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