Archive for September 2016
October 2016 Coobook of the Month VOTING">October 2016 Coobook of the Month VOTING
Click on the little heart to vote for Persian Month Reading More May Cause Envy...
Read moreUsed Sous vide water">Used Sous vide water
So your food is finally cooked and searing on the stove. . Now what do you do with your big container of really warm water? I hate to just pour it out as that seams wasteful. Can I save it to reuse next time? I ask because I have just...
Read moreMy mother makes bland stew and apparently I do too...">My mother makes bland stew and apparently I do too...
There is probably not enough fat in your meat so add butter or margarine and it will make all the difference in the world. Took me a long time to find that out, my stews were always so bland that I almost quit making them. Reading More...
Read moreUses for Lobster Bisque?">Uses for Lobster Bisque?
my intuition feels egg noodles, tuna, shrimp, or salmon, a california blend of veggies, lobster bisque, cream of mushroom soup, then either a stroganoff add sour cream, or whipping cream, or monterey jack , not pepper jack, or mozzarella on top, top with scallions, parmesan, bread crumbs, fyi this would...
Read moreThe Single Best Reduced Carb/Lower-Fat Cookbook for Die-Hard Foodies">The Single Best Reduced Carb/Lower-Fat Cookbook for Die-Hard Foodies
I am at an elevated risk of diabetes and need to reduce my carb intake. That said, I'm an inveterate foodie and will not do well with a 100% paleo diet/extreme low-carb diet. For example, I can tolerate mixing half white rice/half brown rice and can reduce overall...
Read moreHow to cook this cut of Wagyu Boneless Ribeye Ribs">How to cook this cut of Wagyu Boneless Ribeye Ribs
Sous Vide for 72 hours at 129 degrees. Remove and place in ice bath. Keep in fridge until needed. Slice thin sushi size piece and kitchen torch them. Baste with coconut aminos and sea salt and place on rice. Amazing. Wagyu Sushi!! Best bite ever Reading More...
Read moreHomemade "jam sugar"?">Homemade "jam sugar"?
I have a friend who wants to make jam in small quantities. I found Sonia Allison's book " Quick and Easy One Pot of Jam from Your Microwave." The recipes are enticing, but many call for "Jam Sugar," which is a premix of sugar and pectin and sometimes citric acid....
Read moreEgyptian pupusas?! I can do it if I find a masa substitute!">Egyptian pupusas?! I can do it if I find a masa substitute!
Unfortunately, I've never even heard of an "experimental" method of turning already-ground, un-nixtamalized corn flour into anything resembling masa harina. Frankly, rather than aggravating the hell out yourself trying things that most likely won't work, I'd just leave the idea on the back burner until you can get some,...
Read moreIs a smoker temperature the same as a oven without the smoke flavor?">Is a smoker temperature the same as a oven without the smoke flavor?
Well, heat is heat, BUT a gas oven gives of water as a by-product of the burning of the flame. A smoker may have water, but it is generally not heated. If you have an electric convection oven it is similar to a smoker. The air in a smoker moves...
Read moreMeal ideas for elderly father in law">Meal ideas for elderly father in law
Hello everyone! My 93 year old father in law will be arriving to stay with us indefinitely. He is very lucid and mobile with no allergies, few dislikes, and no health problems. I have looked and found little recent activity on related threads so I'm asking for help from you kind...
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