Archive for September 2016
The value of eating outside of restaurants in Italy">The value of eating outside of restaurants in Italy
This artilce is a bit gushy and thin on details, but it values an aspect of eating and food culture in Italy that many people (I hope!) will want to explore: the home tradition of Italian cooking, which is some of most delicious food I've ever eaten. While the...
Read morelye vs. baking soda for homemade pretzels">lye vs. baking soda for homemade pretzels
This post is very old but am replying to it just in case someone might need it. You can easily find LYE at most of Filipino stores. They use it for making 'kutsinta'. And probably in asian (especially chinese) shops. They use it for making siopao....
Read moreHow do people have sous vide eggs for breakfast">How do people have sous vide eggs for breakfast
It takes 45 min to one hour to sous vide eggs. How do people have them for breakfast? I would not want to wake up an extra hour in advance just to put the eggs in the water! Reading More May Cause Envy...
Read moreSous vide steak in advance?">Sous vide steak in advance?
I would like to sous vide 6 steaks for a party, but my sous vide container can only fit 2 steaks at a time. I'm wondering if I can just sous vide the steaks 2 at a time in the afternoon, and sear them right when I serve them? Do...
Read moreWhat To Do With Cooked Leftover Hamburgers">What To Do With Cooked Leftover Hamburgers
We had a large BBQ today and have at least a dozen of cooked burgers left. Wondering what to do and the only idea is to make Shephard Pie. Do you think it will be nice? What else could be done? Reading More May Cause Envy...
Read moreMirin and Sake sub for Chicken Wings">Mirin and Sake sub for Chicken Wings
I saw Andrew Zimmern make Grandmother's Chinese Chicken Wings on The Best Thing I Ever Made and now I'm dying for them. http://www.theeggfarm.com/blog/2015/11/29/grandmothers-chinese-chicken-wings/ I posted the recipe from the above blog because other recipes on-line don't include water and I saw him use water on the show! Anyway, it calls for 3 Tablespoons...
Read moreOctober 2016 Cookbook of the Month -- NOMINATIONS">October 2016 Cookbook of the Month -- NOMINATIONS
Hello again to everyone! Yes, we have a date to nominate. I *especially* want to thank all of you who agreed to let me choose the winner this time. Haha kidding! -- just checking to be sure everyone is paying attention and is ready for... October. ...
Read moreOven Fried Chicken for 150?">Oven Fried Chicken for 150?
There are lots of recipes out there. I like the look of this one: http://www.thereciperebel.com/the-best-oven-fried-chicken/ One change I would make is to brine the pieces for several hours, which keeps it moist and also gives you the chance to introduce flavours like by adding lots of bruised rosemary to the brine. Another change...
Read moreLooking for a Recipe -Grandmas Maple Sugar Walnut Candy">Looking for a Recipe -Grandmas Maple Sugar Walnut Candy
My grandmother made Maple Sugar Walnut Candy. Unfortunately she is gone and so is the recipe. She would make this candy during the holidays. It looked like a thick sugar coating on a walnut half. It was a cooked mixture then each walnut half would be dropped individually on wax...
Read moreOnion size throughout history?">Onion size throughout history?
This is a stumper for me - I have an old church-lady cookbook from 1954 that has some recipes my Nonna contributed that I would like to recreate. Some of the language and ingredients are quite old-fashioned, but in cooking her "Sauce Mariner" (marinara - I assume the volunteer...
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