Archive for September 2016
Baking wings; time, temp, sauce">Baking wings; time, temp, sauce
‘Been baking them & they (almost) always turn out good, but I really don’t have a recipe “down.” I bake ’em, turn ’em, sauce ’em, bake ’em. Advice on baking time, temp; pan prep (I oil); sauce, when you sauce (‘Doesn’t matter to me – okay, it does since it...
Read moreDiana Henry cod with zesty crust">Diana Henry cod with zesty crust
OOPS!! Sorry for all the typos. I hastily posted this before proofreading!! Reading More May Cause Envy...
Read moreHow do I keep potato skins warm and crispy in advance?">How do I keep potato skins warm and crispy in advance?
i'm having a carry in at my work and i wanted to make potato skins but im afraid if i keep them in a crock pot they will be soggy. normally i use a deep fryer to make them crispy, could i do that and just place the toppings on...
Read morebrown dried apricots - can I do anything with them?">brown dried apricots - can I do anything with them?
Nancy, could you share more of this recipe, proportions, served hot or cold, etc. I love orzo and everything you mention! Reading More May Cause Envy...
Read moreHow Long Do You Cook Your Italian Sauce ?">How Long Do You Cook Your Italian Sauce ?
I do a simple tomato sauce that I learned from a friend. One 28oz can of Tuttorosso crushed tomatoes, one can of Cento San Marzano peeled tomatoes. I begin by sautéing a couple of medium sized onions and a clove of garlic sliced. Remove when 'right' and brown mild Italian...
Read moreSous vide steak - forgot at room temp overnight">Sous vide steak - forgot at room temp overnight
Hi, I'm planning to have a steak for dinner today, and since I'm a bit short on time today, I prepared it sous vide at 58 C yesterday. However, before going to bed, I put the meat into cold water (without opening the bag), planning to move it into the fridge,...
Read moreBotulism concerns with refrigerated oil + herb blends">Botulism concerns with refrigerated oil + herb blends
I'm going to make this sauce soon: http://www.rickbayless.com/recipe/green-chile-adobo/ The recipe states that it lasts "months" in the refrigerator, but I thought that generally garlic and oil infusions can be problematic with regards to botulism worries. Is there something about this ingredient list that makes botulism not a concern? Or should this...
Read moreHelp roasting green chiles">Help roasting green chiles
I've slow roasted my Hatch green chile in the Big Chief smoker, they are nicely roasted but they still have the skin on. Is it too late to torch the chile in order to remove the skins in plastic? Reading More May Cause Envy...
Read moreHow to stop fresh pasta from sticking?">How to stop fresh pasta from sticking?
If you dust off the pasta with cornmeal it will not clump. When you cook the pasta, do not worry, the cornmeal will sink to the bottom of the pot leaving your pasta looking great. Reading More May Cause Envy...
Read moreHelp with garlicky roast beef">Help with garlicky roast beef
I'm trying to learn how to infuse a real garlic flavor into a beef roast, not unlike the deli version of "Boar’s Head London Broil Oven Roasted Beef" - which is actually a top round roast. I've marinated a roast in garlic paste overnight before roasting, and I've also...
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