Archive for September 2016
Help with a recipe from Chef Paul Prudhomme's Louisiana Kitchen: Cajun Meat Pies">Help with a recipe from Chef Paul Prudhomme's Louisiana Kitchen: Cajun Meat Pies
Sounds like you should make another recipe since you're having such a problem with this one.Every Prudhomme recipe I've tried has been amazing! I see it's been awhile,did you make the recipe?How did the pies come out? Reading More May Cause Envy...
Read moreBacon Wrapped Dates">Bacon Wrapped Dates
Looking for an appetizer for your next party that will impress your guests? Try the Bacon Wrapped Dates recipe that has an Italian twist in Episode #38 of POV Italian Cooking. Reading More May Cause Envy...
Read moreWhat are you baking these days? August edition! [Old]">What are you baking these days? August edition! [Old]
I posted recipe in June here http://www.chowhound.com/post/baking-days-june-2016-edition-1036717?commentId=9862046 I've since found that using PAM for Baking (with flour in it) seems to work best, and I use a brush or waxed paper to be sure it fully coats the muffin cups. The Chicago Metallic pans I bought (apparently no longer made)...
Read moreWhat cookbooks have you bought lately, or are you lusting after? September, 2016 edition!">What cookbooks have you bought lately, or are you lusting after? September, 2016 edition!
It's looking like a brilliant cookbook season. The new Sara Moulton is intriguing, among at least a dozen titles. I just received "All Under Heaven", an in-depth look at 35 Chinese cuisines. Extremely well done, a must-have in the field. What's firing up your Kindle or otherwise got...
Read moreWhat are you baking these days? September, 2016 edition!">What are you baking these days? September, 2016 edition!
September! Finally an end to the hideous hot weather, I hope. Time for apples and back-to-school treats, among other things. So...what are you baking these days? Reading More May Cause Envy...
Read moreMexican Cuisine Kitchen Equipment?">Mexican Cuisine Kitchen Equipment?
I want to really dive deep into cooking Mexican cuisine (making tortillas, guac, and salsa from scratch, etc.) and have started the process of collecting cookbooks on the food. What equipment should I look into buying? Thanks Reading More May Cause Envy...
Read moreBurgers from Brisket - will it work?">Burgers from Brisket - will it work?
So, I have some cooked brisket in the freezer. I thought I might grind it up with some raw meat from some short ribs and then cook the burgers sous vide. A couple questions have come up as a result of this thought... Is this a horrible idea? Is it bad...
Read moreWeight Watchers for Foodies - September 2016">Weight Watchers for Foodies - September 2016
A new season, one that I always think of as the real start of the year. New school clothes, new teachers, new friends - so many possibilities. Let's use that to help motivate us to eat both healthfully and deliciously. Reading More May Cause Envy...
Read moreHalf & Half: Substitution; Yogurt & Milk. Butter & Milk, or Sour Cream & Milk?">Half & Half: Substitution; Yogurt & Milk. Butter & Milk, or Sour Cream & Milk?
Hi! So I have recently found a recipe for chicken and potatoes that are smothered in a creamy, Parmesan-garlic sauce. The sauce recipe calls for half & half. I was wondering which of these 3 dairy products would be best for substitution: Greek Yogurt, Butter, or Sour Cream. The sauce recipe...
Read moreBest Rick Bayless Book?">Best Rick Bayless Book?
Hi there, Do you have any preference as to whether you prefer the Ortiz book or any of the Dianne Kennedy books? Thanks. 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