Archive for September 2016
How to make the best au jus for baron of beef">How to make the best au jus for baron of beef
This is my favorite jus recipe: http://www.epicurious.com/recipes/food/views/prime-rib-with-cabernet-jus-971 I add a few sprigs of rosemary on top of the meat when roasting, but be careful to remove them before deglazing the pan, as it can easily overpower the jus. Make sure to pour off as much fat from the roasting pan as possible...
Read moreMomofuku Milk Bar Crack Pie Advice, Please">Momofuku Milk Bar Crack Pie Advice, Please
Read all the posts I could find on Chow, and in spite of them!, I'm in the process of making these pies (got the oatmeal cookie made; pies tomorrow). My question is: should these be refrigerated? Recipes only indicate to refrigerate to expedite cooling, or freezing for long-term...
Read moreKaffir lime - freeze dried and growing">Kaffir lime - freeze dried and growing
Greetings All, I enjoy SouthEast Asian cuisines, and finally found a peaceful relationship with lemongrass meaning I've learned to grow it and preserve it for later use. I still have difficulty with Kaffir lime though. For the past couple of years, it has been unavailable in our local Asian markets. I've...
Read morePaging Caitlin McGrath">Paging Caitlin McGrath
Hi, Caitlin, You were so helpful in discovering that I can order Diana Henry's book through Book Depository, which I did. It says on the website that it takes about 8 days from when the book is "despatched" for it to arrive in the US. I ordered the book on Sept, 8 and...
Read moreISO: lemon meringue pie w/ evaporated milk">ISO: lemon meringue pie w/ evaporated milk
My family always made Lemon Meringue pie with evaporated milk. My parents are gone and no one in the family seems to be in possession of the recipe. This is what my wife and I have come up with, with other family members: 3/4 c sugar 3 T cornstarch 1 1/2 .T...
Read moreClams vs mussels">Clams vs mussels
I absolutely love lobster, crab, and shrimp. Not quite as fond of oysters or clams (though I LOVE clam chowder). My wife and every other friend I know absolutely HATES seafood though. So my only treat is on my birthday my wife treats me to a whole main lobster cooked...
Read moreISO, Kuhn's Chili Sauce Recipe">ISO, Kuhn's Chili Sauce Recipe
I've scoured the internet in vain looking for a facsimile recipe of this chili sauce that is very popular in several SW Connecticut hot dog joints. It is more like a hot relish than a meat based chili sauce. I'd love to have the recipe! Thanks!! Reading...
Read moreMy First Book...My Modern Indian Kitchen">My First Book...My Modern Indian Kitchen
Magical spice powders, sizzling dried whole spices, noisy popping saucepans, aromatic smells, colourful foods...this is what sums up great home-cooked Indian food. In this book, Nitisha walks you through a myriad of spices to understand how each one adds flavour, as well as how they complement each other for different...
Read moreSlow cooking a 30 pound baron of beef">Slow cooking a 30 pound baron of beef
Hi 1BB, that's an ideal method to cook that cut of meat if you want a particularly moist and tender outcome cooked to no more than medium rare, but it won't be easy. That's a big investment at risk to chance an untested cooking method. How was your last one...
Read moreChocolate cake with cream cheese frosting?">Chocolate cake with cream cheese frosting?
My partner's birthday is coming up, and he says he's interested in a chocolate cake with cream cheese frosting. I haven't really done this before (as I always use a butter cream or a chocolate-based frosting for chocolate cakes), so I'm wondering if others have experience pairing a (dark) chocolate...
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