Archive for October 2016
The "Chew" in French Bread">The "Chew" in French Bread
I am now 59 years old, and have been a bread-baking failure forever...The mistakes were almost always edible (except for the one loaf that I tried to hand knead that never, ever rose, and baked into a truly inedible, hard brick thing...). I know that "true" French bread is ONLY flour,...
Read morePieHole YYC... All-Butter Pie Crust- with crunchy "croissant-like" texture??">PieHole YYC... All-Butter Pie Crust- with crunchy "croissant-like" texture??
So, for Canadian Thanksgiving here in Calgary, I want to make a Sour Cherry pie. We have this place in our city called Pie Hole (not sure if anybody has tried it???) But they have an absolutely amazing, all butter, crust. It is ultra flaky and tastes like a croissant...
Read moreConfusing?">Confusing?
Recipe is for red potatoes but the cooking instructions say use any potato but red skin potatoes!!?? Reading More May Cause Envy...
Read moreDo you yuzu?">Do you yuzu?
I've got 5 pounds on the way. I have many recipes calling for it in Preserving the Japanese Way and Kansha: Celebrating Japan's Vegan and Vegetarian Traditions, and I plan on making yuzu kosho and ponzu sauce. Any other success stories with yuzu to recommend? I am in particular looking...
Read moreOctober 2016 COTM reports: Food of Life -- pages 351 through 545">October 2016 COTM reports: Food of Life -- pages 351 through 545
ROSE WATER CREAM ROLL, p.408 I knew I'd make this the minute I saw it -- can't resist stuff like this. Cake rolls don't seem very Persian to me, (more Parisian?) but the flavors of rosewater and orange flower water! so oh exotic and perfect after a meal...
Read morePrime Rib Help!">Prime Rib Help!
Hoping someone can help. I've got an issue--I'm hosting Christmas this year, planning on making prime rib. I've seen a lot of great reviews of the reverse sear method, so was going to try that. Here's my problem. We want to eat about 6pm that evening. We have a service we...
Read moreMacedonian Food">Macedonian Food
I have never tried cooking Macedonian food, but I stumbled upon these dishes and they seem delicious. What caught my eye was that Zelnik dish. Has anyone ever tasted it? Moreover, has anyone ever cooked it? It seems quite difficult to make. Can someone help me with some tips?...
Read moreOctober 2016 COTM reports: Food of Life -- pages 17 through 157">October 2016 COTM reports: Food of Life -- pages 17 through 157
YOGURT AND CELERY DIP, p. 26 I served this as an accompaniment to rice with saffron and lima beans. I grow a cutting celery in my garden, and if you can't get that, a leafy head of celery would work. It could not be simpler, just herbs tossed with yogurt, but...
Read moreToday's book inspiration">Today's book inspiration
omemade Food: World Flavors, Digital & Paper Editions by Terrapetti Publishing Since the beginning of times, food and fire is what brought us all together. As of now, we need more than ever, to bridge the gap between communities through shared positive experiences. Terrapetti's newly released bestselling book "Homemade Food: World...
Read moreSalmon-Stuffed-Cabbage from "Haute Cuisine"">Salmon-Stuffed-Cabbage from "Haute Cuisine"
I'm somehow unable to post recipes, but perhaps I can post a question. Last night, I found this video about the French President's chef who then moved to Antarctica to feed the people there. https://www.netflix.com/watch/70270877?trackId=14170286&tctx=1%2C4%2C0aead745-9f15-4b02-8622-95fea65c310f-26145494 Does anyone have any insight into her salmon-stuffed-whole cabbage recipe? I've attached a screenshot from the video, and...
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