Archive for October 2016
Starch in noodles?">Starch in noodles?
Hello Hounds, I have decided it's about time I learned how to make some noodles. I thought I'd start with a Korean classic, Kal Guksu (knife cut noodles). While perusing some recipes/methods, I came across this: http://www.maangchi.com/recipe/dak-kalguksu In her recipe, she recommends adding some potato starch to the flour when making the...
Read moreNeed a Killer Hummus Recipe">Need a Killer Hummus Recipe
I've been trying to make hummus for years. I've followed zillions of recipes, freelanced it on my own, worked from canned chickpeas and fresh. And it always comes out merely so-so. A ton of people are inordinately proud of their crummy hummus recipe, so it's hard to winnow out a truly...
Read moreBest (least offensive?) Commodity Cooking Oil?">Best (least offensive?) Commodity Cooking Oil?
Supermarkets around here occasionally run sales on one gallon containers of commodity cooking oil for 4-5 dollars, a great price. You usually can choose between Soybean. Corn or Canola. I don’t like canola because I, like many, find it fishy smelling when heated. I don’t particularly like the other two...
Read moreWashing Imported Parboiled Rice">Washing Imported Parboiled Rice
I have always used bulk rice from natural food stores, but for Persian cookbook of the month, I visited an Iranian market. I purchased a large bag of imported rice, and I guess picking the bag I liked best was not the best strategy, as I ended up with parboiled...
Read moreNeed frosting recipe, please!">Need frosting recipe, please!
Hello! I am looking for the perfect white/vanilla frosting recipe, and I'm not sure it exists. I love the taste and consistency of the "cooked flour" frosting, and I'd happily use it for everything, but I also need something good for piping. I'm making my daughter's bday cake and the entire bottom...
Read moreBread/Pizza Dough Deserts?">Bread/Pizza Dough Deserts?
Dessert pizza? Spread a cream cheese/sugar mix on top of baked pizza dough. Then add the fruit and berries on top of that. Reading More May Cause Envy...
Read moreHELP!! Just bought crab and shrimp - can I keep in fridge until tomorrow night?">HELP!! Just bought crab and shrimp - can I keep in fridge until tomorrow night?
I bought some snow crab legs and wild caught shrimp (shell on, uncooked) from the grocery store butcher counter, thinking I'd make a crab boil tonight....turns out, I don't have a few key ingredients and I am not able to go back to the store. Is it ok to store...
Read moreA recipe for Greek Sauce (moved from the Pennsylvania Board)">A recipe for Greek Sauce (moved from the Pennsylvania Board)
Can you tell me how much this makes? Would love to take it to our cook out..will be about 100 people there. Reading More May Cause Envy...
Read moreWhat cookbooks have you bought lately, or are you lusting after? September, 2016 edition! [Old]">What cookbooks have you bought lately, or are you lusting after? September, 2016 edition! [Old]
I thought you might be interested in knowing that the blog, "A Cookbook A Month" (novel concept!) just started with Diana Henry's new book, Simple. It's a pretty good blog. The reviews are concise but I enjoy their perspective. https://cookbookamonth.wordpress.com/ Reading More May Cause Envy...
Read moreQuick question about beef tenderloin">Quick question about beef tenderloin
I like watching cooking shows just to give me new ideas on what to make and what not and on this episode of good eats they did a tenderloin show and explained how buying the whole tenderloin is way cheaper than buying a filet mignon that's already been cut 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