Archive for October 2016
Firebirds salted caramel sauce recipe?">Firebirds salted caramel sauce recipe?
Firebirds is a chain steakhouse with locations only in the eastern half of the U.S. (except for Arizona). I just had their brownie dessert that is served with a little container of warm salted caramel sauce. That sauce is so delicious and I've been trying to recreate it with no...
Read moreOctober 2016 COTM reports: The New Persian Kitchen--pages 23 through 103">October 2016 COTM reports: The New Persian Kitchen--pages 23 through 103
GRILLED SHRIMP WITH LIME POWDER AND PARSLEY-OLIVE OIL SAUCE, p. 87 This type of recipe is exactly what I love about The New Persian Kitchen: it interprets Persian flavors into quick and easy dishes that are often lighter than a traditional meal. Prep is pretty simple: a marinade is made of...
Read moreSalvaging a casserole because of uncooked rice.">Salvaging a casserole because of uncooked rice.
You are a lifesaver! I literally just did this with a broccoli cheese casserole and didn't see that it needed cooled rice! Dinner will be slightly late but delicious thanks to you! Thanks a bunch! Reading More May Cause Envy...
Read moreWhat are you baking these days? October, 2016 edition!">What are you baking these days? October, 2016 edition!
I'm so sorry to hear about Fuchsia, buttertart. I'm sure you're very sad without her. Sending you hugs! Baking helps with a lot, doesn't it? I was also in an apple mood this morning--I love October. I made this "old-fashioned apple cake with brown sugar frosting" from the King Arthur...
Read moreWhat are you baking these days? September, 2016 edition! [Old]">What are you baking these days? September, 2016 edition! [Old]
October's here: http://www.chowhound.com/post/baking-days-october-2016-edition-1041973 Reading More May Cause Envy...
Read moreWhat cookbooks have you bought lately, or are you lusting after? October, 2016 edition!">What cookbooks have you bought lately, or are you lusting after? October, 2016 edition!
Uh oh looks like there are just too many new gems out there. I haven't bought anything since the ATK bread book (which is fab), but my fingers are itchin' for a bunch of the new crop. This is just one list of many, but I want the Ko, the...
Read moreBaking soda tenderizer discovery">Baking soda tenderizer discovery
You are a genius and I cannot thank you enough! I was making beef stew and only had a couple hours, so the beef was obviously horribly tough and inedible. I found this post and decided it was worth taking the chance. So I added a Tbsp of...
Read moreHow to defrost frozen cake properly?">How to defrost frozen cake properly?
I need to bake and freeze a pumpkin cake for an event mid-week. It will be unfrosted. How do I properly defrost it so that it does not become soggy or dry out? I have never frozen cake before. I assume if I wrap it tightly in plastic wrap before freezing that...
Read moreHow to grease a madeline pan clarified vs whole softened butter">How to grease a madeline pan clarified vs whole softened butter
I would want to say it is better to prevent the sticking mainly because one is still in a semi-solid state when it is the softened butter compared to the melted stated when it becomes clarified. But also think about when you are greasing any pans for baking. I think...
Read moreHow to grease a madeline pan">How to grease a madeline pan
Does anyone know why a chef would choose to use whole softened butter to brush a madeline pan rather than the clarified called for in the recipe? Is it simple ease of prep? Is it better at preventing sticking? Practical day and final exam tomorrow in cookies &...
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