Archive for November 2016
French toast bake out of leftover bread pudding?">French toast bake out of leftover bread pudding?
I have half a loaf of some Trader Joes pumpkin bread pudding hanging around and I thought I could possibly use it for some kind of french toast bake for Thanksgiving morning. Has anyone done something like this? How would I go about doing this? Thanks! Reading...
Read moreChicken broth vs. stock">Chicken broth vs. stock
My turkey (the basting part), make ahead gravy, and day-after turkey pot pie call for chicken broth. I have a can of chicken stock that I'd like to use up. Can I substitute it in the gravy and/or pot pie, and if so, how? Thanks. Reading More...
Read moreRemoving turkey wings and/or legs prior to cooking?">Removing turkey wings and/or legs prior to cooking?
I have a recipe for make ahead gravy that calls for the wings and maybe a leg or two. I would like to remove them from the turkey to use them separately, but then of course the turkey has these giant gaps on the side. How do I protect the...
Read moreFreezing Thawed Tomato Sauce">Freezing Thawed Tomato Sauce
Are there any issues with re-freezing tomato sauce? Fresh homemade tomato sauce was originally frozen, thawed, re-simmered with some raw meatballs and we didn't use it all up. Is it OK to put back in freezer? Thanks Reading More May Cause Envy...
Read morePizza stone question.">Pizza stone question.
Hi all. I just got a new pizza stone for my oven. Having never used one before I have a question that does not seem to come up on the internet. I have an extra large professional oven and bought a large rectangular shape. My question is this: Can I leave...
Read moreThanksgiving 2016 - your worst nightmare?">Thanksgiving 2016 - your worst nightmare?
Once Upon A Time; my neighbor's uncle set his house afire when the pot of hot oil tipped over on his deck while deep-frying the Thanksgiving turkey. My worst nightmare was shopping too late the night before Thanksgiving and finding the grocery store's bare shelves. Then, there was the year when we...
Read moreBurning My Sour Dough Crust">Burning My Sour Dough Crust
I just finished my third loaf of sour dough using a Tartine recipe, got it tweaked just right using a Le Creuset dutch (pot & frying pan). However, to get the visible crust just right, it burns the crust that is in contact with the pot. Apart from this the...
Read moreSichuan Cooking Demo | San Francisco - Chengdu Food & Cultural Festival">Sichuan Cooking Demo | San Francisco - Chengdu Food & Cultural Festival
The final event of the San Francisco - Chengdu Food & Cultural Festival http://www.chowhound.com/post/nov-10-18-2016-chengdu-food-cultural-festival-san-francisco-1040980 was a cooking demonstration by Chef Martin Yan and four of the Sichuan master chefs at the Contra Costa College Culinary Arts kitchen on Friday. I was that annoying person in the front row taking photos...
Read moreTurkey woes">Turkey woes
I was excited to make a turkey this year for the first time ever. I went to Costco and bought one yesterday. Now I have a weird smell coming from the fridge when I open it the fridge door. Turns out the turkey is one of those...
Read moreAdding something special to roasted cauliflower">Adding something special to roasted cauliflower
I'm planning to include roasted broccoli and cauliflower in my Thanksgiving menu this year, and I'm wondering if anyone has suggestions to add something new/different to make it pop? For example, at a newish restaurant recently I had roasted cauliflower with a caper-anchovy mousse that was phenomenal, but I...
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