Archive for November 2016
How to keep a cast iron pan at an even temperature?">How to keep a cast iron pan at an even temperature?
How to keep a cast iron pan at an even temperature? I heat my cast iron pan either on the stovetop for 10 minutes or in the oven for about 20 minutes and then check with an infrared digital thermometer to verify that the temperature is the same all over it. Now...
Read moreFL vs VA blue crab - why huge price difference">FL vs VA blue crab - why huge price difference
I know there are two different type of crab sold in tubs. Lump and something else. What do the labels say? Reading More May Cause Envy...
Read moreCauliflower Gnocchi">Cauliflower Gnocchi
I thought this recipe was from "Pasta By Hand," but turns out I invented it while reading the book and then promptly forgot (it's that kind of book). The key is to extract lots of water from the cauliflower. Cut the whole cauliflower head (including the slightly-trimmed stalk) into 1/2" slices...
Read moreWhat cookbooks have you bought lately, or are you lusting after? August, 2016 edition! [Old]">What cookbooks have you bought lately, or are you lusting after? August, 2016 edition! [Old]
"Mortal & Pestle" sounds like a great name for a cooking blog, no? Reading More May Cause Envy...
Read moreChewy, rich, dark chocolate brownies">Chewy, rich, dark chocolate brownies
I love really rich chewy brownies, and my fiancé loathes cakey brownies so we enlisted help perfecting a dark chocolate brownie recipe. Try it out and you will not be disappointed :D Reading More May Cause Envy...
Read moreIodized coarse salt - possible to find?">Iodized coarse salt - possible to find?
I am trying to switch to iodized salt because I am borderline thyroid deficient. I can find iodized sea salt (with some effort), but it's fine. I want to cook with a more coarsely textured salt like kosher salt. I've searched the stores and googled it with...
Read moreProcessing Tomatoes, skin+seeds vs. not">Processing Tomatoes, skin+seeds vs. not
Tomato skins and seeds are a big source of lectin, which are hardy proteins that are resistant to stomach acid and digestive enzymes and do not break down easily. They can also damage the gut lining by binding to the gut wall, and sometimes can even lead to "leaky gut"...
Read moreGreat substitute for fresh lemongrass">Great substitute for fresh lemongrass
This lemongrass powder is the best substitute for fresh lemongrass stalks I've ever found. Just wanted to share since the last post I found on here was 10 years old with no suitable recommendations. Reading More May Cause Envy...
Read moretry this tasty recipe : Three Teacup Chicken">try this tasty recipe : Three Teacup Chicken
This recipe is a simple braised chicken dish called Three Teacup Chicken. The name comes from the basic preparation in which a teacup is traditionally used to measure the three key ingredients of the braising liquid—sugar, soy sauce, and rice vinegar. Reading More May Cause Envy...
Read moreButcher Grind Cracked Black Pepper?">Butcher Grind Cracked Black Pepper?
Many moons ago I used to buy McCormick's Butcher Grind Black Pepper which they discontinued a long time ago. It was pepper similar to the size you get when you crush peppercorns with the bottom of a pan. I love steak, pork chop, chicken au poivre and this pepper was...
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