Archive for November 2016
ISO Frozen Lunch Meals">ISO Frozen Lunch Meals
marks ans spencer are the higher end ready meal flagship, but others caught on to the time-poor, cash rich market. Reading More May Cause Envy...
Read moreCan I add dark miso to dishes like tomato based white bean dish?">Can I add dark miso to dishes like tomato based white bean dish?
Very similar to what I thought. One more related question for now. does roux will in your opinion work with the white bean dish as a thickening agent along with the miso (in a small batch first)? Reading More May Cause Envy...
Read moreCOTM - HOPKINSON: MEAT - LAMB, PORK, RABBIT, STEAK and VEAL">COTM - HOPKINSON: MEAT - LAMB, PORK, RABBIT, STEAK and VEAL
Mush wisdom in this post! Reading More May Cause Envy...
Read moreJust made cranberry sauce, it's too sweet- help!">Just made cranberry sauce, it's too sweet- help!
I've made this recipe in the past, but don't remember it being so sweet. (Getting a jump on Thanksgiving; will put in the freezer until then.) It's from epicurious- Cranberry Sauce with Cherries, Marsala, and Rosemary. We all really liked it. Yes, I know the ingredients are sweet,...
Read moreSubstitute shrimp for crab in crab cakes?">Substitute shrimp for crab in crab cakes?
You can substitute it. I actually just made some tonight. It works perfectly if you put the shrimp in a blender. Try not to blend it up too fine, but fine enough to get the right consistency for it to stick together. Then you can add the same ingredients you...
Read moreWhat to do with a quince and a pork tenderloin">What to do with a quince and a pork tenderloin
I have a pork tenderloin which I'd like to make tonight. I also bought a quince. I had been thinking I'd just cut it up and put it in the roasting pan w/ the pork tenderloin, along w/ some shallots or onions. But will it cook enough in the time...
Read moreHelp! bought bone-in pork loin instead of boneless">Help! bought bone-in pork loin instead of boneless
I think, instead of resting it and lowering the temp., you should just lower the temp. and cut the time a bit but checking it every 10 minutes , just to make sure it's at the correct temp. Med rare is 155 degrees, take it out early and then let...
Read moreAnother green veggie instead of asparagus?">Another green veggie instead of asparagus?
Commenters suggested snow peas or sugar snap peas. Reading More May Cause Envy...
Read moreCooking from Savour: Salads for All Seasons">Cooking from Savour: Salads for All Seasons
I just bought Peter Gordon's book "Savour: Salads for All Seasons" based on the gorgeous photos and a recommendation from the shopkeeper. Anyone tried it and have recommendations for recipes to try first? Reading More May Cause Envy...
Read moreMaking Mashed Potatoes with No Ricer or Food Mill">Making Mashed Potatoes with No Ricer or Food Mill
I'm refreshing this feed with a new question! Staying in an airbnb that has fewer supplies than I expected... not even an oven, just a range. I was planning on baking some potatoes, but nowhere bake the, I thought maybe I'd make mashed potatoes out of the potatoes instead, but...
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