Archive for November 2016
prepping the turkey">prepping the turkey
I've read that air drying turkey in the fridge gives more crispy skin, but if I'm also marinading my turkey with herbs, garlic, olive oil, seasoning, etc should that be done before or after the air drying? Reading More May Cause Envy...
Read moreSeeking veal/mushroom meatloaf that Franey/Claiborne published many years ago">Seeking veal/mushroom meatloaf that Franey/Claiborne published many years ago
Find the recipe at pierrefraney.com Reading More May Cause Envy...
Read moreHelp with a crockpot soup recipe">Help with a crockpot soup recipe
I am a beginner cook and make a vegetarian minestrome soup-use water, not broth. I don't like the taste of beans but just read you can puree them. How do I do this? Thanks! Reading More May Cause Envy...
Read moreParmesan - Where do you buy it in Camberville area?">Parmesan - Where do you buy it in Camberville area?
I've been buying it for years at Whole Foods but it has seemed very bland lately. Any suggestions on where to buy 'good' parmesan cheese in the Cambridge, Somerville, not over-the-river Boston area? Reading More May Cause Envy...
Read moreHow to turn a turkey?">How to turn a turkey?
For a 20 pound or larger turkey use 2 "V" racks and metal straps. Cook the turkey upside (breast) down for 50% of cooking time. Take turkey out of oven and put 2nd "V" rack on top. Use metal straps to tie down top rack to bottom rack. Flip racks over. Snip off metal straps....
Read moreOops, In Dry Brine I used Baking Soda instead of Baking Powder">Oops, In Dry Brine I used Baking Soda instead of Baking Powder
I have a 9 pound turkey that's been dry brining in the fridge overnight. Missread the recipe and used Baking Soda instead of Baking Powder. 2 tblsp of kosher salt and one tsp of Baking Soda. What can I expect? Thanks, jb Reading More May Cause Envy...
Read morePlease help me with roasted chestnuts-How do you get the fuzzy lining off? I just threw 3 pound in the garbage!">Please help me with roasted chestnuts-How do you get the fuzzy lining off? I just threw 3 pound in the garbage!
We find that leaving them in a warm oven after they are baked, and removing only 2 or 3 at a time to de-shell, works. They need to stay warm. Reading More May Cause Envy...
Read moreCooking from The Smitten Kitchen Blog and Book, by Deb Perelman">Cooking from The Smitten Kitchen Blog and Book, by Deb Perelman
The Smitten Kitchen Blog and Cookbook was a very close contender for Cookbook of the Month, December 2016. Since the blog and cookbook have many recipes suitable for holiday baking, cooking, and entertaining, I thought I'd start a new thread this December to add to the original Smitten...
Read morewhat went wrong? (pre made pie crust)">what went wrong? (pre made pie crust)
Hope you all had a wonderful Thanksgiving! I had an issue with my pecan pie that I was hoping you can help me with. I used a frozen pre-made pie crust in a tin. It said you don't have to pre-cook it, so I didn't. I made my...
Read moreEasiest Thanksgiving dinner ever: Thanks Chowhound community!">Easiest Thanksgiving dinner ever: Thanks Chowhound community!
After 5 or 6 years, I finally pulled off a stress-free, mess-free Thanksgiving dinner. Much was due to the tips I got from this community over the years (and, let's face it: Youtube!) and I thought I would share some of the time saving measures. FWIW, I "hosted" this at...
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