Archive for December 2016
Strip Loin Roast ... Low & Slow @ 140* for 10 Hours ... with Pictures">Strip Loin Roast ... Low & Slow @ 140* for 10 Hours ... with Pictures
They look fantastic. Reading More May Cause Envy...
Read moreStrip Loin Roast ...Low & Slow @ 140* for 10 Hours... with Pictures">Strip Loin Roast ...Low & Slow @ 140* for 10 Hours... with Pictures
It's the Holidays again and it's that time to entertain family and friends with Roasted Meats on Christmas Day. Usually the Standing Prime Rib is choice for most, but the Strip Loin is also a Family Favorite for many too, especially in Europe if not mistaken. My local Supermarket had Grass-Fed...
Read moreWill the beans in my chili EVER soften??">Will the beans in my chili EVER soften??
interesting...i live at above 5000 feet and my beans usually soften if I add a pinch of baking soda, unless they are really old. Reading More May Cause Envy...
Read moreCan I fix my runny buttermilk pie?">Can I fix my runny buttermilk pie?
Always let your pie sit in the refrigerator for at least 4 hours after baking for the correct firmness. Some recipes say 1 hour...that is incorrect! Reading More May Cause Envy...
Read moreWhat is your favorite thing to roast?">What is your favorite thing to roast?
I got a roasting pan and rack for the first night of Chanukah! What should I make first? http://www.calphalon.com/en-US/calphalon-cookware/cookware-by-category/calphalon-roasting-pans/calphalon-contemporary-stainless-roaster-with-rack-ca-lrs1805p Super excited! Reading More May Cause Envy...
Read moreUsing uncooked manicotti shells">Using uncooked manicotti shells
I am Italian and do not cook my manicotti noodles, just add a little more water to the sauce! turns out very good! Reading More May Cause Envy...
Read moredangerous turkey">dangerous turkey
If you don't need the cooked Turkey for a centerpiece, consider cooking it in a way that allows real control of all parts thick or thin. Have your butcher "Butterfly Cut" the bird into 5 pieces, separating and opening the breast (butterfly) from the legs and wings. First putting the breast...
Read moreLatkes, gluten free">Latkes, gluten free
In a previous post I suggest instant mashed potatoes in latke batter to keep the mixture from darkening. (about 1/2 to 1 oz per pound of potato). You can use the same dried potatoes to adjust the wetness and to bind the latkes, eliminating any flour or matzo meal. This...
Read moreWhat's for Holiday Dinner?">What's for Holiday Dinner?
Just my wife and I today for Christmas dinner. Having my favorite beef entree, roast prime rib. Got a nicely marbled 2.5# Certified Black Angus roast. I'll use the rendered beef fat for the popovers. Hope you are with your loved ones for the holiday be it Christmas or Hanukkah! Prime...
Read moreCaramel problems">Caramel problems
I've made candy before, successfully, including caramels, toffee, marshmallows, and fudge. But it's been a few years. I've made it at almost 7,ooo feet altitude successfully (Wyoming) and now reside in Colorado. Last night I decided to make caramels for a friend in from out-of-state. Got the best of the best...
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