Archive for January 2017
A freakin' fire in my cast iron pan.....">A freakin' fire in my cast iron pan.....
I realize this is a 7-year old post, but I just wanna git my 2 cents in here. :) I bought a square Cast Iron pan about 30 years ago, from the Value Village (like a Goodwill type). I had to clean it and now, take very...
Read moreFood Processor Brioche">Food Processor Brioche
There are many such recipes on the net. But I've learned my lesson. I am a trusting soul, I read something, say, "looks good," and it turns out not to be so good. Does anyone have experience making brioche dough in the fp? Please don't say, "do it by hand"...
Read moreBurgers from frozen ground beef">Burgers from frozen ground beef
Hi there! The best methods that I know of is mixing an egg or bread crumbs into the hamburger. Think about meatloaf and how breadcrumbs (and I think eggs, but I can't remember that part) are part of the recipe, this has been a trick in my family for at...
Read moreNeed Beef Stew Rescue">Need Beef Stew Rescue
Hi All, Not sure what happened, but I just checked a beef stew that I was making about an hour in and the beef is grey and dry - like eating leather. Is there any way to salvage? Would also love to figure out what went wrong. Here...
Read moreStrip Loin Roast ... Low & Slow @ 140* for 10+ Hours ... with Pictures">Strip Loin Roast ... Low & Slow @ 140* for 10+ Hours ... with Pictures
Your roasts look delicious; my hat is off to you, trying out a new recipe on Christmas Day! Good on you. I have followed your instructions under a previous post for slow roasting pork roast, and have had great success; I used the Berkshire Pork Rib Roast recipe as my...
Read moreFreezer meals for chemo recovery?">Freezer meals for chemo recovery?
I need some ideas for different meals that can be frozen for someone who is recovering from intensive chemo/stem cell transplant, and his caregiver. General parameters include: dairy-free, lower fat, more carb based than protein based, non spicy and non tomato based. thanks for any ideas! I'm thinking a nonspicy...
Read morePork Hocks and Pickled pigs feet">Pork Hocks and Pickled pigs feet
hello to whom reads this posting. can anybody tell me where i can buy pickled pork hock. im in london ontario canada i been looking but can't find . send message where to buy to my email. mrtajohnston@gmail.com Reading More May Cause Envy...
Read moreBrisket Without Fat---Doomed to be Stringy?">Brisket Without Fat---Doomed to be Stringy?
I cooked one brisket and it was wonderful, but when I cooked the second one, it was stringy and I did not think it tasted as good. It did not even look good before cooking. This beef was our own that we had butchered, so I don't know why one...
Read moreISO--old timey bar cookie recipe!">ISO--old timey bar cookie recipe!
I have been making this recipe for over 50 years, my family's favorite from the 1964 Better Home & Garden cook book 1 Cup Butter, 1 cup drk brn sugar, 1 teasp vanilla, cream together, add 2 cups flour, 1 cup choc. chips, 1 cup walnuts. will need to add all this...
Read moreLox... without bagels">Lox... without bagels
I love lox on broiled portobello mushrooms. I can see it working as a lettuce wrap. These lox blinis look promising: http://www.bbcgoodfood.com/recipes/765634/garden-leaves-with-smoked-salmon-and-cheats-blinis And lox & scrambled eggs...yes, please. Reading More May Cause Envy...
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