Archive for January 2017
Boil in Bag Meals - Not Sous Vide">Boil in Bag Meals - Not Sous Vide
With having to work two jobs, my daughter doesn't have much time for preparing meals. Since I like to cook all her favorites, I was wondering about making better boil in bag meals (Foodsaver bags) so that when she gets home late at night, she can just boil some...
Read moreWhat happens if you freeze cooked beans?">What happens if you freeze cooked beans?
How long can you store/freeze cooked black eyed peas for? Reading More May Cause Envy...
Read moreSkinnytaste cookbooks, including "Skinnytaste Fast and Slow"">Skinnytaste cookbooks, including "Skinnytaste Fast and Slow"
Happy New Year! OK, I finally broke down "Skinnytaste Fast and Slow." Anyone else have this book or her previous book? What things have you tried from the two books and what did you think of them in terms of deliciousness and ease of preparation? Thank you so much! ~TDQ Read more
Substitute for buttermilk?">Substitute for buttermilk?
I would not brine kosher chicken because it already comes from the store brined! Throughout the Middle East, when Muslim communities marinate their chicken in yogurt or milk, among other ingredients, Jewish communities, modifying the same local cuisine, marinate their chicken in lemon juice and onion (and sometimes some tumeric...
Read moreSelf catering budget menu ideas?">Self catering budget menu ideas?
I need ideas for catering my cousins wedding. A group of us are going to prepare her entire meal for the evening as a gift . It needs to be a dinner time meal, for 125 people for around $2000 max. So far I was thinking to have a chicken...
Read moreSalted caramel solidified upon cooling">Salted caramel solidified upon cooling
Last weekend I made salted caramel sauce to serve with apple latkes (used the smitten kitchen recipe here: https://smittenkitchen.com/2010/11/apple-latkes/ ). I let it cook a little too long after I added the butter and cream, so although it tasted great, it solidified pretty quickly as it cooled off. It's in...
Read moreDuck stock -- a few questions">Duck stock -- a few questions
We ordered a wonderful Peking duck at dinner yesterday. The server asked if I wanted to take the carcass home for stock, which I did. So, a few questions -- Can I make duck stock from just one carcass? (If yes) Should I roast the carcass and veggies...
Read moreHomemade eggless pasta">Homemade eggless pasta
Using Mario Battali recipe for eggless pasta, 1 cup all purpose flour, 1 cup semolina and water, fettucchini pasta came out pasty and chewy,after cooking for one minute. I believe I got the dough right, kneading and letting rest for 40 minutes. Any suggestions about what went wrong?...
Read moreWhat cookbooks have you bought lately, or are you lusting after? January, 2017 edition!">What cookbooks have you bought lately, or are you lusting after? January, 2017 edition!
What 20 hours and no-one has posted? Nothing like a lazy Sunday holiday! But here I am on CH on Monday morning shirking work (yes I know it is a legal holiday) and really wanting to totally blow off work to dive into Land of Fish and Rice. Read more
About 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