Archive for February 2017
Leftover Pork Roast">Leftover Pork Roast
What is tonnato sauce? Or do you mean Tomato? Reading More May Cause Envy...
Read morePERFECT apple crisp recipe: does it even exist?">PERFECT apple crisp recipe: does it even exist?
Hi everyone! First post on here after much lurking of this site! Okay so Super Bowl Sunday is this weekend and I have volunteered to bring an apple crisp. Firstly, I LOVE apple crisp. It's always been my favorite. I like a thick crispy yet slightly chewy topping. I also like...
Read moreHow long to cook a 14lb Brisket Packer in Oven?">How long to cook a 14lb Brisket Packer in Oven?
So I picked up a Packer at Costco it's 14lbs and it's currently in the oven cooking at 275 (I usually do 225-250 but we put it a little higher because we need it sooner ). How long would you estimate the cook time would be at this temp? I really...
Read moreHow do I cook a 12 lbs. In-Bone, Pork Shoulder Blade?">How do I cook a 12 lbs. In-Bone, Pork Shoulder Blade?
My friend bought me this 12 pound pork shoulder blade and I have no clue how to cook it. I am wanting to cook it in the crockpot. I also want to be able to do something different with it for a few nights. I am hoping to use some...
Read moreStrawberry Onion">Strawberry Onion
2/3/2017 My sons Market just got in 1st crop on strawberry onions. Keystone Farmers Market, Odessa on Tarpon keystone rd Reading More May Cause Envy...
Read moreAmish "raw sugar" vs. Sucanat vs. Turbinado">Amish "raw sugar" vs. Sucanat vs. Turbinado
I spotted a bag of "raw sugar" at an Amish market yesterday and noted that it looked a bit darker than the turbinado sugar I had on hand. Thinking it might be interchangeable with Sucanat, I bought it. (ATK's "Naturally Sweet" cookbook relies heavily on Sucanat as a sugar substitute,...
Read moreNew York (mostly) Inspired Menu">New York (mostly) Inspired Menu
Thanks, that is a great call with the radishes; I just saw some good looking ones at fresh market yesterday. They're so easy I'll try to add them to the amuse I also decided to make, a riff on one of my wife's favorites, the smoked salmon with tarragon aioli...
Read moreWhat cookbooks have you bought lately, or are you lusting after? January, 2017 edition! [old]">What cookbooks have you bought lately, or are you lusting after? January, 2017 edition! [old]
New thread! Better late than never...https://www.chowhound.com/post/cookbooks-bought-lusting-february-2017-edition-1046282 Reading More May Cause Envy...
Read moreWhat cookbooks have you bought lately, or are you lusting after? February, 2017 edition!">What cookbooks have you bought lately, or are you lusting after? February, 2017 edition!
I was pretty good last month -- I think I only indulged in one book, the pathbreaking Florence Lin's Chinese Regional Cookbook. It was recommended in Anne Mendelson's very accomplished "Chow Chop Suey: Food and the Chinese-American Journey" (highly recommended as well). It was the first book...
Read moreSavory cheesecake">Savory cheesecake
I recently made a crab and corn cheesecake (a recipe from Emeril Lagasse). It was very good but I had a problem with the "base" of the cheesecake sticking to the sides and bottom of the springform pan. I am making it again soon and wondered if anyone has advice...
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