Archive for February 2017
Acquacotta ("Cooked Water" Soup)">Acquacotta ("Cooked Water" Soup)
There's a great article in today's NY Times about Giacomo Bulleri and his exquisite Milan restaurants: https://www.nytimes.com/2017/02/02/t-magazine/giacomo-bulleri-restaurant-studio-peregalli.html In it, he describes perhaps the most povera of all cucina povera recipes, for Acquacotta - cooked water - soup. Make it his way if you insist, but here's my own povera riff on it....
Read moreneeding time management help">needing time management help
I am having to cook spaghetti for 125+. I will have all day prior to the event but only 3hrs before on the day of the event. I need to now the best way to cook and keep warm as the spaghetti will be needing to stay warm in nesco...
Read moreTable Talk with Andrea Nguyen of The Pho Cookbook">Table Talk with Andrea Nguyen of The Pho Cookbook
Our latest Table Talk guest doesn’t need much of an introduction since she’s an active and beloved member of the Chowhound community. As many of you already know, Andrea Nguyen is an author, teacher, and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the...
Read moreHELP! Why are my potstickers/dumplings so dry?">HELP! Why are my potstickers/dumplings so dry?
Came across this post when I was looking for other "juicy dumplings" ideas. I am already making plenty of dumplings and happy with the "juiciness"... I'm starting to run out of ideas of what to put in. :-) Like others have mentioned previously, you need to knead/mix/beat/whip the...
Read moreButternut/Winter Squash Ravioli, anyone have a go to recipe?">Butternut/Winter Squash Ravioli, anyone have a go to recipe?
Have some fresh pasta dough to use, along with some nice butternut squash that needs to be cooked....but have never made winter squash ravioli before. Anyone got suggestions for a squash based ravioli filling? Reading More May Cause Envy...
Read moreWhat can I do with my zaatar?">What can I do with my zaatar?
I make puff pastry wheel with and dinner rolls. I use it in fattoush dressing. I tried many different zaatar but one just pass the test the one i bought from www.eatzaatar.com it has a pure blend with no filling. Reading More May Cause Envy...
Read moreCan you make salmon cakes in advance?">Can you make salmon cakes in advance?
Just came across this post as I had the same question. I am always much annoyed by those who respond with negative editorial comments about the question rather than just answering the question. Save your critiques for something more meaningful. Thank you to those who did answer...
Read moreIce cream challenge summer: peach and pistachio surprise">Ice cream challenge summer: peach and pistachio surprise
I have to try this! Reading More May Cause Envy...
Read moreFebruary 2017 COTM: The Tex-Mex Cookbook--Chapters 2 through 6 (reports)">February 2017 COTM: The Tex-Mex Cookbook--Chapters 2 through 6 (reports)
CHILI GRAVY (p 74) ORIGINAL CHEESE ENCHILADAS (p 75) The sauce is a cross of gravy and chile sauce he says. You heat lard, which I found at our local Mexican grocery, and stir in flour and cook a few minutes, then add black pepper, salt, powdered garlic, ground cumin, Mexican dried...
Read moreTenderizing octopus">Tenderizing octopus
Sure, freezing does some of it, as does a fishmonger who beats it a lot ..... however, fantastic and EASY tip - after peeling the octopus, place it in a flat bowl/container, then skin and chop several KIWI FRUIT and mash them up. Smother the mashed kiwi all over the...
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