Archive for February 2017
My gougères are flat - woe is me!">My gougères are flat - woe is me!
I have the same trouble. Couldn't I just add baking soda for a sure fire result and no more anxiety? Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month Voting Thread, March 2017">Home Cooking Dish of the Month Voting Thread, March 2017
Welcome to the voting thread for the Dish of the Month (“DOTM”) for March 2017. The purpose of this thread is to cast votes to choose a dish that we all can cook and report on during the month of March. Huge thanks to everyone who participated in...
Read moreRagu Bolognese: Milk and wine question!">Ragu Bolognese: Milk and wine question!
It looks like the color of wine doesn't make a difference, according to Kenji: http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html Reading More May Cause Envy...
Read moreTroubleshooting Homemade Ricotta">Troubleshooting Homemade Ricotta
Has anyone succeeded making ricotta from whey that is left from yogurt? Even if made from organic ultra pasteurized whole milk? If so please please be the very first to post ANYWHERE.. help me troubleshooting ricotta cheese made from whey.... pow pow... Closest target hit was ...
Read moreSour split pea and ham soup">Sour split pea and ham soup
This is driving me crazy. When I make split pea and ham soup I make a big batch and freeze what I don't eat. I like to make big batches of split pea because I buy a small ham with the bone and use that for the stock. I find...
Read moreReverse sear frozen New York steak?">Reverse sear frozen New York steak?
I always use the reverse sear for my steaks... I recently purchased through Crowd Cow, and the steaks came to us frozen solid.. I have heard about cooking steaks from a frozen state, but have never done it. I googled it, but am only seeing posts...
Read moreChicken stock didn't cool down over night! Help!">Chicken stock didn't cool down over night! Help!
I made 7 quarts of chicken stock yesterday and put it outside to cool down last night. ( I live in Minnesota). I put a lid on the stock pot, and put it outside to cool, my husband wrapped a towel around it to keep the feral cats away. When...
Read moreAnnouncement Thread: March 2017 COTM, GJELINA">Announcement Thread: March 2017 COTM, GJELINA
We had yet another close voting round! But one book pushed through to emerge as our winner. The Cookbook of the Month (COTM) for March 2017 is GJELINA: COOKING FROM VENICE, CALIFORNIA by Travis Lett. I will post reporting threads on March 1st, but for now please use this...
Read morepasta Bolognese - Hazan or Batali?">pasta Bolognese - Hazan or Batali?
Hi ChowLar, Thanks for posting this info. In Hazan's recipe, milk is added in the beginning of the long simmer as opposed as to what you said (added at the end); what is the difference? I heard that the milk tenderizes the meat. Reading More May Cause Envy...
Read moreHow to cook ground turkey so it is clumpy/chunky">How to cook ground turkey so it is clumpy/chunky
Break it up to your desired texture while cooking it 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