Archive for March 2017
Koji/shio koji for meat = magic!">Koji/shio koji for meat = magic!
I've recently become obsessed with working on fermentation projects (kimchi, lacto-fermented everything, yogurt, miso, kombucha, even soy sauce). I recently bought some koji-kin (aspergillus oryzae - the fungus used to make many asian fermented foods/drinks) to make koji rice to use for several experiments (i'm currently making miso and...
Read moreCan I still whip warmed, but re-cooled whipping cream?">Can I still whip warmed, but re-cooled whipping cream?
I Googled the question of whipping cream after it had been heated. Wow I'm shocked at how many people had the same question. I'm trying a recipe idea I had. I want to make a chai tea Tiramisu. Looks like it's possible, wish me luck. Reading...
Read moreViking oven">Viking oven
Do I really need to preheat Viking oven for 35-40 minutes? Otherwise broiler is on during preheat and food gets burned if I put it in too soon. Reading More May Cause Envy...
Read moreA question about yeast for all you bread bakers out there">A question about yeast for all you bread bakers out there
My bread making is pretty amateur. I've been making my own, mostly sandwich loaves, buns and pizza dough for a couple years due to food intolerance issues (emulsifiers and colourants mainly). I go through a fair amount of yeast - those little packets aren't going to cut it....
Read moreVoting Thread: Cookbook of the Month, April 2017">Voting Thread: Cookbook of the Month, April 2017
Wow, we had a very vibrant nomination thread! One thing that became obvious to me as I was counting the nominations was the excitement for very new and relatively new cookbooks. A lot of books gained some considerable steam but two emerged as front runners. The candidates for April 2017...
Read moreFreeze-dried corn?">Freeze-dried corn?
Where can i find freeze-dried corn? I've gone to Stop & Shop, WF, and Target. Thanks! Reading More May Cause Envy...
Read moreShrimp purchased defrosted vs frozen saute different, need thawing tips for firmness?">Shrimp purchased defrosted vs frozen saute different, need thawing tips for firmness?
Hi. I buy shrimp at a few local grocery stores to *saute once in a while. The ones I buy defrosted seem to cook up with a firmer flesh. I don't overcook them but they get this nice firmness and get a very light char on the outer ridge. Definitely...
Read morebruschetta with canned tomatoes">bruschetta with canned tomatoes
I need to bring bruschetta to a party of about 30 people. Tomatoes are not in season and I was hoping for advice on how to prepare bruschetta topping with canned tomatoes. Any advice is welcome! Reading More May Cause Envy...
Read moreBlue Cake">Blue Cake
LOL. Did you eat it? If you did, you're going to have a nice surprise in 6-8 hours. Just in time for St. Patty's Day! Reading More May Cause Envy...
Read moreAk! Left raw chicken in car!">Ak! Left raw chicken in car!
How warm was your car? Had you been driving around for awhile with the heat on? 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