Archive for March 2017
What to do Mussel Broth ?">What to do Mussel Broth ?
I just cooked a pot full Belgian style. Next day heated it all yo, added the left over mussels and emulsified it to a soupy creamy substance. Reading More May Cause Envy...
Read moreWhy Do You Cook?">Why Do You Cook?
I would say "I feel like a chef: I can eat high quality food that's exactly the way I want it". The other reasons do factor into why I cook, but this is really the top reason. I also find myself expecting the results to be good, and being really hard...
Read moreOlive oil pour spout">Olive oil pour spout
Looking for the "right" pour spout for the countertop Olive oil dispenser. I have been using the small Trader Joe's dark glass screwtop bottle but am tired of unscrewing all the time, so I want a proper pour spout, maybe stainless steel? AND (with aplogies to...
Read moreshortening vs. lard">shortening vs. lard
thank you for finally stating the obvious! Lard indeed has no meaty flavor, pork or otherwise! I've used it making pastry for years & my pastry tastes like pastry. You also pointed out that peanut oil does not taste like peanuts, as with vegetable oil, it does not taste like...
Read moreFrozen razor clam recipes?">Frozen razor clam recipes?
Hi all. I bought some razor clams a couple of months ago which I was not able to cook at the time so I froze them. I have been looking for recipes but they seem to be very scarce. The only ones I have found are the usual chowder and...
Read moreHelp with freezing/unfreezing/refreezing butternut squash">Help with freezing/unfreezing/refreezing butternut squash
So my husband grew butternut squash and when they were ripe, threw them whole into the freezer (I know. Better to clean/chop them first but we were getting ready to move and it didn't work out that way) I defrosted in the fridge and now I'm making a giant pot...
Read moreWhat to do with overwhipped cream & egg mixture">What to do with overwhipped cream & egg mixture
As per subject. DH was helping me in the kitchen yesterday. I gave him 200ml double cream and 2 eggs with instructions to whip them up. He used the immersion blender, as it was already out (and it's a new one, which he hasn't quite realised blends faster if you...
Read moreSearing Brisket">Searing Brisket
Bumping this thread to ask if anyone has tried searing post-braise. In this era of reverse sear for steaks, wondering if it would work to braise, dry, then sear in a screaming hot pan to get a crispy crust. Would prefer not to do a pre-Passover test run. Thank you...
Read moreWhat to do with leftover brioche?">What to do with leftover brioche?
Besides french toast and sweet bread pudding? Reading More May Cause Envy...
Read moreWeekly Menu Plans – April 2017 First Half">Weekly Menu Plans – April 2017 First Half
April .. Already! or At Last! Depending on how mild your winter was and your favorite cooking style. By month-end I’d guess most of us will be able to use our BBQ grills outdoors. Let's use this thread to share concise weekly dinner menus for each week in the 1st...
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