Archive for March 2017
irish butter vs cultured butter. also: i hate this website">irish butter vs cultured butter. also: i hate this website
for a long time, it was just butter. salted, or unsalted. you know. then came along two players: Irish, and Cultured The thing is, I'm not sure what the difference is between them. I won't go into the multitude of avenues presented on the internet by people who are ChowHounds. Just tell...
Read moreserrated knife">serrated knife
correct me if i am wrong but i thought the cutting motion when using a serrated knife is back and forth sawing, or long pull stroke. i was looking for on line for knife classes and got a glimpse at one i thought i would like but the video i...
Read moreSorghum syrup brands?">Sorghum syrup brands?
I'd like to delve in to using sorghum syrup, but have no idea what is a good brand. Ideas? Thanks. Reading More May Cause Envy...
Read moreShould I brown the beef for my mussaman curry?">Should I brown the beef for my mussaman curry?
@chefj, "It definitely changes ... ,deepens flavor" Changes what? :-) Reading More May Cause Envy...
Read moreHow to save your chunky overcooked Dulce de Leche">How to save your chunky overcooked Dulce de Leche
I came across this problem, wanting to figure it out too. I tried keeping it in the hot water about 1/3 of the way up the can, can already open, spoon in hand, and get this, coffee cream, like the nice ones. This one was already a caramel creamer so it...
Read moreWhat to do with "chewy" dulce de leche?">What to do with "chewy" dulce de leche?
I came across this wanting to figure it out too. I tried keeping it in the hot water about 1/3 of the way up the can, can already open, spoon in hand, and get this, coffee cream, like the nice ones. This one was already a caramel creamer so it...
Read moreGood sides for grilled or oven-roasted whole steelhead trout?">Good sides for grilled or oven-roasted whole steelhead trout?
Steelhead is a large rainbow trout, yes. However, what makes a "steelhead" different from a "rainbow" is the fact that a steelhead is an adult trout migrating upstream from a larger bOdy of water. We have lake michigan steelhead in the Midwest, otherwise steelhead come...
Read moreNorwegian bar cookie -- almonds, cherry, meringue">Norwegian bar cookie -- almonds, cherry, meringue
At a potluck event, I came upon a bar cookie that I was told was Norwegian. It had a thin bottom crust, a thin layer of almond-flavored substance with cherry jam mixed in, and a thin meringue crust. Does anyone recognize that and have a recipe? Many...
Read moreQUESTIONS ON PICKLING - TECHNIQUE AND CALCIUM CHLORIDE">QUESTIONS ON PICKLING - TECHNIQUE AND CALCIUM CHLORIDE
Pickling lime is calcium hydroxide. Pickle Crisp is Calcium chloride. they are used very differently and are not the same. Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month: April 2017 NOMINATIONS">Home Cooking Dish of the Month: April 2017 NOMINATIONS
Welcome to the nomination thread for April 2017 Dish of the Month! If you’re new here, or if you just want a refresher, please read the **starred** notes, at the end of this post, about what constitutes a dish, and about our prior dishes. While you continue to prepare and enjoy gumbo...
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