Archive for April 2017
choux pastry going soft">choux pastry going soft
my chouquettes turned out great, but shortly after became soft - losing its crunchy texture. trying to figure out the reasoning behind this. they were baked at 400F. Reading More May Cause Envy...
Read moreCan I make Tostada shells ahead?">Can I make Tostada shells ahead?
Making tostada shells to serve with ceviche de camerones and would prefer to fry the corn tortillas ahead of time. Has anyone tried this before? If so, how did you store them? Ideally I would make them the day before, but I could do them in the AM if...
Read moreHUGE 12lb Beef Rib Roast - How to cook?">HUGE 12lb Beef Rib Roast - How to cook?
I've cooked Beef Rib Roasts before, but never an 12 pound piece like I bought today. Normally, I'd follow Paula Deen's Foolproof recipe for a 5 lb. Roast, cook it for 1hr at 375º, turn it off, and let it sit in there for 3 hours. Then turn...
Read moreAm I the only one who likes Char Crust?">Am I the only one who likes Char Crust?
I do! Trying t figure out how to make it. Any ideas Reading More May Cause Envy...
Read moreBread dough question - can I salvage my dough?">Bread dough question - can I salvage my dough?
I used my "mother" sourdough starter with a recipe for cinnmon rolls, but put too much flour in, so the dough is dense and not rising. After reading what y'all had to say about solutions, I tried adding a bit of water and taking a "test" lump of dough. I...
Read moreMenu/Recipe Recommendations for a Beach Day">Menu/Recipe Recommendations for a Beach Day
Please share menu ideas and your favorite recipes to bring to the beach. Today I packed: Spanish Tortillas - really good cold, based on Jaime Olive's youtube channel Fresh Fruit Salami Reading More May Cause Envy...
Read moreWill my ham and turkey dry out?">Will my ham and turkey dry out?
I mail ordered a ham and smoked turkey from Burger's Smokehouse (this is the first time i ordered the turkey,but in previous years the hams are delicious). The ham is already sliced, the turkey is of course whole. According to the directions, both should take about an hour to heat...
Read moreBest Way to Transport Breaded Cutlets?">Best Way to Transport Breaded Cutlets?
I’m bringing spinach & ricotta manicotti and breaded chicken cutlets to a relatives pre-Easter dinner tomorrow, Saturday. The manicotti is no problem to transport but I’m wondering what the best way to handle the breaded cutlets is? Here are the options I am considering: 1. I could bread & refrigerate today,...
Read moreWhich is better for making hummus: Immersion Blender or Food Processor?">Which is better for making hummus: Immersion Blender or Food Processor?
Food processor. I have a Vitamix AND a Bamix but for hummus, my Cuisinart trumps both for texture. Reading More May Cause Envy...
Read moreSubstitute molasses for honey?">Substitute molasses for honey?
To what extent do you think you can substitute molasses for honey in a recipe? Of course, the taste will be somewhat different, but it seems to me there's a lot in common in the 2 substances. (Obviously I'm not talking about that "bitter-end" molasses--I forget the term at this...
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