Archive for May 2017
British Theme Party Suggestions?">British Theme Party Suggestions?
The request was for British food not English so that is irrelevant. Nobody was calling Welsh Rarebit English- it's British though. Great Britain is made up of England, Northern Ireland, Wales and Scotland. I wouldn't even say there is bad blood between the Welsh and the English. Between Ireland and...
Read moreMulberries: Your favorite uses">Mulberries: Your favorite uses
I have access to a tree with plentiful and delicious berries, and this year I want to do something besides eat them by the dozen. The hitch is that I really, really dislike the stems. I've heard plenty of people say they eat the stems, and I've read that the...
Read moreScones troubleshooting">Scones troubleshooting
I have a drop scone recipe that I love! So buttery and delicate, butt they always brown too fast on the bottom. Recipe calls for 400* for 20 min. I decreased temp to 375*, and take them out just shy of 20, but still almost burn on...
Read moreSummer 2017 Baking/Dessert Cookbook of the Month Nominations">Summer 2017 Baking/Dessert Cookbook of the Month Nominations
What about HUCKLEBERRY that DKennedy has been raving for a while? FLOUR - I like everything I baked from this book and would love to explore It deeper Reading More May Cause Envy...
Read moreSummer 2017 Baking/Dessert Cookbook of the Month Nominnations">Summer 2017 Baking/Dessert Cookbook of the Month Nominnations
It's that time again — time, that is, to pick a baking- or dessert-focused book through which to collectively indulge ourselves in June, July, and August 2017. It'll be the height of summer fruit season, with berries and stone fruits just begging to be martyred in cakes, pies, crisps, cobblers,...
Read moreRe-refrigerated cold ferment pizza dough, still good?">Re-refrigerated cold ferment pizza dough, still good?
I made pizza dough Wednesday night, cold fermented it in the fridge and took out to let sit on counter for 2 hours before baking last night. Realized mid-way in that I had way less cheese than I realized, so I only made one pizza. Two balls leftover. Stuck 'em...
Read moreJune 2017 Cookbook of the Month Cocktail Companion Nominations">June 2017 Cookbook of the Month Cocktail Companion Nominations
Roll up your bartending sleeves and get out your shakers, for if it's June, it's time once again to collectively drink our way through a cocktail book. As a reminder, we have already done Death and Co. (https://www.chowhound.com/post/june-2015-cotm-death-1015309) and Craft of the Cocktail (https://www.chowhound.com/post/june-2016-cocktail-companion-cotm-craft-cocktail-1036723). Please nominate any other cocktail books with...
Read moreMother's Day apps ideas">Mother's Day apps ideas
Roast the shrimp! Make a fun dippin sauce. Reading More May Cause Envy...
Read moresous vide Boeuf Bouguignon help">sous vide Boeuf Bouguignon help
Hi Hounds! I have a 3lb, well marbled beef chuck roast that I am envisioning turning into Boeuf Bouguignon. I want to make it as hands off and fool-proof as possible so I have been playing with the idea of cooking the beef sous vide and then adding it to...
Read moreCalling all fellow would-be boulangers: painless, one-pot "Pain Pepin"">Calling all fellow would-be boulangers: painless, one-pot "Pain Pepin"
Does anyone know what brand of non-stick pot he is using on the show? 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