Archive for May 2017
Almond Extract and Nut Allergy">Almond Extract and Nut Allergy
Beccaboo00 I feel like your response could be very dangerous to those with tree nut allergies. I am however very glad you have not had reactions to using almond extracts. Here's what I see when I check with McCormick's: From their website, they say,...
Read moreBaking Help! Quantities Confusion">Baking Help! Quantities Confusion
the link didn't publish https://www.kentuckyderby.com/party/recipes/appetizers/ghirardelli%C2%A9-chocolate-bourbon-caramel-s%E2%80%99mores Reading More May Cause Envy...
Read moreFresh rice noodles, wok fried, browned but not forgotten">Fresh rice noodles, wok fried, browned but not forgotten
This will be my second attempt at making Pad See Ew. My first was OK< but what is really lacking is the slight browned edge on the noodles that I adore! My first attempt the noodles fell apart and there was no browning anyway. I actually worked in a chinese restaurant...
Read moreWhat Are You Baking These Days? April, 2017 edition! [Old]">What Are You Baking These Days? April, 2017 edition! [Old]
I finished up the month with a spinach squares for church. They wolfed them down. It's a relic from the sixties that my aunt and mother made. Eggs, flour, milk, butter, spinach and a pound of cheddar, the winner ingredient, are baked in a lasagna sized pan, cooled and...
Read moreMolcajete Curing!">Molcajete Curing!
I have a Molcajete and it still leaves behind grits post grinding raw, soaked rice and beans around 15 times (all put together) .What am I doing wrong? I am attaching pictures of the Molcajete and Tejolote on this post for reference. The Molcajete is super heavy and kind of...
Read moreSimmering Bolognese Sauce . . .?">Simmering Bolognese Sauce . . .?
Hazan's is to die for. But, I am sitting here wondering how I am going to stay awake for another two hours plus some cooling before i put it in the fridge (plan to make lasagne tomorrow). Will I reach the same result if I simmer for 1.5...
Read moreWhat Cookbooks Have You Bought Lately, or Are You Lusting After? April, 2017 Edition! [Old]">What Cookbooks Have You Bought Lately, or Are You Lusting After? April, 2017 Edition! [Old]
Definitely written before things like curry leaf were widely available in Chicago! That said the hard spices are all there, and I'm told by more than one person who grew up eating Indian food every day, that it hits the spot. Alas at the prices they are asking...
Read moreWhat Cookbooks Have You Bought Lately, or Are You Lusting After? May, 2017 Edition!">What Cookbooks Have You Bought Lately, or Are You Lusting After? May, 2017 Edition!
Is it possible to *start* the subject with the date? Everytime I come to this site, it seems like half the threads are about cookbooks. Maybe if the date was really obvious there wouldn't be so many. If you can't tell, I'm not really interested in cookbooks. May...
Read moreWhat Are You Baking These Days? May, 2017 edition!">What Are You Baking These Days? May, 2017 edition!
Here we go with May, in which my husband needs a birthday cake baked (think I'll do George Lang's Ilona Torte, one I made a million years ago when chocolate and walnuts put a bigger dint in the grad student exchequer than they do now... http://www.nytimes.com/1998/04/22/dining/george-lang-tells-his-story-bottom-to-top.html Haven't baked much in the past...
Read moreMAY 2017 COTM: AOC, reports on Cheese & Charcuterie">MAY 2017 COTM: AOC, reports on Cheese & Charcuterie
YOUNG GOAT CHEESE WITH DRIED FIGS AND SABA, p. 26 I have made this salad quite a few times, and am unlikely to make it again while it is COTM b/cuz there are so many other recipes I want to try - so I am reporting on it now (in the...
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