Archive for June 2017
Pork Ragu at Red Bird, Waltham, MA">Pork Ragu at Red Bird, Waltham, MA
I have and it's a great dish. Bolognese is one of my favorite entree's to order there and a select few other places. I'll have to go back and tastie with a closer palate and report back. Reading More May Cause Envy...
Read moreHow to Make Creamy and Tasty Mushroom Ragu">How to Make Creamy and Tasty Mushroom Ragu
Preparation Time: 15 Minutes Cooking Time: 40 minutes Serves: 4 People Mushroom Ragu (Ragout) Recipe Ingredients: 1 ¼ pound assorted mushrooms (oyster, cremini, portobello and shiitake) quartered 2 garlic cloves (minced) 2 medium-sized onions (chopped) ¼ cup extra virgin olive oil 2 cups chicken broth ½ cup Marsala wine 1/3 cup heavy cream ½ to ¾ cup Parmesan cheese (grated) ¼ cup...
Read moreSlimy Veg in Chili">Slimy Veg in Chili
I'm going to a chili cook off party on Saturday and made the chili today. When I tasted it, the chopped bell pepper feels like slimy, mushy, yuckiness in my mouth! Ruins the whole dish... I'm not sure what to do! Drain it in a colander, rinse off...
Read moreexperiments in fried chicken breading">experiments in fried chicken breading
[quote]Besides trying different flours another idea I had was to use powdered chicken bullion (e.g., Knorr) instead of salt. Powdered chicken bullion has a lot of salt in it and it should add some more flavor. I think that about 2 1/2 teaspoons per 1 cup of flour is a...
Read moreWok still sticking?">Wok still sticking?
Hello, I'm new to the forum and desperately need some advice, this question has probably been asked a 100 times in the past, and If so apologies in advance. I recently purchased a 14 inch uncoated carbon steel wok. I removed the lacquer coating and began to heat the wok, as...
Read moreDo You Make a Killer Tri-Tip...and What is Your Secret to Cooking It?">Do You Make a Killer Tri-Tip...and What is Your Secret to Cooking It?
Marinate your untrammeled tri-tip per your recipe (I don't marinate mine). Bring to room temperature. Preheat your grill to high temp. I prefer charcoal, but gas works too. Cover the roast thickly with mustard. I use the cheapest I can find. Press rock salt...
Read moreHot peppers--fresh vs. dried">Hot peppers--fresh vs. dried
I am trying to convert a hot sauce recipe using habanero powder to using fresh habaneros but am uncertain about the ratio of dry to fresh. It calls for 6 T. of habanero powder. Can anyone help me out with that? Thanks. Reading More May Cause Envy...
Read moreWhere can I find pancakes for peking duck?">Where can I find pancakes for peking duck?
Does anyone know where I can get pancakes similar to what is served with Peking duck? I tried Sunrise Mart and had no luck after speaking with somebody who worked there, though it could have been a language issue. Reading More May Cause Envy...
Read moreLeftover Gazpacho and Taramosalata- What to do?">Leftover Gazpacho and Taramosalata- What to do?
I realize this is me resurrecting an old thread but I really think leftover gazpacho would be a great base for salsa. Though it's definitely one of those things that would never be leftover in my house. Reading More May Cause Envy...
Read more"Cooler Corn" -- aka -- Corn for a Crowd">"Cooler Corn" -- aka -- Corn for a Crowd
Has anyone tried cooler corn with the husks ON?? 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