Archive for July 2017
Can frozen egg whites make a decent meringue?">Can frozen egg whites make a decent meringue?
I didn't know about either if those trucks. Thanks for posting Reading More May Cause Envy...
Read moreThe Future of Eating = Personal Chefs.">The Future of Eating = Personal Chefs.
Have you ever had one of those superbly busy days when you are just too busy to cook? How about one of those days when you're completely wiped out, no energy left to hop in the kitchen to prepare a healthy meal for you and your family? So what do you...
Read moreJulia Child's Birthday--Menu Planning Time!">Julia Child's Birthday--Menu Planning Time!
Just a heads up! Julia Child's 105th birthday is on August 15, about 2.5 weeks from today. Time to plan a Julia-centric menu (or not--I'm sure she would have been delighted with a well planned and well prepared meal, regardless of where the recipes originated). I like to celebrate her...
Read moreWhole duck for broth">Whole duck for broth
So I cleaned out my freezer yesterday and found a duck in there that I got from a friend who raises them. It's a scrawny, unattractive thing that I have avoided using even though I love duck. So I am thinking to make stock out of it. Any advice? I've...
Read morePaella rice">Paella rice
I'm serving paella to 15 people in a couple of days and I just discovered I don't have nearly enough official Paella (i.e. Bomba) rice. I've read the many posts by folks that have used other short/medium grain rices that have worked fine, usually Arborio. Unfortunately, I live in a...
Read moreBrown chicken vs white">Brown chicken vs white
I was considering buying chickens from a live chicken market, but I noticed that the choice of brown chicken was 3-4 times the price of the white chicken. So, what is the difference (other than price and color !) between brown and white chicken ? Reading More May...
Read moreCream Cheese Ice Cream Base">Cream Cheese Ice Cream Base
I make a lot of ice cream, typically with a custard base. I have a yen for a cream cheese base that I can use with different berries (strawberry, blueberry, blackberry). The recipe from Jeni's has cream cheese but such a small amount, does anyone have a recipe...
Read moreThe mystery of the cloudy stock, RETURNS">The mystery of the cloudy stock, RETURNS
Today I had a Cloudy Disaster! I have been making stocks for 50 years. After breaking down 2 Utility grade Ducks I put all the trimmed extra skin and any attached fat into about 6 qts of water and brought it to a very slight simmer. I was in no...
Read morebuying nodogoro / blackthroat sea pearch / akamutsu / rosy seabass">buying nodogoro / blackthroat sea pearch / akamutsu / rosy seabass
1. For those familiar with Japanese names for fish, are nodogoro and akamutsu names for the same species of fish? 2. Anyone in the US know where/how to buy this fish? Whole preferred but will take anything (filets, fresh, frozen). I just want an opportunity to work with it. Thanks...
Read morePeeling Hard Boiled Eggs Appealing to a Higher Power">Peeling Hard Boiled Eggs Appealing to a Higher Power
I'm lost....... Just when I thought I had this figured out I was thrown for a loop with my last batch of hard boiled eggs. I concluded and posted the “secret” to easy to peel cooked eggs was the rapid cool down in ice water (shocking), more so than 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