Archive for July 2017
home-smoking a fresh ham: what're the secrets?">home-smoking a fresh ham: what're the secrets?
Cure number one is a curing salt that is mixed in the brine...i get mine from Amazon. 4 tablespoons of cure #1, a cup of kosher salt and a cup of brown sugar per gallon of water. Meat must be submerged in brine for about a week. This brine Will...
Read moreBest for ingredient equality in breakfast burritos">Best for ingredient equality in breakfast burritos
So tomorrow morning I am planning on making a breakfast burrito for the first time when a question popped in my head. I am planning on making a breakfast burrito with at least four mix ins not including the eggs and I was wondering what the best way to make...
Read moreMicrowaving garlic">Microwaving garlic
You recently posted a short video of microwaving a 'garlic clove' as you called it on your FB post before the video came up. Your need to restate that it is a Garlic 'Bulb' (which is in the picture) and not a garlic clove which is only one small section...
Read moreFrench macarons at high altitude">French macarons at high altitude
Hi everyone! I made French Macarons down in Denver and they turned out perfect, but I am having the worst trouble getting them correct where I live which is around 9000 feet above sea level. They keep turning out hollow!! I'm trying different recipes, I'm trying different...
Read moreHigh Altitude Macarons">High Altitude Macarons
Hi Sydney! I have no idea if you'll get this, but how did you get your recipe to work? I saw that you added powdered egg whites, but how much? I made perfect macarons in Denver, but up here around 9000 feet, I am having the same...
Read moreKFC- Chicken stock??">KFC- Chicken stock??
Holy crap this was awesome. I was going to throw out some of the pieces we did not eat and thought about it, I then looked it up and saw this old posting. Threw in a stock of scallions white and green, two celery sticks, two carrots, some pepper, no...
Read moreCentral American cookbooks">Central American cookbooks
Later this year, I will be moving to Honduras. I think it would be nice to get some exposure to the food I am going to find there and also start having some recipes that I can make using the ingredients I am likely to find there. Can anyone...
Read moreWhat to do with an abundance of organic milk?">What to do with an abundance of organic milk?
When my awesome corner store guy heard I was experimenting with beginner cheese making, he sent me home with a gigantic amount of organic whole milk and half and half because the sell by date is for tomorrow when he will be closed (FREE!). He would have had to...
Read moreSnack bags are disappearing from stores!">Snack bags are disappearing from stores!
Dollar stores have them, just bought some a week ago. Crappy zips though. Reading More May Cause Envy...
Read moreFermented pickles overpowered by salt">Fermented pickles overpowered by salt
I am trying to make fermented pickles for the first time. I have tried two recipes. One is from The Joy of Pickling and the other is from the University of Wisconsin Extension. Both call for a specified ratio of canning & pickling salt to water along with various...
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