Archive for July 2017
Voting thread: Cookbook of the Month, August 2017">Voting thread: Cookbook of the Month, August 2017
We had an abundance of ideas and nominations for August. It's so great to see COTM so active! In the end, three books came to the forefront as our contenders. I decided to split the vote into 3 books because the two barbecue books together (which were tied) would have...
Read moreEasy snack for 50+ people?">Easy snack for 50+ people?
I work in a facilities department and I've been making popcorn as a snack every other day. Soon however when the school year kicks up again, they're going to take the popcorn machine away to somewhere else, and I won't be able to use it anymore. Does anyone have...
Read moreHow to make alcohol freezies?">How to make alcohol freezies?
I just purchased some DIY freezie bags online. I was inspired by: https://www.fortnumandmason.com/t/categories/wine-and-spirits/wines/champagne-and-sparkling/champagne-pops but would like to use French pink sparkling wine, Italian prosecco, moscato and a variety of other libations. Question: anyone have tried and true methods? Will they freeze? Any tricks? Reading More May Cause Envy...
Read moreRinsing Quinoa">Rinsing Quinoa
Hello. I found this very useful comment on the Kitchn site: "Anthony2903 1 year ago The Quinoa seed's surface contains chemicals known as saponins designed to protect the seed from being eaten by certain insects to which it is toxic. The saponins form a soapy solution when washed off the seeds using cold...
Read moreWhen to Add Fresh Basil To Marinara Sauce?">When to Add Fresh Basil To Marinara Sauce?
I've got a batch (4X 28oz. cans) of marinara sauce on the stove and I've got some nice basil growing on my patio. I've always added the fresh basil to the sauce when I turn the flame off but only because that's what I've read to do. Anyone have a...
Read moreTIPS FOR COOKS">TIPS FOR COOKS
Want to know more about using spices and herbs? Get a free copy of GLOSSARY OF SPICES AND HERBS. Reading More May Cause Envy...
Read moreRed Beans & Rice (Too Dry; how to make creamier?)">Red Beans & Rice (Too Dry; how to make creamier?)
First time making red beans and rice. I made a batch last night, stuck it in the refrigerator (looked decently creamy). Today, I tasted it and thought it lacked flavor so stuck it on the stovetop for an hour to get more flavor and to make it more...
Read moreIf you had to pick just one Jewish cookbook to use forever...">If you had to pick just one Jewish cookbook to use forever...
This is probably immodest but I'd use my very own cookbook, A Treasury of Jewish Holiday Baking (new edition has cooking in it too) because it has everything I need plus I trust the recipes (they're so incredibly tested) and the chef. Reading More May Cause Envy...
Read moreEpazote - How do You Use It?">Epazote - How do You Use It?
I know this is an old thread, but it's great used in sofrito Reading More May Cause Envy...
Read morechicken salad too salty...help?">chicken salad too salty...help?
I just finished my chicken salad and I had the exact same problem, but 2 tablespoons of white venigar saved my salad. I won't be putting any salt on my chicken breast next time of baking. Much better than it was!!! 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