Archive for August 2017
grilling corn on gas stove">grilling corn on gas stove
I don't have a grill. I want to grill shucked corn on top of my gas stove, kind of like the way I roast marshmallows, and red peppers so I can slide the charred skins off. Any reason why this won't work? Reading More May...
Read moreWasabi Mayo, my best buddy!">Wasabi Mayo, my best buddy!
For all of you who LOVE the Trader Joe's Wasabi Mayo for this recipe and others...I sad to announce that this Trader Joe's product has been discontinued as of June 2017... Send them an email.... Reading More May Cause Envy...
Read moreBest whipping cream/heavy cream for cake frosting">Best whipping cream/heavy cream for cake frosting
Looking for the best whipping cream/heavy cream brand to make cake frosting/icing. Tried using the Trader Joe brand to make an earl grey frosting and while it tasted good I was wondering if there's a better brand... Reading More May Cause Envy...
Read moreTassie Eats- new food YouTube channel to check out!">Tassie Eats- new food YouTube channel to check out!
Hello everyone! I specialize in mukbang (eating), food reviews, and cooking on my YouTube channel, Tassie Eats! I try to make Asian dishes user friendly so it doesn't seem as intimidating. Everything I cook, I also eat on my channel. While I'm eating, I give a lot of tips, and...
Read moreTuna and herring mousse">Tuna and herring mousse
Spread this simple, savory mousse on toast or crackers and enjoy it’s amazing taste. Servings: 10 Total time: 15 min Prep time: 15 min Ingredients: 160 g canned tuna steak in brine, drained 200 g canned herring filets, (in beer sauce if available) 2 anchovies 2 tbs butter at room...
Read morePickling - dilute vinegar?">Pickling - dilute vinegar?
This is about *refrigerator* pickling, NOT about canning. I have a recipe for pickled beets (adapted from Craig Clayborne's New York Times Cookbook. It's very tasty, but the vinegar taste gets progressively stronger the longer it's been in the fridge. I'd like to replace some of it with water, but am...
Read moreSalting Orange Slices">Salting Orange Slices
I am wanting to use thin navel orange slices as a pizza topping but am concerned about the water content. Thought about grilling them on the bbq, but what about a quick salting (like you would with eggplant) to pull some moisture out? Is this a sound plan? Thank You...
Read moreMushrooms in salsa?">Mushrooms in salsa?
Man... it's been a few years since I last posted on Chowhound! Anyways... so I wanted to get y'alls thoughts on this... I've been making a simple salsa recipe. I came by it trying to create a salsa with a decent shelf-life without going the canning route (mainly because I don't have...
Read moreCookbooks to take along a year-long leave">Cookbooks to take along a year-long leave
I will be spending 2018 on a year-long assignment in Ulaanbaatar, Mongolia. I will have a modest Soviet style apartment with small kitchen simply equipped. I also do not have a shipping allowance and will be taking clothes for the year and whatever else I deem necessary in checked-in luggage....
Read morePickling Vinegar 7%">Pickling Vinegar 7%
I have a new pickling book that has recipes requiring 7% acidity vinegar. I have been searching all sources here in the Northeast (Maine) and online with no luck. Does anyone know where I can order some? 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