Archive for September 2017
Cod marinade?">Cod marinade?
I have never been a great cook, but recently I've made a concerted effort to try harder. What can I marinade cod in to make a tastier fish cake? Reading More May Cause Envy...
Read moreHiding Oysters, etc & Anchovies, etc in food">Hiding Oysters, etc & Anchovies, etc in food
So, let's say you wanted to eat oysters or mollusks or other such things for health. Or, you wanted to eat anchovies and sardines and such things. But, you didn't grow up eating them. You grew up eating Roy Rodgers and Domino's, and your taste palate has expanded and encompasses...
Read moreHow to cook short ribs for frozen spaghetti/taco meat">How to cook short ribs for frozen spaghetti/taco meat
Basically I am looking for a non beef alternative for ground beef. I thought maybe I could just simply bake some boneless short ribs and shred/chop it down, freeze it for future use? I popped some in the oven on a uh gridded cooler sheet thingy (gah!) because...
Read moreFresh duck gizzards">Fresh duck gizzards
I'm looking for fresh (or barring that frozen) duck gizzards in the GTA. Cumbraes says they would have to order too many (I'm looking for a few lbs), Sanagan's gave several reasons why.. any thoughts? I want to make some confît gizzards. Reading More May Cause Envy...
Read moreSandor Katz in China">Sandor Katz in China
Recently I became aware of Sandor Katz's posts on fermented vegetables in China. Reading More May Cause Envy...
Read moreBlanched Basil is Bland">Blanched Basil is Bland
I am trying to preserve a pound of basil via blanch and freeze. I didn't think I did the blanching too long, maybe 8 seconds. I also didn't do an ice bath, but instead, very cold water. The harvest is old plants, but the plants weren't allowed to bud. Did I...
Read moreHome made chilaquiles">Home made chilaquiles
A Mexican coworker brought chilaquiles in for a potluck, It was scrambled eggs with tortillas and homemade salsa. My attempt at making the dish was pathetic. Used corn tortillas, fried, then mixed in scrambled eggs in the pan, topped with salsa. Not the same....
Read moreExasperated with bread dough not holding shape">Exasperated with bread dough not holding shape
No matter what I've tried, I simple cannot get bread dough to hold its shape after proofing. I've tried all manner of bread flour (AP, bread flour), used several different levels of hydration, slap and fold, or just folding or simple kneading...grrrr. I shape the loaves really well with...
Read morePerdue Air-Chilled Chickens">Perdue Air-Chilled Chickens
https://www.perdue.com/products/perdue-harvestland-air-chilled-chicken-thighs/58645/ I noticed in my local supermarket's next week's flyer they are offering Perdue Air-Chilled Chickens. I haven't seen these before. To me anyway, how they are chilled, water vs cold air, is a more important quality indicator than any other premium chicken claim such as organic, Kosher, free range etc....
Read moreAdding shredded Chicken to Curries">Adding shredded Chicken to Curries
So normally when you put chicken in curries or other stews, or anything where chicken is braised, you take bone-in, skin-on parts, brown them first and then put the whole piece in the liquid. But what if I take a whole roast chicken out of the oven, shred the meat,...
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