Archive for September 2017
Fresh Raw chicken wings">Fresh Raw chicken wings
My husband wants to make homemade buffalo wings and we're looking for a good place to buy fresh raw wings in or around San Jose. Probably looking to buy a few dozen at a time. Suggestions? Reading More May Cause Envy...
Read moreGrated Onion--A Qualitative Difference?">Grated Onion--A Qualitative Difference?
Awesome - this is a technique I need to try. I should have known it'd be Kaleo with yet another brilliant tip. I'm one of those weirdos who absolutely CAN NOT stand the sight of cooked onions anywhere - something about them just creep me out especially the sliced ones....
Read moreWhich spiralizer to get?">Which spiralizer to get?
I have been using a vegetable peeler for zoodles for soups, salads, pasta dishes, and have just checked out the inspiralized cookbook from library which has been around for some time, the book that is. The recipes look good and I would love to know who uses a...
Read moreHow to make parmesan crisps... Crispier?">How to make parmesan crisps... Crispier?
I'm trying to figure out how to make parmesan crisps (and yes, there are 1,000 recipes online and I've made them before), but like the ones you can buy in a bag. They are lighter and crispier and almost puffy. The homemade ones tend to be oily and...
Read moreWhat can I do with chickpeas that never softened?">What can I do with chickpeas that never softened?
I have a pot of chickpeas that never softened. I don't want to put them into the recipe I was planning, but I'm wondering if there's another use for them. I was thinking of maybe pulsing them in the food processor and adding to soup, or maybe using instead of...
Read moreOpen-faced chicken sandwiches with mashed potatoes and gravy">Open-faced chicken sandwiches with mashed potatoes and gravy
I've been searching for a recipe for this and cant seem to find anything I seen one or two recipes on google and nothing really stood out to me was hoping someone here could point me in the right direction. Reading More May Cause Envy...
Read moreHam at a Cocktail Party?">Ham at a Cocktail Party?
Hi Chowhounders! For the past five years I've thrown a holiday cocktail party and the main proteins have been beef tenderloin and shrimp. However, a couple people commented that it was tough to eat the tenderloin and I was thinking maybe ham would be a better choice. I thought maybe I...
Read moreLets say you were to make tuna salad ... but without the tuna?">Lets say you were to make tuna salad ... but without the tuna?
What about mackerel Reading More May Cause Envy...
Read moreOCTOBER 2017 COTM: Voting thread">OCTOBER 2017 COTM: Voting thread
To vote for SIX SEASONS: A NEW WAY WITH VEGETABLES, by Joshua McFadden with Martha Holmberg, click the heart at the lower right of this post. Reading More May Cause Envy...
Read moreTable Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi">Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi
Right on time for the baking season, we are happy to announce that Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi are joining us on Table Talk. Yotam Ottolenghi is the award-winning author of Plenty and Plenty More, co-author of NOPI with Ramael Scully, and co-author with...
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