Archive for October 2017
Bulk Chocolate Online">Bulk Chocolate Online
Do any of you have a favorite online bulk chocolate retailer? As Surfas in Los Angeles has (sadly) closed, I need a place to buy bulk chocolate. I like Callebaut for dark and milk chocolate. I'm partial to Valrhona for white chocolate. Thanks very much. Reading More...
Read moreHalloween dinner party">Halloween dinner party
Planning a Halloween dinner party and wanted to get input on my menu. Appetizers: Barely Buzzed lavender espresso cheddar Bonne Bouche goat cheese Proscuitto (on wooden stakes) Main course: Cider roasted pork tenderloin with apple chutney Roasted butternut squash with warm cider vinaigrette Wild rice with mushrooms Roasted garlic mashed potatoes Green beans with shallots Dinner rolls (probably...
Read moreHow to culture buttermilk">How to culture buttermilk
Interesting history, but my question remains: How do I culture they buttermilk I now have? (By the way, I don't know what you mean by was the buttermilk left over from making tart. i don't know what tart is, unless that is the soured cream from the dairies)....
Read moreHow to make cultured buttermilk">How to make cultured buttermilk
I was to be able to make small quantities of cultured buttermilk to then use to make creme fraiche. I have buttermilk left over from making butter from cream. Now what? Reading More May Cause Envy...
Read moreMashed potatoes=glue?">Mashed potatoes=glue?
My MIL likes them that way. Probably the potatoes, Russets work better. Reading More May Cause Envy...
Read moreNo syrup after macerating">No syrup after macerating
Hello, i tried to make this jam and syrup recipe and the next morning there was no syrup, the sugar was only very lightly tinted in some places. Any ideas as to why? https://www.motherearthliving.com/food-and-recipes/recipes/blackberry-jam-recipe-zm0z14sozpit Reading More May Cause Envy...
Read moreAdvice on this pumpkin scones recipe from Alice's Teacup">Advice on this pumpkin scones recipe from Alice's Teacup
Hi, so I have the cookbook, copyright 2010. The spice proportions are 2 tablespoons so I assume it’s been updated. The thing is, the dough was still so wet. I used the Libby’s pumpkin puree. I wonder if that’s why. Are other brands really less wet? I ended up...
Read moreSourdough turned into batter?">Sourdough turned into batter?
After making sourdough dough, I let it sit out on the counter for ~4 hours, beating it back down occasionally so that it didn't overflow... Now, I'm trying to knead it for the second rise and it has the consistency of a very thick batter. Do I need to add more...
Read moreBest hotdogs">Best hotdogs
We are looking for the best hotdogs available to make for our Dodger party. We really like the Brooklyn Dodger dogs and are looking for a dog with a good snap and natural casing for purchase in the Los Angeles, even better San Fernando Valley. Reading More...
Read morePeach crisp with frozen slices?">Peach crisp with frozen slices?
This summer's peach crop in central Indiana was superb, a marked change from the past few years (including one where a devastating series of frosts followed an unusual March warming). Of course, I ate my fill. But I also peeled and froze slices of the peaches, anticipating a couple of...
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