Archive for November 2017
December 2017 COTM: Nominations">December 2017 COTM: Nominations
You make a good point. There is so little cooking time in December; always makes me sad for whatever book we choose. Reading More May Cause Envy...
Read more"Soft Peanut Brittle"">"Soft Peanut Brittle"
Hi, I am looking to find a "soft peanut brittle" recipe. My Mom made one about 5 years ago, but has lost the recipe. I would very much like to make this for her. Does anyone know of a softer textured peanut brittle recipe? I have looked online, but all...
Read moreAntonio Carluccio dies aged 80">Antonio Carluccio dies aged 80
Regrettably, the Italian chef living in the UK for a long time Antonio Carluccio has died this week aged 80. I'm not sure how well known he is in the US, but he was one of the first Italians to have his own show on the BBC. I personally think...
Read moreWhen do you start your holiday baking?">When do you start your holiday baking?
I cook every holiday but I seem to always get behind. That's why I'm curious so I'll actually have a plan. Reading More May Cause Envy...
Read moreThe Thirsty Crow">The Thirsty Crow
One hot day, a thirsty crow flew all over the fields looking for water. For a long time, he could not find any. He felt very weak, almost lost all hope. Suddenly, he saw a water jug below the tree. He flew straight down to see if there was any...
Read moreLaksa Paste Bay Area?">Laksa Paste Bay Area?
where can you get laksa paste or the ingredents for laska paste in the bay area? Reading More May Cause Envy...
Read moreDRY wax paper vs parchment paper">DRY wax paper vs parchment paper
You understand candles are made from wax? Normally, paper does not spontaneously combust until it reaches Fahrenheit 451 (thank you, Ray Bradbury, for giving us all this easy way to remember!). However, impregnating the paper with a substance that burns readily changes the equation. Although paraffin wax is generally credited...
Read morePerfect Recipe">Perfect Recipe
Umm, this is my favorite Cranberry Sauce (I don't know why Food & Wine labels it a "relish"). So easy and it's great on a bagel with cream cheese! Keeps well. http://www.foodandwine.com/recipes/cranberry-bourbon-relish Reading More May Cause Envy...
Read moreCooking beef in skillet spatual contamination worries?">Cooking beef in skillet spatual contamination worries?
To the "never ever let any raw meat utensil touch a cooked meat utensil" crowd answering, I have a serious question: Let's say you're making ground beef. You put the raw beef in the pan and stir it with a spatula. Two minutes later you stir it again. Then again,...
Read moreMaking a Brown Stock">Making a Brown Stock
Wanna make a SuperStock? Looking for a Turbocharged bone broth, full of life giving colagen and deep rich flavor? Dark roast a big pan full of oxtail and beef marrow bones at 450 degrees for an hour, with charred onion halves, carrots, celery and leeks, and let cool, add to...
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