Archive for December 2017
Pie crusts adhering to pie plate">Pie crusts adhering to pie plate
Hi Becca, WHEN do you dip the bottom of the pie plate into hot water for 10-20 seconds? As soon as it comes out of the oven? (doesn't seem likely). As soon as the pie has cooled? Wait as long as possible until right before serving (or...
Read more"Curry Powder" as an ingredient: automatic suspicion">"Curry Powder" as an ingredient: automatic suspicion
Honestly when I see "curry powder" as an ingredient in a recipe I tend to assume the writer doesn't know what they're doing. Curry powder can mean DOZENS of different combinations of spices. Why would anyone put that into a recipe when they could just put the exact combination of...
Read moreOld Stuffed Mushroom recipe with green olive on top">Old Stuffed Mushroom recipe with green olive on top
I've lost an old recipe for stuffed mushrooms. I know I should just improvise, but would love to retrieve the original. It was from probably Good Housekeeping or Redbook in the 70s. Crimini mushrooms, parmesan cheese?, definitely shredded mozzarella, a little breadcrumbs and topped with sliced pimiento...
Read moreGrading Christmas Dinner 2017">Grading Christmas Dinner 2017
So I am a bit late. Sorry. But I wanted to grade my Christmas dinner and take a critical look at it to think about what I can improve next time. So here we go. Prime rib roast: A- I went heavy on the salt two days before cooking this year. Then...
Read moreCooking and Culinary New Year's Resolutions">Cooking and Culinary New Year's Resolutions
On this last day of 2017, it's time to start thinking about our cooking-related resolutions for 2018. Are there any dishes you'd like to make, techniques you'd like to try, cuisines you'd like to explore? I'm still working on mine, but I do have several so far: 1....
Read moreCuring a pastrami, grey color, smells off?">Curing a pastrami, grey color, smells off?
I've had a whole brisket (cut in half) in ziploc bags for about 20 days now, in the refrigerator, waiting to be sous vided, smoked, and then steamed. The meat is coated with a rub that includes curing salt, which I've used in the past. When I took the...
Read moreWhole Pork Shoulder Transport- Pull Now or Later?">Whole Pork Shoulder Transport- Pull Now or Later?
I just made pork for a pulled pork meal I’ll be bringing and serving at about 5:00pm tomorrow. Do I leave it whole and pull it tomorrow or do it now Reading More May Cause Envy...
Read morejsjsjs jsjsjs sjjss jsjsj">jsjsjs jsjsjs sjjss jsjsj
jsjsjs jsjsjs jsjsjs Reading More May Cause Envy...
Read moreBad fridge smell?">Bad fridge smell?
Hi there, I just moved into a house. We love it but over the last week or so, we've noticed a fetid, rotting smell from our fridge & freezer. I've cleaned it out completely, all food in there is fresh and sealed. The fridge backs up to a wall and have...
Read moreBread you get at Texas Roadhouse">Bread you get at Texas Roadhouse
My boyfriend fell in love with the bread you get at Texas Roadhouse (with cinnamon butter), but we live in Germany so we don‘t get the chance to eat it very often. I tried already one recipe I found but it wasn’t comparable at all. We totally missed the soft...
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