Archive for December 2017
How to save thick undercooked brownies?">How to save thick undercooked brownies?
So i made some batter and filled the 9x9 too full but baked anyway (not thinking today) I've lowered the temp from 350 to 325 and was thinking to use forks in the center while they cook to heat them from the inside. However, idk whether or not that...
Read moreSquid ink pasta… Dried">Squid ink pasta… Dried
From doing some research on here, looks like people in general are not that impressed with the flavor of dried squid ink pasta. Alas, I’d like to try it anyway. I bought some and I’d like to cook it as a side dish for Christmas dinner. Most of the recipes...
Read moreDid my meringue fail?">Did my meringue fail?
I am making David Lebovitz’s meringue from his lime meringue tart. The directions say to heat egg whites and sugar to 140 degrees on bain marie then whip until cooled and light and fluffy. I’m a bit unprepared and have neither a thermometer nor mixer. So I guessed the temperature...
Read moreSichuan peppercorns - best ones to buy and what dishes to use them in">Sichuan peppercorns - best ones to buy and what dishes to use them in
http://www.seriouseats.com/2015/03/what-to-do-with-sichuan-peppercorns.html https://www.thespruce.com/buying-szechuan-peppercorns-695231 http://dish.allrecipes.com/what-to-know-about-szechuan-peppers-plus-great-recipes/ The above may help you. Reading More May Cause Envy...
Read moreSalt pork substitution">Salt pork substitution
What can I use to subsitute salt pork for a New England clam chowder recipe and I am allergic to pork, and beef? Reading More May Cause Envy...
Read moreCookie recipe yields are the world's biggest lie">Cookie recipe yields are the world's biggest lie
no matter what recipe i use, i never get the yield indicated in ANY cookie recipe!! even when using a scoop!! today i made an almond cookie recipe that said it would make 24. i DOUBLED THE RECIPE and only got 30 very small cookies. not like i ate 1/2 the...
Read morePorchetta in Manhattan">Porchetta in Manhattan
Where would you suggest I buy a porchetta ready for roasting in NYC? Has anyone had the one at WhiteGold? Fleischers? Looking for Xmas. Thanks! Reading More May Cause Envy...
Read moreWhy did my salsa verde gel?">Why did my salsa verde gel?
This may mess up everyone's theories but I can my own salsa Verde and It is quite thin in the jar and after opened. I find canning dulls some of the more vibrant flavors so after opening I pour it in my blender and add fresh peppers (Serranos or...
Read morelasagna louse-up!">lasagna louse-up!
Made lasagna this morning while chatting on the phone. Big mistake LOL. My grated fresh parmesan looked so much like mozzarella cheese that I forgot the mozzarella. I peeled back the top layer and added quite a large amount to it, and then generously topped the top of the lasagna....
Read moreBaking large baked brie">Baking large baked brie
I made baked brie wrapped in puff pastry (with apples and cinnamon). It was good but it got SO gooey before the puff pastry was actually done. I let it sit for 15 minutes but even after cutting it, it was oozing everywhere (almost like cheese soup). Any tips on...
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