Archive for December 2017
What's for Dinner #410 (December 2017) - The Festive Edition">What's for Dinner #410 (December 2017) - The Festive Edition
Chillier days, brighter lights, family, friends, celebrations, parties, holidays of every kind - it’s December already! Amid all the festive baking, cooking, entertaining and being entertained - what’s for dinner? Photos are a plus as always :) Reading More May Cause Envy...
Read moreSous Vide help - why did my salmon dry out at 120?">Sous Vide help - why did my salmon dry out at 120?
I tried out my new Anova with a frozen vacuum sealed salmon fillet, cooked at 120 for 40 mins. The app suggests 45 mins, but I read elsewhere that 30 is plenty for salmon, so I took it out a bit early. Surprisingly, it was far from expectation, and closer to...
Read moreCreme fraiche in cooking">Creme fraiche in cooking
If a cooked sauce calls for creme fraiche, can I just use a little buttermilk and cream instead, without waiting for it to "set up" thick? Reading More May Cause Envy...
Read moreWhat Cookbooks Have You Bought Lately, or Are You Lusting After? December 2017 Edition!">What Cookbooks Have You Bought Lately, or Are You Lusting After? December 2017 Edition!
A little late to the party, but...I have just finished reading the ATK cookie book, and there is almost nothing in it I don't want to make. Could be very useful this time of year. So many books, so little time. What are you buying/reading/rereading/hoping Santa will...
Read moreCan I use a pyrex loaf pan for creme caramel?">Can I use a pyrex loaf pan for creme caramel?
I want to make a creme caramel tonight for a gathering tomorrow. I was going to make it in a metal loaf pan. But my pan is not here. Just one with little ridges. Then I was going to make it in a metal ring...
Read moreCasserole with half and half, freeze?">Casserole with half and half, freeze?
I’ve read half and half separates from being frozen, but will that matter in a casserole tetrazzini? Freeze first or cook first then freeze, would that help one way or the other? Reading More May Cause Envy...
Read moreSoaking Salt Cod for Fritters">Soaking Salt Cod for Fritters
I am having a tapas party tonight, but didn't realize the salt cod required 12-24 hours of soaking. I have been soaking for 5 hours and have changed the water 2-3x. Is there anything I can do to speed up the process so I can make fritters for dinner...
Read moreWhat Are You Baking These Days? December 2017 Edition!">What Are You Baking These Days? December 2017 Edition!
There's a separate Holiday Treats thread, but not all our December baking will be for the holidays. So...what are you baking up in your ovens on these last Autumn days? Reading More May Cause Envy...
Read moreShould I invest in a tagine, a braiser, or a cast iron skillet?">Should I invest in a tagine, a braiser, or a cast iron skillet?
Hello everyone! Hi everyone, I'm new here, and I received a gift certificate for a kitchen store, and I was going to get a large cast iron skillet, but the beautiful tagines really caught my eye. I gather the concept/method of the tagine is similar to a slow cooker, and one in...
Read moreISO Recipe for Poilane Rye Raisin Rolls (seigle aux raisins)">ISO Recipe for Poilane Rye Raisin Rolls (seigle aux raisins)
I’ve combed the web for a recipe for these little dark, round, chewy rolls and have found nothing. Poilane is a wonderful artisan bakery in Paris. The one attempt I made at my own recipe was a disaster. I hope someone might be better at either finding or coming up...
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