Archive for December 2017
No Salt in Pickles">No Salt in Pickles
I have discovered that I made a really big mistake when I canned at least two batches of pickles this summer...I forgot to add the salt to my brine! Is there anyway to fix these? I’ve thought about draining the original brine and creating a new “brine” of just...
Read moreCan I save my pulled pork?">Can I save my pulled pork?
Hi all, would love some help re pulled pork. I took a large pork shoulder out of the oven when it was registering 85 degrees celsius but after only 3 hours of cooking (and the cooking temp was 130 degrees C on a fan assisted oven). When I pulled it, it was...
Read moreBundt to Mini Bundts? Experienced help requested!">Bundt to Mini Bundts? Experienced help requested!
Your mom is wrong on this. I often use my De Longhi countertop convection oven. Yours may not be a convection one and might not work in the same way, but mine makes perfect biscuits, muffins, cakes and pies. I also have a large gas range with...
Read moreMake ahead quiche advice for a baby shower">Make ahead quiche advice for a baby shower
Great advice re crust for pre-baking Reading More May Cause Envy...
Read moreBaking a ham">Baking a ham
At what temperature should you bake a ham? Should I baste the ham and how often should I baste it? It's a 10 lb. ham Reading More May Cause Envy...
Read morePhilly's own George Washington Cake">Philly's own George Washington Cake
Used the recipe posted here and whole house smells like Philadelphia childhood. Made it on the pie crust too! Thanks for the great thread Reading More May Cause Envy...
Read moreAnyone care to discuss cassoulet yet again?">Anyone care to discuss cassoulet yet again?
Time Magazine this week: Ina Garden pretty much dissed anyone who would waste time making a cassoulet at home. Again. She'd said something similar and included 'choucroute garnie' as another ridiculously complicated waste-of-time dish in another interview 5-ish years ago. I love cassoulet. What I considered a simplified version has been on the...
Read moreThe search for the perfect THICK, CHEWY, NON-ROLLED sugar cookie recipe.">The search for the perfect THICK, CHEWY, NON-ROLLED sugar cookie recipe.
Can you use this recipe for cut out cookies ? Reading More May Cause Envy...
Read moreSubstitute for Marsala in Tiramisu">Substitute for Marsala in Tiramisu
I have a recipe for tiramisu that calls for 2 tbs of Marsala wine. I realize that I could buy a miniature bottle but am wondering if I could just substitute some other fortified wine or alcoholic liquid that I’ve got on hand. I’ve got rum, brandy, Madeira, port...
Read morecan i make creamy or soft polenta ahead of time?? or will it firm up too much?">can i make creamy or soft polenta ahead of time?? or will it firm up too much?
Reheating soft Polenta is possible. Make sure you have made a good soft polenta. Cover the polenta with parchment paper touching the polenta to reduce “skin”. Tightly seal the storage container with plastic wrap. Refrigerate it. It will set up when cooled. Cut it into cubes and push it through...
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