Archive for January 2018
February 2018 COTM: Nominations">February 2018 COTM: Nominations
Welcome to the nomination thread for February's COTM! Here in SC, we've just broken free of a record-breaking cold snap and are back to balmy (and wet) weather. I am so glad that's over! Given the wackiness of the weather lately, who knows what February will bring? As far as...
Read morebreton butter cake...not kougin amann">breton butter cake...not kougin amann
Now that the holiday dust has settled I'm back to tackling my bookmarked recipes. This is one that I thought I put aside but now I cannot find it or even remember what brought it to my attention. I think it was ATK or Cook's Country, probably the...
Read moreWhat can I make with these ingredients?">What can I make with these ingredients?
Hi, I have the following leftover ingredients. I'd like to use up as many of them as possible, so I wanted to see if anyone had recipe suggestions that use at least a few, if not most, of these ingredients. Here is what I have on hand: * 7 oz cooked...
Read moreMaking Oatmeal Cookies, should I use Old Fashion or Quick Oats?">Making Oatmeal Cookies, should I use Old Fashion or Quick Oats?
The link that you provided for the Marlboro man's favorite cookies I couldn't find can you double check and see if it's still there Reading More May Cause Envy...
Read moreGinger - what do they mean by 1-inch?">Ginger - what do they mean by 1-inch?
I'm wondering if someone can help me decipher what recipe writers mean when they call for "1-inch" of ginger, minced. I'm assuming this means a one-inch length of ginger? If so, what width of ginger is the norm? The width of the ginger is really variable, so I always find...
Read moreWhat if I WANT a skin to form on milk?">What if I WANT a skin to form on milk?
Could you get raw milk from a local farmer? Reading More May Cause Envy...
Read moreWhat if I WANT a skin to form on milk......?">What if I WANT a skin to form on milk......?
If I google "milk skin," I get lots of sites in which people ask how to prevent it. But I want to generate it. In fact, I'd like at least 100 grams of it to use in an old recipe for Gâteau à peau de lait (milk skin cake; sounds...
Read moreCooking from My Rice Bowl by Rachel Yang">Cooking from My Rice Bowl by Rachel Yang
Let's share cooking adventures from the book from this innovative chef. Her restaurants (Joule, Revel, and Trove in Seattle and Revelry in Portland) are must-visits when you're in the area. Here's hoping to recreating some of it at home! Reading More May Cause Envy...
Read moreCooking technique help w/ breaded & fried items">Cooking technique help w/ breaded & fried items
Hi. I need some cooking technique help. Last night I made chicken parm. I coated the chicken in an egg/flour mixture, pressed it into the breadcrumbs/cheese mixture, then fried them until golden brown. The first batch came out beautifully golden, but the second batch looked more like an oreo cookie...dark...
Read moreHoo Mee Chow Mein Mix">Hoo Mee Chow Mein Mix
A friend gave a box of this to try. It has been sitting on my pantry shelf for a month and I am a little apprehensive. Has anyone tried this stuff. I guess it's a thing in Fall River , Taunton, Rhode Island area. It was suggested I make chow...
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