Archive for January 2018
Gelatin in mashed potatoes for mini causas?">Gelatin in mashed potatoes for mini causas?
I want to make small causa bites -- I had them at the restaurant Picca in Los Angeles. The mashed potato portion of the causa was silky smooth and slightly gelatinous. Not in a disgusting way. But in a way that everything held together nicely. I have the chefs cookbook and...
Read moreMisc fridge stuff to use - please help!">Misc fridge stuff to use - please help!
We have 4 leftover boneless pork chops, 2 fennel bulbs, tons of yellow onions and a Costco pkg of mushrooms that must be used today. What in the world can I make? I’m thinking Pork Vindaloo - but need a recipe, I’ve never eaten or made it. No clue what...
Read moreTainted Cooking">Tainted Cooking
Picked up a handful of fresh ingredients from New Seasons Market in Portland last night and tried making a simple tomato and eggplant pasta using a recipe on Jamie Oliver's website. I tried making it a year or two ago with great results. This time, when I was boiling the...
Read moreTainted/Sabotaged Cooking?">Tainted/Sabotaged Cooking?
Picked up a handful of fresh ingredients from New Seasons Market in Portland this afternoon and tried making a simple tomato and eggplant pasta using a recipe on Jamie Oliver's website. I tried making it a year or two ago with great results. This time, when I was boiling the...
Read moreYummy additions to banana bread?">Yummy additions to banana bread?
Excellent Reading More May Cause Envy...
Read moreDuck confit cooking temperature preferences?">Duck confit cooking temperature preferences?
I believe when you cook stuff that contains water uncovered in an oven, the stuff is inevitably cooler than the air temperature in the oven due to evaporative cooling. So a 200 degree oven wouldn't raise the temperature of the confit to 200 degrees until the last bit of...
Read moreBrined cod tongues preparation/recipes">Brined cod tongues preparation/recipes
Does anyone know what to do with raw brined cod tongues? I bought some in a portuguese supermarket and can't find any information about how to prepare them or any recipes. Reading More May Cause Envy...
Read moreUnpeeled Garlic?">Unpeeled Garlic?
I've noted in recent years a trend in recipes for garlic to be left unpeeled. The writers tend to be of a younger generation. Whole garlic is certainly not unknown in roasts, braises, etc., but I can't imagine older generations leaving the skin on - or, at least, not in...
Read morePotato Dill Soup">Potato Dill Soup
I had this one single time at a Polish restaurant, fell in love with it, and now make it all the time. I am going to post this because it is perfect for when you are recovering from some plague and need to respect your stomach more than usual...
Read moreHelp identifying salsa">Help identifying salsa
I'm trying to figure out what type of salsa is in the attached photos. It's made by my daughter's nursery school and is absolutely delicious. I've eaten almost the entire jar in 24 hours. Can anyone identify it? It's a lighter red color, somewhat frothy, quite spicy and looks like...
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