Archive for January 2018
LaScala Dressing">LaScala Dressing
It's available for purchase, $6 a pint. http://www.lascalarestaurant.com/catering/ Reading More May Cause Envy...
Read moreBest Korean Recipes or Source for Korean Recipes?">Best Korean Recipes or Source for Korean Recipes?
We have no Korean or Asian food stores anywhere near me. What are the best online sources for Korean ingredients? I ordered ssamjiang paste on Amazon, but they are taking a month to ship it from a supplier on Amazon. They list it as "in stock" but don't say that...
Read moreDOTM February 2018: Voting">DOTM February 2018: Voting
To vote for CASSOULET, click the heart at the lower right of this post. Reading More May Cause Envy...
Read moreBaking with margerine">Baking with margerine
I pretty much always use butter in baking but our local grocery store had these new Becel Sticks (I think this maybe a Canadian product) on clearance so I decided to pick some up and try them. It says you can replace butter 1:1 but does anyone have any recipes...
Read morehelp - Sous Vide Turkey - Bourbon Red">help - Sous Vide Turkey - Bourbon Red
We’ve cooked Heritage birds before, but always the more standard Bronze, but when a farmer showed up this year with Bourbon Reds we couldn’t resist. Now I need my freezer space back, so I’ve got to figure out what to do with this bad boy. I’ve read that BR’s tend to...
Read moreLooking for stew and soup recipes without stock">Looking for stew and soup recipes without stock
I cook for my dad who has to avoid sodium. In my country of residence, there are no sodium-free stock options in the supermarkets or online. I have made my own chicken stock, but I am looking for easy every-day recipes that don't require it. I would really appreciate all...
Read moreBest Cook Book Ever">Best Cook Book Ever
Paleohacks Cookbook Best Cook Book Ever Checkout Now Reading More May Cause Envy...
Read morechicken stock/gelatin question">chicken stock/gelatin question
Hello everyone. I have been saving the “jelly” stock of cooled rotisserie chicken juices in a container I keep in the freezer. My question is this: how much of it do I use as a base for soups? For instance, I want to make a proper consistency Chinese...
Read moreDesigning a course about dumplings for 6th graders">Designing a course about dumplings for 6th graders
Hello Chowhound community, I am currently working as a 6th grade teacher, and I have an opportunity later this year to take a break from my normal routine (6th grade math) and teach a class about a topic I'm very excited about: dumplings! I am writing to see if folks have ideas...
Read moreFebruary 2018 COTM: Announcement">February 2018 COTM: Announcement
Woohoo! I am so excited! This is exactly the nudge I need to really get into the book and try some more of the recipes. Reading More May Cause Envy...
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