Archive for January 2018
Help, Please! Can my Caramel Sauce be Saved?">Help, Please! Can my Caramel Sauce be Saved?
I would think bringing it to the soft ball stage and boiling it for (how long?) would bring it back. It's expensive to make and I need to save mine too. I'll try reboiling. Reading More May Cause Envy...
Read moreJamaican Oxtail Stew Recipe - First time">Jamaican Oxtail Stew Recipe - First time
Using the recipe from NYT Cooking: https://cooking.nytimes.com/recipes/1013460-jamaican-oxtail-stew I have browned the tails in the brown sugar mixture and am at the last simmering stage. I taste a burnt bitterness to the broth. I added beef broth (not in the menu) and more white sugar to the liquids to try to counteract that...
Read moreLooking for Authentic Chinese Recipes">Looking for Authentic Chinese Recipes
I've been reading about the Chinese diet and on how they eat a lot of plant based food with minimal meat and no dairy and that is the diet I've been interested it. So I've been looking into Chinese food and only really been able to find Chinese takeout recipes,...
Read moreChallenge to Re-Create Fanny's">Challenge to Re-Create Fanny's
Growing up, spaghetti with meat sauce at Fanny's in Evanston was my absolute favorite dish. Fanny's recipe isn't lost, but is a secret held closely by her son, who still sells jars of the sauce. My sister and I have ordered jars of it over the years, but...
Read moreFebruary 2018 COTM: Voting">February 2018 COTM: Voting
To vote for MORE MEXICAN EVERYDAY, by Rick Bayless, click the heart at the lower right of this post. Reading More May Cause Envy...
Read moreMold in homemade vanilla?">Mold in homemade vanilla?
I have the same issue. My 1st time the vanilla extract turned out perfect. This time I used a cheaper vodka, one of the beans has a film like fuzz around it. Reading More May Cause Envy...
Read moreNew Uses for Single-Use Kitchen Gadgest">New Uses for Single-Use Kitchen Gadgest
I've always found that breaking up pounds of ground beef for chili and keema to be something of a chore--but today I had a brainstorm. I used a pastry cutter or blender--one of those things made for the sole purpose of cutting in shortening when making pastry. It worked extremely...
Read moreLooking for Main Dish for Gourmet Group">Looking for Main Dish for Gourmet Group
I have been in a gourmet group for almost 20 years. I am Lori king for new ideas and recipes for the next time I host. We recently had fish and Asian so I would need something else. Thanks!!! Reading More May Cause...
Read moreBlood Type A non-secretor regime">Blood Type A non-secretor regime
I have recently been suggested that I should follow the blood type diet as I have had health issues all my life. I'm 66 and just starting a vegetarian diet. I'm finding it difficult wondering what I should have for breakfast, lunch, supper and snacks. I'm also gluten...
Read moreWhat happened to Costco's (and others) Garlic Olive Oil?">What happened to Costco's (and others) Garlic Olive Oil?
I used to purchase California Olive Ranch Roasted Garlic Oil (EVOO) from Costco by the truckload. It's a good quality cooking oil with just enough infusion to add a nice flavor while cooking (with no garlic sediment in the bottle). The price was right too. There were also other brands...
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