Archive for February 2018
Thomas Keller’s Under Pressure Sous Vide Cookbook">Thomas Keller’s Under Pressure Sous Vide Cookbook
I’m friends with the head chef at our usual hangout. He has taught me some things over the past couple of years. Today I gave him a ginormous cast iron skillet that I bought that was too big for regular kitchen use. Then we got to talking about the...
Read moreRed Chutney recipe?">Red Chutney recipe?
I've been trying to make red chutney like that found at Indian Restaurants. I've tried a few different ones. This one was the latest: http://www.spiceupthecurry.com/tomato-chutney-recipe/ The color looked like what I was expecting. But the problem seems to be that no matter which recipe I try, it tastes too much like fresh tomatoes....
Read moreCrust for a 17" Deep Dish Pizza.">Crust for a 17" Deep Dish Pizza.
Did I use enough crust for a 17" Deep Dish pizza? I wasn't sure at first, when I was stretching the dough into the pan. But I thought it came out well. This was my 2nd time making a deep dish pizza. First since November 2016. I used 1291 grams of dough, or...
Read moreWhite beans in red chili?">White beans in red chili?
I'm making turkey chili with whatever beans I have on hand. I have kidney, black, and northern. Will the northern blend in well with the others or nah? Reading More May Cause Envy...
Read moreHow to cool fingers after slicing peppers?">How to cool fingers after slicing peppers?
Hello all! I just made veggie chili today and chopped several types of peppers by hand, including jalapenos. I can eat really hot peppers without breaking a sweat but my fingers aren't quite as resilient. I've iced them, rubbed aloe on them, neither of which helps. I don't usually slice so many...
Read moreCooking from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila">Cooking from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila
Although I usually steer clear of TV show personality cookbooks, this one looked too good to pass up. Reading More May Cause Envy...
Read moreMy current favorite breakfast">My current favorite breakfast
This: 2-3 very thin slices of Trader Joe's pork belly pinch of cumin 1 red pepper, diced salt 2 eggs Slowly fry pork belly to render fat. A lid on the pan is a good thing here. When pork is browned nicely on both sides, remove to plate. Add to skillet a tiny pinch of...
Read moreZestyer - Food Marketplace">Zestyer - Food Marketplace
What is Zestyer? Zestyer is a new application available online at zestyer.com as well as on iOS in the App Store and on Android in the Play Store. Zestyer is a revolutionary way to order food or earn money online. Zestyer lets you order food from other users. https://zestyer.com/ https://itunes.apple.com/us/app/zestyer/id1330286785 https://play.google.com/store/apps/details?id=com.zestyer There are two aspects...
Read moreSesame-chile product similar to Magic Chili snack">Sesame-chile product similar to Magic Chili snack
I want to replicate a chicken dish that I had at a Sichuanese restaurant (Hong Kong Palace in Falls Church, VA). It is similar to three pepper chicken but it has chiles stuffed with sesame mixed into it. The sesame is slightly sweet but not quite like regular rock hard...
Read moreWhy were my potatoes gummy?">Why were my potatoes gummy?
I made some Yukon gold potatoes last night but they ended up finishing early so I left them sit for an hour or two before using my potato ricer and they came out super 'gluey' and gummy. I've never had potatoes do that before what'd I do wrong? It was...
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