Archive for February 2018
Improving store-bought pasta sauce?">Improving store-bought pasta sauce?
Are there any quick and easy ways to spice up store-bought pasta sauce for a weekday dinner? Reading More May Cause Envy...
Read moreOscars 2018">Oscars 2018
Starting to plan for 2018!! Anyone have a movie themed menu? Very difficult this year!!! Lady (Bird) fingers Darkest (hours) chocolate tortes Italian for call me by your name Mushroom omelettes for Phantom Thread :)) Tea for Get Out Reading More May Cause Envy...
Read moreSalmon cakes - help?">Salmon cakes - help?
Can you please answer the question Reading More May Cause Envy...
Read moreSous Vide Pork Shoulder at 165F, Smoked 2 hrs first, water turning rusty colored about 6 hrs into the cook">Sous Vide Pork Shoulder at 165F, Smoked 2 hrs first, water turning rusty colored about 6 hrs into the cook
Yesterday I decided to try pulled pork and this calls for a temp of 165F for 18-24 hrs. I smoked it for 2 hrs then vacuum sealed it up. I always do multiple seals on each end on long cooks so I sealed each end 3 times each one about...
Read moreApple Cake recipes">Apple Cake recipes
There is now a correction as to the number of apples. Reading More May Cause Envy...
Read moreCuisinart Griddler cooking times that work!">Cuisinart Griddler cooking times that work!
Janie - I understand what you are saying. I'm sure there are any people who have made lots of good stuff on the Griddler and would love to get more recipes. As you say, the ones in the book are sparse. I'm going to be brave tonight...
Read moreSF Chron: Blum's Coffee Crunch cake recipe">SF Chron: Blum's Coffee Crunch cake recipe
SF Chron just posted this today: Reading More May Cause Envy...
Read moreMaking chicken broth from bones">Making chicken broth from bones
Cooking the bones and or frames with garlic, onions, shallots, leek, olive oil, salt and pepper adds some flavour to the stock, it helps to use 4 liters of water. Setting the temperature to medium heat gives best results especially since you don't want to ruin the flavour of the broth,...
Read morenopalitos: too slimy!">nopalitos: too slimy!
I agree about not overcooking them. I slice them as thinly as possible (significantly thinner than the most immature pads) and cook them just until they turn an olive green color (no longer). I find that slicing them thinly prevents the gooey insides Reading More May Cause...
Read moreMarch 2018 Cookbook of the Month: VOTING">March 2018 Cookbook of the Month: VOTING
To vote for SMITH & DAUGHTERS, please click the heart in the right corner. 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