Archive for February 2018
What went wrong with my Veal Osso Bucco?">What went wrong with my Veal Osso Bucco?
I just made Osso Bucco and had the same experience. Half the meat was inedible—gooey fat pockets with just a few morsels of meat. The flavor was fabulous, but the meat was hard to find between all the fat.. I bought it at my local HEB in Austin, even ordered...
Read moreCanned green bean ideas?">Canned green bean ideas?
We actually just wrote an article on this recently: https://different.diet/928/make-peas-and-green-beans-taste-better To summarize: sriracha, garlic, olive oil, etc. Reading More May Cause Envy...
Read moreDelicious Ribs">Delicious Ribs
As a child, one of my favorite things to do was eat some great ribs at the picnic table on my Grandmothers’ porch on a warm summer evening. I mean what child doesn’t love to eat finger food? It’s the one time your parents won’t yell at you...
Read moreDo You Take Advantage of Your Slow Cooker?">Do You Take Advantage of Your Slow Cooker?
Tell me if this applies to you? For the longest time, I had a slow cooker collecting dust in my pantry. I would never remember to use it until I was out and about during the day; when it was already too late for me to make my...
Read morePerrotto's Pizzaria Williamsport Pa">Perrotto's Pizzaria Williamsport Pa
Does anyone remember Perrotto's? John had the BEST pizza! (Iconic) Would love to have recipe ! The Pizza Parlor was Classic. Reading More May Cause Envy...
Read moreCherry Blondie Bites">Cherry Blondie Bites
Cherry Blondie Bites are a delicious way to say "I Love You" on Valentine's Day to someone special! Simple, quick and delicious; nothing beats a home baked sweet for your sweetie! Reading More May Cause Envy...
Read moreCooking for a crowd- Keeping food warm">Cooking for a crowd- Keeping food warm
I am new to the whole thing of having people over for dinner. I absolutely LOVE cooking for family and friends but I need some help. In December we had our parents over for dinner and I made a delicious dinner. I cooked A LOT of food. Most of it...
Read moreStabilizing custard with gelatin/agar">Stabilizing custard with gelatin/agar
I had a wonderful torte at a Superbowl party that had a base made from a flour-stabilized meringue (1 T flour + 1T sugar for each egg white) which is like an angel food cake with way too much egg white. There were hazelnuts embedded in the base layer...
Read moreStoring a Pound of Butter">Storing a Pound of Butter
So, living in Canada means that butter is expensive. The 1lb blocks are way less convenient than the sticks I got used to back in the States, but they're also noticeably cheaper; I've been thinking that divvying up a pound of butter into a more convenient form factor might work...
Read moreSlow Cooker: Half Today, Half Tomorrow?">Slow Cooker: Half Today, Half Tomorrow?
I'm cooking ground beef chili for lunch. The recipe calls for 8-10 hours on low. Can I do 5 hours one day, then chill and cook 5 more hours the next day? Or would it be better to put it on about 11:00 pm one night and...
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