Archive for March 2018
Atlantis or 5Plus Stockpot">Atlantis or 5Plus Stockpot
Atlantis or 5Plus Stockpot Reading More May Cause Envy...
Read moreHelp - easy dinner for 16 people">Help - easy dinner for 16 people
As part of a new parent group, I need to serve 16 people dinner. All attendees will have newborns so something easy they can eat quickly is preferred. It doesn't need to be fancy. Bonus if it can be eaten one handed! Most guests eat anything but there are a...
Read moreSubstitute for mascarpone">Substitute for mascarpone
I would like to make Valerie Bertinelli's Strawberry Love Cake which calls for mascarpone. https://www.foodnetwork.com/recipes/valerie-bertinelli/strawberry-love-cake-3473193 I can't buy mascarpone locally so my question is can I substitute something else? I have read several suggestions for subs but have no idea if they would work in the cake application. Thanks so much for...
Read moreDemeyre Purchase">Demeyre Purchase
Looking to purchase Demeyre Atlantis or 5 Plus Stockpot. Where can I get the best deal on these? Reading More May Cause Envy...
Read moreThe Mystery of Cooks Illustrated missing recipes">The Mystery of Cooks Illustrated missing recipes
I was recently horrified to search my Cooks Illustrated digital magazine membership for an old tried and true recipe that I had found numerous times before. Many attempts failed to turn up the recipe. I phoned customer service, and was told that "people in charge" had removed it from...
Read moreFix a broken cheese sauce?">Fix a broken cheese sauce?
Great advice, but sodium citrate is not the easiest thing to find. Sodium chloride is NOT the same thing, although many will try to tell you it is (it's table salt), nor is citric acid, sometimes called 'sour salt'. I get my sodium citrate from My Spice Sage online. Way...
Read moreMaking pesto in a food processor">Making pesto in a food processor
I have a Cuisinart Mini-Prep that works well for a lot of tasks, but making pesto in it is always a struggle. I have to chop the basil up beforehand, and even then some of the basil tends to get flung out against the container walls before it's fully...
Read moreFresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?">Fresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?
Hello! For semolina & water-based pasta doughs for shapes like orichette and cavatelli, can I cook immediately after making? Should I dry it out for 30mins or so first? Should I dry it out longer, like 5-6 days? I have heard that with this type of dough (compared to egg dough), it...
Read moreMastering the Spanish Tortilla (Omelette)">Mastering the Spanish Tortilla (Omelette)
I have watched videos and none of them work for me (when it comes to flipping the tortilla by transferring it into a plate and then back to the pan), The top is still pretty runny and when I do that, the shape gets ruined no matter how careful I...
Read moreApril 2018 Cookbook of the Month NOMINATIONS">April 2018 Cookbook of the Month NOMINATIONS
It's time once again to consider which book you'd like to cook from collectively in April, as we transition to spring, warmer weather, and for some, more local produce options. Please nominate books by typing their titles in ALL CAPS for easy identification. (If you want to discuss, but not nominate...
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