Archive for March 2018
Best Mexican dish competition">Best Mexican dish competition
Hi, I’m holding a competition for the best Mexican dish, I’m looking for something with those classic , delicious mexican flavours but with a unite twist and multiple delicious elements. The competition will end on the 4th of April when I will announce the winner. Thankyou. Reading...
Read moreRecipes for homemade, filled chocolates">Recipes for homemade, filled chocolates
Hi guys, so recently I’ve been thinking about how much I love thorntons and all their wonderful, creative chocolates and I figured it would be fun to make my own. However there are no real recipes that match what I want to do. I want different types of chocolate, different...
Read moreShortbread: Subbing almond flour for regular flour?">Shortbread: Subbing almond flour for regular flour?
My family is coming for Easter and I have just learned my niece is eating gluten-free. I'd like to make this recipe for Oatmeal Shortbread and am wondering if I can replace the regular flour with almond flour/meal. The bag says it can be used as a substitute...
Read morePotatoes got me stumped">Potatoes got me stumped
I’m going to be making chicken curry for dinner and I thought to add in diced potatoes. Crazy as it sounds I don’t work with potatoes too much and when I do they go on the grill or in the oven. So my question, for the curry - would...
Read morePassover Bulkas">Passover Bulkas
My "Bubbie" used to make "bulkas" too. I wstched her make them once and now I make them the way she used to - they are good but they don't rise up. Reading More May Cause Envy...
Read moreUnicorns or non toxic, non stick pans; which is more real?">Unicorns or non toxic, non stick pans; which is more real?
Is there such a thing as a legitimate NON TOXIC, non stick skillet? I see Hound recommendations for Bialetti and others, but 20% one-star Amazon reviews can't be wrong. Universal theme: pan works great for 30-90 days; then, into the trash it goes. Help! Getting carpal...
Read moreTom Collins party">Tom Collins party
This spring/early summer I am planning a cocktail/dinner party around a Tom Collins bar. I’ll have a lazy susan with kaffir lime leaves,strawberry, mangos, different citrus, cucumbers, herbs,etc with a prebatched Collins made with rangpur gin. Though this is the feature, I would like to feed these 8-10 people dinner. I...
Read moreLooking for Advice for Easter Dinner (Prime Rib Roast and Leg of Lamb)">Looking for Advice for Easter Dinner (Prime Rib Roast and Leg of Lamb)
Hi all, Just wanted a bit of advice for a game plan for Easter dinner. I'm serving a group of 12 to 14 people, and we're aiming to eat at around 6:00 p.m. Menu isn't huge; I have people bringing appetizers and dessert, so I'm just taking care of the mains...
Read moreBest Bone in Leg of Lamb Recipe?">Best Bone in Leg of Lamb Recipe?
I know there are a million recipes out there but I'm looking for your favorite! This will be for Easter dinner. I have two semi-boneless legs of lamb and there are no restrictions on flavor profiles or cooking methods or time. Just looking for an amazing recipe. The only thing...
Read moreCan stuffed braciole be refrigerated?">Can stuffed braciole be refrigerated?
I want to stuff some beef braciole and refrigerate for a day or two before browning and cooking in sauce. What do you think? Do you think I could just refrigerate them or should I brown them first then refrigerate? I couldn't find anything about...
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