Archive for April 2018
Hollandaise Sauce Flavorings?">Hollandaise Sauce Flavorings?
I, actually my wife, had the best tasting Hollandaise Sauce yesterday at a breakfast/lunch restaurant. It had some sort of savory addition beyond the basic egg yolks, lemon juice, butter, water, salt, pepper, Tabasco. I'm thinking maybe some sort of stock or commercial base (Minor's, Better Than...
Read moreWhat's for Dinner #414 (April 2018) - Is This an Ice Age? Edition">What's for Dinner #414 (April 2018) - Is This an Ice Age? Edition
April in ice-box-like Minnesota this year is a far cry from April in Paris. Ah, well, more incentive to warm the oven for roasting veggies, flavorful stews or DOTM bread baking. Here's where we help each other decide "What's for Dinner", celebrate (or commiserate about) our nightly dinner results,...
Read moreChinese Hot & Sour, finally!">Chinese Hot & Sour, finally!
This is what I've been searching for, for years! Reading More May Cause Envy...
Read moreCitric acid + Milk = Buttermilk substitute?">Citric acid + Milk = Buttermilk substitute?
Hi, I bought a bag of citric acid recently, and I'm wondering if I could use it in the future to make a buttermilk substitute if I need to? Reading More May Cause Envy...
Read moreWhat are you baking these days? April 2018 edition!">What are you baking these days? April 2018 edition!
New month, and so time for a new thread. Chowhound's resident bakers have been busy lately—what's in your oven in April? Reading More May Cause Envy...
Read moreWhat cookbooks have you bought or are you lusting over? April 2018 edition!">What cookbooks have you bought or are you lusting over? April 2018 edition!
New month, and spring is in the air, or at least the promise of it is, unless you're Southern Hemisphere-oriented, in which case, substitute autumn for spring. Either way, a new new season means new cookbook opportunities. Which ones are on your mind? Reading More May Cause...
Read moreDo you have to cook prosciutto?">Do you have to cook prosciutto?
IT DOESN'T HAVE ANY NITRATES IN IT SO THAT IS WHAT WOULD PRESERVE THIS MEAT !! IT LOOKS RAW!!!????? Reading More May Cause Envy...
Read moreDOTM April 2018: No-Knead Bread">DOTM April 2018: No-Knead Bread
Welcome to our DOTM reporting thread for April 2018! Our dish, this month, is No-Knead Bread. No-knead breads have been around a long time, but have recently enjoyed a resurgence in popularity. Many of these doughs undergo a long fermentation or rising period. Most are slack doughs...
Read moreApril 2018 Cookbook of the Month: A MODERN WAY TO EAT">April 2018 Cookbook of the Month: A MODERN WAY TO EAT
Welcome to our April 2018 COTM, A MODERN WAY TO EAT, by Anna Jones. To see how we got here, check out… The nomination thread: https://www.chowhound.com/post/april-2018-cookbook-month-nominations-1069907 The voting thread: https://www.chowhound.com/post/april-2018-cookbook-month-voting-1070192 The announcement thread: https://www.chowhound.com/post/april-2018-cookbook-month-cooking-contemporary-vegetarian-1070430 And for a look at our past picks, the COTM Archive: page https://www.chowhound.com/cookbook_of_the_month_archive Please use this thread for discussion of ingredients, sourcing, menus, equipment, and any...
Read moreApril 2018 COTM, Modern Way to Eat: VEGETABLES through OTHER USEFUL STUFF">April 2018 COTM, Modern Way to Eat: VEGETABLES through OTHER USEFUL STUFF
Please use this thread to report on recipes from the following chapters of A MODERN WAY TO EAT: Vegetables to go with things, 236-257 Sweet endings, 258-281 Cakes, bread, and a few other things, 282-319 Things to drink, 320-331 Jam, chutney, stock, and other useful stuff, 332-345 * Please type recipe titles in ALL CAPS, 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