Archive for June 2018
Hey everyone this place looks great">Hey everyone this place looks great
I am starting my cooking baby steps and I am loving this place just wanted to share this knives set I found useful in my road of home cooking https://bit.ly/2JdBsiv Reading More May Cause Envy...
Read moreTechniques to get an authentic philly cheesesteak at home">Techniques to get an authentic philly cheesesteak at home
Not only have these comments been informative, but they have been quite entertaining. Thank you for all your suggestions. I picked up a package of Sukiyaki meat at my local Japanese store, but it was $10 for 8 slices. It was very thin and very delicious. I was wondering...
Read moreHash browns overnight">Hash browns overnight
I was looking at old posts but couldn't find anything definitive. I know that the cut french fries can sit overnight but what about thinner cut shredded potatoes for hash browns? I would like to prep these the night before so I can have easy cooking in the...
Read moreRib Cap Steak">Rib Cap Steak
Fourunder and Acgold: I purchased a rib cap steak. How do you recommend it be cooked and what do you recommend be served with it, please. Or anyone else, please jump in and give your thoughts/advice. Reading More May Cause Envy...
Read moreLeftover grilled asparagus">Leftover grilled asparagus
I grilled some asparagus last night and we have a fair amount leftover. Today we are having a bbq with some friends so I am thinking of trying to turn the leftover grilled asparagus into a salad or side dish. Looking for ideas about what to do Options: Serve the asparagus...
Read moreMeaty Beef Ribs">Meaty Beef Ribs
you don't say where you are? add a location tag to get more regional help. are you talking to an actual butcher or some dude that works in a meat department where the meats come already cut? (which is most supermarkets these days.) Reading More May Cause...
Read moreBrown or White Veal Stock">Brown or White Veal Stock
I posted a question about veal stock a few months ago and never ended up making it. I took the bones out of my freezer yesterday and plan on finally making the stock tomorrow. Now my new question is, should I make white or brown? I have a couple uses...
Read moreWhat cookbooks have you bought lately, or are you lusting after? June, 2018 edition!">What cookbooks have you bought lately, or are you lusting after? June, 2018 edition!
Hi everybody, the beat goes on...I am thoroughly enjoying "Bangkok", as much for the stories as for the very exciting recipes and descriptions of food. Excellent writing. The reminiscence of her grandmothers is worth the price of the book. What about you? What revs your cookbook motor these...
Read moreWhat are you baking these days? May, 2018 edition! [Old]">What are you baking these days? May, 2018 edition! [Old]
RE frozen blueberries: There is a mix that uses them well---Krusteaz Cinnamon Swirl Coffee Cake. Make it by package directions and add your blueberries (fresh, frozen, old, half-dried-up, any blueberries). This makes a surprisingly good cake. I use only two mixes, this one and TJ's Truffle Brownie Mix. Read more
What to use instead of gruyere?">What to use instead of gruyere?
This comes up fairly regularly, so there are quite a few old(er) threads on the subject you could skim through: www.chowhound.com/search/?q=gruyere%20substitute&c=topics%7Cposts&after=&s%5B%5D=section_name%3AHome%20Cooking&n=20&start=0 . One of the more recent is this one, specifically: www.chowhound.com/post/substitute-gruyere-cheese-1045282 You don't say how you'll be preparing the duck, but any kind of Cheddar will taste _significantly_ different...
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