Archive for July 2018
Boiling Brandy in preparation for frosting">Boiling Brandy in preparation for frosting
So there is a lot of discussion on many threads about how much alcohol is actually left and cooking with it. I can't seem to find an answer to my question though. I am planning to make a tres leche cake. I want to add Brandy...
Read moreHow much time do you spend cooking breakfast every week?">How much time do you spend cooking breakfast every week?
I usually make overnight oats so I can sleep in :P Does anyone still take the time to make a proper morning breakfast anymore? Reading More May Cause Envy...
Read moreFig and prosciutto apps- questions">Fig and prosciutto apps- questions
Hey chow-minds, simple queries here! Making appetizers for dinner party: fresh fig, bocconcini, basil, wrapped in prosciutto. I am considering adding a drizzle of honey, and/or some crushed pistachios. Yes or no? Overkill, or nice texture/flavour addition? Don't want to overcomplicate, and certainly don't want to obliterate what flavours...
Read moreHow Important Are Authentic Ingredients?">How Important Are Authentic Ingredients?
A great thread recently asked people about their international cooking attempts/frequency, whilst cooking at home. Seems a lot of people are. I do it a lot, and am surrounded by many international grocers and restaurants here in Toronto, where neighbourhoods sell their international food heritage. It's something...
Read moreWhat type of pancetta for bolognese">What type of pancetta for bolognese
Hi, I recently found an AMAZING recipe for bolognese on America’s Test Kitchen. It calls for pancetta, and I found two main types of pancetta at my grocer - arrotolata and affumicata. Which is best for bolognese? Thanks! Reading More May Cause Envy...
Read moreHints & Tips for Assembling a Community Cookbook?">Hints & Tips for Assembling a Community Cookbook?
Posting this in Home Cooking, since the recipes will be from and intended for home cooks. But it's also a process / media question in that someone (not me personally, thank goodness, although I may volunteer to assist) will need to receive, edit, format, categorize and (hopefully) index the...
Read moreRipe jackfruit">Ripe jackfruit
I brought home a whole, perfectly ripe jackfruit to enjoy on 4th of July. Due to a series of events, we never cut the fruit and shared it with guests. Now I have a whole jackfruit for 3 of us. I could share some of it, but still not enough...
Read moreHoney themed dinner">Honey themed dinner
My husband and FIL are extracting honey from the family beehive next week and I would like to put together a honey themed dinner. My first thought was buttermilk fried chicken (maybe the Ad Hoc recipe as it has honey in the brine) and biscuits with honey butter, mashed potatoes,...
Read moreCamilla, Duchess Of Cornwall, Just Admitted This One Food Is A 'No-No' For Royals">Camilla, Duchess Of Cornwall, Just Admitted This One Food Is A 'No-No' For Royals
The right flour for Biscotti that SOAKS coffee">The right flour for Biscotti that SOAKS coffee
Hi, I would like to produce a very good biscotti. I have tried like 5 or 6 recipes but they do not soak up coffee like store bought biscotti. What is wrong? Is it the type of flour? They just don't seem to soak up the coffee...I am wondering what...
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