Archive for September 2018
Compound/Herb/Basil Butter – Many Questions">Compound/Herb/Basil Butter – Many Questions
I have an armload of herbs and want to preserve them as best I can. My first thought was making a butter (freeze in ice cube trays) – the rest, I will probably dry. For the butter – how much herb to one pound? I realize this...
Read morePotato Ricer vs Food Mill">Potato Ricer vs Food Mill
I am wondering what the difference between a food mill and a potato ricer in terms of function. I know that the ricer is much smaller, and wonder why that is preferable for mashed potatoes than a ricer would be. What is the best use for each, and are they essentially...
Read moreHow To Make The Larry David Sandwich From 'Curb Your Enthusiasm'">How To Make The Larry David Sandwich From 'Curb Your Enthusiasm'
15 Legendary Sandwiches In Film And TV, From The Moist Maker To The Tangwich">15 Legendary Sandwiches In Film And TV, From The Moist Maker To The Tangwich
Can I reheat fresh/leftover tomato sauce and place it back into the fridge?">Can I reheat fresh/leftover tomato sauce and place it back into the fridge?
I ended up making a large pot of fresh tomato sauce and put in the fridge once finished. The next day I decided to reheat the pot directly on the stove. Am I safe to place it back in the fridge and reheat for another day in the same exact...
Read moreCornell turkey">Cornell turkey
Has anyone ever tried marinating a whole turkey and oven roasting it with Cornell chicken marinade (and basting during cooking)? I love the taste of Cornell chicken and was thinking about trying it on a turkey for thanksgiving (it’s coming up soon in Canada). Thanks! Reading More May Cause...
Read moreWhy can't I edit my profile?">Why can't I edit my profile?
Why can't I start a new post on Site Talk about this? Reading More May Cause Envy...
Read moreFood safety in jarred "ketchup"">Food safety in jarred "ketchup"
I am about to make a fruit "ketchup" (basically a cooked salsa) with a recipe from a relative in Montreal. Her recipe says pour the hot, cooked fruit into sterilized jars, let sit overnight, then add wax. I make jellies and jams, pouring hot mixture into sterilized jars,...
Read moreQuestions about Musque de Provence Pumpkins">Questions about Musque de Provence Pumpkins
I just purchased 3 large ones; 1 for hostess gifts and 2 for a large dinner party. I have a few questions: 1. Are the seeds roastable and edible like a regular pumpkin? I can't seem to find that answer anywhere I have read. 2. I'd love to stuff...
Read more?s about Musque de Provence Pumpkins">?s about Musque de Provence Pumpkins
I just purchased 3 large ones; 1 for hostess gifts and 2 for a large dinner party. I have a few questions: 1. Are the seeds roastable and edible like a regular pumpkin? I can't seem to find that answer anywhere I have read. 2. I'd love to stuff...
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