Archive for September 2018
Looking to make strawberry pizzelles">Looking to make strawberry pizzelles
I've been making pizzelles lately--vanilla, almond, chocolate--and thought I'd try my hand making strawberry-flavored ones, mainly because I've had this https://www.natierra.com/product/natierra-organic-freeze-dried-strawberries-1-2oz/ sitting around and wanted to use it. I'd powder it first, of course, but I wasn't sure how much I'd need to use in lieu of the regular flavoring (almond or...
Read moreChinese boiled peanuts in Instant Pot?">Chinese boiled peanuts in Instant Pot?
I've been using 2 recipes to make Chinese boiled peanuts: https://www.seriouseats.com/recipes/2010/12/chinese-boiled-peanuts.html https://steamykitchen.com/37341-chinese-boiled-peanuts-recipe.html The first time, I did Instant Pot pressure cook for 1 hour. The peanuts became way too mushy. Then I did Instant Pot slow cook for 6 hours. The peanuts were still too soft. Would Instant Pot work if I reduced the time,...
Read moreMeatballs - Convert from Beef to Turkey">Meatballs - Convert from Beef to Turkey
Hi - Any suggestions on how to convert a beef and pork meatball recipe to turkey meatballs instead without them being DRY? Thanks! Reading More May Cause Envy...
Read moreRosewater and edible roses where and how?">Rosewater and edible roses where and how?
I've recently run across several recipes calling for rosewater. It's like trying to get the right flu shot in the middle of an epidemic! Yes I can order it. It's darned expensive! The recipe I need to make this well is scupernog hand pies. Buttermilk crust, sage and scupernog are...
Read morePork Vindaloo - less fatty">Pork Vindaloo - less fatty
I really like Pork Vindaloo. I find that when I use pork shoulder, even well trimmed, it is very fatty. I know that is the nature of pork shoulder. If I make it a day in advance, I can remove the top layer of fat before reheating. ...
Read moreLooking for interesting braises/inspiration">Looking for interesting braises/inspiration
Hi all. I'm looking for a little inspiration. I want to braise something tomorrow for a few friends coming over for a day of college football. I'm no stranger to braising and have done the usual: Short Ribs, Coq a Vin, Beef Stew/Bourguignon, Pot Roast, etc. ...
Read moreWhat can I use in place of molasses in baked beans?">What can I use in place of molasses in baked beans?
I will use dark brown sugar, but am out of molasses. In addition to the brown sugar, what are your experiences with using honey and/or maple syrup as a molasses substitute? I do not have caro syrup and never cook with it anyhow. Many thanks. Reading...
Read moreISO Raw Macadamia Nut Pieces for Keto Fat Bread">ISO Raw Macadamia Nut Pieces for Keto Fat Bread
Where can I get these in NYC? Reading More May Cause Envy...
Read moreBest source for sprinkles?">Best source for sprinkles?
Hi everyone, I've always purchased my rainbow sprinkles from my local liquor store (random, I know, but they're super tasty), but they're out of them and I don't know the manufacturer. Does anyone have a reasonably priced good source for rainbow sprinkles (which taste GOOD!)? I can't stand...
Read moreBread keeps rising out instead of up?">Bread keeps rising out instead of up?
I don't know what I've started doing differently, but for some reason the last several times I've made bread it rises out to the sides rather than up. Anybody know what is causing this? Reading More May Cause Envy...
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