Archive for September 2018
Celery and mushrooms">Celery and mushrooms
Any suggestions on what I should do with lots of celery and mushrooms for someone who hates the taste of celery? I know cooking celery for a long time in soups dispels the flavor. Will roasting do the same? Reading More May Cause Envy...
Read moreOven Logistics, Help">Oven Logistics, Help
I need to roast my red potatoes in the same oven as I will be reheating my brisket. I plan to have the oven set at 300 degrees for the brisket. How long do I need to roast the potatoes at that low temp, and will the potatoes get crunchy...
Read moreLogistics,Help">Logistics,Help
I need to roast my red potatoes in the same oven as I will be reheating my brisket. I plan to have the oven set at 300 degrees for the brisket. How long do I need to roast the potatoes at that low temp, and will the potatoes get crunchy...
Read moreTough pizza using a pizza steel">Tough pizza using a pizza steel
I recently started using a pizza steel. I must say it makes the best looking pizza I ever made but all my pies tend to be dry. I have used several recipes including my favorite, which always comes out great but still a little stiff and dry. I am using...
Read moreHelp me use up my overprocessed Giardinieria">Help me use up my overprocessed Giardinieria
Hey All, I put up a batch of Giard. and the Quart jars I did got accidentally over processed. Still tastes good, just cooked too much/soft. The veggies are cauliflower, mild peppers, carrots, red bell peppers, celery, and the typical Chicago style seasonings, ie., oregano, celery seed, black pepper, salt....
Read moreHelp. Smoking two small pork butts">Help. Smoking two small pork butts
I've got two 3 - 4 lb boneless pork butts in my Yoder pellet smoker. They've been in there for 7 hours, but the internal temp is only at 154, and has been in that range for some time. I've read that they should be cooked to an internal temp...
Read moreSeptember–November 2018 Baking Cookbook of the Month: FLOUR by Joanne Chang">September–November 2018 Baking Cookbook of the Month: FLOUR by Joanne Chang
Welcome to our Baking COTM for September, October, and November 2018, FLOUR, by Joanne Chang. We’ll use this thread for all reports and discussion of recipe in the book. You can follow the process that led us here by taking a look at… The nominations: https://www.chowhound.com/post/fall-2018-baking-dessert-cookbook-month-nominations-1075561 The voting: https://www.chowhound.com/post/fall-2018-baking-cookbook-month-voting-1075735 * Please type recipe titles...
Read moreTop Secret Recipies Unlocked (Todd Wilbur)">Top Secret Recipies Unlocked (Todd Wilbur)
I have. I can't remember how many because only two are in regular rotation. Cheesecake Factory's Meatloaf, which I've adapted a bit over time. I only make the loaf, not the accompaniments, and don't broil giant slices. I've never had the restaurant's version but DH and the kids tried it...
Read moreHatch Chili's Found in Philly">Hatch Chili's Found in Philly
Just bought a bunch of Mild and Hot Hatch Chili's at the Fresh Market at 925 Baltimore Pike Glen Mills, PA (https://www.thefreshmarket.com/my-market/store/925baltimore-glenn-mills). You can also buy them direct by the case on the Fresh Market website. Also, just saw them at Wholefoods in Philly on Pennsylvania Ave. They did not...
Read moreMaking filipino ukoy shrimp fritters">Making filipino ukoy shrimp fritters
Had ukoy at an annual food fair but it was disappointing - they used large shell-on headless tiger shrimps and the batter was soft, the whole thing was not crispy at all. i want to try and make it myself. But instead of deep frying I want to pan...
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