Archive for October 2018
Kimchi and Kimuchi">Kimchi and Kimuchi
Apparently, this discussion produces righteous indignation in people. So, let's discuss this in the same way we might talk about having a fruit salad at a friend's house and then making it at home without the pineapple and with green grapes. In other words, people like food, and...
Read moreHelp! How do you can / jar BLOOD SAUSAGE?">Help! How do you can / jar BLOOD SAUSAGE?
Growing up overseas, I remember my mother buying blood sausage canned in glass jars. It tasted great, although it was a little more gelatinous, like an aspic or sliceable loaf, like a very hard jello (better than it sounds) in consistency. I recently started canning, and although I've made a...
Read moreFish tacos for the expecting">Fish tacos for the expecting
I know this is an old post but I found it while searching for low mercury fish tacos to make for my 4 yr old son. So in case others stumble upon this looking for answer to similar question, I called the local fish market and the fish monger recommended...
Read moreRice Pudding (Antrim Lodge)">Rice Pudding (Antrim Lodge)
I have been making this recipe for over 35 years, and it is great. Just wondered if anyone knew the reason for the first step, rinse pot with cold water, do not dry). I always do it, have no idea why. Reading More May Cause Envy...
Read moreHigh Altitude Roasting">High Altitude Roasting
Hello, River Rat. I live at an altitude of 5,300 feet and it has affected nearly everything I cook. However, baking seems most affected. There is a marvelous cook book that I discovered that changed baking around for me: Pie In The Sky High altitude baking. ...
Read moreShould parmesan be freshly grated?">Should parmesan be freshly grated?
Hello, My grocery store sells raw milk parmesano reggiano pre-grated (and un-grated). Is there any reason good quality parmesan should be freshly grated as long as it is used in a few weeks? Thanks! Reading More May Cause Envy...
Read moreMaking a pouding chomeur in advance">Making a pouding chomeur in advance
I want to make a pouding chomeur (similar in structure to a sticky toffee pudding - the kind of cake that's baked in a syrup or with a syrup poured over it once it comes out of the oven, so the cake absorbs the syrup and is moist). But I...
Read moreLooking for Better Homes & Gardens creamy cheese and tart cherry pie recipe">Looking for Better Homes & Gardens creamy cheese and tart cherry pie recipe
In a recent issue of BH&G there was a recipe for creamy cheese and tart cherry pie. I neglected to save the second page. Does anyone have a copy of the entire recipe? Reading More May Cause Envy...
Read moreHalloween Cupcakes">Halloween Cupcakes
Now that my daughter is old enough to understand what Halloween is (and old enough to get scared), I've been rifling through my recipes. Here's one of my relatively healthy cupcake recipes, perfect for delighting (not frightening) little trick-or-treaters. Enjoy! Reading More May Cause Envy...
Read moredo you eat pumpkin?">do you eat pumpkin?
i love those things. i think i buy the sugar ones. the ones folks make pie out of. simply roasted and shoveled out of the skins; they are amazing. no salt, no pepper. no sugar. anyone eating them this time of year? i see...
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