Archive for November 2018
Ricotta Success">Ricotta Success
I tried again using Ina Garten's recipe: https://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe-1923290 So creamy and delicious, better than 99% of what's available store-bought unless you can find Calabro (usually in Italian delis). I'm probably just going to make my own from now on. It worked! But, I read all the comments here and on other...
Read moreFresh turkey?">Fresh turkey?
I'm contemplating ordering a fresh turkey (HoKa Farms) but cannot get good answers on (1) is it actually stored at 25 degrees therefore somewhat frozen and (2) when I should pick it up/does it actually need some defrosting per #1? has anyone bought one of these (I was going to...
Read moreHow do you prepare frozen fish fillets to reduce moisture loss?">How do you prepare frozen fish fillets to reduce moisture loss?
Does pan frying or baking make a difference? Does coating with a batter or breading? I am doing a partial thaw in the refrigerator. Does cooking without thawing or thawing more thoroughly make a difference? I use an oven thermometer when baking so I don’t over cook the fish....
Read moreGrandma's Torte recipe - possibly Serbian?">Grandma's Torte recipe - possibly Serbian?
Hi Hounds, Seeking a recipe for something like the Grandma's Torte served at Milwaukee's Three Brothers restaurant. It is described as a "seven layer walnut based torte with fruit and topped with cream." Reality is many thin layers of walnut-y cake, perhaps with an apricot jam filling? The...
Read moreCan i replace some of the butter with oil in a cake?">Can i replace some of the butter with oil in a cake?
Can i replace some of the butter with oil in a cake? I like a moist cake like oil-based cakes give but I love the taste of butter. Is there a rule as to how much oil I can substitute instead of butter in a cake? Reading...
Read moreSpatchcocked turkey roasted on bed of stuffing--anyone done this?">Spatchcocked turkey roasted on bed of stuffing--anyone done this?
I would also love to.know the answer Reading More May Cause Envy...
Read moreIntimitdated to use the $110, 12g jarred Black Truffle from Italy">Intimitdated to use the $110, 12g jarred Black Truffle from Italy
I received it as a gift. Can't think of anything I can do with it that would be be worthy? Portion size pp? Do I use it just for us or do I dare serve something to guests that I haven't experimented with first? Not sure how long it will last if I...
Read moreRe-Cooking a Braise">Re-Cooking a Braise
I'll try to make this quick. I braised some pieces of lamb shoulder in tomato sauce, it is cooked through and tender. The next step is to add it to some orzo pasta and cook it for another 30 mins. It was getting late so I decided I would continue the process today...
Read moreCorned Beef with Tri Tip">Corned Beef with Tri Tip
I had convinced myself that tri tip had similar course, stringy grain as brisket and i could do as much or as little fat as I wanted by trimming bulk, unpeeled tri tips that were on sale for $1.99 recently. Sounded like a good alternative cut for corning. ...
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