Archive for November 2018
Apple Pie Goof - Forgot the butter!">Apple Pie Goof - Forgot the butter!
The butter is supposedly to keep the juices from bubbling out of the slits on the top. I made an apple pie last night and forgot the butter on top of the filling and I didn't have any bubbling and my pie tasted 10 times better without the fat taste....
Read morePumpkin Pie Temperature">Pumpkin Pie Temperature
Always found the idea of pumpkin pie a bit pedestrian, but since making pumpkin creme brûlée, have really become entranced by the flavors and possibilities of texture. Lots of great recipes out there for reinvented pumpkin pies, I’ve found! But am confounded by the recommended serving...
Read moreBest way to store and re-heat ossobuco or any other braised meat">Best way to store and re-heat ossobuco or any other braised meat
Hi, I have cooked ossobuco alla milanese in a le creuset dutch oven in the past, following the recipe by Martha Stewart attached in the video. It was delicious, but of course it takes a few hours of cooking in the oven. I would like to make it for friends, for dinner,...
Read moreBenimosu and hato mugi vinegars">Benimosu and hato mugi vinegars
I just came across benimosu (sweet potato) vinegar on an episode of Gastropod, and hato mugi (Job's tears) vinegar on an old Chowhound thread. Anyone know how to make either of them? I make kombucha so I get the basic idea of vinegar, and something like pineapple vinegar looks quite...
Read moreGelatin too firm!">Gelatin too firm!
Hello! I switched to the Great Value brand of flavorless gelatin to make my coffee jelly... But it seems too firm! 1 cup cold coffee, 1 cup hot coffee (coffee substituting the water), sugar/creamer, four packets of the gelatin powder (the instructions for this gelatin) calls for 1 cold/1 hot/4 packets....
Read moreThe Perfect Cookie for a Cozy Weekend">The Perfect Cookie for a Cozy Weekend
Hello All, Today is my last day of work before a week of Thanksgiving Break, and I am creating a wish list of everything I plan to bake this week to get into the festive spirit. For me, Thanksgiving and the end of the year in general evokes feelings of hygge,...
Read moreSoup Green mix">Soup Green mix
Anyone know of a source for root parsley (Hamburg rooted parsley) used in soup mixes, Suffolk or Nassau Counties NY prefered. Thanks. Reading More May Cause Envy...
Read moreRoasted Duck 12% Solution">Roasted Duck 12% Solution
Looking to roast a whole duck and the one I bought is a Maple Farms one with an injected 12% solution already. Anybody that has experience with ducks - do you usually brine these and if you do would you still brine one with a solution already injected in...
Read moreCan sunchokes be greenish?">Can sunchokes be greenish?
I picked up some sunchokes (Jerusalem artichokes) at my produce store today. I had some doubts because they were kind of green-tinged on the outside, the kind of color that would make me throw out a potato. The owner of the produce store told me that meant they were fresh....
Read moreLatke Samosas - Pre-cook the Filling?">Latke Samosas - Pre-cook the Filling?
I'd like to change things up a bit this year for Hannukah and rather than relying strictly on traditional latkes, fry them up in a samosa wrapping. I'm concerned that the potatoes and onions won't end up fully cooked though or will require so long I burn the outside. Should...
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