Archive for December 2018
Cliff's Meat Market, Carrboro, has Tom Thumbs">Cliff's Meat Market, Carrboro, has Tom Thumbs
In Vivian Howard's cookbook, Deep Run Roots, she has a chapter on sausage. She highlights a certain variation of sausage "the King of the sausages", the Tom Thumb. A Tom Thumb is sausage stuffed pig's appendix. It is stuffed and left to air dry. It looks like a lopsided football....
Read moreNeed help completing Christmas Menu">Need help completing Christmas Menu
I’m hosting Christmas this year, and will be making both lunch and dinner. For lunch I’m making chicken and rice, shaved Brussels sprout salad, and broccoli. I need help with the dinner menu. I want to make a pork loin roast with apple fig chutney, and roasted veggies...
Read moreCrispy Seaweed akin to Sugarfish / Kazunori?">Crispy Seaweed akin to Sugarfish / Kazunori?
The seaweed for the hand rolls at Sugarfish and Kazunori are amazing. I'm wondering if it's possible to buy this premium quality of crispy seaweed in an Asian Market. Is there a particular brand or type, etc.? They all look the same to me and just branded...
Read moreTable Talk with Magnus Nilsson of The Nordic Baking Book">Table Talk with Magnus Nilsson of The Nordic Baking Book
‘Tis the season of baking! Because of this reason we couldn’t resist having a bonus Table Talk Baking Edition with Magnus Nilsson of The Nordic Baking Book. Magnus Nilsson, the internationally acclaimed Swedish chef and author of the bestselling The Nordic Cookbook (2015), has scoured the Nordic region researching, photographing, and...
Read moreHolidays: what are your go-to brunch recipes that serve a crowd?">Holidays: what are your go-to brunch recipes that serve a crowd?
How about a strata? Basic instruction here, but pretty much anything goes for add-ins, and it's easy to double or triple: https://www.foodnetwork.com/recipes/food-network-kitchen/grandmas-anything-goes-strata-3538783 I often serve frittata, which works at any temperature. Because I put out a bagel/bialy spread, and more bread would be...too much bread. Reading More May Cause...
Read moreLooking for: copycat hashbrown casserole recipe from Alpen Rose Inn (Leavenworth)">Looking for: copycat hashbrown casserole recipe from Alpen Rose Inn (Leavenworth)
I've been searching high and low for a recipe that would yield something similar to the hashbrown casserole served at the Alpen Rose Inn in Leavenworth, WA. From what I can tell (having eaten it just the once), it has 3 layers of hashbrowns and cheese, with a layer of...
Read moreBeef extract">Beef extract
I came across a recipe for veal with a spicy sauce that includes beef extract. Since I can't find beef extract, would demi-glace be a good substitute? If not, what do you suggest? Reading More May Cause Envy...
Read moreMajoner - unusual cookie from bakery - what country? Recipe?">Majoner - unusual cookie from bakery - what country? Recipe?
A small mystery for your holiday delight. (And I'll call the bakery if we can't figure it out). I'd like to find a recipe that describes the technique used to make these. Do you have a recipe, or more ideas on finding one? I bought some mildly spiced cookies...
Read moreHelp with onion jam - too much butter in finished product">Help with onion jam - too much butter in finished product
Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated. How do I get an onion jam/marmalade that looks like those in shops? I've made it several times, experimented with different recipes, types of onions, quantities of balsamic vinegar vs sugar/honey...
Read moreBrown Rice Spring Roll Wrappers">Brown Rice Spring Roll Wrappers
I have been searching online for a Canadian source for brown rice spring roll wrappers and have come up with nothing. I live 30 miles outside of Toronto so an online source would be better -- but I am getting desperate so may have to travel. Suggestions would...
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