Archive for December 2018
The 100 Best Recipes Of 2018 According To You">The 100 Best Recipes Of 2018 According To You
Thank you, Chowhounds for the thousands of recipes you've shared and discussed with the community during 2018. Here are the 100 best according to you, our incredible community! Happy holidays and our warmest wishes for the new year to come! Reading More May Cause Envy...
Read moreDish of the Month - January 2019 Nominations">Dish of the Month - January 2019 Nominations
Happy holidays and welcome to the nomination thread for our first dish of the new year! In December we’ve been making cheese balls, you can view our efforts and report on your own cheese balls here: https://www.chowhound.com/post/cheese-balls-home-cooking-dish-month-december-2018-1078368 You can also view the index to all the dishes we’ve previously covered, and you are...
Read moreStanding Rib Roast Help">Standing Rib Roast Help
I am cooking a standing rib roast Christmas Eve morning for dinner that evening around 6:30pm. After it is cooked, what is recommended? I was thinking of wrapping in foil, refrigerate, and then let it come to room temperature before reheating. Any help would be greatly appreciated! Read more
Tops of Biscotti Crack and Split">Tops of Biscotti Crack and Split
I have mine in the oven,and noticed it is cracked on top and sides. I have had it cracked before just slightly,but I Haven’t had an issue with this before,cracking as much it it did this time.I tried a different recipe and I think it’s because of the baking powder...
Read moreMaking scalloped potatoes ahead of time">Making scalloped potatoes ahead of time
Hi, I use a recipe where you mix butter and flour, then add milk, salt and cayenne pepper, then add the cheese until it’s melted. I put that sauce on some sliced potatoes and bake them for an hour. I want to make this the night before Christmas so I...
Read moreOld Butcher Block Restoration">Old Butcher Block Restoration
Woodworkers, I have an old HEAVY maple butcher block that has been in the family for many many years (late 1800's). Since the 70's it has really just stayed in storage out of sight and mind. I'm firm believer of using things vs hiding them away so...
Read moreFudge Failure">Fudge Failure
I made a batch of fudge yesterday. It has not set up. Obviously, I did not cook this fudge long enough. I tried to wing it without a thermometer. Yes! Very dumb. Now, I'm curious if I can melt the fudge down and bring it...
Read moreFlour to egg ratio for spaetzle">Flour to egg ratio for spaetzle
Hello. My Grandmother made spaetzle and she descended from Germany. We use 1 cup flour per three eggs. Enjoy! Reading More May Cause Envy...
Read morePlease Help me save this pot of Posole/Pozole!!">Please Help me save this pot of Posole/Pozole!!
Pozole newbie here; Please help me save this pot of soup :( This is my first time making Pozole and I decided to try a meatless version. I was so happy with the results as everything turned out fantastic..... up until I added 1/2 of a lime to the broth...
Read moreAdvice on Tart Pan">Advice on Tart Pan
I am going to make a tart for Christmas so I need a tart pan. I am attracted to the pans with removable bottom. (I do have the springform pans with this feature). Also I noticed that there are some tart pans with perforations either on the bottom only, or on...
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