Archive for January 2019
What to do with flavored yogurt?">What to do with flavored yogurt?
I accidentally grabbed not one but two MAPLE flavored yogurts! I was trying to get plain. I have no idea what to do with them. We won’t eat them. And I don’t want to throw them away. I can attempt a cake but I have a lot of yogurt. What...
Read moreFlat Iron vs Flank Steak">Flat Iron vs Flank Steak
This reply is probably too late, but based on the replies here I'm guessing you went with the Flat Iron? If your wedding hasn't happened, whatever steak you choose have your caterer prepare the entire dish you choose for you prior to the wedding. It emphasizes to them...
Read moreSubstitute for cake mix?">Substitute for cake mix?
Sorry, the recipe for the cake mix has no direction for when to add the milk...1/2 & 1/2 with the flour? Reading More May Cause Envy...
Read moreButter and Pie Crust">Butter and Pie Crust
How important is butter to pie crust? Reading More May Cause Envy...
Read moreCanning Home-Made Salsa">Canning Home-Made Salsa
Have you done any canning before? Based on your questions, I'd guess not. Take a look at the National Center for Home Food Preservation at the University of Georgia--there is a wealth of information on canning there. The first place to start is the section on "For...
Read moreBad beans?">Bad beans?
I opened a can of kidney beans it was foamy and smelt sour... i put a bit in my soup but then fished them out quick. Some of the canning slim is still in my soup. Is my soup still safe to eat? Were the beans bad? I dont wanna...
Read moreNeed cookbooks for tween school lunches">Need cookbooks for tween school lunches
She for sure should follow https://weelicious.com Reading More May Cause Envy...
Read moreTaco meat recipe like my local restaurant needed">Taco meat recipe like my local restaurant needed
Ok, so our local Mexican restaurant makes some really great basic ground beef tacos. But the strange thing is, the meat is not heavily seasoned at all. It’s very subtle. I know they are probably boiling the meat for one thing because it’s very fine in texture. And the meat...
Read morePomegranate juice won't freeze all the way">Pomegranate juice won't freeze all the way
I bought a bottle of pomegranate juice to make some grenadine for cocktails, and tried to freeze what juice I didn't use in ice cube trays. After a couple days in the freezer, the cubes are mostly frozen but still have thin layer of syrupy liquid on top. This same...
Read moreCollard Greens & how to find good-looking greens">Collard Greens & how to find good-looking greens
I tried collard greens about a year ago for a vegetarian potluck. When I shop for collard greens in local Midwest grocery stores, the bundled collard greens are in bad shape...bad spots, bruised from handling, holes from insects, lots of torn leaves with brown edges, etc.. Why is it so...
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