Archive for January 2019
First Quarter 2019 Baking Cookbook of the Month VOTING">First Quarter 2019 Baking Cookbook of the Month VOTING
Welcome to the voting round of our selection for first quarter 2019 BCOTM, covering January through March of this year. A spirited nomination thread saw many books mentioned, but ultimately our choices come down to a three-way tie for most nominated, and they offer three distinct cuisines and points of...
Read moreTable Talk with Ignacio Mattos of Estela">Table Talk with Ignacio Mattos of Estela
We’re super excited to host Ignacio Mattos in this edition of Table Talk. Ignacio Mattos grew up in Uruguay, worked with Francis Mallmann, built his skills at Zuni Café and...
Read moreCan I use my oven to keep rising bread warm?">Can I use my oven to keep rising bread warm?
Your oven should not rise above 90 degrees or it will kill the yeast. Turn on the "warm" setting, or set at a low setting for about 2 or 3 minutes. Turn on the oven light. Check the interior temp before putting bread into rise. Over...
Read moreAccidentally froze carrots...can I still use them in Boeuf Bourguignon?">Accidentally froze carrots...can I still use them in Boeuf Bourguignon?
Wasn't thinking this morning and put my carrots in the freezer. Can I still use them in Boeuf Bourguignon or should I buy some fresh ones in the morning? We have company coming over for dinner tomorrow and I thought I would be smart and cook it in advance, but...
Read moreBeef heart -- ravioli?">Beef heart -- ravioli?
10 years later, how did it turn out? Reading More May Cause Envy...
Read moreChestnut flour recipe ideas ?">Chestnut flour recipe ideas ?
Hello and Bonne Année (happy new year) from France ! I have a lovely supply of local organic Chestnut Flour but am looking for ideas (ideally savoury) to use it. I have successfully used it to replace some flour in muffins but have stopped there. Its quite...
Read moreCooked squash questions....">Cooked squash questions....
I have several pounds of cut up squash (sugar pumpkin and carnival squash) that has been roasted with oil, salt and pepper. What should I do with it BESIDES make a pie? I was thinking savory to serve as a side dish. Can someone point me to...
Read moreFresh Turkey 2 days past “use by” slow roast 200 degrees safety?">Fresh Turkey 2 days past “use by” slow roast 200 degrees safety?
Fresh Turkey 2 days past “use by” date that were sealed. I roasted 450 for first hour then, 250 half an hour, 200 for next five hours. Then I temped the bird and it was only 140 degrees (See pics inside of keg thigh still looked bloody? so...
Read moreToffee disaster - what went wrong?">Toffee disaster - what went wrong?
WRONG lol I make toffee as a business and I use salted butter literally every single time I make it. I don’t change a thing about my process or the ingredients and sometimes I still get that occasional separation. Reading More May Cause Envy...
Read moreGreat vegan cake recipes??">Great vegan cake recipes??
I promised to make a cake for a colleague's leaving do next week, and just found out that she is a vegan. I'd like to make a cake that she can eat, and that we will all enjoy. Preferably one where I don't have to buy a lot of ingredients.......
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