Archive for March 2019
14 Hour Sous Vide Top or Bottom Round Roast">14 Hour Sous Vide Top or Bottom Round Roast
I have cooked from Frozen twice----131 degrees...14 Hours I have seen longer times suggested on youtube, etc---however, I'd be concerned with the meat "breaking down" and becoming Grainy....... my two roasts were very tender....very "Juicy". I've been buying these lean cuts for my Jerky, but the...
Read moreHow to make Versailles roast pork?">How to make Versailles roast pork?
Do you cook it in a crockpot? How long? Reading More May Cause Envy...
Read moreZojirushi Rice Cooker Size?">Zojirushi Rice Cooker Size?
So typically I cook 2-3 cups of steel cut oats per day. I'm not sure whether to go with the 5 cup or 10 cup Zojirushi model? It says that the 5 cup model can cook 1.5-2.25 cups of steel cut oats while the 10 cup can cook 2.25-3 cups of steel...
Read moreCan I slow cook oatmeals and beans at the same time?">Can I slow cook oatmeals and beans at the same time?
Is it possible without making separate batches? Reading More May Cause Envy...
Read moreYou Know You're A Foodie">You Know You're A Foodie
. . . the day you go looking in the pantry for the right soy sauce and realize you're stocked to open a small Chinese take-out. (Hoisin and Oyster Sauce are in fridge) Reading More May Cause Envy...
Read moreWhere to find guanciale in the Triangle?">Where to find guanciale in the Triangle?
Any thoughts? I've tried Capri Flavors in Cary. They said they used to carry it but don't now. Southern Season did not have it when I checked there. Reading More May Cause Envy...
Read moreChinese Mock/Vegetarian Duck/Goose">Chinese Mock/Vegetarian Duck/Goose
Old thread but wanted to thank you for the post on veg duck. I searched high and low on google trying to find a recipe similar to one I made in the 1970s, not until I came across this old thread with your post did I find a similar recipe....
Read more1st Attempt - Yogurt turned out slimy/ropey">1st Attempt - Yogurt turned out slimy/ropey
I used to have the same problem until I, at last found the solution!! I boil the milk for like 5-10 minutes with continuous stir to avoid burning it then turn off heat and leave to cool to temperature I can handle while counting till 10 then add my starter (...
Read moreTable Talk with Cédric Grolet of Fruit: The Art of Pastry">Table Talk with Cédric Grolet of Fruit: The Art of Pastry
Cédric Grolet, the brilliant French pastry chef and illusionist seems to have been cultivated specifically for this moment. A deeply talented chef with a flair for eye-catching pastries that sparkle on social media, begging to be shared. Likely you’ve seen Grolet’s works of edible art, even if you didn’t know they...
Read moreSpinach Chicken Pasta Bake">Spinach Chicken Pasta Bake
This is my favorite go to recipe. Works well for a family meal and a dinner party. Everyone loves it! Reading More May Cause Envy...
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