Archive for March 2019
59 ways to cook an egg">59 ways to cook an egg
Hey! Came across a great video detailing 59 ways to cook an egg. Thought it may be of use!! Reading More May Cause Envy...
Read moreWeekly Menu Planning – April 2019">Weekly Menu Planning – April 2019
Let’s use this thread to share concise weekly dinner menus for each week in April. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. Will your meals feature your Spring favorite fruits and vegetables (mine: rhubarb...
Read moreSourdough Starter and Hooch">Sourdough Starter and Hooch
If you are going to keep it at around 80 degrees, it should be being fed...at least once a day, perhaps twice...when it starts doubling in size you can drop back to once a day. The liquid is hooch, and it gives the starter its sour flavor. Lucky you, I...
Read moreOttolenghi Black Pepper Tofu - what to serve with it">Ottolenghi Black Pepper Tofu - what to serve with it
We are having some friends for dinner next weekend and I want to serve Ottolenghi’s Black Pepper Tofu, which I made recently and loved. What goes with it apart from simple steamed rice and broccoli? I am hoping for a shrimp recipe or maybe chicken and/or...
Read moreHow Do I Prepare 5 Lb Pastrami in Cryovac?">How Do I Prepare 5 Lb Pastrami in Cryovac?
Advice requested. I have received a whole 5 lb Aaron's Kosher Beef Deckle Pastrami in cryovac. No directions. I looked as much as I could on Google, with few results. I think it is supposed to be cooked, 2 1/2 hours in simmering water, probably still...
Read moreKorean Cooking Class DC">Korean Cooking Class DC
Hey, I wanted to ask if somebody knows where I can take Korean Cooking classes in DC? Reading More May Cause Envy...
Read moreWhere can I buy espresso powder for baking in Toronto or Hamilton?">Where can I buy espresso powder for baking in Toronto or Hamilton?
I have been checking so many grocery stores including Longo's for espresso powder or even an instant espresso that doesn't have some kind of milk powder included and haven't had any luck. I find that instant coffee doesn't really give me the level of flavour I am trying to achieve...
Read moreFood safety/asian condiments">Food safety/asian condiments
Our fridge died. We discarded or immediately cooked and ate what we could, leaving only condiments. Do things like black bean, hoisin, oyster sauce (labeled “refrigerate after opening”) really need it for safety? They have been out about 10 days. Thanks.Food Reading More May Cause Envy...
Read moreMain entreés to serve after French Onion Soup?">Main entreés to serve after French Onion Soup?
Hey Chowhound. This week after all work is said and done I am planning on doing some weekend cooking and baking (well, Thursday and Friday- that's my weekend as of this week. College kid schedules are weird). I am planning on making my No Knead Bread Dough tomorrow, which makes...
Read moreApril 2019 COTM Announcement: SALT, FAT, ACID, HEAT">April 2019 COTM Announcement: SALT, FAT, ACID, HEAT
Our next Cookbook of the Month will be SALT, FAT, ACID, HEAT by Samin Nosrat. We can use this thread to chat about the book before our reporting threads go up on April 1. Also, feel free to post links here to any online recipes from this book. This helps...
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