Archive for March 2019
Does removing coagulated fat from chilled stock make it "fat-free"?">Does removing coagulated fat from chilled stock make it "fat-free"?
I have some family members that have to be low-fat for health reasons and so want to know when I can make fat free or low fat items for them. I'm experimenting cooking with beef stock and as I find it's quite easy to remove the solidified fat layer at...
Read moreHow to make an Omelet??">How to make an Omelet??
I decided to make a post about making an omelet. Many of us struggle sometimes because we live alone and cooking isn't our forte. I also added the Mexican style of an omelet because I think you all should try it. We Mexicans love to ad color and flavor to everything,...
Read moreOrganic Bread Flour delivered?">Organic Bread Flour delivered?
I'm looking to buy organic bread flour - white, whole wheat, rye - online and have it delivered to my home outside Midland, Ontario. Can anyone suggest a supplier? Thanks so much! Reading More May Cause Envy...
Read moreHome Cooking Dish of the Month - April 2019 Nominations">Home Cooking Dish of the Month - April 2019 Nominations
Happy Springtime, Chowhounds! Once again, it’s nomination time here at Dish of the Month. What’s it like in your neck of the woods? Has Spring sprung yet? Is a great bounty of produce beginning to show up at your local farmer’s market? What dish shall...
Read moreItalian menu feedback?">Italian menu feedback?
Hello Chowhound! So this Friday I am making a small intimate Italian meal (just four in total) and was wondering if you all could critique the menu I have planned. I am opened to any suggestions and would like to keep things simple but elegant. To begin - Italian Antipasto...
Read moreHelp with birthday menu?">Help with birthday menu?
Hello! So this weekend is my mom's birthday and I wanted to make her a nice steak dinner. How does this menu sound? Do you all have any nice recipes to go along with it all? Thanks so much. Starters - Freshly Baked White Boule Bread with Butter Cheese and Charcuterie...
Read moreAluminum foil reacted with pork?">Aluminum foil reacted with pork?
I roasted pork covered with aluminium foil at 110 degrees C for 2 hours, then rested it for 24 hours in fridge and roasted it again for 3 hours. (I roasted it twice just because I didn't have enough time on first trial) Then after the second roast, I found that...
Read moreRecs from Repertoire and What's Gaby Cooking?">Recs from Repertoire and What's Gaby Cooking?
Hi, I have both Repertoire and What's Gaby Cooking out of the library, and wondered if anyone had recommendations from both/either? THANKS! Reading More May Cause Envy...
Read moreIs Pink Garlic Safe?">Is Pink Garlic Safe?
I have experimented with couple of jars of chopped garlic.The jar i mixed with coconut oil turned pink and smells literally like pickled garlic.Tastes good it got peckled inthe refrigerator with its own acid but still i am never doing again.Green is great since alicin is tge...
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