Archive for March 2019
April 2019 Cookbook of the Month NOMINATIONS">April 2019 Cookbook of the Month NOMINATIONS
Welcome to our nominations round for April 2019! Please nominate as many books as you like, and CAPITALIZE THE TITLE as you nominate. If you’re mentioning or discussing the book but not nominating, just name the book without capitalizing. Thanks! I would like to extend a special welcome to anyone...
Read moreDoubling meat loaf recipe - can I turn up heat and how much longer to bake">Doubling meat loaf recipe - can I turn up heat and how much longer to bake
Thank you Will Owen. You gave me the information that I needed to know. Will be cooking this soon for seven-person family. Thanks a lot! Reading More May Cause Envy...
Read moreRennet in Brooklyn">Rennet in Brooklyn
Hello folks, In order to cut down on plastic, I would like to start making my own cottage cheese and it looks like I need rennet. Does anyone know where it can be purchased in Brooklyn or lower Manhattan (below 14th street)? Reading More May Cause Envy...
Read morePozole question">Pozole question
I was planning on making pozole today and started soaking the dried hominy this morning. Something came up so I am wondering if I can put the hominy in the fridge and use it later this week. We are going out of town so I would like to know if...
Read morePassover advance prep">Passover advance prep
Has anyone frozen chopped liver successfully? I am attempting to freeze dishes in advance for seder. All suggestions for traditional holiday dishes that can be prepared and frozen would be so appreciated. I always cook two or three days ahead of time but my stamina doesn’t permit me to do...
Read moreRookie Mistake - why I burnt casserole?">Rookie Mistake - why I burnt casserole?
Hi There I have likely made a rookie mistake attempting to cook a goulash/casserole recipee using my size 26 Le Creuset Dutch oven. See recipe here https://www.almazankitchen.com/the-best-buffalo-goulash/ The recipe calls for simmering for 3 hours. Before the halfway mark liquid had evaporated and started to burn at the base despite also having the...
Read moreRopa Vieja dinner report- Really LONG">Ropa Vieja dinner report- Really LONG
That was lovely! I am insprired now! Reading More May Cause Envy...
Read moreNeed to replace my Santoku. Hoping to spend $100 or less">Need to replace my Santoku. Hoping to spend $100 or less
Our garbage disposal ate our Henckel Santoku. I have a regular chef knife which I had before I got a Santoku years ago. I prefer the feel of a Santoku for chopping over a chef's knife. Should I replace my Henckel or look at something else? Thinking of looking at...
Read moreCake-like Banana Bread?">Cake-like Banana Bread?
All my banana bread recipes come out gummy. Anyone have something that's closer in texture to pound cake or birthday cake? Thanks. Reading More May Cause Envy...
Read moreNeed a recipe for Oreo cookie for crust or wafer substitute">Need a recipe for Oreo cookie for crust or wafer substitute
Good idea. The white filling isn't lard (and hasn't been for decades), it's hydrogenated vegetable shortening. Bad news. You're absolutely correct in using the same company's chocolate wafers for the crumbs. Much less work and I can't image why anyone would want to have all that cruddy fat...
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