Archive for June 2019
Dredge or not to dredge skinless chicken breasts?">Dredge or not to dredge skinless chicken breasts?
Hi. I want to make Coq Au Vin Blanc ish with skinless breasts. I’ve tried before by dredging the chicken. Often the coating comes off making much less appealing. I’m tempted to try without the dredge. What would I be missing by doing...
Read moreDinner Rut, Advice with Kids">Dinner Rut, Advice with Kids
My kids are super frustrating me lately. They are actually pretty good eaters, but the last two new recipes I have made they have all asked me never to make again. We are trying to cut back on meat, so we eat a lot of beans and lentils,...
Read morepaella: wetness/dryness">paella: wetness/dryness
I think usually two parts of liquid to one part of paella rice. To make the socarrat part you need to think the liquid part and the liquid part is not just water or broth also other types of liquid like if you are you using canned tomato and...
Read moreJuly 2019 COTM Announcement: FOODS OF THE GREEK ISLANDS">July 2019 COTM Announcement: FOODS OF THE GREEK ISLANDS
Our next Cookbook of the Month will be THE FOODS OF THE GREEK ISLANDS by Aglaia Kremezi. I have to say, I can think of no better time to cook greek food than the middle of July! We can use this thread to chat about the book before...
Read moreLeftover steak tartare">Leftover steak tartare
I have 1.5# of steak tenderloin tartare to use up. It has cornichons, capers, dijon mustard, anchovy paste, and Worcesteshire sauce mixed in (no egg). Other than burgers what could you suggest? TIA. Reading More May Cause Envy...
Read moreWeekly Menu Planning July 2019">Weekly Menu Planning July 2019
Let’s use this thread to share concise weekly dinner menus for each week in July. 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. Is your fridge or freezer (or both!) filled with food you never...
Read moreMac and Cheese lovers?">Mac and Cheese lovers?
What type of cheese do you use for mac and cheese? Has anyone perfected a tried and true recipe? Reading More May Cause Envy...
Read moreThe perfect crumble?">The perfect crumble?
I recently made some blueberry scones. The scones themselves turned out glorious, however the crumble I made was frustrating. It consisted of flour, brown sugar, cinnamon, and butter mixed in with a pastry blender. It seemed that the crumble was too small, too "flour-ish" if that makes sense...I'm trying to...
Read morePork Chops Overdone">Pork Chops Overdone
After a long time not using it, I dragged out the Ronco rotisserie and proceeded to cook 2 beautiful bone-in port chops to death. Without a recipe I really overestimated the cooking time. So they cooked to over 200 degrees, about 60 degrees too high. They feel...
Read moreWhere to find 100% pure pomegranate molasses near Mississauga?">Where to find 100% pure pomegranate molasses near Mississauga?
Hi, I'm trying to find stores in Mississauga area that carry 100% pure pomegranate molasses. I tried Adonis but all the brands are diluted, like 30% pomegranate juice with sugar added. For example, amazon carries Al Wadi brand, and the only ingredient is 100% pure pomegranate juice. But, too expensive with shipping....
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