Archive for September 2019
Life cycle of pickled herring">Life cycle of pickled herring
I continually purchase jars of pickled herring from the refrigerated case in grocery stores, then the jar get lost in the back of my fridge until the best before date rolls around. The herring is pickled, how long is it safe to eat if it is passed thru the best...
Read moreReprocessing pickles">Reprocessing pickles
Recently I purchased a humongous can of Maille Gherkins at COSTCO's business centre. Can't resist a bargain, but need to know if I can break down the can and re-process (can) the pickles without serious loss of texture? Reading More May Cause Envy...
Read moreAnybody have a tried-and-true vegan vanilla frosting recipe?">Anybody have a tried-and-true vegan vanilla frosting recipe?
Hosting a dinner in honor of some newly married vegan friends, and I think I've got the cake itself covered, but I've never managed to make a vegan frosting that I actually enjoyed eating. Grateful for any suggestions! Reading More May Cause Envy...
Read moreDoes anyone remember cappuccinos in Newton?">Does anyone remember cappuccinos in Newton?
It looks like there were some good memories back in 2011! https://www.chowhound.com/post/remember-restaurant-cappuccinos-newton-799551 Reading More May Cause Envy...
Read moreDoes anyone remember cappuccinos in Newton">Does anyone remember cappuccinos in Newton
This goes out to Paul Richard..... Hello there, from the far past..... Drop me a line a some point s1s2s3star@hotmail.com Reading More May Cause Envy...
Read moreNYT Cooking is an Excellent Recipe Source!">NYT Cooking is an Excellent Recipe Source!
My subscription to NYT Cooking has been very satisfying! And this recipe for Butternut Squash, with Pecans and Currants is an excellent example. I followed it closely, but substituted pine nuts for pecans, shallots for celery, and dried blueberries for currants to accommodate some familial allergies. For...
Read morePowdered milk vs. protein powder">Powdered milk vs. protein powder
I am trying to stop using expensive protein powder that claims to deliver 20 grams of protein per serving. It's just too expensive. I want to replace it with powdered milk. Can anyone help me with the following question: How many tablespoons of dry powdered milk...
Read moreOctober 2019 COTM Announcement: VIETNAMESE FOOD ANY DAY">October 2019 COTM Announcement: VIETNAMESE FOOD ANY DAY
Hi everyone, our next Cookbook of the Month will be VIETNAMESE FOOD ANY DAY: SIMPLE RECIPES FOR TRUE AND FRESH FLAVORS by Andrea Nguyen! We can use this thread to chat about the book before our reporting threads go up on October 1. Voting thread is here if you want...
Read moreTough brisket issue!">Tough brisket issue!
Hoping to get some advice here - I’m so nervous about ruining this very pricey piece of meat! I started this recipe yesterday and followed the directions as stated through the second cook. https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571 But it was still pretty tough - not fork tender by a long long shot. I let it...
Read moreSuper Simple Recipes for Broke College Kids">Super Simple Recipes for Broke College Kids
I just started my second year of college, and I am now living in an apartment without a meal plan. I can cook some basic foods like pasta, chicken breast, chili, and rice fairly well, and it works out because they're not too much of a time commitment. But I've...
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