Archive for December 2019
STORE BACON CANDY">STORE BACON CANDY
HOW TO STORE BACON CANDY SO AS NOT TO SICK TOGETHER Reading More May Cause Envy...
Read morePectin recommendations">Pectin recommendations
I would like to make some high quality jams. I want to buy the top of the line pectin but I am very new to this area. Does anyone have any recommendations? And/or vendors to buy it from? Reading More May Cause Envy...
Read morepierogies that are not rolled and filled">pierogies that are not rolled and filled
looking for a recipe mom made called easy pierogies. These are not rolled and filled. Mostly farmers cheese. Reading More May Cause Envy...
Read moreWhite pumpkin, white on inside-edible?">White pumpkin, white on inside-edible?
Hello, It was always my understanding that white pumpkins were orange on the inside, but I just cut open one I had and it's completely white. I'm sure it's edible, but will it taste as good as an orange pumpkin? I was planning on making soup, so I don't want to...
Read morePashka and booze?">Pashka and booze?
I was looking at pashka recipes last night (seven - three Russian, three Finnish, one Estonian), and none of them includes an alcohol. I've looked on the internet, and a couple add brandy, or a liqueur, but these seem to be very much in the minority. I've never made this...
Read moreChocolate eggnog recipe /Chocolatier">Chocolate eggnog recipe /Chocolatier
hello, I've been desperately looking for the chocolate eggnog recipe that was posted in an issue of Chocolatier magazine many years ago. I thought I had every issue ever published but I can't seem to find this recipe in any of them. Does anyone out there happen to have...
Read moreArchaic Tin Sizes?">Archaic Tin Sizes?
I was reading a cookbook of my mother's, The Gold Cookbook, by Louis P. de Gouy, the 1951 reprint. It's fascinating reading. Much of it would strike many today as not only unfashionable, but also unpalatable. OTOH, it's a great source for food history and anthropology. There are recipes which...
Read moreSausage Makers">Sausage Makers
Would you go for nylon or aluminum stuffing tubes? I've only used the kitchenaid attachments in the past and made a major upgrade this summer. Reading More May Cause Envy...
Read moreHelp! I want to can mole sauce">Help! I want to can mole sauce
Mole consists of red chiles which are considered acidic. Mole also uses tomatoes, chocolate and sugar, those also seem to meet the standards for canning. I'm confused. Reading More May Cause Envy...
Read moreleftover chili water">leftover chili water
from steeping chili peppers. I have a cup or 2. Freeze? Fridge? Toss.? Or add to. Reading More May Cause Envy...
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