Archive for January 2020
Suggestions for using leftover flavorless chuck roast">Suggestions for using leftover flavorless chuck roast
I have almost a pound of chuck roast leftover from making Andrea Nguyen's Beef Pho. The meat was simmered for 90 minutes, fully submerged in water so it's nearly flavorless and on the dry side but very tender. Any suggestions on what I can do with it? ...
Read moreBest Ottolenghi chicken dish for dinner party?">Best Ottolenghi chicken dish for dinner party?
I'm hosting dinner for 6 and am seeing a lot of raves for Ottolenghi's chicken dishes (chicken with onions and cardamon, za'tar and sumac chicken, chicken with clementines and arak etc). Is there one dish especially that you'd recommend to impress? We're hosting a dinner party for 6 and will...
Read moreRecipes From Old Cigo's Restaurant - San Pedro CA">Recipes From Old Cigo's Restaurant - San Pedro CA
Looking for the sauce on the cracked crab Reading More May Cause Envy...
Read moreFirst Quarter 2020 Baking Cookbook of the Month VOTING">First Quarter 2020 Baking Cookbook of the Month VOTING
To vote for FOOD52 GENIUS DESSERTS, please click the heart. Reading More May Cause Envy...
Read moreCookware help.">Cookware help.
Hello everyone! I'm new here, have read many posts, and love the wealth of knowledge and information shared here. I need help with choosing the best home cookware. Cost is not a factor, just need the best I can get, to last as long as possible. I cook a lot, mostly large meals for...
Read moreGround Round same as Ground Chuck?">Ground Round same as Ground Chuck?
No. Chuck is from the Front or Forequarter. Round is from the Back or Hindquarter. While round is generally tougher, it's arguable whether it matters once ground as Fat is intruded for a meat to fat ratio depending on pre-cooked weight. Most would consider Chuck to be more flavorful. Read more
Help! What can I do with egg whites/lime juice disaster?">Help! What can I do with egg whites/lime juice disaster?
I was making key lime pie, but I made a mistake and threw the cup of Nelly and Joe's key lime juice into the 6 egg WHITES insteaad of the 6 egg YOLKS (I was doubling the recipe). I had more key lime juice, which I then threw into the...
Read morePetite Tender (teres major) Stew?">Petite Tender (teres major) Stew?
I don't have a lot of experience with this beef shoulder cut but one of my local supermarkets features it regularly for $5.00 lb. It is pretty much 100% usable. The only way I've ever prepared it has been grilling it medium rare and slicing on the diagonal, tasty and...
Read moreFebruary 2020 COTM: Nomination Thread">February 2020 COTM: Nomination Thread
THE FOOD OF SICHUAN/LAND OF PLENTY by Fuchsia Dunlop Hi everyone. I know I haven’t been participating for a while but I think I have got a handle on multiple motherhood and am ready to jump back in! The food of Sichuan is an updated remake of her 20 year...
Read moreLidia's Pork Rib Guazzetto">Lidia's Pork Rib Guazzetto
https://www.epicurious.com/recipes/food/views/braised-spareribs-with-rigatoni-103893 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