Archive for February 2020
Skirlie (Scottish oat stuffing) - troubleshooting">Skirlie (Scottish oat stuffing) - troubleshooting
You're on the right track here. Absolutely use pinhead or steel cut oats, not the "quick" stuff. If there's not enough moisture in the onion or butter (this can happen if: you're using really great butter, it is winter, it is dry in your climate, just because...
Read moreAdding crunch to risotto">Adding crunch to risotto
I had one of the best risottos ever this week at a restaurant. It had a vegetable crunch to it. It was not peas (which it had). I was thinking scallions or sugar snap peas sliced up. The pieces were too small to really figure out...
Read moreLooking for good Korean cooking class in San Francisco">Looking for good Korean cooking class in San Francisco
You might want to put a location tag on your post, so people in San Francisco will be more likely to notice it. Reading More May Cause Envy...
Read moreLooking for good Korean cooking class">Looking for good Korean cooking class
Korean cooking class Reading More May Cause Envy...
Read moreDownload Games Apps">Download Games Apps
Discuss restaurants and bars around the country, and the world, and filter your results to discover the best picks from your city. Reading More May Cause Envy...
Read moreWhipped Cream Frosting on Asian Cakes?">Whipped Cream Frosting on Asian Cakes?
Hi all! Got a question for the bakers. I am a big fan of sweets and I tend to lean on the eastern-style/Asian style cakes that have a lighter cake and a whipped cream frosting. I have made an Asian/Chinese sponge cake before and a one time tried to make...
Read moreGrape Picker's Skillet">Grape Picker's Skillet
I am planning on making this dish tomorrow morning. Do you think I could assemble it tonight and cook it tomorrow? Or am I stuck with getting up very early to have it ready for Rugby halftime? Reading More May Cause Envy...
Read moreBest bouillon POWDER">Best bouillon POWDER
While some may cringe at thought of powder bouillon - I have an old grandma type recipe for which I specifically need the loose powder (not paste, not cube, not liquid) Which BRAND - dare I ask - does anyone own up to ;) I like an organic one in Vancouver BC...
Read moreSearching for Old Bon Appetit Recipe">Searching for Old Bon Appetit Recipe
Hello. I recall a pasta dish recipe from somewhere between 1993-1996 for June or July that involved blanching Roma tomatoes in order to remove the skin. I have searched all "Summer" recipes on epicurious that include "Pasta" and "Tomatoes" with no luck. By some chance, does anyone here happen to...
Read moreGreen mung bean shells after sprouting">Green mung bean shells after sprouting
I just started to sprout some nice mung beans. They look happy and they’re getting all nice and grown. But I noticed there’s all these extra green shells left over. What do I do with them? 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