Archive for March 2020
Anyone have a great harissa recipe to share?">Anyone have a great harissa recipe to share?
Harissa on avocado toast is our standard breakfast. Harissa we get in the grocery stores is good, but I generally try to make my own stuff. My first attempt was based on the ingredients list for Mina: roasted red peppers including bell and jalapeno, lemon, olive oil,...
Read moreISO Devil’s Food Cake Recipe with Chocolate Frosting">ISO Devil’s Food Cake Recipe with Chocolate Frosting
I am looking for a Devil’s food cake recipe with Chocolate Frosting (whether that be ganache, buttercream, etc) that you have tried and would recommend. Thank you in advance for your help! Reading More May Cause Envy...
Read more[POLL] Tortellini - Frilled Edges vs Straight Edges">[POLL] Tortellini - Frilled Edges vs Straight Edges
Tortellini edges. Which do you think is better and why? Thought of this while shopping for a new tortellini stamp/cutter and not being able to decide. https://www.strawpoll.me/19500700 Frilled edge pros: They look nicer. Frilled edge cons: Because of the shape of the stamp/cutter, you have to press down on them. You can't twist the stamp/cutter much to...
Read moreAsian Steam Bun Question">Asian Steam Bun Question
I have a package in my freezer. I've never cooked them before. I'm wondering if I can cook them on top of a stew like you would chicken and dumplings? I'm braising a rack of baby back ribs today and I'd like to get rid of them in a tasty...
Read more9x9 or 9x13?">9x9 or 9x13?
I have a recipe that calls for a 13x9 pan . What size pound cake pan can I use. Reading More May Cause Envy...
Read moreForgot to add baking powder to flourless cake. Re-do question...">Forgot to add baking powder to flourless cake. Re-do question...
Made a flourless apple cake - used almond flour. Flavour was great, and I think it would have been a great success had I NOT forgotten the baking powder! Cake texture has a strange, "wet" feel... So my question is, NOT how I can save it, but how...
Read moreScallops and the broiler">Scallops and the broiler
I have about a pint of lovely local bay scallops that I would like to do with breadcrumbs, lemon, and butter just under the broiler long enough to toast the breadcrumbs (the scallops are quality enough to eat raw, honestly). My original thought was to divide them between two...
Read moreDeflated meringues---why?">Deflated meringues---why?
Same thing happening to me i made perfect meringues several times a week i could make them in my sleep well past few attempts they want to deflate and im doing everything the same!!!! Im confused as to why they want to deflate after cooking. Reading More...
Read moreWhat condiments do you keep?">What condiments do you keep?
My fridge is overloaded with condiments! The worst are those random Asian spices that I rarely use and they just sit there. For example: hoisin sauce, fish sauce, oyster sauce, sriacha. I don't make Asian dishes that often so any pre-made sauce selections, or recipes to...
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