Archive for March 2020
First time making baby back ribs">First time making baby back ribs
I have a 2.5 lb rack of baby back ribs that I'd like to make, probably either today or tomorrow. Anyone have a great recipe that they can share, hopefully fairly easy and also very delicious? I was looking at this Smitten Kitchen recipe, since when I have made her meat...
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Read moreSalad dressing with lemon juice">Salad dressing with lemon juice
I like to use as few ingredients as possible when cooking. Would you share a recipe you like? Thanks! Reading More May Cause Envy...
Read moreSalad dressing-lemon juice">Salad dressing-lemon juice
I want to use lemon juice instead of vinegar to make a salad dressing. Would I use the same amount of lemon juice when the recipe calls for vinegar? Reading More May Cause Envy...
Read moreEasy, Sweet Tooth Things to Make During This Covid-19 Time">Easy, Sweet Tooth Things to Make During This Covid-19 Time
Why have Rice Krispie treats when you can have Scotcheroos? This recipe has been around for at least 50 years. https://www.verybestbaking.com/recipes/32202/scotcheroos/ Also No bake chocolate oatmeal cookies: https://www.theseasonedmom.com/no-bake-cookies/ Reading More May Cause Envy...
Read moreCorned beef Internal Temperature?">Corned beef Internal Temperature?
So I've got a point cut corned beef simmering on the stove. I've always cooked them until "tender" but I'm wondering if there's a desired internal temperature to insure a moist tender finished product? I read online 170 for pot roast. Does that sound correct? Thanks! Reading...
Read moreFavorite ramen meals?">Favorite ramen meals?
Hi all, I have some really lovely fresh ramen noodles in the freezer - any amazing go-to meals? Thanks! Reading More May Cause Envy...
Read moreAdvice all round 24cm (9,44'') frying pan">Advice all round 24cm (9,44'') frying pan
Hi all, I'm thinking of buying a pan; Demeyere Proline / Multifunction or another brand and type without anti-stick coating. For half of the time I will use it for baking pancakes (the higher walls of the Proline don't bother me). After reading hours on this forum, I concluded that the Proline...
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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