Archive for May 2020
Why flour chicken for cacciatore?">Why flour chicken for cacciatore?
Most folks don’t pat the chicken dry enough to brown it. Dumping it in a plate of seasoned flour not only helps thicken the pan sauce but helps ensure the protein in question will brown, not steam. If you’re scrupulous in drying each piece before pan frying, you can eschew...
Read moreNew Homecooking Blog :)">New Homecooking Blog :)
Hi there, I have just started a home cooking blog - take a look and let me know what you think! www.cogitoergocrumb.com Reading More May Cause Envy...
Read moreMaking corn meal mush/polenta with Albers">Making corn meal mush/polenta with Albers
I've made polenta with Albers corn meal many times before without issue, but today, the attempt failed, twice. Normally when you make it (according to the directions on the back of the box), the corn meal becomes thicker and thicker as it cooks, so thick that it kind of "explodes"...
Read moreHow to cook halibut so it comes out tender?">How to cook halibut so it comes out tender?
Was this the butter poached halibut at Gramercy Tavern in NY? I still think about that one. It almost melted in your mouth. Based on the name alone, low and slow in a tub of butter may be he way to go. I have a sous vide device I've wanted to...
Read moreHow to cook halibut so it comes out tender">How to cook halibut so it comes out tender
I once had halibut in a restaurant that I've never forgotten, and would love to know how to make it at home. It was incredibly tender, and not dry at all. The texture was almost custard-like. It melted in my mouth. My guess is that they either poached it or...
Read morePhila Italian Pork sandwich">Phila Italian Pork sandwich
Hi I'm from RI and haven't been to Philadelphia in over a decade, but recently had a hankering for what I still to this day consider to be the best sandwich I've ever had in my life the last time I visited the city. I believe it was referred...
Read moreSalt Pollock - how to cook">Salt Pollock - how to cook
How to cook salt pollock and be salty. Does anyone have a good technique for cooking this without any starch, sugar, or anything besides the fish. I knew someone once who said 'I thought' salt pollock could be cooked to taste like lobster - she is Scandinavian. ...
Read moreOnions in salad">Onions in salad
So this is truly a “I have too much time on my hands” question. How do you cut your onions for salad so you actually get them throughout the salad? I like smaller pieces but end up with most of them at the bottom of the bowl for the last...
Read moreMagic Chef Lasted 37 Years">Magic Chef Lasted 37 Years
Blue Star Double Door Wall Oven didn’t last 2 years. We had to call someone to fix the oven. Turned out we needed 3 different problems and in need of replacement parts. If I could at this point I would replace it with a cheaper wall oven that would...
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