Archive for May 2020
June 2020 COTM Nominations">June 2020 COTM Nominations
Time to start thinking about a June COTM. Where I live, libraries are still closed with no set date for reopening, so we might want to consider doing another Web site or blog. But then it is possible to order books and download books, so we don't need to exclude...
Read morePotsticker recipe from San Francisco's Lai Hong Lounge">Potsticker recipe from San Francisco's Lai Hong Lounge
Lai Hong Lounge, perhaps the best dim sum restaurant located in San Francisco Chinatown, has been closed during shelter in place, plans to reopen next week. It shared the recipe for its Cantonese-style pork potstickers with Check Please Bay Area. While I have not had the chance to make a batch...
Read moreStock - Removing bones before adding aromatics?">Stock - Removing bones before adding aromatics?
Should work, but seems like a more complicated solution than just buying a bigger stock pot? https://www.amazon.com/Paderno-World-Cuisine-Stainless-steel-Stockpot/dp/B000NIRL8S/ref=sr_1_1?dchild=1&keywords=paderno%2B11102-28&qid=1589097532&sr=8-1&th=1 https://paderno.it/en/products/cookware/by-series/grand-gourmet-series-1100-s-s/stock-pot-with-tap/11102-28 Reading More May Cause Envy...
Read moreRe Instant Creme Brulee Recipe: A Query">Re Instant Creme Brulee Recipe: A Query
Last week in the Three-Ingredient Recipe article an intriguing recipe for instant creme brulee appeared: melted vanilla ice cream, an egg yolk per half-cup of it, and a melted sugar topping. Has anyone tried that, and does it really bake into a decent custard? Reading More May...
Read moreTough romaine leaves. Any solution?">Tough romaine leaves. Any solution?
I had to use a curbside delivery store for groceries. My delivery included two heads of romaine that are mostly very tough leaves and almost no tender hearts. Is there any way I can make them edible? I have very little opportunity for fresh greens nowadays so...
Read morewhat to do with a good gouda rind">what to do with a good gouda rind
Hi. I realize that I’m a bit late to this discussion, but I came across it since I was wondering the same thing myself about an hour ago. Now, if your aged Gouda does in fact have wax on that, like the slab that I just finished did, I’d definitely...
Read moreHomemake Pizza in Warped Baking Pan">Homemake Pizza in Warped Baking Pan
Seems like it's impossible to make pizza without a pizza stone, peel, 600+°f oven, dough machine, or corn meal, but, my warped baking pan somehow makes a decent pie !!! Medium pie: 1 Cup UNBLEACHED All Purpose Flour 3 Ounces Room Temperature Water 1/2 Teaspoon Bread Machine Yeast Knead by hand. Leave out for 2...
Read moreNut Butter with Salted Nuts">Nut Butter with Salted Nuts
For some reason I decided to take some old nuts I wasn't getting around to eating and turn them into nut butter. They were cashews and pistachios. I believe they were salted to some extent. The butter has a bit of a bitter flavor from the pistachios...
Read moreRecipe for Sleek?">Recipe for Sleek?
I remember watching Aggie making pita bread at the back of the restaurant. I grew up on Khalil’s food! Did I hear Michael opened the restaurant back up? Reading More May Cause Envy...
Read moreFavorite Turkey Tetrazzini Recipe?">Favorite Turkey Tetrazzini Recipe?
Happy smiles here (eight years after your posting, chicgal!) I made your family's turkey tetrazzini recipe tonght. Delicious. 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