Archive for July 2020
Sous vide help!!">Sous vide help!!
I’m attempting a sous vide chuck roast. I use my huge stockpot with no lid for my vessel. I started cooking at 5 pm. I filled the pot nearly to the top at midnight. When my husband got up the next morning, 6 ish am, the temp was 95 &...
Read moreWhere to buy Yuzu in Markham">Where to buy Yuzu in Markham
We would love to buy Yuzu juice. Is it available in Markham? Reading More May Cause Envy...
Read moreMake large batches of syrups and sauces without reducing the majority of what I originally started with.">Make large batches of syrups and sauces without reducing the majority of what I originally started with.
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in order to get it to the thick consistency I want, I have to reduce down it...
Read moreTARRAGON - your favorites uses for this herb?">TARRAGON - your favorites uses for this herb?
Scored a beautiful bunch of tarragon for a mere dollar during the last minutes of my local FM. My first use was a butterflied roaster chicken slathered with EVOO, garlic puree, and generously sprinkled with lemon zest, sea salt, and chopped tarragon. The aromas while roasting were the promise of...
Read moreTenderizing pre-cooked octopus?">Tenderizing pre-cooked octopus?
Hi Everyone, My grocery store sells pre-cooked frozen octopus. I've had it a few times and it is not very tender...Do you think thawing and adding olive oil/acid will help tenderize it if it is already pre-cooked? Planning on flash cooking it on the bbq afterwards to crisp up the...
Read morePar Cook Duck Breast for Tasting menu?">Par Cook Duck Breast for Tasting menu?
Hi, I know this may sound crazy but I was wondering if there are any tips to maybe pre-cooking at least the skin ahead of time? I am cooking a 7 course tasting menu for myself and a friend and I am trying to prep as much ahead of time...
Read moreHow to Cook Bay Scallops?">How to Cook Bay Scallops?
I plan to cook Mexican Bay Scallops for lunch today. I bought them at my local supermarket in the “fresh” seafood department. It’s always sketchy with supermarket scallops sold as fresh. The clerk claimed they were not previously frozen and did not contain added chemicals but then asked me “what...
Read moreNewbie to fish: How do you chose your fish in regard to quality?">Newbie to fish: How do you chose your fish in regard to quality?
Hello, I tried to search internet and also chowhound but haven't found a topic disscussing this aspect of buying fish. I saw that some big fish contain dangerous levels of mercury, some contain chemicals. I want to start eating fish because they are healthy, what should i consider when choosing what...
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