Archive for July 2020
Zucchini Flowers">Zucchini Flowers
I want to make stuffed zucchini flowers but my plants are not producing very large blossoms. I’m aware female blossoms should be left to mature into zucchini, and that some male blossoms should be left as pollinators. My problem -the blossoms are much smaller than what I’ve had in restaurants....
Read moreAmazing price on live BC Spotted Prawns!!">Amazing price on live BC Spotted Prawns!!
I hope this message can get through to some of you in time?! I was at ' First Choice ' Supermarket ( Markham ) on Kennedy & Hwy 407 around 12.30 pm. Noticed they have LIVE BC SPOTTED PRAWNS ON SPECIAL FOR $19.99 A POUND!!! Amazing deal!! No one was paying any...
Read moreCooling crust before filling purpose?">Cooling crust before filling purpose?
When you're making an uncooked pie with a docked and blind baked pie crust base (such as the fresh strawberry pie I'm making or French Silk), what is the purpose of allowing the crust to cool completely before filling and refrigerating to set? Does...
Read moreBread baking in gas vs. electric oven">Bread baking in gas vs. electric oven
I have a bread recipe I adjusted to perfection in my electric oven, baked on parchment on a baking sheet on the center rack. Our new second home has a gas oven--the bread comes out fine using the same time, temperature, pan & parchment, except that the bottom is consistently...
Read moreI am looking for a recipe for pate Forestier.">I am looking for a recipe for pate Forestier.
While Foods sells this seasonally in their cheese market. They buy it in huge loafs and slice off to order. A 2” s andwhich bread size slice runs about $4. If they don’t have it, you can ask them to order it for you. It is the best I have...
Read moreBiscotti after a 1500 mile journey by car">Biscotti after a 1500 mile journey by car
They should be fine. The biggest challenge may be resisting the urge to eat them en route. Reading More May Cause Envy...
Read moreDeconstructing Casa Sanchez Salsa">Deconstructing Casa Sanchez Salsa
Using the factory video (linked above) and some of the other comments in this thread as a reference, I tried this and it seemed pretty close: 6 stalks green onion 28oz can whole tomatoes in juice 2oz tomato paste 6 cloves garlic 1 jalapeño 1 serrano 1.5 tsp sea salt 1 lemon (about ~1.5oz juice) 1 bunch cilantro Break the...
Read moreFirst Wedding Anniversary">First Wedding Anniversary
Hi All! My husband and I will be celebrating (along with my 14 yr old bonus son) our first wedding anniversary on July 7th! Since all of you helped me plan one of our first dates, I thought I should come back for help. Kiddo is super picky (that's a post for...
Read moreMURDER BY DIP!">MURDER BY DIP!
My sincerest Thank You to Treb, MelanieWong, BigG, odkaty, MonicaMadelt and timirvine, for saving me from committing mass murder by spreading Botulism with my EVOO Parmigiano Rind Dip! I'd gratefully put you all in my Will but I'll leave a meager estate due to my penchant for eating rather...
Read moreWhat cookbooks have you bought or are you lusting after? Second half of 2020 edition!">What cookbooks have you bought or are you lusting after? Second half of 2020 edition!
So, 2020 has turned into a weird year. But there are still new cookbooks to anticipate, existing cookbooks to discover, and lots of home cooking. Which books are catching your fancy? 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