Archive for September 2020
Do you really roll your pie dough to only 1/8 inch thick?">Do you really roll your pie dough to only 1/8 inch thick?
I have finally made a pie crust that's excellent and I give credit to Kenji Alt at Serious Eats for his outstanding recipe: https://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html I use 3 oz of leaf lard in place of an equivalent amount of butter, but otherwise follow the recipe exactly. Kenji's recipe is silent on the specifics of...
Read moreWho Has Tried This Full-Tilt Roast Chicken?">Who Has Tried This Full-Tilt Roast Chicken?
I really like roast chicken. Really, I'm wiling to go the extra mile, with Zuni, Tom Keller, Wahine's blowdryer, beer can suppositories, spatchcocking, pretty much anything reasonably calculated to improve the state of the art. But: (a) blanching; (b) icing; (c) poaching; (d) cooling; (e) high oven roast ; (f)...
Read moreWhat’s Everyone Cooking This Weekend?">What’s Everyone Cooking This Weekend?
I know it’s not technically fall yet and we’ll be doing some grilling this weekend, but I had a hankering to make a big batch of chicken noodle soup today. Not particularly pretty to look at, but it’s coming along nicely. What is everyone’s menu this weekend? Reading...
Read moreLeah Chase’s Jambalaya - Sausages">Leah Chase’s Jambalaya - Sausages
The Dooky Chase jambalaya recipe, calls for chaurice (which I can’t find locally) and smoked sausage. What combination of sausage would you recommend? I was considering andouille and a non-dry chorizo. Thanks in advance! Recipe: https://gonola.com/food-drink-in-new-orleans/recipes/gonola-recipes-at-home-creole-jambalaya Reading More May Cause Envy...
Read moreJambalaya - Sausages">Jambalaya - Sausages
I want to make Leah Chase’s jambalaya recipe, which calls for Chaurice (which I can’t find locally) and smoked sausage. What combination of sausage would you recommend? I was considering andouille and a non-dry chorizo. Thanks in advance! Reading More May Cause Envy...
Read morePost Mortem">Post Mortem
The thread (Vegetarian Tasting Menu) is locked, but it may merit a post mortem. 1) A poster needs to know that there is a low likelihood of any specific member reading and replying to your post promptly, if at all. 2) When you ask for advice, be ready for advice...
Read moreFavorite Boneless/Skinless Chicken Breast Recipe">Favorite Boneless/Skinless Chicken Breast Recipe
Anyone have any new recipes to add to this thread? I have something like twelve pounds of skinless boneless chicken breasts in my freezer (long story), and I’d love to use them to make things that aren’t depressing. Reading More May Cause Envy...
Read moreDull tomato soup">Dull tomato soup
Any suggestions for doctoring up a thin and uninteresting tomato soup? Maybe a bit of cream or some spices? Reading More May Cause Envy...
Read moreBaking (bread, etc.) in Breville Air?">Baking (bread, etc.) in Breville Air?
I posted a post about baking bread (and other goodies) in the Breville Smart Oven Air with the Challenger bread pan below: https://www.chowhound.com/post/challenger-fit-breville-air-1093996 I actually emailed Breville and they think the Challenger will fit, but one user mentioned potential issues regarding browning and the cloche of the Breville Air. I wanted to...
Read moreUsing Chardonnay">Using Chardonnay
Someone gifted us a bottle of chardonnay.I would like to use the entire bottle up by making some dish,I do not want to use just a cup or so.....and wind up with leftover.I want a recipe that would use the whole bottle-28oz. any ideas greatly appreciated.Thank you. Read more
About 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