Archive for October 2020
Just in time for Halloween...rabbit blood">Just in time for Halloween...rabbit blood
My French girlfriend raves about civet de lapin—a rabbit stew that requires that the reserved blood be used for the accompanying sauce. So far all the usual suspects, from Dartagnan to Ottomanelli to Esposito Meats, have said they “get the rabbits already cleaned,” and the last added that, to...
Read moreThin sliced Lamb?">Thin sliced Lamb?
My favorite thing to do with it is make Hunan Lamb, sometimes called Cumin Lamb. Though it says it's Sichuan, this recipe is very much like one I used to get all the time at an authentic Chinese restaurant in the Twin Cities: https://www.foodandwine.com/recipes/spicy-sichuan-style-lamb-cumin Reading More...
Read moreSubstitute for Sugar When Tempering Eggs?">Substitute for Sugar When Tempering Eggs?
In recipes that blend eggs into a sauce - like custard - sugar has a chemical role in helping to disperse the egg protein throughout the solution before it hardens. Is there a substitute to sugar that we can use that has similar chemistry? I am...
Read moreNovember 2020 - COOKBOOK OF THE MONTH (COTM) - Voting">November 2020 - COOKBOOK OF THE MONTH (COTM) - Voting
To vote for DAVID LEBOVITZ'S BLOG click the heart in this post. Reading More May Cause Envy...
Read morePortable induction help?">Portable induction help?
Very perplexed. I’m about to lose my gas range and have to replace it with portable electric burners. I’m leaning towards induction but have never used it before. I’m mostly worried about my somewhat thin triply duxtop cookware getting warped. And running 2 electric burners without blowing a breaker. My...
Read moreCost of meat...">Cost of meat...
Hello community! I'm starting a post that might be a little weird depending on where you live. I see subscriptions for different meat boxes like butcher box, etc that advertise food subscription delivery. Then I look at the prices and they average 10 to $15 a pound for meat. I...
Read moreDate night menu help - Spanakopita and...?">Date night menu help - Spanakopita and...?
I am making a good new spanakopita recipe that includes chickpeas, feta and ricotta. The spanakopita is more of a tart, not individual wrapped pockets, so I am treating it as the main course. I've made it before so I know it is good. But what do I serve it...
Read moreJumbo scallop pieces?">Jumbo scallop pieces?
My thought as well. Especially as this is "pieces" of scallop. Reading More May Cause Envy...
Read moreOrigins of Beriani Dajaj & similar dishes (Dishdash Sunnyvale, CA)">Origins of Beriani Dajaj & similar dishes (Dishdash Sunnyvale, CA)
UAE?: http://cookingtheglobe.blogspot.com/2010/11/dajaj-biryani-chicken-biryani.html Palestinian?: https://diningclout.wordpress.com/2013/10/06/dish-dash/ Yemeni?: but no raisins or nuts Yemeni-style roasted chicken and saffron rice (Mandi djaj) (page 80) from The Food of Oman: Recipes and Stories from the Gateway to Arabia by Felicia Campbell Categories: Rice dishes; Main course; Yemeni Ingredients: limes; garlic; dried red...
Read moreindian cookbook recommendations?">indian cookbook recommendations?
I got the book Indian Cookery Course. So far all the meat and poultry dishes is a curry stew with chicken or lamb. And they all seem to be the same thing. I found another book by searching James Beard Award winners "Indian" and Madhur Jaffrey's book came up. I...
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