Archive for December 2020
ISO - President's Choice 'The Decadent' Chocolate Chip Cookie Recipe">ISO - President's Choice 'The Decadent' Chocolate Chip Cookie Recipe
For years Family Circle magazine published cookie recipes from the First Lady and wife of the challenger each election year. All are probably available somewhere on line and may have been referred to as "the President's Choice". The one that comes to mind is Barbara Bush's recipe. It is...
Read moreDried Hatch Chilis?">Dried Hatch Chilis?
Chili novice here. I bought a bag of dried New Mexico Hatch Chilis. I dry roasted them in a pan then soaked them in boiling water for about a half hour. The skin is still slightly brittle. Am I supposed to scrape the flesh and discard the skin or pulverize...
Read moreHelp with pork leg (skinless, boneless) aka fresh ham? Roast? Braise? Give up?">Help with pork leg (skinless, boneless) aka fresh ham? Roast? Braise? Give up?
I'm in Germany with my girlfriend and we wanted to make a smaller version of the Momofoku Bo Ssam for Christmas dinner. We don't cook much meat and we don't speak much German and she came home from the butcher shop with a 3 lbs (1.7kg) skinless, deboned pork leg...
Read moreDivinity Fudge using Kraft Marshmallow Creme">Divinity Fudge using Kraft Marshmallow Creme
Hello, I've wanted to make Divinity Fudge for some time now. (For anyone unfamiliar with it, it's kind of like stiffened Marshmallow Fluff/Creme, so it has a much softer texture than the typical chocolate fudge. It could also be described as a really soft nougat.) However, I was intimidated...
Read moreDear Bakers, 10" cake doilies for 9" cake?">Dear Bakers, 10" cake doilies for 9" cake?
So, I was wondering if anyone knows of or have found cake doilies that are 10" to 10 1/4" diameter with a much lesser lace perimeter in order to accommodate a 9" cake inner circle. I have this new cake plate and glass dome cover and I want to...
Read moreHoliday Meals">Holiday Meals
It seems this year there is discussion aplenty about holiday baking, but actual meal discussions are sprinkled throughout other threads. A reverie on Honey Baked hams even showed up on a Cookware thread on bakeware! So is anyone doing anything new since there seems to be a worldwide...
Read moreTo Cream or Not to Cream your Carbonara?">To Cream or Not to Cream your Carbonara?
Ski in Europe and you'll find yourself one side of the Italian border at lunch and the French side for dinner. Lots of slow burn carbs in pasta means Carbonara is a staple in many bars and restaurants in the regions. Though the recipe is fundamentally different in each country. Essentially, the...
Read moreStoner Food">Stoner Food
Obviously you don't need to do drugs to make stoner food but Marijuana sure does make for comfort cooking. My favorite so far is Cheeseburger Nachos. No excuse not to fry up some triangle cut Tortillas. The fresh chips grease and salt add to the magic. Then build a deconstructed Cheeseburger on...
Read moreStuffing proteins - sliced vs shredded cheese">Stuffing proteins - sliced vs shredded cheese
When I stuff a protein (chicken breast, pork loin, pork tenderloin) I try to use sliced cheese. I think it is less likely to ooze out. Today I only have shredded cheese and I don't really want to go to the store. Is there a big...
Read moreDish of the Month – NOMINATIONS, January 2021">Dish of the Month – NOMINATIONS, January 2021
To kick things off, I will nominate a few "bridesmaids" -- i.e., prior nominees that did not get selected: CROQUE MONSIEUR AND MADAME JAPANESE NOODLES (either using purchased noodles to make a home-made dish, or making the noodles from scratch too) GRANOLA 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