Archive for December 2020
Crust for Tarte Tatin">Crust for Tarte Tatin
I want to make a Tarte Tatin for Christmas. I haven't selected my recipe yet, but I want your opinion on the crust. In my freezer right now, I have one raw single-crust of Sour Cream Pie crust (see link), and I also have several sheets of puff...
Read morefresh manicotti--make day before or day of?">fresh manicotti--make day before or day of?
How do you store the crepes over night? Do they stick together or can you pile them right on top of each other? Thanks Reading More May Cause Envy...
Read moreStovetop popcorn with lower heat, no agitation?">Stovetop popcorn with lower heat, no agitation?
I use a small (1.5 qt) stainless steel pot with a lid. Add extra virgin olive oil to cover the bottom, + 3 kernels. Cover with lid. Set stove to 4/10 (medium-low). Once those kernels pop (3-5 min), I add more kernels to cover the bottom of the pan (plus...
Read moreTurkey Panini!">Turkey Panini!
Trader Joe's "Simply" Roast Turkey Breast Trader Joe's Mango/Ginger Chutney Trader Joe's Sliced Smoked Gouda Spinach/egg white omelet Shake of red pepper Portuguese Bread The combo of Mango/Ginger Chutney (on one bread surface) and Smoked Gouda (on the other) is that rarest of rarities: guaranteed effortless deliciousness. Especially with turkey. Virtually a turnkey operation. The eggs...
Read moreIs my canning recipe safe?">Is my canning recipe safe?
I just canned 24 jars of marinara sauce as Christmas gifts, but now I'm questioning my recipe. After reading more, I'm seeing that I should have added a little citric acid or bottled lemon juice to a marinara sauce to can. However, when I look up the pH of San...
Read moreGood Food Processor Biscuit Recipe?">Good Food Processor Biscuit Recipe?
I never made a good buttermilk biscuit. Yesterday, I made a batch in a food processor. I cut in the chilled butter/Crisco into the dry ingredients (AP flour, sugar, salt, buttermilk powder, baking powder), then I added cold water just until combined into a dough, then I turned it out...
Read moreJanuary 2021 Cookbook of the Month NOMINATIONS">January 2021 Cookbook of the Month NOMINATIONS
THE RISE: BLACK COOKS AND THE SOUL OF AMERICAN FOOD: A COOKBOOK by Marcus Samuelson. I have been staring at the pictures of the food on Amazon. And I really like how the chapters are broken apart. Like Chapter One is Next: Where Black Food is Headed. And Chapter...
Read moreLooking for fresh Lo Mein Noodles in Washington D.C. region">Looking for fresh Lo Mein Noodles in Washington D.C. region
Title says it all :) I'm searching high and low to buy fresh lo mein noodles in the DMV area to cook with at home. I came across Twin Marquis as a producer that claims to sell at La Mart and New Grand Mart in Hyattsville but they never have it...
Read moreAdding lobster tail meat to paella">Adding lobster tail meat to paella
There isn't much juice coming out of a live lobster, cooked in water. Are you using frozen lobster tails? If so, check if they are raw or precooked. Raw frozen lobster tails, properly defrosted, will take less than 10 minutes to cook. If they are frozen and raw / pre-cooked...
Read moreIs a mixed pot roast possible?">Is a mixed pot roast possible?
I love the beefiness of short rib and the texture given by the shank, could it be possible to make a pot roast with both? Because of the cooking times I’ll probably have to throw in the the short ribs later in the cooking process but I’m wondering if this...
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