Archive for April 2021
California clam chowder: what's a good recipe?!">California clam chowder: what's a good recipe?!
Hello chowhound community - European here. I've been asked to prepare a proper California clam chowder. But, I've never been to California nor have I ever had clam chowder before - panic! So, I don't really have any reference recipe or anything. What should it taste like: should the cream...
Read moreFrying in Extra Virgin olive oil (EVOO) - your predilection?">Frying in Extra Virgin olive oil (EVOO) - your predilection?
Same, both regarding preferring simple flavours: roasted chicken with mayonaise anyone?! But it's also the case here with the growth of the farmers' markets. Thing is: these farmers' markets have grown extremely popular, with prices increasing a lot and not so terrific quality in general. These days I feel just...
Read moreCooking with different size eggs">Cooking with different size eggs
My family goes through a LOT of eggs and, while used to large ones, I can get great deals on medium ones. Besides the obvious things about the different sizes (e.g. I know that if a recipe calls for four large eggs, I should use five mediums), is there anything...
Read moreMAY 2021 Cookbook of the Month NOMINATIONS">MAY 2021 Cookbook of the Month NOMINATIONS
Good morning, Cookbook of the Month community! It's time to consider what we would like to cook together as the weather warms and the days lengthen. Which books and sources appeal to us for May? Please nominate as many cookbooks, cooking blogs, or cooking websites as you like, and CAPITALIZE THE...
Read moreWhat to serve with cassoulet?">What to serve with cassoulet?
Sounds like a wonderful group....I’m finding this in 2021...still a great idea Reading More May Cause Envy...
Read moreFrying in Extra Virgin olive oil (EVOO) - your predilection ?">Frying in Extra Virgin olive oil (EVOO) - your predilection ?
There are multiple prior CH discussions on this topic -- e.g., https://www.chowhound.com/post/question-cooking-extra-virgin-olive-oil-731088 https://www.chowhound.com/post/frying-extra-virgin-olive-oil-708315 https://www.chowhound.com/post/cooking-extra-virgin-olive-oil-469897 Reading More May Cause Envy...
Read morePitcher to withstand boiling water?">Pitcher to withstand boiling water?
There are too many toxins in plastic that can leach out when it comes in contact with hot water. BPA isn’t the only chemical we have to worry about. I’m looking for one that I don’t have to worry about that. Like you, I don’t like the extra step...
Read moreMaking Garlic Bread With Raw Dough?">Making Garlic Bread With Raw Dough?
I usually have raw bread dough in my refrigerator. Anyone have any recipes/ good ideas about turning this dough into garlic bread? Can I simply knead in some fresh garlic (whole, chopped, sliced?) into the dough? What about other add-ins like onions or cheese, butter etc.? Thanks! Read more
Korean samgyetang package">Korean samgyetang package
Got this package of samgyetang ingredients but not sure if the ginseng is already included? And do I open the “tea bag” to stuff the chicken with the herbs? Thanks Reading More May Cause Envy...
Read moreVinaigrette - dark balsamico or not, and what type of olive oil do you prefer?">Vinaigrette - dark balsamico or not, and what type of olive oil do you prefer?
For me, not being Italian, the moment I realised the Italian cuisine is so dear to my heart, was when I learned that Italians typically do not use any vinaigrette. Because this had always been my preferred method as well. Put salad leaves in a bowl, sprinkle some salt, sprinkle...
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