Archive for April 2021
Vinaigrette - dark balsamico or not, and what type olive oil do you prefer?">Vinaigrette - dark balsamico or not, and what type olive oil do you prefer?
Taking into account how easy making your own vinaigrette really is, I advice you strongly to try to make your own. Sometimes I’m lazy and really only just make a blend of 1 part dark balsamico, 2-3 parts EV olive oil and then just add salt & pepper to the...
Read moreVinaigrette - dark balsamico or not, and what type olive oil do you prefer ?">Vinaigrette - dark balsamico or not, and what type olive oil do you prefer ?
Do you prefer the darker balsamico or the lighter vinegar in your vinaigrette for your home made salads ? Perhaps you like to change things up a bit by sometimes use dark balsamico, sometimes white balsamico and then maybe sometimes white wine vinegar, apple cider vinegar or even Sherry vinegar ? I...
Read moreChanging tastes, COVID, and jelly">Changing tastes, COVID, and jelly
I have read threads reminiscing about cereals and cookies that have disappeared. Things are similar in the condiment world. Although there are things I love that I discovered after my childhood (especially the many hot sauces), the favored condiments from the '50s, '60s, and even '70s and '80s...
Read moreSalts of the Earth">Salts of the Earth
Recently one of my favorite chefs gave me a small bag of Murray River pink salt so that I could add it to my order of citrusy ceviche at home as a finishing touch. I really love it. Thin, flaky crystals dissolve readily and provide the teeniest bit of crunch,...
Read moreKau Kau Chronicles - Vintage Hawaiian Cookbook Recipes Online">Kau Kau Chronicles - Vintage Hawaiian Cookbook Recipes Online
Stumbled upon this website that has preserved and shared in searchable online format recipes from community cookbooks in Hawai'i from around 1950 to 2000. Reading More May Cause Envy...
Read moreCantonese style Braised Goose Web with Sun-dried Seafood Casserole.">Cantonese style Braised Goose Web with Sun-dried Seafood Casserole.
Another attempt of a Cantonese " Surf & Turf " Casserole using a mixture of fresh and sun dried seafood and meat with some 'kinky' ingredients thrown in! - Slow cooked Chicken Broth with Italian Prosciutto Ham Hocks, Goose Web, Sun dried Flower Shitake mushrooms, Sun Dried Japanese Scallops, Fish Maw...
Read moreOakland's Grand Bakery coconut macaroon recipe">Oakland's Grand Bakery coconut macaroon recipe
Sorry I didn't see this sooner. You'll want to save this one for future Passover and any time celebrations. Reading More May Cause Envy...
Read morePortuguese Sausage roaster...what kind of sausage?">Portuguese Sausage roaster...what kind of sausage?
yep. I should be banned from ebay. As a result of another offer I couldn't refuse, I now have a lovely terracotta Portuguese sausage roaster. Supposedly the way to use it is to pour Everclear or denatured alcohol over a sausage with slashes in the top, allow the alcohol to...
Read moreApril 2021 COTM Amá: Super Nacho Hour and Dulces & Desserts">April 2021 COTM Amá: Super Nacho Hour and Dulces & Desserts
Welcome to Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters from AMÁ: •Super Nacho Hour •Dulces & Desserts If you are the first one to report on a recipe, please reply to the main post with the recipe name in ALL CAPS, followed by...
Read moreApril 2021 COTM Amá: Amá's Table, Verduras, and La Reunión">April 2021 COTM Amá: Amá's Table, Verduras, and La Reunión
Welcome to Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters from AMÁ: •Amá's Table •Verduras •La Reunión If you are the first one to report on a recipe, please reply to the main post with the recipe name in ALL CAPS, followed by the page...
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