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0 Comments | June 24, 2013

Welcome! You will find all of my recently posted recipes here. There are lots of yummy recipes written by far better cooks than me. Trust me when I tell you not to trust my cooking directions ;)

Timing for pork roast

2019-12-16 05:49:00 chefenvy

I’m cooking an 8lb pork roast tomorrow and I’m trying to figure out the timing to have it ready by 6:30pm. The recipe says it should take 6-7 hours. If it needs an hour to come to room temperature and 30 minutes to rest, I would probably need to put Reading More May Cause Envy…  

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Why doesn't my challah work?

2019-12-16 04:08:00 chefenvy

I consider myself a pretty good baker. But every time I try to make this recipe it doesn’t rise. At all. Is my kitchen too cold? Does the water need to be at a certain temperature? Do I need to proof the yeast first? Challah is supposed to be easy? Reading More May Cause Envy…  

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Oh No! Bangkok Market Closed!! What Now??

2019-12-16 02:26:00 chefenvy

They’ve been building new apt buildings all around that neighborhood for the past 2 years and you just knew what was coming. Everyone loved this place and now it’s over after 47 years. The best Thai restaurants in LA bought their ingredients here. I tried to attach a link Reading More May Cause Envy…  

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STORE BACON CANDY

2019-12-16 01:20:00 chefenvy

HOW TO STORE BACON CANDY SO AS NOT TO SICK TOGETHER Reading More May Cause Envy…  

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Pectin recommendations

2019-12-15 17:32:00 chefenvy

I would like to make some high quality jams. I want to buy the top of the line pectin but I am very new to this area. Does anyone have any recommendations? And/or vendors to buy it from? Reading More May Cause Envy…  

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pierogies that are not rolled and filled

2019-12-15 13:27:00 chefenvy

looking for a recipe mom made called easy pierogies. These are not rolled and filled. Mostly farmers cheese. Reading More May Cause Envy…  

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White pumpkin, white on inside-edible?

2019-12-14 21:52:00 chefenvy

Hello,

It was always my understanding that white pumpkins were orange on the inside, but I just cut open one I had and it’s completely white. I’m sure it’s edible, but will it taste as good as an orange pumpkin? I was planning on making soup, so I don’t want to Reading More May Cause Envy…  

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Pashka and booze?

2019-12-14 19:20:00 chefenvy

I was looking at pashka recipes last night (seven – three Russian, three Finnish, one Estonian), and none of them includes an alcohol. I’ve looked on the internet, and a couple add brandy, or a liqueur, but these seem to be very much in the minority. I’ve never made this Reading More May Cause Envy…  

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Chocolate eggnog recipe /Chocolatier

2019-12-14 19:08:00 chefenvy

hello, I’ve been desperately looking for the chocolate eggnog recipe that was posted in an issue of Chocolatier magazine many years ago. I thought I had every issue ever published but I can’t seem to find this recipe in any of them. Does anyone out there happen to have Reading More May Cause Envy…  

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Archaic Tin Sizes?

2019-12-14 19:08:00 chefenvy

I was reading a cookbook of my mother’s, The Gold Cookbook, by Louis P. de Gouy, the 1951 reprint. It’s fascinating reading. Much of it would strike many today as not only unfashionable, but also unpalatable. OTOH, it’s a great source for food history and anthropology. There are recipes which Reading More May Cause Envy…  

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Sausage Makers

2019-12-14 17:50:00 chefenvy

Would you go for nylon or aluminum stuffing tubes? I’ve only used the kitchenaid attachments in the past and made a major upgrade this summer. Reading More May Cause Envy…  

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Help! I want to can mole sauce

2019-12-14 17:36:00 chefenvy

Mole consists of red chiles which are considered acidic. Mole also uses tomatoes, chocolate and sugar, those also seem to meet the standards for canning. I’m confused. Reading More May Cause Envy…  

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leftover chili water

2019-12-14 03:11:00 chefenvy

from steeping chili peppers. I have a cup or 2.
Freeze? Fridge? Toss.? Or add to. Reading More May Cause Envy…  

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Making a sweet and salty snack mix for Christmas tins

2019-12-13 21:43:00 chefenvy

I have some itty bitty pretzels and salted pistachios. I was thinking of putting in some red and green chocolate m&m’s and wondered how tiny homemade oatmeal cookie “bites” would be? Also, any suggestions for one or two other add ins? Reading More May Cause Envy…  

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Left Four Pounds of Butter out overnight

2019-12-13 14:21:00 chefenvy

unless your cat licked every stick you’re fine.

butter is safe to store at room temp.

it was an old-timey method of preserving milk before we had refrigeration. Reading More May Cause Envy…  

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made tamales this weekend...

2019-12-13 13:10:00 chefenvy

Recipe using raw ground beef please? Reading More May Cause Envy…  

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My chocolate is too thick...

2019-12-13 09:38:00 chefenvy

I had the same problem. The tempering seemed to go fine. It has a beautiful sheen but it’s just very thick. The tempered chocolate worked fine as a coating for some cake balls, but when I tried to use the remaining chocolate in a mould, it was just too thick Reading More May Cause Envy…  

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Rice Cookers

2019-12-12 11:09:00 chefenvy

Ah you managed to create a new post! :) )

Yes, of course, the difference is huge. I couldn’t live without my now 30+ years old rice cooker, bought for less than 10 euro in Bangkok.

I still believe cheaper rice cookers are best. For me no non-stick, nor multiple settings. I Reading More May Cause Envy…  

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Holiday meal - venison + ... salmon?

2019-12-11 21:09:00 chefenvy

We are hosting 10 folks for Christmas and I have a myriad of food sensitivities/preferences to take into account. At the moment I’m leaning towards Saveur’s spice-rubbed venison loin as well as Mark Bittman’s butter roasted salmon. Is it a weird and terrible idea to have both salmon Reading More May Cause Envy…  

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Can I bake gingerbread house pieces ahead of time?

2019-12-11 17:00:00 chefenvy

I want to make a gingerbread house for my grandkids. I’ve made many of them over the years but for this one, I’d like to bake the pieces ahead of time and assemble it just before they arrive (in about a week and a half). Will the pieces stay crisp Reading More May Cause Envy…  

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Candy making question about fondant, and fondant

2019-12-11 04:18:00 chefenvy

Yes. Fondant. I use Blenheims! Reading More May Cause Envy…  

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Copycat Carraba's Pomodoro recipe?

2019-12-10 23:40:00 chefenvy

Good point about making the sauce ahead of time to let the flavors meld and mellow in the refrigerator. Makes a huge difference with many kinds of sauces, soups, stews, etc. Reading More May Cause Envy…  

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Cooking "cheap-o" tuna steaks

2019-12-10 21:58:00 chefenvy

Hi Y’all. I’ve been buying frozen ahi tuna steaks from Aldi for several years now. These are generally 3 in a 12-oz pack, so about 4 oz tuna steak maybe an inch thick. I know I said “cheap-o” in the title but really I find these to be Reading More May Cause Envy…  

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Bread baking school?

2019-12-10 19:50:00 chefenvy

https://www.internationalculinarycenter.com/

I went here, but not for bread, top class program. Reading More May Cause Envy…  

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Schwartz dill pickles

2019-12-10 00:56:00 chefenvy

Where can I buy small quantities of Schwartz dill pickles? Reading More May Cause Envy…  

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