October Dish of the Month (DOTM) - Nominating thread">October Dish of the Month (DOTM) - Nominating thread
It’s nomination time here at Dish of the Month. What dish sounds especially exciting to cook together this month? What would make best use of early autumn produce that we’re able to get our hands on. Let’s try to find something that helps us get some of the excitement back...
Read moreTipping Etiquette">Tipping Etiquette
So, I have been told this week that when I pick up my to-go takeout I should tip 15-20%. I will gladly tip 20%+ for a dine in experience, but 15-20% for takeout? Is this a new trend because of the workforce shortage or just something recent; I...
Read moreOctober 2021 COTM - Voting thread">October 2021 COTM - Voting thread
The nomination thread has closed and we have narrowed it down to The Book of Greens with 7 votes and From the Oven to the Table with 11 votes. It’s now time to vote for the book you’d like to cook from communally in October. Here is a link to...
Read moreWho Uses Tomato Mustard?">Who Uses Tomato Mustard?
.. or adds mustard to tomato-based sauces? This strikes me as a little counterintuitive, but a little Googling shows it's a thing. I see many references to hand-me-down recipes that combine the two, and when I think of it in terms of barbecue, I have a copious salivary response. ...
Read moreCaponata, cooking eggplant question">Caponata, cooking eggplant question
I want to try David Lebovitz' recipe for Caponata BUT don't want to fry the cubes of eggplant in all that oil. https://www.davidlebovitz.com/caponata-recipe-italian-sicilian-eggplant-salad/ Recently I roasted slices of both Japanese and Chinese eggplant, 400 degrees, 1/2 sheet pan, little olive oil and salt. I ended up preferring the Chinese eggplant (kind...
Read moreSeeded Bread Recipe, ISO">Seeded Bread Recipe, ISO
I bought a mixture of Yupik Six Seeds (see link). I would like to use these in a bread that's a bit healthier and more interesting that the white bread I currently bake. Do you have any recipes that you are willing to share with me that uses seeds? ...
Read moreQuenelles Nantua">Quenelles Nantua
Quenelles are fish dumplings, but there are many different sorts of dumplings. There is the pate a choux approach favored by Anna Willan and there's a more densely fish approach favored by Daniel Boulud. https://app.ckbk.com/recipe/coun07667c04s001r013/quenelles-nantua https://www.saveur.com/pike-quenelles-sauce-nantua-recipe/ I am used to the former but find the latter very appealing. Since mudbug season...
Read moreRecipes that use LOTS of banana?">Recipes that use LOTS of banana?
I need to eat 2-3 very ripe bananas every day for 7 days (long story - it has to do with testing for food allergies). The problem is, I hate ripe bananas plain. So... looking for recipes or ideas that would have a LOT of banana in them. Most of...
Read moredoes this vinegar expire?">does this vinegar expire?
I received a pretty bottle of cherry balsamic vinegar in- gulp- 2008. Well, actually the best before date is 2008. I liked the bottle/label so didn't get around to actually using it- silly, I know. Question- I read that vinegar does not expire, so can I still use this?...
Read moreWhat’s an oven for?">What’s an oven for?
Still designing my fantasy kitchen for an apartment I don’t have yet. We are looking for a pre-war apartment with no kitchen. I’m looking forward to making my kitchen just the way I like it. When we move, we will likely be required to remove everything from the kitchen, so...
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