Sea salt with iodine anywhere?">Sea salt with iodine anywhere?
I'm looking for medium or coarse grind sea salt with iodine? Can't find it anywhere. Only one was from Morton's, which is fine grind (and I highly suspect Morton's brand in when it comes to sea salt). Puzzling why there is such a paucity of iodined sea salt, unless it...
Read moreMinute Tapioca, Not">Minute Tapioca, Not
Kraft's Minute Tapioca has disappeared, not sure why, but there isn't any. I have bought "French Granulated Tapioca" (online from Nuts.com) which sounds like about the same thing for making tapioca pudding, I will give it a try. Is there any experience out there, or any advice? Read more
November 2020 DOTM (Dish of the Month) - Nominations">November 2020 DOTM (Dish of the Month) - Nominations
It's not really a holiday dish or one that you can ship as a gift, but since we are getting into cold weather: CASSOULET Reading More May Cause Envy...
Read moreChewy Protein Pasta from Philips Pasta Machine">Chewy Protein Pasta from Philips Pasta Machine
I want to use my Philips pasta machine to make very low carb pasta using protein powder (whey protein isolate, for starters). With protein powder, 2 eggs & 1 egg yolk plus tapioca flour and some water, the results are very chewy. Little difference between 30 min. rest or no...
Read moreSpicy Singapore style Chili-crab Lo-Mien with freshly shucked crab meat and brains">Spicy Singapore style Chili-crab Lo-Mien with freshly shucked crab meat and brains
After a heavy sit-in supper yesterday before another round of modified Covid lock-down takes effect here in Toronto. Tonight, settled on a bowl of comfort, rustic ' Spicy lo-mien tossed with 'Prima-Taste' Singapore style chili crab sauce and oil, augmented with sauteed freshly hand shucked Blue and Dungeness crab meat...
Read moreGluten-free dairy-free dinner party ideas?">Gluten-free dairy-free dinner party ideas?
Hi all. I tried using the search function and it wasn't much help. I'm having guests to dinner and one has adopted a gluten free and dairy free lifestyle to help with stomach issues. I'm feeling especially empathetic ever since I've had stomach issues. BUT I don't know where to...
Read moreJust in time for Halloween... rabbit blood">Just in time for Halloween... rabbit blood
My French girlfriend raves about civet de lapin—a rabbit stew that requires that the reserved blood be used for the accompanying sauce. So far all the usual suspects, from Dartagnan to Ottomanelli to Esposito Meats, have said they “get the rabbits already cleaned,” and the last added that, to...
Read moreJust in time for Halloween...rabbit blood">Just in time for Halloween...rabbit blood
My French girlfriend raves about civet de lapin—a rabbit stew that requires that the reserved blood be used for the accompanying sauce. So far all the usual suspects, from Dartagnan to Ottomanelli to Esposito Meats, have said they “get the rabbits already cleaned,” and the last added that, to...
Read moreThin sliced Lamb?">Thin sliced Lamb?
My favorite thing to do with it is make Hunan Lamb, sometimes called Cumin Lamb. Though it says it's Sichuan, this recipe is very much like one I used to get all the time at an authentic Chinese restaurant in the Twin Cities: https://www.foodandwine.com/recipes/spicy-sichuan-style-lamb-cumin Reading More...
Read moreSubstitute for Sugar When Tempering Eggs?">Substitute for Sugar When Tempering Eggs?
In recipes that blend eggs into a sauce - like custard - sugar has a chemical role in helping to disperse the egg protein throughout the solution before it hardens. Is there a substitute to sugar that we can use that has similar chemistry? I am...
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