slow roasting prime rib">slow roasting prime rib
In a previous issue of Cook's Illustrated they told about Heston Blumenthal's method of roasting prime rib for a couple days at an extremely low temperature. They stated that no home oven could be set for that temperature, and so they settled for a 200 degree oven. I'm wondering if...
Read moreMashed Potatoes early the day before Thanksgiving?">Mashed Potatoes early the day before Thanksgiving?
I am trying to avoid a group of family/women hovering over me on Thanksgiving day. Can I boil the potatoes drain, chill the night before Thanksgiving? Heat and mash up with butter and milk just prior to the dinner without creating a mess of starch? I am trying to...
Read morePearl Onions?">Pearl Onions?
Old thread but I found a great solution on Fine Cooking. Cut off the root end, drop in boiling water for 30 seconds, put in ice bath. Holding by the stem end, pinch and pull and it comes off. You take a layer of the onion but...
Read moreSauce for Butternut Squash Lasagna">Sauce for Butternut Squash Lasagna
Alfredo would work, or just a simple bechamel would be fine. Without any sauce in the original recipe, I would have expected this to be dry. Ricotta isn't liquid enough to provide all the moisture for a lasagna. Reading More May Cause Envy...
Read moreThe Dark Side Of Your Guacamole">The Dark Side Of Your Guacamole
MORELIA, Mexico—There’s an almost Mediterranean charm to the rolling hills here in Michoacán, a state in western Mexico. Avocado farms occupy vast stretches of land, and the rows of low-growing trees resemble the olive gardens of southern Europe. These idyllic farms grow millions of... Read more
Barry Cocoa Fine Crumbled Biscuit - what to do with it?">Barry Cocoa Fine Crumbled Biscuit - what to do with it?
So I am in possession of a large food service size box of this product: http://www.vanillafoodcompany.ca/Fine-Crumbled-Biscuit-Paillete-Feuilletine-2-p/cacbar-big-pf-1bo-401.htm This somehow came into the soup kitchen pantry where I volunteer. The coordinator foisted it upon me because I seem to be the go-to recipient of weird ingredients, with the expectation that I would figure...
Read moreHangovers: We Road-Test Them">Hangovers: We Road-Test Them
There are many hangovers on the market, ranging in strength and complexity from 'just grab a couple of paracetamol' to 'might actually have given myself a disease'. But with all this variety, which one to choose? To find out we conducted a series of controlled hangover trials; drink nothing but...
Read moreSweetened coconut flakes - will they be a problem?">Sweetened coconut flakes - will they be a problem?
I've been wanting to make a coconut custard pie. (Not to be confused with a coconut cream pie.) I want the end result to be similar what I remember as a child. I needed an old fashioned recipe, & plan on using the one Eagle brand (Borden) has posted on...
Read moreGlazed carrots?">Glazed carrots?
(How) Can I reheat glazed carrots. I would like to make them for T'Day, but won't have the time or space to make them day-of. Any thoughts on if they can be re-heated without compromising too much taste, and if so, how to do it? Thanks Reading More...
Read moreIs Nut Milk the New Kombucha?">Is Nut Milk the New Kombucha?
About 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