? Is there anything you can do with ONE tomatillo?">? Is there anything you can do with ONE tomatillo?
I'm making chile verde and when I got the sauce puréed and the pot simmering and went to put everything away I discovered one tomatillo left in the bottom of the bag. I don't want to heat the oven to roast just one. Is it useful for anything? Are...
Read moreMade a practice Thanksgiving turkey-- help me reflect/refine">Made a practice Thanksgiving turkey-- help me reflect/refine
Interesting, thank you. That would be another explanation for why the skin wasn't crispy. Reading More May Cause Envy...
Read moreFlat out sick of cooking....">Flat out sick of cooking....
We are getting our house ready to put on the market, and paying a price for all those years of neglect :0( It will be lovely when we are done painting and sprucing it up, but it's a boatload of work. On top of that, it's crazy...
Read moreI love my ladle">I love my ladle
I do. Probably more than I should. I got it as a gift after coveting it for years. It is made out of cherry and has an off-set handle. When I use it with my Le Crueset dutch oven I feel like I cook better, and could...
Read moreDefrosting raspberries, white web-like floaters?">Defrosting raspberries, white web-like floaters?
I'm defrosting a bag of mixed berries to make a quick sauce, as soon as I put the defrosted berries into the pot (before they are warm) I'm seeing all these white web-like floating things in the pot. I've made this with defrosted raspberries before (a long time ago) and...
Read moreBest method for knowing when whole roast chicken is cooked through?">Best method for knowing when whole roast chicken is cooked through?
When you remove at 165 (thigh temp), tent the bird with foil and let rest for 20 min, the internal temp will rise 10+ degrees yielding a perfectly cooked chic.. Reading More May Cause Envy...
Read moreHow to differentiate between unrendered leaf and regular lard?">How to differentiate between unrendered leaf and regular lard?
I was in a new-to-me butcher shop yesterday and asked on a whim if they carried leaf lard. The gentleman helping me replied that they did, so I bought a couple of pounds. He cut it off of a larger piece, which made me wonder if it was...
Read moreMystery apples">Mystery apples
Commercial orchards propagate their apples by grafts, because naturally-pollinated trees do not breed true. If your tree was an accidental seedling, it is extremely unlikely that it is a named variety. It sounds as though the ones you picked are not yet ripe. You might want to leave...
Read moreRecommend a brand of maple extract?">Recommend a brand of maple extract?
Never even heard of such a product, nor is it mentioned in The Maple Syrup Cookbook's discussion of other maple products. Is it real, or an artificial maple flavoring? What is it used for that couldn't use maple syrup or maple sugar? Reading More May...
Read moreNo-Knead Sourdough... Help Adapting Lahey Method?">No-Knead Sourdough... Help Adapting Lahey Method?
Hi: I've been baking Jim Lahey's No-knead bread recipe now for about a year, and can now do it in my sleep. I'm really happy with the results, which are consistently good. But last month, I got some sourdough starter and have been fooling with adapting Lahey's...
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