Asian salad dressing">Asian salad dressing
I'd probably sub lime for the lemon .and add more garlic and ginger. Reading More May Cause Envy...
Read moreOver Ripe Plantains? Recipes? Ways to use them up?">Over Ripe Plantains? Recipes? Ways to use them up?
piles some citrus fruit on top of them that would help them ripen quicker Reading More May Cause Envy...
Read moreSmoked Goat Sausage">Smoked Goat Sausage
I've not come across smoked goat sausage but I know I want some. I would keep it simple. Toasted sourdough rubbed with olive oil and a little sea salt and herbs, green salad and a fruity chutney which I think would pair well with the smoked sausage. Reading...
Read moreSunday Sauce / Gravy: Do Meatballs Make it Greasier?">Sunday Sauce / Gravy: Do Meatballs Make it Greasier?
CLEMENZA'S MEATBALL SUNDAY SAUCE COOKBOOK All The Recipes and Info you could ever want .. Basta ! http://www.amazon.com/Clemenzas-Meatball-Sunday-Sauce-ebook/dp/B00ERF8470/ref=sr_1_3?s=books&ie=UTF8&qid=1377837078&sr=1-3&keywords=clemenza Reading More May Cause Envy...
Read moreIs sunday gravy the same as spaghetti sauce?">Is sunday gravy the same as spaghetti sauce?
CHECK OUT "CLEMENZA'S MEATBALL SUNDAY SAUCE COOKBOOK" It's da BOMB !!! at http://www.amazon.com/Clemenzas-Meatball-Sunday-Sauce-ebook/dp/B00ERF8470/ref=sr_1_3?s=books&ie=UTF8&qid=1377837078&sr=1-3&keywords=clemenza Reading More May Cause Envy...
Read moreCochinita Pibil --- with Beef, is it doable or am I delusional?">Cochinita Pibil --- with Beef, is it doable or am I delusional?
So I had my heart set on making cochinita pibil for a holiday dinner for 15 people (Jewish new Year) and foolishly thought I could just sub in a different meat. But now that I am looking at it, it doesnt sound like the best idea. The reason I am...
Read moreHummus soup? Well sort of">Hummus soup? Well sort of
I asked earlier in this forum, what should we do with all the water left from boiling your own chick peas. I was cooking with my wife making hummus when it hit me. Hey why don't we use all the ingredients of hummus and make a soup out of it. I must say...
Read moreHatch Green Chili for Salsa - Uncooked or Roasted?">Hatch Green Chili for Salsa - Uncooked or Roasted?
If you were making a mango / pineapple / tomato spicy salsa that called for a green chili... (and all you had on hand was a green "hatch" chili) Would you bother to grill or roast the pepper before hand, OR would you just use the chili pepper 'raw' in the...
Read moreSeptember COTM “Vietnamese”: Meat & Charcuterie">September COTM “Vietnamese”: Meat & Charcuterie
Your review of the Char Siu, Gio, had me looking for the first opportunity to make this and yesterday was the day. Made it specifically for the Banh Mi (photo here: http://chowhound.chow.com/topics/553835#8297889 ), but couldn't stop nibbling and nibbling. Finally had to get it into the fridge fast or there...
Read moreSeptember COTM “Vietnamese”: Starters, Snacks & Salads">September COTM “Vietnamese”: Starters, Snacks & Salads
Baguette Sandwich (Banh Mi) (page 35, Into the Vietnamese Kitchen) Made these last night with the Char Siu Pork (page 142) and the Everyday Daikon and Carrot Pickle (page 192). For mayonnaise I used a new-to-me French import, Delouis, which was just superb, and I used a Tom Cat baguette since...
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