How to reduce the spicy sting from my dijon-honey sauce?">How to reduce the spicy sting from my dijon-honey sauce?
For some reason, on the day I'm cooking for my grandmother, I decided to change up the sauce I always make for my salmon. I chose a recipe that has 1/4 cup dijon, 2tbs whole grain mustard, & 3 tbs honey, and a bunch of dill. When I tasted it I...
Read moreWhat's your burger recipe?">What's your burger recipe?
Is grilling season! What's your everyday dinner for the family burger recipe? Do you have a different one when you want to gussy it up? Reading More May Cause Envy...
Read moreSomething to do with crabapples">Something to do with crabapples
Make your own apple pectin for future jam making? Many ways to do this, but here's one: http://www.pickyourown.org/makeyourownpectin.htm Reading More May Cause Envy...
Read moreAnyone ever tried Rada Knives?">Anyone ever tried Rada Knives?
Anyway, just interested in people's opinions. I'm looking for a decent quality knife for my Chateau in Switzerland (just kidding). I have really nice knives, but I'm looking for a cheap set to take to parties where I'm inevitable forgetting them or getting uptight when people use my MACs to...
Read moreFinishing Off Carnitas Outdoors on the Grill?">Finishing Off Carnitas Outdoors on the Grill?
I'm going to be making a pot of carnitas in the pressure cooker, which will then be finished off on an outdoor grill at my sister's house. The meat will be fully cooked in the PC, pulled apart into little pieces and just crisped up on arrival. Any...
Read moreOkra - minimizing the slime">Okra - minimizing the slime
I prepared a dish tonight that I found on another okra recipe thread here. It was just a quick sear of okra in a hot pan, then corn kernels, mix together s&p. The recipe advertised the cooking method as reducing slime. The taste was good, but the slime was everpresent....
Read moreLemonade Jelly with Basil">Lemonade Jelly with Basil
Recipe from Epicurious
To Sous Vide or Not to Sous Vide">To Sous Vide or Not to Sous Vide
I prefer traditional cooking methods for marbled / fatty meats, as the SV is not good for rendering the fats. It gets too rich for my preferences if I keep all the marbling. However for lean meats, it is really good, especially the lamb rack and the Fillet, which really...
Read moreWhat to do with 1lb hunk o' lamb">What to do with 1lb hunk o' lamb
So I have a 1lb piece of lamb, they said the cut is "top round". It is half of a 2lb piece. What should I do with it? I used the other half of it to make kebabs so I'd rather not do that again. Read more
ISO: 50's-60's Bisquick "Walnut Chews" bar cookie">ISO: 50's-60's Bisquick "Walnut Chews" bar cookie
How about this one, sub walnuts for the pecans? http://chickensintheroad.com/farm-bell-recipes/1972-bisquick-pecan-bars/ Reading More May Cause Envy...
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