Posts by JonK

After a 12-day backpacking trip in the San Raphael Swell last week, we had a wonderful meal at the Desert Bistro in Moab, UT. One of the items we ordered was a chopped salad that was incased in a thin wall or wrap of cucumber, maybe...

There are so many variations on sub gum or subgum chow mein that I hesitate to post a recipe. You'll find it with brown sauce or with a light sherrry-laced sauce built around chicken broth. It essentially means with assorted vegetables,...

I buy several different types of cookbooks: 1. The technique book. I learned a lot about basic cooking techniques from Julia Child, Pierre Franney, and similar others These lessons have served me well in developing my own recipes, in...

Trader Joe's has sold a frozen squash ravioli for several years (we do not have a TJs in our town, so I can't tell you if they still stock it). Our local Wegmans (a supermarket chain in the NE) has had them on and off in their store-made...

I'm assuming that the dispersed flour slurry forms a physical barrier to oxygen, reducing oxidation. The lemon juice, of course, contains ascorbic acid (a/k/a vitamin C) which is mild reducing agent or anti-oxidant, that is, it reacts...

One of the easiest fish recipes I know of comes to my from a southern cook and works great with the farm-raised catfish fillets we find at reasonable prices in our area. Brush the fish generously on both sides with yellow mustard (my...

Oh, is this thread making me hungry! My wife and I have a birthday tradition of cooking the dinner of the celebrant's request (actually, we have fun cooking it together). My most frequent pick is a sesame-crusted thick tuna steak...

Crimini (a/k/a Italian Brown or Baby Bella) mushrooms are indeed baby Portabellos, but the mushroom develops a quite different flavor as it matures. The "meaty" taste so often associated with Portabellos is muted or not present...

When grilling portabellos, the presence of the gills can make a nice reservoir for whatever flavorful baste your using that would otherwise run off the denuded surface. Whether that's what you want, depends on the recipe, but we like...

Lucky you--baby spinach! I don't know the details of your recipe, but the most important thing to do is get rid of the excess liquid which will otherwise leave you with watery quiche. A very quick saute (a bit of butter, no water) to...