Month: June 2025

In a huge pot, put in 1 litre water per 100g of spaghetti (5 cups per 4 oz). Bring water to full boil, then add the pasta. Salting raises the boiling temperature, and pre-seasons the pasta water if you’re using it in a sauce, and does add some seasoning to the pasta .. this was… Continue reading 2025-06-30

Tonight will be a speedrun. No time to marinade, quick basting instead of flipping the chicken every 15 minutes, and the assorted roast veg will be cooked on the side. Depending on what’s in my fridge, I might throw together a quick salad. This meal is very budget-friendly, somewhere around $7.00 CAD/5.50 USD per plate,… Continue reading 2025-06-20

Bacon-wrapped tater hors d’ouvres. Deep fried calamari Using a mandolin, or similar gadget, slice a medium peeled potato as thin as possible – the potato should be 2-3″ across. Any larger and you risk the slices cracking when you roll them up. Toss in olive oil, lightly salt&pepper (optional parmesan cheese after you line it… Continue reading 2025-06-19

+3 Kitchen Newbies Make Banana Cream Pie! What I especially like about this crust is that it’s basically foolproof. It’s best suited for savoury pies, but with 1/4 cup of sugar, it’s perfectly fine for a decent, flaky, yet sturdy crust. All that wonderful fat is amazing for rolling, cutting, shaping, and placing in the… Continue reading 2025-06-13

Mango Ice Cream I have a mango. I have sugar. I have heavy whipping cream. I have a blender. I have a hand mixer. Puree 1 cup of cubed mango (about 1 mango). Heat in a pot on medium-low until reduced by half. Remove from heat and let cool. Stir in 1/2 cup sugar, and… Continue reading 2025-06-06

Does it Mayo? mayo oil yolk mustard (contains lecithin, adds flavour) and acid (usually lemon or vinegar) upper limit of acidity to avoid salmonella is 4.1 the lower (more acidic) the better when using a whisk, start with beating the egg yolk then slowly add the oil and acid very slowly very slowly can add… Continue reading 2025-06-02