Archive for the ‘Cooking’ Category

Herb’s Spiced Maple Buttered Pecans

Wednesday, December 24th, 2014

Here's a recipe I developed on a whim a number of years ago. The resulting treats are highly addictive (assuming you love pecans). 1 Pound of pecan halves ¼ cup maple syrup 1 T butter, melted 1 t cinnamon ½ t nutmeg ½ t cloves Preheat oven to 280°F Mix all of the ingredients except for the pecans ...

How I Microwave Bacon

Tuesday, April 15th, 2014

A few weeks ago, I mentioned on Facebook that I microwave bacon, rather than cooking it in a skillet. Someone expressed surprise, never having heard of cooking bacon that way. So, I thought a short article on nuking bacon was in order. I start with a clean microwave-safe plate. My plates ...

Hints from Herb—Make that pudding taste like chocolate

Tuesday, February 14th, 2012

Normally, I make everything from scratch, and buying mixes is painful. But, I have to strictly restrict my intake of carbohydrates, and haven't yet delved into the dark arts of how to make pudding set without using high-carb ingredients like real sugar and corn starch. So, I'm trying to find ...

On irons, starch, and ironing boards

Tuesday, October 4th, 2011

I wonder how many people under the age of 30 have ever used an iron, let alone used starch. Back in the dark ages—before permanent press—my mother insisted that I use starch when ironing my shirts. Yes, I was doing my own ironing by the time I was 6. All ...

Crab quiche

Thursday, August 6th, 2009

The quiche 1 lb of lump crab meat 1 bunch of green onions, chopped coarsely 1 cup of shredded Swiss cheese 8 eggs 1 cup half-and-half (I used heavy cream, instead) 1 tsp clam base (my sister uses Superior Touch Better than Bouillon Clam Base—yes, that's exactly what it's called) (I couldn't find clam base ...

On Thawing Bagels…

Saturday, March 28th, 2009

When you freeze NYC bagels, even if they're in a tight ziplock freezer bag, they can dry out. If you steam them to defrost them—before toasting or whatever—they end up being a lot more like NYC bagels and a lot less like Melba toast.