![]() John Raven, Ph.B. answers your questions about Traditional Texas Food |
Online Since 1997
Search Recipes
Alphabetically
A - B
C
D - F
G - JK - N O - P Q - S T - Z Texas Wines & Wineries Texas Restaurants Ask Doctor John Previous Q&A: March, 2011 Jan, 2011 Dec, 2010 Nov, 2010 Oct, 2010 Sept, 2010 Aug, 2010 July, 2010 June, 2010 May, 2010 April, 2010 March, 2010 February, 2010 January, 2010 December, 2009 November, 2009 October, 2009 September, 2009 August, 2009 July, 2009 June, 2009 May, 2009 April, 2009 March, 2009 February, 2009 January, 2009 December, 2008 November, 2008 October, 2008 September, 2008 August, 2008 July, 2008 More Ask Dr. John Q&A
Cooks Need to Know
Handy substitutions, equivalent measurements and metric conversions
Restaurant Loans
for your food business
Website:
Texana |
If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
Dateline:
November 2, 2009
November brings us to turkey time again. I get a lot of patients wanting to talk turkey this time of the year. I'll give a short rundown of everything I know and save you having to write in.
John asks:
I have a recipe for a braising liquid that calls for white wine. Do you have a recommendation? Should I use the cooking wine?
John: I have been on the wagon so long, I can't recommend a vintage. Ask your friendly wine dealer. As for the cooking wine, forget them, they are bad. Thanks for writing. Haley has a coffee maker problem:
We live where the water contains lots of minerals. My coffee maker will load up with lime in a short time. I have tried cleaning it with vinegar as recommended, but it's not very satisfactory. Do you have a secret way to clean a coffee maker?
Haley: I have the same problem with hard water here in the hills. There are two solutions to the problem. Number One: You can use only distilled water for making coffee. Number Two: My solution to the problem is to buy the cheapest coffee maker I can find. When it gets to running too slow, I throw it away and replace it. You can get a decent coffee maker for about fifteen bucks. The cost of the vinegar you save will near pay for the coffee maker.
Thanks for writing. Ellen wants to know:
I have heard of red eye gravy. What is it and how is it made?
Ellen: Red eye gravy is a sauce popular in the southern United States. It is made with country ham. To make red eye gravy, after the ham is fried, you pour the grease in the pan into a container and save it. Then you deglaze the pan with a cup of strong black coffee. Next the grease is added back in and stirred until it comes to a boil. Simmer it a few minutes and season to taste. Some recipes call for thickening the gravy with flour. It is nearly mandatory that you serve hot biscuits with your ham and red eye gravy. Thanks for writing. Jason has a nutty question:
What is the best way to peel pecans?
Jason my lad: The folk I know who peel a lot of pecans use a Texas inertia nutcracker to make the crack, and then peel the shells off with a pocket knife. This nutcracker uses a rubber band for power, so you do not have to develop the strong hands required by a regular nutcracker. In my humble opinion, unless you like spending hours shelling pecans and getting sharp pieces of shell all over the house, find a source of pre-shelled pecans. If you find some good ones, they will keep in the freezer for a long time. Thanks for writing. Josie wants to know about wild game dinners:
Dr. John: I was looking at an events schedule for the Hill Country, and I see a lot of wild game dinners scheduled in the fall. Why just in the fall?
Josie: The fall of the year is a beautiful time here in the Hills. A dinner is a good way for various organizations to raise money for their works. They are held in the fall of the year, just before hunting season opens, so the hunters can clean out their freezers in expectation of having a good hunt this year. Thanks for writing. Alice wants a change:
Dr. John: My family likes mashed potatoes. I use just butter and a little milk in them. How can I perk up the recipe?
Alice: My favorite mashed potato recipe is stolen from Chili's . You boil or bake the potatoes whole with the skins on. When they are done, you cut them into chunks that you can use the potato masher on. Add butter (the amount depends on how many potatoes you are mashing) and about a teaspoon of minced fresh onions per potato. Add about a quarter cup of shredded, mild cheddar cheese per potato. Mix it all up good and add enough milk to get the texture you like. Adjust for salt and black pepper. Thanks for writing. I hope all you patients will remember the good doctor when Christmas rolls around next month.
If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
end article
|
![]() |