I would injure myself in a terrible way trying to manage the Chicken Suspension System. I'll just stick with the "put a bunch of onions under it and add water if it starts smoking" plan.
I wish I liked eggs, because not liking them really limits your choices at brunch.
[Items containing egg such as French toast, pancakes, any cake or cookie = okay. Eggs on their own (h...
Experiment and expand your spice horizons -- stir fry potato cubes with curry powder, roast cauliflower with nothing but salt and pepper and oil until it gets deep brown and popcorny, mix up cousco...
Virtually all the Philly-style ice creams in The Perfect Scoop turn out great. Peanut butter, tiramisu, cheesecake, the Philadelphia-style vanilla, they're all great. I only rarely bother with cust...
Pepper jelly can also be used as a glaze on pork tenderloin, but I just love it on crackers with cream cheese. Nom.
Smitten Kitchen just had a recipe for neopolitan cake that's basical...
I don't usually like uni-taskers, but if you like to stuff jalapenos, I don't know an existing tool that can handle it. Spoons are too wide. A knife of the right length might work, but it's a bit t...
Not like tweezers, exactly, but I do use half an empty shell as a utensil to break the connection between the mussel and the shell, kind of spooning the meat into my mouth.
Great, now ...
A nice fresh raw salad of corn and red/yellow/orange peppers, with scallions and jalapeno, dressed in lime juice and olive oil. Easy to do ahead of time.
I did this for a Mexican meal ...
It wouldn't help with wrapping, but for salads I cut them on a really steep diagonal. Pretty fast, good texture.
I would be terrified to cut a scallion on a mandolin! I need a lot more...
These are all awesome tips! I'm hoping to do a similar set of tips on my blog soon, but aside from the above my #1 tip is WRITE EVERYTHING DOWN. I've been known to partially or completely prepare d...
Ratzen fratzen frickin neffen getting the dirt out of all the tiny itsy bitsy teeny corners of morels.
I'm off favas. Not worth it. And I'm another ginger microplaner.
Ooh, very interesting. Micheladas I've had were more like Bloody Marys, pretty tomatoey along with the hot sauce. I think I'd like the mango version more. Especially since I do like green mango-chi...
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The Barefoot Contessa's orzo with roasted veg and feta is superfantastic. Great for home suppers or dinner parties alike.
I would injure myself in a terrible way trying to manage the Chicken Suspension System. I'll just stick with the "put a bunch of onions under it and add water if it starts smoking" plan.
I wish I liked eggs, because not liking them really limits your choices at brunch. [Items containing egg such as French toast, pancakes, any cake or cookie = okay. Eggs on their own (h...
I also hate those peelers that attach to your index finger, and the Williams-Sonoma asparagus steamer.
Experiment and expand your spice horizons -- stir fry potato cubes with curry powder, roast cauliflower with nothing but salt and pepper and oil until it gets deep brown and popcorny, mix up cousco...
Vermouth for deglazing.
Virtually all the Philly-style ice creams in The Perfect Scoop turn out great. Peanut butter, tiramisu, cheesecake, the Philadelphia-style vanilla, they're all great. I only rarely bother with cust...
Pepper jelly can also be used as a glaze on pork tenderloin, but I just love it on crackers with cream cheese. Nom. Smitten Kitchen just had a recipe for neopolitan cake that's basical...
I don't usually like uni-taskers, but if you like to stuff jalapenos, I don't know an existing tool that can handle it. Spoons are too wide. A knife of the right length might work, but it's a bit t...
Not like tweezers, exactly, but I do use half an empty shell as a utensil to break the connection between the mussel and the shell, kind of spooning the meat into my mouth. Great, now ...
Matilda! Now that's the only thing I see! Eek! Guess I'll check the Flickr pix to see where the wet ingredients ran off to...
A nice fresh raw salad of corn and red/yellow/orange peppers, with scallions and jalapeno, dressed in lime juice and olive oil. Easy to do ahead of time. I did this for a Mexican meal ...
I'm pretty sure attempting to use either the zester or the peeler, I'd cut my finger clean off. Separate tools please.
It wouldn't help with wrapping, but for salads I cut them on a really steep diagonal. Pretty fast, good texture. I would be terrified to cut a scallion on a mandolin! I need a lot more...
These are all awesome tips! I'm hoping to do a similar set of tips on my blog soon, but aside from the above my #1 tip is WRITE EVERYTHING DOWN. I've been known to partially or completely prepare d...
We like 8... partly because that's when the plates run out and we'd have to switch to Chinet.
The chalkboard fridge is supercool! Thanks for sharing it!
Ratzen fratzen frickin neffen getting the dirt out of all the tiny itsy bitsy teeny corners of morels. I'm off favas. Not worth it. And I'm another ginger microplaner.
I use it on salted fudge brownies. Other than that I think the only thing I've done with it is mix it into a pasta sauce with ramps and cream.
Ooh, very interesting. Micheladas I've had were more like Bloody Marys, pretty tomatoey along with the hot sauce. I think I'd like the mango version more. Especially since I do like green mango-chi...