traxler's Profile

I've recently taken to skipping the rinse and instead dry toasting the quinoa in a skillet for a few minutes before cooking. Be sure to keep the heat low enough to not burn and shake it occasionally until it starts to give off a nutty scent. I'm not sure this helps your dilema of over/under cooking at all- but it does add a nice depth of flavor.

I made some last night!
http://wildjavelina.tumblr.com/post/10263319925/tofu-udon-and-cabbage-in-kombu-dashi

Quite a few helpful videos here: http://www.chow.com/videos

If you go under collections- they are sorted nicely- and a whole section on knife skills.

I love tofu- pressed and marinated in apricot jam, soy sauce and fresh grated ginger- then stir fried or grilled- cook down the marinade with a little bit of arrowroot for a nice dipping sauce.

I've got a Wusthof 8" that I really really love, but... My next purchase will be from http://www.saberknifestore.com/ They're priced at a flat rate of $7/inch. Honestly- the best customer service I've ever come across. I had read something on a blog about their knives and sent them an email to find out when their knives would be ready to order as they were still in production. The owner has emailed back very promptly to every question. Then he sent me a free pairing knife when they were finished- just to check out. I don't use pairing knives to often- but I'm really impressed by the quality and really excited to check out the chefs knife.