Anita the baker's Profile

Thanks for this post. I go to TJs all the time but have never tried these.

Microgreens do make a gorgeous garnish! I plan to use them on my desserts at the restaurant where I work...micro cilantro for the pineapple upside down cake and micro basil for the blueberry acai cheesecake :)

I like all your pros. I use onions for almost every meal and seldom use the whole thing.

I had the same misgivings about this single donut carrier someone told me about and thought it was sooo silly until I got a peek at the ridiculous features. Now I have to have one.

http://www.strapya-world.com/categories/2789_5653.html

It's also a good idea to put a piece of masking tape over the column of measurements you are not using. That way, if you just do a quick glance you are sure to pick the right measurement.

I learned this trick working in a restaurant where there are often up to six columns of ingredient measurements depending on how many times the recipe has been doubled.

I second the salad dressing suggestion. Once you start making it fresh you will NEVER buy bottled again.

A good one is made with a few tablespoons of tahini, some chopped fresh dill, squeeze of lemon, vinegar, olive oil, S&P.

Another yummy one is 2 tbp. each soy sauce, rice vinegar and water with a dash of sesame oil, some fresh grated ginger and pinch of pepper. You could also add carrot to make carrot-ginger dressing.

My last suggestion is my favorite: a few tsp. each olive oil and vinegar, 1/2 an avocado, 1 tsp. grated horseradish, 1/4 cup each raw cashews & water. Season to taste with S&P. Tastes just like blue cheese dressing.

Go Isa Chandra @ PostPunk Kitchen! She has my favorite recipes.

This is awesome advice. I was just talking about this with a friend and co-aspiring chef last night. Neither one of us has been to cooking school. She is interested in South Indian cooking, and I do vegan pastries with a lot of South American and Caribbean influence.

There is no such thing as a culinary school that covers these topics. So we go on youTube, look in books, and experiment a lot. But she brought up the idea of trying to get into restaraunt kitchens, because there are so many good ethnic ones in NYC.

Can't wait to try.