Cutting Foam with a Electric Kitchen Knife
bathe a exhaust, glib cuts. no tearing.
Tyranny of the written recipe
Take 16 dead birds, a stopwatch and the sixth draft of a recipe for barbecued quail. Add a first-time cookery author (me), a publisher's deadline (looming) and a neighbour coaxed into my kitchen on the flimsy promise of a drink. Like the heroine of Rumpelstiltskin, she would be allowed home only after performing a miracle: proving a beginner could turn 16 quail into butterflied halves in under an hour.
My neighbour looked nervous, as well she might. I had a knife in my hand, and the unhinged demeanour of a woman who had spent too many hours simultaneously dismembering small birds and writing notes about how to do so. My notes told me that my husband, a chef, took 45 seconds to remove the ribcage from a quail. I took twice that. My neighbour's first attempt took four minutes. By the third she clocked in at less than three. At last, it seemed, my instructions made sense.
For weeks my home kitchen had functioned as a test kitchen. It was short on white-coated food technologists and long on wine and coercion. I'd lure friends and relatives into the house with promises of drinks or dinner. "While you're here," I'd say, "I have this small recipe for you to try out."
Liquor and lobster pair swimmingly
We have a liquor cabinet, er, rather, we have a cabinet in the kitchen with a shelf full of liquor. I'm not much of a mixed-drink gal, being more adept with a wine opener than shaker and jigger. But I cook with liquor, which is why the liquor shelf is in the kitchen, right above my seasonings.
My friends have gotten used to finding only mediocre-grade stuff when they visit the shelf. Yes, they are liquor snobs who've taken to leaving behind their BYO expensive top-shelf booze to enjoy on future visits.
There's no worry of us raiding it; my husband doesn't drink, and I stick to wine. That is, until I ran out of the cheap rum I use to make sauce. And so I grabbed the bottle in the back, something with the words, "extra old" and "reserve" on the label, to go with my lobster, pineapple and butter.
This dish is a collaboration between Shelisa and my new friend, rock 'n' roll chef (and Tampa local) Nathan Lippy. It's a decadent dish but simple to prepare. If lobster is too pricey, substitute grilled jumbo shrimp.
Chef's Choice 450 Electric Knife Sharpener | Diamond Hone Wheel w ...
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...Electric Kitchen Knife - News
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Tyranny of the written recipe I had a knife in my to, and the unhinged demeanour of a lass who had exhausted too many hours simultaneously dismembering midget birds and penmanship notes about and more » |
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RECIPE EXCHANGE: Time in the kitchen pays dividends for winning 4-Her Using the gloomy sidle of a steppe knife, offset an off center crease in each list. Go bust along creased so the good half is on top; news services along folded anxious. and more » |
