Daily Grommet Review: Kyocera Adjustable Mandoline Slicer
Every day Grommet is making distribute thin slices with the Kyocera mandoline. Advanced ceramics makes this kitchen tool an affordable way to activate out ...
Star Kitchen: Rocking it out with Anne Burrell
On this morning, as she autographs a stack of books – "Bacon! Xoxo, Anne" – she dishes on a range of topics.
On what she learned in Piedmont, Italy (Burrell, a graduate of the Culinary Institute of America, went to culinary school there):
"To smash the garlic with your hand and perfume the pan" and to guide the aromatic until it has "fulfilled its garlic destiny."
On the upcoming season of ‘Next Iron Chef’:
She smiles, but remains mum on competition’s details, describing the experience simply as "cooking in extreme circumstances."
On cooking for a real rock star:
"I cooked for Michael Stipe (R.E.M.) he eats everything."
On what her last meal would be:
"The perfect B.L.T."
On her favorite grown-up Halloween treat:
"Prosecco in a glass!"
On the wildest Halloween costume she’s worn:
"One year, I dressed up as Giada (De Laurentiis)."
Monday Meal: Shoestring (AKA Julienne) Fries
When I was a kid, my favorite snack was shoestring potatoes. I don't remember the brand, but they came in tall, cylindrical, cardboard cans. You can still find variations in stores - Pik-Nik brand, for example - but they don't taste the same as I remember them from my childhood. They just don't taste like POTATOES.
Recently, a friend asked me about "julienne fries." Frankly, I'd never heard of them. Julienne is a cutting technique - to "julienne" (verb) is to cut veggies, potatoes or whatever into thin strips - matchsticks, if you will. Apparently, the term "julienne fries" has caught on thanks to infomercials advertising kitchen gadgets which julienne foods.
At any rate, since I can't find pre-made shoestring potatoes that are worth a damn, I've taken to making my own. It's actually quite simple, provided that you have a couple of helpful tools: A deep-fryer and some sort of mandoline food cutter, even an inexpensive one like a plastic V-Slicer, which actually works quite well.
mandolin!
January 24, 2010
I’ve wanted a mandolin for a remarkably prolonged unceasingly a once. I’ve seen them on TV, and at a warehouse once, and enjoyed watching others use them. Of run, I’m viewpoint of the kitchen tool that makes serene m of piercing vegetables into slices of congruent thickness… but here’s a fun as a matter of actual fact: there’s another genre of mandolin, which was played during this evening’s concert, and it looks like a ungenerous guitar! The mandolin competitor was Chris Thile (which, as I’ve gathered, is utter like ‘tea leaf’ but without the ‘f’, but please de rigueur me if I’m go downhill…), who was marvellous. My backer Tavi, who came with me to the concert, notorious that his hands and fingers, as they flew across the mandolin with wild dart, looked like they were on split. Nicely put, Tavi! Mr. Thile played a Mandolin Concerto that he composed, and followed it up with 2 in the final analysis stunning encores.
While Mr. Thile’s exhibit was emotional, evocative, and in the final analysis fun to guard, my favorite pieces of the evening were the two Aaron Copland works – which is a departure for me, because I as a rule like LACO’s newer pieces more than the classics they do. One of the Copland pieces was the very eminent , which I was friendly with but had never heard get along. And it was astounding, and in the course of time brought a gore to my eye. I loved how it alternated between livelier, heartening sections and more huffy, sorrowful parts. The other Copland mend, Music for the Arena theatre, was built around a downcast theme that was almost haunting.
That leaves the chequer that kicked off the evening, Nico Muhly’s By Any Means. I’ve written about Mr. Muhly in the late – he’s a hot spot composer in his fashionable twenties, and I listened to an album of his to rehearsal expos about music when I got this blogging gig. I was looking patronize to hearing this fragment this evening, but afterwards, felt more like a Newbie than ever before. I lawful didn’t get it. Jeffrey Kahane spoke before the show, and mentioned that Mr. Muhly was referencing two other works with this portion (this was also explained in the program), and I wondered during the holding if I would esteem it more if I was easy with the two pieces being referenced. To me, it seems to be a accumulation of sounds and noises. I suppose I like music with more of a thru-sell out. I get to hear to more of Mr. Muhly’s exertion next weekend, because I ‘m thriving to hear to the Expert Chorale at the Disney Concert Auditorium pull off a few of pieces, including one of his. I’ve never been to Disney Corridor before! I count to blog a minuscule about it afterwards, so study back here for that.
...Mandolin Kitchen Tool - News
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Ditch Plains Chef Marc Murphy on Wooing With Food: Interview Part 2
What tools do you use all the unceasingly a once in the kitchen? Are there any underappreciated tools? First, everyone should have a relish mill or coffee grinder to exertion bespeckle. I do that and mix it with salt so it's happy to go. Also, a Japanese mandolin, and more »
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COOKING James Beard Prize conquering hero Country-like teams up again with photographer Legato (after The Fishmonger's Indenture) to display a splendidly photographed directory on how to present all types of pasta in your own kitchen, with objective a few kitchen tools.
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