I adore garlic and cook with very frequently. As a result, I often crawl into bed with garlic perfumed fingertips. This is not at all sexy. The pre-peeled, jarred/bagged variety is not good. Are there really any of those devices for peeling garlic that actually make the task faster and keep your skin untainted?
I could go for days without oxygen, but not without coffee. I've discovered numerous online coffee ordering sites but I'm overwhelmed with jittery excitement to know where to begin. Does anyone have a trusted online source for good coffee?
I only recently noticed that the bottle of soy sauce says to refrigerate after opening. Oops! I don't think I've ever given a bottle cold storage. Who knew liquid salt could spoil? So do you chill, or not?
Tis the season, and for a change I'm going to step out of the kitchen and let someone else do the cooking. Who has suggestions for caterers in Hollywood (Los Angeles)?
On the heels of Ed's Splenda-rama this weekend, I would love to know how many people have heard of, or have tasted, SweetLeaf Stevia. This no-calorie sweetener sounds way too good to be true. I haven't tasted it but I've heard that it could actually pass for sugar. If nothing else they deserve props for the cute dancing monkey on their website. http://www.sweetleaf.com/
Will you completely avoid a venue based on a professional critic's published review? Has a glowing write-up of a dining establishment sent you scrambling for a reservation? I have enjoyed some very memorable meals at Los Angeles eateries Koi, Luna Park, and Citizen Smith, which have all been given one star by the Los Angeles Times. Even though the Bruni/Chowdrow epic saga makes for interesting car-crash style reading, I find that I tend to avoid reading professional reviews until after I’ve experienced it for myself.
I've never felt that I've needed one but so many people are big proponents of using them. I live in the U.S. where cookbooks and recipes use cups and teaspoons and such it just doesn't seem necessary. I don't do much baking. I don't diet. I don't sell illegal substances (hey, these are the uses I can come up with for one). Do you use one in your home kitchen?
Does laying out the money (and bar space) for specialty wine glasses make a difference to the average wine drinker? I'm a wine novice but I'm enrolling myself in "self-taught wine appreciation 101." Will my not-too-sophisticated palate detect any subtle difference between a nice Cabernet Sauvignon sipped from a regular wine glasses and one from a Riedel Vinum Bordeaux glass?
I love any excuse to go shopping for stemware but the next earthquake to roll through L.A. is going to produce one heck of a glistening, crunchy mess around my bar!
For some reason, I've been scared to make my own pasta. I have no valid excuse but for some unknown reason it has been my personal Everest. Others have said it's not difficult. I have flour. I have eggs. I even have the pretty, shiny pasta attachment for my Kitchenaid mixer. It sits all alone in the box it was given to me in. I vowed not to go into the office next week so I'm pledging right here that I will do it after Christmas.
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