I love fresh herbs and remember fondly when you could buy bunches (like you can still parsley and cilantro) sitting in some water in the produce section. Now everything comes in a plastic clamshell which I don't want nor do I need. I go the Farmer's Market weekly, but I don't always have everything on hand. I'd love to start a petition to stop this waste. Any ideas?
I did with an apple pie and I must say the result was great, but I actually missed obsessively checking the oven until that magical juice bubbling out of my crust vents indicated the apples were done. Somehow the pre-cooking seems to take the fun out of the whole thing. Thoughts?
I've read both - do you keep steak on ice until right before you grill, or let it come to room temperature? I let it come to room temperature because I think the meat remains more tender - but who knows? What do you do?
I'm not quite sure how a nation that loves mustard as much as the U.S. pays so little attention to mustard seeds. We're pretty far out of the loop on this one: the French, the Chinese, the Indians—even the Brits consume the spice in great quantities. There's a lot more to mustard seed than a condiment in the making (though for that condiment, I charge you to find a better guide than this one). If you haven't explored what mustard seeds have to offer, it's an edible journey worth taking.