Topcat’s Profile
Recent Comments
The Cherry on Top: To Garnish or Not
Yeah, if you are so vehemently against olives and their drink-warming surface area, then specify that you don't want any olives in your martini. Is that difficult?
Myself, I like a dirty martini; I always ask for it, and most of the time the bartender knows what I'm talking about. It just wouldn't be the same without the gin-soaked olives.
Cook the Book: Nigella Express
I did away with the spice rack. Instead, I keep a vase full of fresh herbs on the counter (trim the stems and keep them in fresh water) for easy access - it saves time and promotes experimentation, not to mention looks and smells great.
See more comments by Topcat »
Recent Posts
Topcat hasn't written a post yet.
Recent Favorites
Topcat hasn't favorited a post yet.
Recent Polls
Topcat hasn't answered any polls yet.
Recent Quizzes
Topcat hasn't taken any quizzes yet.
Because garlic presses produce some of the truly most vile, useless crud I've ever seen.
If there's something a chef values in a process, it's reliability. I know I can't mess up thinly sliced garlic anymore, and can reduce several cloves to a mince, coarse chop, etc. in seconds. If I want my garlic really fine, I'll use a plane, thanks. I don't want the ugly, pressed-out strands and gummy membranes the garlic press so dutifully delivers.
I side with Bourdain on this one: if you can't take the time (and it only takes seconds) to do garlic right, you don't deserve garlic.