Recent Comments

From Talk

Why don't professional chefs use a garlic press?

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.

From Drinks

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.

From Serious Eats

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.

Recent Comments

From Talk

Why don't professional chefs use a garlic press?

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.

From Drinks

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.

From Serious Eats

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.

Polls

Topcat hasn't answered any polls yet.

Quizzes

About Topcat

Website:

Location:

About:

Favorite foods:

Last bite on earth: