I'm fanatical about my Anolon (the top of their line) cookware - I have others too (Calphalon, Farberware, Reverware, Le Creuset) but the Anolon was what I filled out the whole line of. Everything comes out better. EVERYTHING.
In the US, the IRS assumes that a server is tipped 8% of the value of the food that the person sold. The restaurant reports to tax authorities how much each server sold, and tax withholding is based on an 8% tip rate. So if you don't tip, it actually costs the server to wait on your table as they must pay the IRS as if you did.
Ridiculously easy starter - just a few slices of the knife for prep. Bake halved red peppers w/garlic/salt/pepp and olive oil for 40 min at 350, then put a halved scallop into each pepper half and bake 10 min more. Put on top of greens, and dab a dollop of pesto from a jar on top. No dressing needed, just serve it up - and it's visually striking to boot!
I can't eat bananas with any brown in them -- and so I make my husband eat them.
Stir fry with chicken, then stir into noodles with some extra olive oil - delicious.
1950s Betty Crocker cookbook - though I love Joy of Cooking, old-school Betty is way more practical.
- Beef potato-barley stew
- Mac cheese with broccoli (toss in raw broccoli with noodles at 4 minutes, turn off heat and drain water at 7 minutes)
- Risotto of any stripe
- Pot roast w/potatoes, onions, carrots, etc
First of all, there is a difference between sharpening and honing; second, you do them at different intervals. :)
1. Sharpening = grinding a sharp "v" where the two sides of the blade meet. Over the time, this point gets worn down to a nub. Sharpening makes the knife thinner and should only be done 1x/year or so, assuming you use the knives regularly. Go to a professional for this.
2. Honing = creating micro-serrations along the blade of your knife. This makes the blade "feel sharp" and you should do this every time you use the knife. If you are cooking a huge meal, you may even want to hone multiple times during prep. You can hone yourself at home, using the steel that came with the knife set. Just make sure to hold the knife at a 20 degree angle away from the steel, and pull it towards you in a smooth sweeping motion. It's easy to tell you are at a 20 degree angle with the knife by holding the steel so it stabs straight down into your cutting board - hard to screw up this way. :)
Jackson Hole! Big thick pickles on the table, cooked just how you ordered, and unabashedly sloppy with your toppings.
1. Mickey D's, Mickey D's. I could care less about how good the cheeseburger is, or whether or not there is beef tallow or trans fats. YUM.
2. Cheese gravy fries at Tom's Restaurant on Broadway in NYC. Yes, cheese gravy fries. After the initial wary bite, it's all good.
Nix on the vanity tag, OK on the foodie label. I use "foodie" for someone to whom food is more than nutrition and calories; that being said, I definitely draw a distinction between a "foodie" and an "epicure" - I'm happy being a foodie but definitely don't consider myself an epicure. Maybe it's just a bias, but I see epicures as only going to spendy five-star places, while the foodie would drool over the perfect beer-steamed shrimp served on newspapers at a harbor dive bar.
I think that my Thanksgiving calculator may serve as a proxy for whatever meals you have in mind. (I also posted it at Instructables, so it was reposted several times.) The formulas take into account leftovers, if leftovers are desired. :)
I just took an excellent (and fun!) class at Sur La Table on Maiden Lane. I also had been looking for such a class...finally found it at Sur La Table for $65. Instructor Mike is 30ish, fun, high-energy, and very good at conveying concepts. Class started with a lecture at 6PM, went to hands-on at 7:15 or so, and lasted until 9:30. Discount for purchases made that week, and the store stayed open until 11PM for us. They appear to provide the class every 2 months. I took it in November, and the next one is on January 3rd. This provided exactly the how-to that I wanted, bonus inclusion of how to hone knives, and free knife sharpening if you bring in your own.
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