What is the best garlic press? I need a new one!
The one I am using is from William Sonoma ,it presses and slices ,I hate it always hard to line up the two garlic "bins"!
A pain in the --- to clean!
AB's snarkiness was probably alcohol fueled.
Mike and Richard were cooking on the Today Show a few mornings ago and when one of the cast members (female ) came on the scene to taste the food, Mike made some remark about her wearing a bikini (as to infer she may gain weight from the food) I got the impression ,can't remember her words, that she didn't care for the remark as if it was sexist. He comes off as a that way. I am glad he lost!
To Porchetta : I love your suggestion about the microplane and not peeling the garlic ! I am trying that today!
Nomulence ,what is the "Garlic Twist"?
Thanks for all the continued info fellow cooks!
Once again ,thanks for all the info...I will check out the OXO and the Kuhn Rikon Epicurean .. I am going to try my microplane today ! I will hope for not leaving a fingertip on the microplane! I have lots of garlic ,love to grow it ,one of the best things I plant in my garden!
So far sounds like the oxo is a good choice ,as for using my chefs knife I really like a garlic press chazmo! But I can slice and dice pretty well!
Thanks
I have a GE monogram duel fuel with five burners and a warming drawer,fifth burner converts to a griddle(small ) but perfect for two sandwiches lg Pancakes etc! I really like the size of the oven, iit will take a whole sheet pan !
I hope to try to introduce a food to my Thirteen year old autistic child that he will actually eat! (that is good for him) He eats carbs and sometimes cheese. Not just any carbs or cheese! has to be a certain cheddar a certain roll and a certain pizza or he literally can't put it in his mouth!
All suggestions are welcome!
I have the same style with two shelves with the pull out drawer.
It is hard to keep organized and often I fail and then have to regroup.
I do have several containers for loose items placed in the bottom drawer .Open topped baskets and tupperware types.
I can put leftover bags of frozen veggies, herbs and other items that may get lost or "float" around in freezer heaven. Yet I am constantly reorganizing ! You didn't fail ! it is hard to keep !
Thanks all for your advice ! so apppreciated!
i know nothing of working in a restuarant kitchen.i like Mario B's clogs!
I wore clogs in the OR when working as a scrub nurse!
Great ideas ! I'm taking notes,Thanks!
I love Heath Bars and from the past Mallow Cups . Does anyone remember them, I havn't seen them in years!
The one I am using is from William Sonoma ,it presses and slices ,I hate it always hard to line up the two garlic "bins"!
A pain in the --- to clean!
Have smoked gouda, chamay, saga blue , brie and cheddar port wine spreadable. Thanks for any info!
I am thinking of having a "hearty hor d'oeuvres " menu instead of a Christmas dinner.
I have a ham and turkey breast , I thought guests could carve and make small sandwich . I would serve cheeses to go with this and some good mustard and maybe a cranberry mayo !
I thought some differant cold salads ? some premade puff pastry canapes! Am I on the right track ? any other suggestions?Soup? I don't want to be all over the place with my menu ,can you help me with suggestions? Thanks
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What is wrong with bamboo boards? I have wood and plastic too.
Just wondering!