Posts by DaveB

What sort of knife are you using? Serrated knives will wander 100% of the time. Short narrow-bladed utility knives do the same. I use a 10" chef's knife and get nice even slices. ;)

Or lovely lust!!! :bounce: :bounce: :bounce:

I found the Starchef recipe a bit confusing. "Cut the peeled lemons into wedges and put them with the alcohol into a wide-necked bottle" seems to imply the exact opposite of what you actually do. That is you put the LEMON PEEL...

I tend to use a timer to remind me to check items that are on the back burner, as it were. It's awfully easy to get involved in a complex sauté or someting and forget that the veg need to come out of the steamer after five minutes or so.

Some years ago I dined in a restaurant in SOHO (NYC) where they wanted to put fresh-ground black pepper on the cantaloupe. With some trepidation I agreed. It was really pretty good. Everyone on my dad's side of the family (from Iowa)...

At first, my reaction to Adria was scorn. Like, I mean, post-modern, deconstructionist cooking? Then, upon further reflection, I found beneath the chi-chi surface of foams and precious little bits of stuff (to be eaten in exactly two...

And then there's the concoction of rice, green peppers and tomato juice that's served as "Spanish Rice"...

I must disagree with the "Kosher salt has less sodium" thesis. Kosher salt has exactly as much sodium as table salt or (for that matter) pickling salt for the same weight . The only break you get is that American recipes are by...

A critical success factor for fried ice cream is NOT to use the same fryer/oil you've been frying fish in for the past week! Had somecooked this way at a restaurant in NYC's Chinatown last year. Yuck!

My favorite "wierd food" stories is one that my mother tells. She grew up in Brooklyn in the 1930's and 40's and the only fish she ever ate were salt water varieties (mostly flounder). My father was from Iowa and the summer...