Shroomgirl, you're from New Orleans? No wonder you're such a foodophile... okay, maybe it's a lot more than than but I couldn't help but wonder what affect it had...
I'm sure the pros will have more sophisticated advice but here's two simple steps that have worked for poultry (in my case chicken, turkey, duck):
1. Brine it. Soak for at least 2 hours in solution of 1c kosher salt to 1 gal water....
What do you really need a paring knife for? Peeling things? Doesn't a veg peeler do the job better?
I could be a dope, too. Maybe "me and my chef's knife can do anything" is just a macho thing... but I do still have all my...
Against all instincts I bought some "fresh" cod at the supermarket fish counter.
Broiled it with lemon zest and anise and was shocked by how much liquid (water?) it threw off. A pound and a half of fish left a quarter-inch of...
Here in Buffalo, in deepest February, I like to have a barbecue fest... either ribs or a grilled butterflied leg of lamb (marinated overnight in fresh garlic-rosemary-basil) to bring a little summer amidst the snowdrifts.
Perverse, sort...
