You bribe a friend who knows how to cook into helping you with the dinner party, then either remain nicely mum on the subject of who actually cooked, or deflect compliments to you by pointing out your enduring wisdom in choosing the right person to actually cook.
...but I know how to cook. If someone wants me to be a professional chef in the kitchen, they can go pay for their dinner somewhere else.
Or make the food before they get there to ensure they won't sneer at your technique or choice of ingredients!
Sounds like a plan!
My sister is a wizard with the ulu, but I haven't practiced enough to be comfortable with it. in theory, though, I love it - so elegant.
Almost all the cooking in my house is done by my DH. Lucky me. He has two Wusthof kmives we keep on a magnetic strip (along with kitchen shears, which are amazingly handy) and he LURVES them.
I think people are just happy to be fed at a dinner party, so they drink their wine or beer and don't pay attention to anything except the yummy smells.
along with kitchen shears, which are amazingly handy
I once had another foodie friend a long time ago tell me she much prefered kitchen shears to the standard circular pizza cutter for cutting pizza.
One thing the DH does is cut the top off of frozen veggie bags, and then uses the plastic strip he cut off to tie shut the reclosed bag. Was I impressed by this cool trick? Yes, I was.
No one watches you cook and/or criticizes your technique at a dinner party, they just eat the results and tell you how delicious it was.
I guess I shouldn't say nobody, but I haven't seen it happen.
Seriously, try the ulu. The amount of control is amazing.
It's so exotic-sounding, as well. And looks like some sort of Nepalese weapon.
yeah, that's why the finer/smaller the cutting (from whole cloves down to fine mince/smash), the stronger the flavor...
Damn, for some reason this just reminded me of a resturaunt in Boston that's no more called UVA. They used to have garlic bread that was these delicious doughy rolls with whole cloves of roasted garlic baked into them (and a sprinkle of parmesan cheese baked onto the the top). They were teh YUM!!!!
But this is what I do. If I'm making onions I just use the same food processor to chop the garlic.
more detail
cook the onion til it is translucent. add garlic. stir. add tomatoes. yes 10 to 15 seconds before you add liquid.
I have a basic tomato soup. 3-4 cloves of diced garlic throw into a pan with oil. stir. cook for maybe a minute. and 2 tbsp paprika. stir. cook for maybe 30 seconds. add some splahes of sherry . add large can of v-8 or tomato juice. heat through. serve with shredded cheddar or yogurt or sour cream....
Key, have everything ready to go before you start. never take your eyes off the pot til the juice is in . be ready to toss the garlic if you get distracted.
and yes I have an eletric stove. Key to the electric stove, start it lower than you think you need.
