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.
Last time I cooked in front of anyone (at xmas) I managed to burn the pan of stuff and had to start over from scratch. Just wasn't paying close enough attention. THEN there was apparently a little bit of water left in the beans when they were dumped into the serving dish, so all the nicely crusty crumbs kinda went moosh. Eh, it wasn't fabulous, but it didn't taste gross and no one complained within earshot.
My parents have all that Cutco stuff, too -- knives in a block, shears that come apart -- and it's not bad. And they got to help a family friend!
Yes. You can use real figs, but then you have to add sugar. I can get you the recipe I used later today to compare with the recipe I'm guessing you dug up somewhere else.
I still really want this recipe Sean. Please?
I've tried the smashing garlic with a knife thing, and I just can't do it. Pretty much anything that involves using the flat of a blade is beyond me.
I can't do it either. I'm glad I am not the only one.
And they got to help a family friend!
I was once that friend for 3 wonderful (read: horrible) weeks.
But those shears do kick ass. I like the bread knife we have too.
That is a cool trick! I will adopt is as my own.
In other news, I have been to Sephora
I made it to Sephora last night despite the sudden attack of rain. As usual, I spent too much money.
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.
It's a pretty damn cool knife, is all I'm sayin'.
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.
That is effin' brilliant.
I still really want this recipe Sean. Please?
Oh yes! We're out the door on an errand, but I will post here and/or email the recipe later today.
I'm off to eat something garlicky for lunch.
Confession: I don't really like garlic that much in most things. I LOVE onions, though.