bloviatrix

What about a mixture of soy sauce, toasted sesame oil, minced garlic and ginger and some five spice powder? Rub the chicken with some of the mixture and then baste it every 10 minutes or so.

You could try growing taller - to keep your eyes further from the food. Okay, not very practical... How did you know I was short?

I'll admit, I don't know the method. Please share. I swear, I keep getting more sensitive to onions. It's getting so bad that my eyes are burning just reading this post. I'm very short on time at the moment - anyone else, feel free to jump in here. Jacques Pepin illustrates this in La Technique, it's easier to see than describe: Pull off the loose roots (less messy that way) but leave the root end of the onion otherwise intact. Cut the onion in half from top-to-bottom (stem end to root end), peel. Put one half cut-side down (flat) on the board, and trim off some of the stem end to leave a nice clean vertical cut. Again, leave the root end alone, it holds the onion together for the next steps. Cut a series of vertical slices top-to-bottom (again, stem end to root end) in the onion. Do not cut the onion all the way into seperate pieces, leave them attached at the root end. Space the cuts farther apart for larger dice, and closer for small dice. Cut some horizontal slices (parallel to board) but don't cut into seperate pieces (again, leave intact at the root end.) Closer cuts for smaller dice. Now, slice the onion into dice (vertical cuts) across the width of the onion, starting from the cut stem end, and proceeding towards the root end. Repeat with the other half; fix any overly misshapen pieces. Voila, a whole chopped onion with no tears involved (I hope). Tip: Making the cuts parallel to the cutting board can be a bit tricky; it may be easier at first to cut each half into quarters, and do the preliminary slices on one of the quarters at a time, but it'll take a bit longer. Again, it's easier to see being done than describe in words; a little practice, and it'll be obvious and second-nature. Wow, I've been chopping onions using the standard pro method all along!! And trust me, I'm still tearing up.

I'll admit, I don't know the method. Please share. I swear, I keep getting more sensitive to onions. It's getting so bad that my eyes are burning just reading this post. (actually, I have problems with every member of the allium family)

Hey, this is exactly what I have I generally do all the cooking for dinner party, so my husband cleans up mostly. I've got the same deal as well. Pre-party, my husband is responsible for all the cleaning. This is because he works out of the house, mostly on the dining table, and I refuse to touch his stuff (I don't want to blamed if he can't find something). Post party, the first thing we do is put away all the food. Then all the dishes and cutlery gets rinsed and placed in the dishwasher. Frequently, we have to do two loads. If we're using silver, it all gets washed by hand. The garbage is never tossed until all the cutlery is washed and counted - I learned my lesson after throwing out a salad fork. Then the pots are washed. Normally by this time my husband is complaining he's exhausted and I have to plead with him to finish as I hate being greeted by a mess when I walk into the kitchen in the morning. After all these years we've got the clean up down to a science, but inevitably, there is always a bowl or pitcher that doesn't get washed for 2 or 3 days.

I would have to say butter, soy sauce, balsamic vinegar and mustard.

I'm looking for help with how to roll out pie/tart dough into a circle so it's easy to fit into the pie plate/tart pan. My dough always comes out lopsided so I have to perform surgery to get it to lay right.

Along these lines, making sure that I have all the needed ingredients before I start cooking. Once you have to run out to the store (or beg your SO to run out for you) in the middle of making something you'll never do it again.

Another book came to mind. John Ash's From the Earth to the Table. Although this isn't purely vegetable book, he celebrates the use of seasonal ingredients.

Interesting technical term. You think I'll find it Larousse?

I know of one place south of Canal -- Hung Chong Import at 14 Bowery (Pell St.) 212/349-1463.

I took the top of a large box (it has sides that are about 2 1/2 inches high), created channels (strips of cardboard about 4 inches apart running the length) and place the jars in alphabetical order. The box top sits on a shelf at eye level in a cabinet and I can move it with ease with little jostling to the jars. I have a friend who owns a plastic fabrication company. I've been planning on having one of these made in plastic for years figuring I can wash it. Haven't gotten around to it yet.

Friday night dinner was: Pan Roasted Whitefish Steaks w/black bean and roasted corn salsa Grean and Yellow beans in a mustard-dill vinagrette Gooseberry fool To drink we had a Chenin Blanc. Saturday lunch was a "kosher" chef's salad which means no cheese included.

That would be me. I haven't used an iron once in this still young century.

In the category of reasonable desires, I would like a citrus press. My wrist is aching from all the lemons I juice. I also want to replace my fridge and stove. But what I really want is much bigger kitchen suitable for the kosher cook. As long as I live in a NYC apartment this will never be possible.

As soon as I got engaged the linen tablecloths started coming in as gifts. My mother, my aunts, great-aunts, etc. The problem is none of them fit my table, so I have them sitting in my linen closet taking up space. My mom has a thing about tablecloths. She has dozens - some for everyday and others for special occassions. She had a special occassion one sitting in the drawer for 40 + years that had never been used -- it was finally used when my in-laws came over for the first time. It hasn't been used since (8 1/2 years ago). I have a feeling that I'll be inheriting the collection. We use a tablecloth every sabbath. I personally like colored ones which complement my dishes. We'll go through 2 this week as we're having one dairy meal and one meat. My husband is responsible for laundering them. He's a big fan of pre-treating with Shout.

This is an older generation Jewish thing as well. My mother and m-i-l always cut in the air. I get nervous watching them slice onions, apples, carrots, etc. I've been known to cut on a piece of paper towel if the cutting board is dirty. My husband uses the plastic covers to our bowls and then can't understand why they're all sliced up.

{Scene} Fat guy walking down a New York street {Man in Trenchcoat slides out of alley} Pssst! Hey! {Fat Guy wheels around ready to slap him with his belt} Huzzah!!! {Man in Trenchcoat slowly opens coat} Hey, wanna buy a Can Opener? They are the real deal, no knockoffs here {Fat Guy, suddenly interested} Don't Jive me with your "Rooosle" Can Opener! {Man in Trenchcoat whips out can of tuna} Watch the action on this puppy, it's for real. {Fat Guy stares in awe} Ohhhh, so smooth! Gimme gimme gimme!!! {Fat guy pays the 25.95 and skips home to open cans of dog food} Do I sense an movie idea?

My current two favorite books for vegetables are: Vegetables Every Day by Jack Bishop and The Vegetable Book by Jane Grigson Actually, all of the Jack Bishop books are good references. Verdura by Vianna LaPlace isn't bad either.

I second Nickn's suggestion. I have a Kuhn Rikon that I bought in Paris about 8 years ago that works very well. I believe you can find them at The Conran Shop. Beware of the OXOs. They rust if you put them in the dishwasher.

From the w. 97th street greenmarket (manhattan): Massive bunch of spearmint carrots red leaf lettuce scallions cilantro green and yellow beans gooseberries rosemary and garlic baguette I rarely go to this greenmarket even though it's 3 blocks from me. I prefer Union Square, but I was short on time this morning. They had a jazz combo playing and some guy making fava bean puree and giving people cooking advice. Plus the bread guy gave me his cell phone number so I can order bread in advance. All in all, a good experience. I'll probably begin going there more often.

I never wear an apron. So after staining many t-shirts my husband suprised me and bought me a chef's jacket which I love. I find it useful when I fry as it protects my arms from the splatter - hot oil welts are not fun.

I recently made a sweet couscous with coconut milk, cardamom, almonds, raisins and rose water. I was following a cookbook recipe. Although next time I'll reduce the quantity of cardamom - it was a bit much, it was a a very comforting dish. And very easy to make.

If anyone is interesting here's another site featuring ingredient substitutions. The Cook's Thesaurus

My m-i-l picked up 4 sheets of Silpat for $5/ea thinking they were interesting placemats. I was the beneficiary. Other than that, half-sheet pans for $4.50 at a restaurant supply store.