Writer's Block: Gobble Gobble
Nov. 27th, 2008 03:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebitterguy[Error: unknown template qotd]
I am a 363 days of the year cook. I cook around teh house for 363 days of the year. The wife takes over for Christmas and Thanskgiving. And possibly Easter on leap years.
I help her when I can, mind you, but she's very possesive of the kitchen when she's in charge.
Speaking of cooking, I did our semi-regular curry last night, and tried something different. Instead of dicing the onion, I grated it instead. I couldn't really tell any difference, other than feeling like I'd just been zapped with the springtime freshness of mace.
I used garlic on the smaller grater instead of using the big jug of pre crushed garlic. It worked out pretty good. Maybe a nice press would do a better job.
Anyone know if grating does a good job or a bad job for prepping garlic and onions? I use them in a lot of dishes, so it's good to know if I'm messing them up entirely.
I am a 363 days of the year cook. I cook around teh house for 363 days of the year. The wife takes over for Christmas and Thanskgiving. And possibly Easter on leap years.
I help her when I can, mind you, but she's very possesive of the kitchen when she's in charge.
Speaking of cooking, I did our semi-regular curry last night, and tried something different. Instead of dicing the onion, I grated it instead. I couldn't really tell any difference, other than feeling like I'd just been zapped with the springtime freshness of mace.
I used garlic on the smaller grater instead of using the big jug of pre crushed garlic. It worked out pretty good. Maybe a nice press would do a better job.
Anyone know if grating does a good job or a bad job for prepping garlic and onions? I use them in a lot of dishes, so it's good to know if I'm messing them up entirely.
