Wednesday, April 13, 2011

Let's Chile Wrangle! (AKA Skinning Chiles)

Five Rules To Take the Heat Out of Handling Habaneros and Other Hot Chile, Chili, Chiles, Chilies,

Chiles and Peppers. Sheesh and you though potato and tomatoes where bad!

Even the thought of a habanero strikes fear into the hearts of brave men, near and far. I don’t blame ya.

They. Are. Hot.



Hey, I'm from Texas. I love hot food! But for many years, I agreed with the general consensus. Why on earth use a chile so hot, it ruins your palette for any other flavor?

Sunday, April 3, 2011

Basic Revolution Rolls

The Little Roll Who Went to War with Bread
If you don’t learn another thing, learn how to make a good, basic Revolution Roll. Even if you hate the taste of the roll itself, learn the technique. The Revolution Roll technique incorporates classic cooking fundamentals that once mastered, opens door to so many other recipes. What is this revolutionary technique? I see you sitting on the edge of your chair!

Tuesday, March 22, 2011

DFSWs Secret to Crisp Lettuce

I Store Secrets In My Kitchen
A long time ago, I learned the secret to crisp lettuce – getting it crisp, and keeping it crisp, while storing it for a few days in the ice box. And no. Buying the pre-washed, cut-up lettuce in a bag doesn’t count. That isn’t a secret – it’s just plain gross. I hate the taste of that fake kind of lettuce. It has a disturbing metal taste.

Friday, March 18, 2011

Peeling Boiler Onions

The Quickest Method of Peeling Boiler Onions

Boiler onions are great in stews and soups. You usually find them in bags along the end caps in the produce isles at the grocery store, but sometimes you can buy them in bulk like other onions. They're between 1-3" in diameter. I like the smaller ones because they make a good one-bite mouthful.

You can prep boiler onions up to one day ahead. This technique is a great basic and is so quick you’ll thank me for teaching you. You will never hand peel a dozen or so boiler onions the old way - one at a time with a knife and tears. It really is no-more-tears! Oh and this technique also works for peeling pearl and cipollini (those little Italian onions) onions, as well as peeling tomatoes and tomatillos.