Pull Herbs and Leaves With Your Hands
Even after a weekend of minimal cooking, my companion and I still managed to prepare (and wash) the dishes for four sinks on Friday and Saturday. After finishing the last load yesterday morning, I decided to reward myself with a festive brunch of leftover baked potatoes and another batch of homemade breakfast sausage (recipe ready).
I was able to cook and cook the entire dish in one pan – I used a spatula to chop the potatoes and sausage – but when it was time to finish my meal with a sprinkle of shallots, I found that I really didn’t want to stain (and then peel) my chef’s knife. and a cutting board again. So I tore them apart. With your own hands. It worked out well.
Not only was it faster and cleaner, but the larger, stronger, and crunchier onion chunks held up the meaty, cheesy, and salty ruche better than the delicate thin rings. I say it was a victory both in terms of functionality and taste, which means it was a victory for everyone.
But the fun doesn’t start or end with green onions, no, no. We have prepared the mushrooms with our hands for better browning, but you can also tear the romaine and butter lettuce heads into small pieces. (My only complaint about salads other people make is that they rarely cut or tear the leaves small enough; large leaves look nice on a plate, but it’s silly when you can’t take them in your mouth without hitting yourself in the face. ). You can also pick leafy herbs such as basil, mint and sage and then tell your family that “dinner is served with hand-picked basil.” Not only will they be impressed with your sublime chef presentation, but they will (later) be grateful for at least one thing left to wash.