Nibbles & Bites: The Oil Can

Pausing in my back-log of restaurant experiences and pseudo-reviews, I want to talk about a neat little thing I picked up for the kitchen not too long ago: an oil can. No, not the poppa-poppa-sounding one they used to keep the Tin Man from freezing up, a cute little can to store and pour my olive oil when cooking. Vessels like this are not uncommon and I’ve seen a lot of ceramic or porcelain models painted prettily, but this one (found at my local Marshall’s for all of $2.99, this oil can from StainlessLUX is very similar) is stainless steel
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Nibbles & Bites: The Chef’s Knife

It’s tough to cook much without a good knife, that’s just the way things are. And, in a lot of ways, it’s true: you get what you pay for. But sometimes, just sometimes, you get more than you expected. When I was in school, along with uniforms and books, part of our fees went towards a rather spiffy knife kit. Included in this kit, obviously, was a very serious chef’s knife. And in this case, very serious translates to pretty big and heavy. Now, it’s true that women are making serious inroads into the professional kitchen arena but many things
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MacKnitty- The Eggplant does not taste like eggs

Izzies first eggplant Farmer’s Market on Sunday yielded a nice spread including breakfast stirfry, dates, mint, beets, carrots, peaches, eggs, butter, bok choy ( I guess it’s actually said pak choy) and my big ticket item THE EGGPLANT. Every week I try to get one big ticket item that really identifies the season. Last week it was a watermelon and one time it was sausage (mmm…). I’ve never had eggplant before and I have a vague memory of me thinking that inside was a yellow yokey mess which would fry up like eggs but taste like a squash. I have
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