Results tagged scissors from David Lebovitz

Étamine

Sometimes when I’m asked about what I miss from “home” (ie: the US). I might answer dried pluots, crunchy organic peanut butter, aluminum foil that you can’t read the newspaper through, and an unending supply of Sharpies. (Although thanks to a slew of well-meaning friends and other folks passing through, I now have an unending supply of them here in France.) But I no longer…

Continue reading...

I crave Asian flavors, which became apparent on a couple of occasions this month. For one thing, it seems that I want to add chiles and fresh ginger to everything. Here is Sydney, Australia, where so much of the food feels Asian-influenced – clean flavors, fresh ingredients often cooked quickly over high heat (cooks using fiery woks always seem to be “attacking” the food, simultaneously…

Continue reading...

I can deal with a lousy oven. I can use crummy cookware. And I’ll admit that I can bake a cake in a flimsy pan. But I refuse to use a dull knife. It’s not only that they’re hard to use, but a bad knife is downright unsafe. Some people are terrified of sharp knives when in fact, when used properly, they’re actually safer: Most…

Continue reading...

Scissors

In a world of kitchen gadgets gone amok, there are some that look cool, and some that might make you look like a fool. When you live in a small kitchen, things get pretty brutal, and when natural selection kicks in, only the essential equipment survives the cut. Yes, my mixer and espresso machine get a disproportionate amount of space, but only because I use…

Continue reading...

I have a knife block on my counter armed with a sharp, ever-ready arsenal of knives for almost all kitchen purposes. There’s a nice, long bread knife, several fancy Japanese knives, a terrific 3-inch paring knife I bought in 1983 at Columbus Cutlery in San Francisco that I lost my first week at Chez Panisse and found it ten years later sitting in a silverware…

Continue reading...