?

Log in

No account? Create an account
Cooking - brad's life [entries|archive|friends|userinfo]
Brad Fitzpatrick

[ website | bradfitz.com ]
[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

Cooking [Jun. 21st, 2007|06:52 am]
Brad Fitzpatrick
[Tags|, , ]

Wednesday night's "Cooking-at-Brad's" resumed in earnest last night following the month-long hiatus caused by my vacation.

For once I was organized and got recipes and shopping lists (and shopping) done beforehand, most of it Tuesday night, so we could focus on cooking, rather than freaking out about ingredients.

Much food was made: shrimp linguine (served separately), chicken for non-shrimp eaters, Béchamel for non-meat eaters, salad, garlic bread, steamed vegetables, 6 bottles of wine (admittedly, not cooking :))

I was quite pleased with the turnout. While some nights have been as small as just Dan and me, and as large as 16 or so people, I think 10 people like last night is about the right size. Much more and I need more/larger pots & pans. But I think I do anyway.

I also need a garlic press. This comes up regularly, and I keep forgetting to buy one. And more measuring cups/spoons, as the weird mix I currently have makes us do too much math and too many unit conversions.
LinkReply

Comments:
[User Picture]From: moonwick
2007-06-21 02:38 pm (UTC)
Cooking that doesn't involve the Google calculator isn't cooking at all.
(Reply) (Thread)
[User Picture]From: substitute
2007-06-21 02:41 pm (UTC)

It's not cheap, but...

The Rösle garlic press is a wonderful piece of kitchen magic. Also, very easy to clean.

www.amazon.com/Rosle-USA-12782-Rösle-Garlic/dp/B000063Y8F
(Reply) (Thread)
[User Picture]From: xotiffany
2007-06-21 04:04 pm (UTC)
Why does it have to be in the middle of the week? =\
(Reply) (Thread)
[User Picture]From: mendel
2007-06-21 04:54 pm (UTC)
Forget pressing -- even better is to mince your garlic with a Garlic Twist.

One side's flat and thick for pounding the garlic clove to get the skin off, then put the garlic inside, twist a few times to shred it then once more to push all the garlic to one spot, dump the garlic into the food, then rinse the press under hot water. Should be able to find those for $15 or so at most kitchen stores.
(Reply) (Thread)
From: divelog
2007-06-21 06:18 pm (UTC)

Knife

Do what professional chefs do. Use a knife. If you need more than a few cloves, use a food processor. Garlic presses are for poseurs.
(Reply) (Parent) (Thread)
[User Picture]From: christowang
2007-06-21 06:10 pm (UTC)
Garlic Press = Unitasker!

Just use anything heavy (like a piece of marble) and crush the unpeeled cloves and pick away the skins. One less thing to clean that will just clutter up your drawers.

Alton Brown to the rescue.
(Reply) (Thread)
[User Picture]From: graceadieu
2007-06-21 07:38 pm (UTC)

re: garlic

You don't need a garlic press. Crush the garlic clove with the flat side of your widest blade knife. It is the easiest way to do it.
(Reply) (Thread)
[User Picture]From: mtbg
2007-06-21 08:12 pm (UTC)
I highly recommend the OXO Good Grips garlic press. It does its job well, has a sensible self-cleaning mechanism, and is incredibly solidly built -- the first time I picked it up, the first thing that ran through my head was, "Man, if I hit somebody with this, it would do some damage." Maybe that's not a property you expect of a garlic press, but trust me, it's cool.
(Reply) (Thread)
From: serendipityone
2007-06-21 08:14 pm (UTC)
Use the flat part of a knife placed on top of a garlic clove and press. Then mince the flattened clove with your knife. Works beautifully and is most efficient.
(Reply) (Thread)