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If you still have any of those knives around a green scotchbrite pad will shine them up nicely. Just remember to clean them after every use.
Lots of old wives tales about chopping onions. The source of the tears is the juice. The less juice you produce, the fewer tears. Use a very sharp knife. Slice the onion with a sawing motion, and resist pushing the knife down to cut the onion. Less pressure equals less juice. The fewer cuts to get to what you want, the better, but use whatever is comfortable for you. When you get done cutting, the cutting board should be almost dry. If there is visible juice you will be having tears. 50 years in commercial kitchens taught me one other trick that may be useful if you're cutting 10lb. or more- work where there is a draft. Unless you have a smooth glass topped stove don't use that as you will have tippy problems with the cutting board. If your knives aren't sharp, look up a knife sharpener or shop in your locality. It's not expensive to have them ground by a pro. And a proper edge will last a long time. Just use a steel generously inbetween sharpenings. Use the piece of bread some suggest for toast in the morning, and save the wooden match others swear by (you hold it in your mouth) for a candle when the power goes out. Remember- cooking ain't rocket science. KISS Keep it simple, stupid. Have fun.
A couple of drops of lemon juice rubbed around kills the onion (and most other) odors and leaves your hand smelling of fresh lemon. Any open cuts are going to burn, but a quick rinse under running water takes care of that. Also works well on fish and seafood odors on your hands.
Restaurants that cook eggs on a griddle, as opposed to in a pan, usually have a beat to death metal pie tin with a nail punched through the middle of the bottom and a wine cork pushed over the nail to make a handle. When the egg is nearly done, a few drops of water or an ice cube or two next to the egg and the pie tin on top to act as a cover. Works like a charm.
Have made lots of flan over the years. Don't forget the cinnamon.Spooning oil over eggs is called basting, hence basted eggs. Same as basting a turkey.Ramekin material also comes stretched out, sort of. They're generally referred to as boats. Oil one up, put creamed chicken with chopped spinach in it, crack two eggs on top and slide it in the oven. Good stuff!!You can put nearly anything in a boat and top it with a couple of eggs. Leftovers like corned beef or red flannel hash, assorted vegetables, even beef stew. When using leftovers, nuke them enough to take the chill off and warm them, without getting them blazing hot. Bon Appetit!
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