Just a couple random food-related links I’ve come across recently.
Joe Grossberg presents a handy universal curry recipe. I’ve never made curry, but this looks pretty simple.
I’m usually happy if I can slice my veggies without losing too much blood in the process. But sometimes it really does make a difference, and random sized chunks don’t always work very well, and if you’re not careful you really can hurt yourself.
The beautifully illustrated How to Cut…. guide explains various types of cuts you find in recipes and demonstrates proper cuttting techniques for lots of different vegetables and fruits.
I was preoccupied with homeowner stuff this past weekend and forgot to visit the April 9th Carnival of the Recipes. Highlights include an interesting recipe for bread pudding, one of my favorites. This oven-fried whole wheat chicken and this rich baked bean recipe sound good too.