Comments for Have Knives, Will Cook http://havekniveswillcook.com True Accounts of an Architect turned Restaurant Cook Thu, 02 Feb 2012 23:48:10 +0000 hourly 1 http://wordpress.com/ Comment on New Zealand Day 1 by Kay Chung http://havekniveswillcook.com/2012/02/02/new-zealand-day-1/#comment-2315 Thu, 02 Feb 2012 23:48:10 +0000 https://havekniveswillcook.wordpress.com/?p=3358#comment-2315 “Your work should serve your life, not the other way around.” Exactly right. I need to do that!!

]]> Comment on New Zealand Day 1 by nikkie http://havekniveswillcook.com/2012/02/02/new-zealand-day-1/#comment-2313 Thu, 02 Feb 2012 19:18:04 +0000 https://havekniveswillcook.wordpress.com/?p=3358#comment-2313 Oh wow. To me the exact same thing happened and at the very same time. Since I couldn’t take off time from work (and spent a couple of weeks at home because I conveniently broke my ankle two weeks after the split) I couldn’t go abroad, but am constantly planning my trip to New Zealand next spring. Hope you’ll have a great time with your friends. Enjoy and always remember: there’ll come a day when everything’s just fine again. Promised.

]]> Comment on New Zealand Day 1 by annasavoie http://havekniveswillcook.com/2012/02/02/new-zealand-day-1/#comment-2312 Thu, 02 Feb 2012 18:42:56 +0000 https://havekniveswillcook.wordpress.com/?p=3358#comment-2312 looks idyllic! Just what the Doctor ordered I should say. Have a great time.

]]> Comment on From Tragedy, a Bittersweet Reunion by Leah http://havekniveswillcook.com/2011/05/02/from-tragedy-a-bittersweet-reunion/#comment-2095 Sun, 01 Jan 2012 15:54:44 +0000 http://havekniveswillcook.com/?p=2913#comment-2095 Amazing! I hope you were all able to be together during the holidays this year…I’m hoping for an even happier ending to this story in the future.

]]> Comment on Last Minute Thanksgiving Ideas: Mashed Potatoes with Root Vegetable Puree by priscilla http://havekniveswillcook.com/2011/11/24/last-minute-thanksgiving-ideas-mashed-potatoes-with-root-vegetable-puree/#comment-1886 Mon, 12 Dec 2011 15:08:25 +0000 http://havekniveswillcook.com/?p=3338#comment-1886 So called waxy potatoes like red bliss and yukons are low sugar and high in starch, which makes them high in gluten and prone to the gummies. They make great chunky “smashed” potatoes, but are not a good choice for creamy smooth mashed potatoes. Your helper was probably not aware of that, and if you kept the potatoes hot before you mashed them, then I would say the pasty problem was most likely caused by overworking. Did you add butter and cream hot or cold? If you are not ready to mash your potatoes right away, it helps to also bring your butter and cream to a boil so they don’t make the potatoes cold either.

]]> Comment on Last Minute Thanksgiving Ideas: Mashed Potatoes with Root Vegetable Puree by anna http://havekniveswillcook.com/2011/11/24/last-minute-thanksgiving-ideas-mashed-potatoes-with-root-vegetable-puree/#comment-1784 Mon, 28 Nov 2011 13:36:40 +0000 http://havekniveswillcook.com/?p=3338#comment-1784 Ha I did one of my fave root veggie mashes for Turkey day. Carrots and turnips. mmmm They were great, but my mashed potatoes came out looking really pasty as in, they looked like kindergarten paste. I’ve made them a million time and never had this happen.

I used red bliss potatoes. Cute into big chunks [skin on] and boiled in salted water until tender. [which I always do] Then I left the burner off and kept the potatoes in the warm water so they wouldn’t cool down too much. [which I've never done] Then when it was time they were drained.

My kitchen helper mashed them all up and then asked me what was to go in. I usually put the butter and cream and salt and pepper before mashing so they don’t get over glutified; so I warned her to fold them in gently in order not to over mix. At any rate they looked like glue [still tasted great though] but they definitely had a plasticene sheen on them.

Was this a result of the over mixing? or letting them sit in the water for a few hours before draining?

]]> Comment on Haricot Verts with Glazed Pearl Onions by anna http://havekniveswillcook.com/2011/11/23/haricot-verts-with-glazed-pearl-onions/#comment-1783 Mon, 28 Nov 2011 13:18:04 +0000 http://havekniveswillcook.com/?p=3321#comment-1783 I love the glazing technique! Makes food so deliciously yummy, and the texture comes out just firm enough while being tender. mmmmmm

]]> Comment on Sweet Potato Gnocchi with Brown Butter, Herbs, and Mushrooms by anna http://havekniveswillcook.com/2011/11/01/sweet-potato-gnocchi-with-brown-butter-herbs-and-mushrooms/#comment-1621 Wed, 09 Nov 2011 15:58:58 +0000 http://havekniveswillcook.com/?p=3293#comment-1621 You have set into motion one of my favorite flavor combo’s, sage/butter/sweet potato [and/or squash]. My mouth was watering when I saw the pic. I must try this!

]]> Comment on Easy Pickled Jalapenos by Donnsa Twisdom http://havekniveswillcook.com/2011/04/04/easy-pickled-jalepenos/#comment-1613 Sat, 05 Nov 2011 20:47:03 +0000 http://havekniveswillcook.com/?p=2815#comment-1613 The pickled jalapeos recipe was so easy, and so good! I was more generous with the minced garlic (approx double the recipe), and instead of allowing the finished jars to cool on the countertop, I chilled them in an ice water bath – the peppers remained crunchy rather than soft.

]]> Comment on Sweet Potato Gnocchi with Brown Butter, Herbs, and Mushrooms by foodbin http://havekniveswillcook.com/2011/11/01/sweet-potato-gnocchi-with-brown-butter-herbs-and-mushrooms/#comment-1602 Thu, 03 Nov 2011 06:08:20 +0000 http://havekniveswillcook.com/?p=3293#comment-1602 A packed dish of mixed earthy flavors

]]>