This neat little trick was invented by my wife after watching me core apples one day. You could adapt it for a number of other things as well.
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How To:
Make Pakistani aaloo cholay sabzi (potato chickpea)
-
How To:
Prepare leeks for soups
-
How To:
Find and eat wild Watercress without being poisoned
-
How To:
Baton vegetables
-
How To:
Make vegan gluten-free samosa
-
How To:
Prepare bok choy for Chinese food
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How To:
Make a Pakistani-style samosa
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How To:
Make Indian yogurt curry (punjabi kadhi )
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How To:
Cook your green beans so they keep their color
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How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
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How To:
Coal-roast potatoes wrapped in aluminum
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How To:
Chop an onion the right way into even squares
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How To:
Make shitake mushrooms taste like bacon
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How To:
Determine if asparagus is fresh or not
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How To:
Store ginger, garlic & green chili paste
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How To:
Make a creamy butternut squash purée side dish
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How To:
Cook a Persian-style cabbage dolma (dolme kalam)
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How To:
Make Indian style peanut stuffed peppers
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How To:
Prepare Indian suji upma with semolina
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