Take Risks And You'll Get The Payoffs.

I Don't Like To Dump The Dressing On Top Of The Greens. Instead, I Pour It Against The Side Of The Bowl - Using Only Enough To Glaze The Leaves - Then Toss.

I Prefer Lump Charcoal Over Briquettes But I Do Use Both For Different Reasons And Different Recipes And Sometimes I Combine Them Both When I Really Want The Woodsy Aroma From The Lump Charcoal And Long, Even Heat From The Briquettes.

A Molcajete Is A Stone Mortar And Pestle From Mexico. They're Great For Grinding Spices And Making Salsa And Guacamole Because They Give Everything A Nice Coarse And Rustic Feel. I've Never Collected Anything, But I Think I Might Start Collecting These Because Each One Is Decorated Differently.

When I’m Hiring A Cook For One Of My Restaurants, And I Want To See What They Can Do, I Usually Ask Them To Make Me An Omelette.

I Can't Grill Vegetables, Shellfish Or Steaks Without Tongs. Don't Bother With Those Long-handled Grilling Tongs Normally Found In The Bbq Section Of Your Home Store. Get Intimate With Your Grill And Opt For The Regular Stainless Steel Tongs.