Thursday, December 1, 2011

Here Under the Sun

You know how it is. You get to the age where you've been around a while and nothing seems new. That's right. You're jaded. It happens in areas of your life where you used to be so engaged; topics that once seemed endlessly fascinating are now mostly satisfying in a different, kind of familiar way. So familiar in fact, that there may even be a touch of contempt in your unquestionable competency. Even so, you once loved what you do with all your heart, and you still love it now, even if the passion has faded.

All of this true for me just the other night when I heard another foodie being interviewed on the radio about some "new" even "unheard of" cooking technique. I listened with mild interest as the reporter touted "an amazing time-saving trick" to peel garlic, all the while dismissing the piece in my head as just another layman's astonishment at the handiwork of a professional.

Bang the head of garlic to separate the cloves.
Yep. Got that.  

Take the cloves and place them in a stainless steel bowl.
Still thinking I have a pretty good idea where this is going.

Turn another bowl over the first and shake it like hell.
What?!? This is where I really start paying attention.

Open it up and all the cloves will be perfectly peeled.
Huh? You've gotta be kidding!

Of course I put it the test immediately, and I must confess that I was verrrrrry impressed. This method works like a charm. But hey, who really needs to peel garlic a head at a time?

No need to worry. I figured out how to modify it for a clove or two.


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