Looking into the question of pre-rinsing or not rinsing for the dish-washer (next post) I realise how much we dislike change. We want something different, as long as it reminds us of what we know.
Handy Hints are now called hacks, I believe. Larry David, co-writer of the sit-com Seinfeld, gave me (not personally) two of the best life hacks ever, which I have used regularly to my advantage ever since.
Yes, I aim to disturb, to question. But a suggestion comes from a simple observation. It is not a rule, not an edict, not an injunction nor an ultimatum.
I've suggested for example, a different way to arrange cheese on a plate (11th Jan, 2018). A friend commented archly that a famous chef on TV (Celebrity Chef, Master Chef, Chef Extraordinaire, TV chef, not sure which) had not done this. (Perhaps I could advise him; he might like my idea.) But it's not a rule. Carry on serving your cheese on hefty 15 kilo planks of Huon Pine, if you wish.
So before I set off to delve into the murky world of unwashed dishes, I'll leave you with the simplest and possibly the best cooking tip I've ever received. The major-domo at Orlando Winery's city headquarters (now a row of high-rise appartments) was ultra conservative, a committed believer in the crisp white shirt, polished hair, and the dignity of service. He was a master of the malapropisms. (He was "rape-able" when asked to change a table setting. Small wineries were "petique".) But I think warmly of Maurie whenever I cook green beans.
Have the water at a rolling boil. Add half a teaspoon of salt, half a teaspoon of olive oil, throw in the beans for six minutes. Drain and serve.
The oil is the miracle. It leaves a glossy film on the beans - beautiful. (Let me know.)
Share some simple tips. (Comments 👇🏾 in blue below.)