A Few Pressing Questions
February 16, 2011
I admit, painful though it is, that I don’t know everything. I am turning to you, my loyal readers, to help me find answers to these important questions.
- Preserved Lemons. I understand the process of preserving them, but I do not understand how exactly they are used. Do you rinse them off before using them? Do you peel them, or just chop them up whole and add to a recipe? Do they taste lemon-y, or salty/preserve-y? So many show hosts and foodies extol the virtues of preserved lemons, but they just presume that everyone knows how to use them.
- Chicken Stock. I must be doing it wrong. Are you supposed to remove all of the chicken skin before simmering, or has it been predetermined that once refrigerated, your stock will transform into a gelatinous goo?
- Trussing a Chicken. Is it necessary? If so, how is it properly done?
- Deep frying. Is it okay to use vegetable (soybean) oil in my deep fryer? It so much cheaper than peanut oil, but I feel like I’m doing something wrong.
- Tipping. What is the going rate for tipping these days? I try to tip between 18-20%, but I’ve been reading lately that the acceptable percentage is creeping up into the 20-25% range. Personal note: I truly resent the practice of tipping, because it has become my responsibility to pay the wages of a waiter, instead of the responsibility of his employer. But, I also know it’s become so ingrained in our culture that it’s never going away. So I tip. Mostly because I really am cheap, but I don’t want anyone to think I’m cheap.
- I don’t like fish. Or, more accurately, I don’t like most fish. Am I really missing out on key nutrients, or am I okay with the occasional shrimp and maybe a fish fry?
- Why would anyone buy this?
- And aren’t you glad I didn’t mention cupcakes at all in this post?
from → food knowledge