tag:blogger.com,1999:blog-4739905675871679808.post6720007254140361008..comments2023-03-25T05:36:16.924-04:00Comments on Rock 'n' Roll Gourmet: Vampire-ProofRocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4739905675871679808.post-53114693865930691122010-03-17T21:34:11.188-04:002010-03-17T21:34:11.188-04:00I'm using an All-Clad skillet with vertical si...I'm using an All-Clad skillet with vertical sides (as opposed to sloping) because it's what I have. Most of my pans are All-Clad. Very reliable and life-time guarantee.<br /><br />Microplane graters are available from Amazon.com, Crate & Barrel, Williams-Sonoma, etc. Usually running $10-12.<br />My basic rule with them is that I am not allowed to use one if I've had more than one glass of wine, because if so I WILL lose a chunk of fingernail, if not flesh. You just have to actually watch what you're doing for 30 seconds without distraction and you'll be fine. Also, don't worry about grating right down to the nub of a garlic clove. Stop when you get nervous.RocknRollGourmethttps://www.blogger.com/profile/08325536237001145003noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-15242095866793989292010-03-17T21:23:40.706-04:002010-03-17T21:23:40.706-04:00Thank you for the side note - it's like you ar...Thank you for the side note - it's like you are taking on the patient tone of the teacher when you do that.<br />I feel like I'm the one who's learning to cook at her grandmother's knee by reading your blog!<br />I need help w/ procuring the right tools! What kind of pan did you use? Where do you find a microplane grater - and is it a gadget which will prevent you from grating your knuckles when grating something as small as a gralic clove?Joanna Hennessynoreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-44266164554883587792010-03-17T01:52:35.038-04:002010-03-17T01:52:35.038-04:00I think that side note was meant for me. I though...I think that side note was meant for me. I thought "ew, anchovy paste?" then I read the side note and had second thoughts.Melissa's Espresso Shothttps://www.blogger.com/profile/16276513581218508416noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-46014285153456089622010-03-16T22:46:49.704-04:002010-03-16T22:46:49.704-04:00I had no idea anchovy paste existed. You totally ...I had no idea anchovy paste existed. You totally blew my mind.Erinhttps://www.blogger.com/profile/03669429281286135325noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-92017096262923481412010-03-16T16:40:52.080-04:002010-03-16T16:40:52.080-04:00I also loathe parsley, and people always act like ...I also loathe parsley, and people always act like I'm crazy when I say that. I especially have to remember to say 'absolutely no parsley garnish' when we eat out someplace new... even though the chopped parsley garnish is SO 2000-late... or I inevitably get huge honking handfuls of it on top of my dinner. um, I really hate parsley - apparently it makes me rant. sorry.Lily Ruth's Mamahttps://www.blogger.com/profile/10455214123732507362noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-28701365729802071822010-03-16T16:31:10.963-04:002010-03-16T16:31:10.963-04:00Ah! Now this is totally different than my sardines...Ah! Now this is totally different than my sardines and spaghetti. Here, the anchovy paste is a background flavor (much like the use of fish sauce in Asian stir fry) You taste it, but it is subtle and muted by the garlic and red pepper flakes. By all means,serve this with grated cheese!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-86957680480590295132010-03-16T14:47:00.115-04:002010-03-16T14:47:00.115-04:00Cannot stress how much I agree with the anchovy pa...Cannot stress how much I agree with the anchovy paste. It is the ultimate secret ingredient (as long as people can eat fish): used sparingly, it adds a rich depth to flavors without corrupting them or even necessarily changing them much at all. Great in some sorts of soups too, though because it can be salty, a little less salt is needed.Drewhttps://www.blogger.com/profile/16041394892925909244noreply@blogger.com