Tag Archives: Knife Tips

Marinating It

Posted on July 11, 2006 by Hot Knives

If you’re looking to avoid the gallon of canola oil that it takes to crunchify your curd, press the shite out of it and replace the tofu water with flavor water. Here’s a trusty standard that works for numerous srit-fry … Continue reading →

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Pan Jammin’

Posted on July 5, 2006 by Hot Knives

Who the hell has pectin in their cupboard–ready, in a pinch, to make some jam for breakfast? Not we. Here’s a whisky-flamed jam heavy with onions and jalapeno peppers that requires nothing more than a pan and a fire. It’s … Continue reading →

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