I couldn’t decide - Cafe for cooking, or IMHO for poll?
So anyway, here I am working myself to death canning things in the kitchen today. (17 jars, representing 5 seperate recipes!) My peppers went crazy (and are no longer having that bitterness problem), so I made pepper jelly, pickled japalenos, and Madras pickled eggplant to get rid of my peppers, and then I pickled some ginger and some garlic for the hell of it. So as I’m peeling the ginger, swearing at it, I think “there has got to be a better way.” I’d always just done it with a vegetable peeler, but I google and find, hey! You can just scrape it with a spoon! Still a pain, but not such a ridiculous one! Amazing!
And then I discovered blanching garlic cloves to peel them when you need them whole all on my own (figured since it works with tomatoes… I do hope being a tiny bit cooked doesn’t affect the pickles, though.)
So what else don’t I know that would make life a lot easier? (Any tips on trimming fat off roasts? Or cutting meat in general? I really suck at that.)