Article: How to check for doneness.
... when you're cooking fish.
Let your left hand go limp. Now use your right forefinger to press into the flesh between your left thumb and forefinger; you should find the flesh soft and easy to dent. This is what rare fish feels like.
Article: How to chop fresh herbs.
Make sure your cutting board is clean before you chop anything. Herbs can absorb "off" flavors from remnants on the board, and hard ingredients, like chunks of peppercorns or seed spices, can damage the fine edge on knives.
Article/Recipe: How to make pesto like an Italian Grandmother.
Recipe: Honeyed lamb with rhubarb salsa.
Article: Backyard Baristas.
In spite of the perky, patronising tone ("just look for the cool kids sitting on padded milk crates ..." etc), this is an interesting article about people who set up "shoestring cafes" in Melbourne's old milk bars and homes.
Article/Recipe: Burke's Backyard archives: Parsnips.
Baked parsnips ... Parsnip soufflé ... Parsnip Soup ... Parsnip Chips ... Andrew's Roast Parsnips.
Andrew Cox wrote to Burke's Backyard saying that as a child he was forced to eat parsnips, and he hated them. However, three years ago he discovered that if you roast parsnips under a leg of lamb they taste entirely different. Andrew invited Don over for dinner with his family. He served a lamb roast, complete with parsnips. Don had to admit that the parsnips tasted pretty good, but Katie, the youngest member of the family, said that she did not like parsnips and didn't think kids should have to eat them.
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