When I was a younger cook, I was more prone to kitchen disasters of either of three varieties — the huge mess, the ill-conceived flavor combination, or the flesh wound. With age, experience and wisdom has come the know-how to avoid most kitchen disasters in any of those categories. But every once in a while, I get broadsided by a new ingredient, tool or technique. And discover that disaster is never far at bay. More
skinny girls & mayonnaise 