I’ve seen these pans from time to time in stores like Compleat Kitchen and what not, but could never bring myself to buy one of the silly looking things because I’ve always just figured that there’s no way the dang thing could work. While browsing Amazon, I found one that was quite reasonable in price, so with a shopping cart almost ready to go, I figured why not.
I can’t do this alone though, so I’d like one of you to potentially suffer along with me.
I was all ready to pack this up for our family to OM NOM NOM, but then there was a loud CRACK! and suddenly… oh no…
One thing that I learned about Hawaii when I moved from the Big Island to Oahu for college is that despite living in the same state and having the same obsession with SPAM, there’s still quite a lot of foods that you can go your entire life without eating, even though its in your ethnic food group.
Butter yaki is a perfect example.
Before I met my husband, met his parents, and ate his mother’s cooking, I’d never even heard of Butter Yaki.
This is Part 1 of my review series on The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
I will start cooking from the book in Part 2. If I don’t do a Part 2, that means I don’t really use the book, which should give you an idea on its functionality. Eventually, I’ll post The Verdict, letting you know my overall opinion of things.
You might think that telling someone how to dice an onion is a ridiculous article to have, since you can simply take a knife and hack an onion to pieces and viola! You have diced onion.
However, as many of you noob onion dicers probably know, if you cut it the wrong way, you end up doing a heck of a lot more chopping than you would like to be doing. I have always had a hard time remembering which way I’m supposed to cut the dang thing to avoid ending up with tons of C-shaped onion.
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