Nobody But Your Cutting Board Has to See You Cry

BGSK_175
Cooking for Others
Posted by on Wednesday Nov 21st, 2012 | Print

I’m really happy to share this video I made with Tasted Channel, an awesome YouTube food and cooking vertical. The show is called Star Chef Secrets - it’s all about chefs sharing, well, secrets for creating great-tasting food. If you watch, you’ll see me make a favorite BGSK recipe, one so classic it even turned up in the book: Moroccan Chicken Stew. (You can find the recipe here, too).

As I sliced four onions for the camera, I found myself shedding buckets of tears. We had to wait 15 minutes for the redness to leave my poor eyes. This near-fiasco led to my favorite line in the video-”nobody but your cutting board has to see you cry”-which also got me thinking about cooking in private (not too stressful) versus cooking in front of others (super stressful!). If you’re hosting Thanksgiving for a crowd, do yourself a favor and finish your prepwork and most of your cooking before anyone else walks into your kitchen.

And now…here’s the video. (You can watch it directly on YouTube here.)

Also…happy Thanksgiving! As much as the holiday is about food, it’s also about gratitude. Thank you, readers, for tuning in and speaking up. Thanks for cooking BGSK recipes and sharing them with friends. You’re one of the biggest things I’m thankful for.

I’ll leave you with a Turkey Reuben, a dream sandwich for your leftover sliced turkey. See you next week!

Related Posts Plugin for WordPress, Blogger...
5 comments
Buy the Book: In the Small Kitchen Amazon Barnes & Noble Indiebound
  • Mindy

    a link to the recipe please?

  • Ruth Mariam

    I’ve asked the Hanukkah fairy for some of those cool onion goggles. They look ridiculous, but I’m ultra sensitive to onions. My eyes turn red and get all puffy.

  • Blaire

    Can you detail how you include the chicken? It looks to be shredded at the end stage but you don’t include don’t diection about it coming off the bone. It is none in breasts?

    • http://www.biggirlssmallkitchen.com/ BGSK

      In the video, I use chicken thighs with the bones in. I take out the chicken, cool it, and shred the meat off the bones. You can also use boneless chicken thighs or chicken breasts to avoid this step.