Ladies and gentlemen, and the rest of you too, allow me to direct your attention for a moment to my new tutorials area. As I'm sure you've noticed, I've started working on tutorials for a few things that may be a little more intense. A lot of these are things that I take for granted all the time because I've done them so many times. For instance, I couldn't even begin to tell you how many thousands of phyllo cups I've made, just in the past 2 or 3 years. I've gotten to the point where I barely even think about it anymore. I used to keep a box of phyllo in the fridge, rather than the freezer, because it's so versatile and I found so many uses for it.
I only have a couple of tutorials up so far, clarified butter and phyllo cups. I'm trying to stick with tutorials that are more of a foundation than anything. For instance, there's a world of recipes that call for clarified butter, including phyllo cups. And once you've made phyllo cups, there's a world of things that they can be filled with, from cheesecake or quiche to crab salad or scallop mousse.
If there's anything in particular that you'd like to see a tutorial on, please leave me a comment on this post and I'll see what I can do. I'm going to try to stick with foundational tutorials, but if you're not sure whether or not what you're looking for qualifies, go ahead and suggest it. At the very least, I might just blog about it anyway.