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Thank you everyone. I appreciate the advice. Especially regarding the zest thing.

I've got a recipe I want to try, and the directions say to "press evenly onto one side of each steak" some of the ingredients (minced rosemary, minced garlic, grated lemon zest). How would I do that? (as an aside, would it matter if I just minced the zest too? I don't have a grater at the...

While I'm not a big seafood fan, I must admit that I love the shrimp they serve at a restaurant called Makotos (I don't know how wide spread it is). I doesn't look like they add a marinade and only put some sort of spice on it, but it tastes wonderful. Does anyone know what they do with their...

Thanks for the suggestions (and yes I'm pretty sure I could figure out what to do with that oil from the peanut butter Caine :biggrin: ). My goal was to keep it as close to the original flavor as possible, hence why I didn't simply want to swap oils unless the difference would be negligable...

Hello, I was wondering if anyone has any suggestions for substitutions for peanut oil, see I have a cook book with a recipe for beef in black bean sauce, and it calls for 3 tablespoons of peanut oil. The problem is that peanut oil isn't sold in 3 tablespoons containers (that I've seen) or...