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Sometimes you feel like shelling nuts...

Article Excerpt
Byline: FOOD DUDE By Lewis Taylor The Register-Guard

Food Dude once made an appetizer out of grapes, pistachio nuts, cream cheese and blue cheese. It took me four nights to open all those pistachio nuts, chop them up, coat all those grapes in cheese and roll them in the nuts. It didn't matter, though. Those little grape bombs were the hit of the party. Later, I found out I could buy preshelled pistachios and reduce my nut-chopping time by half using a little device that looked like something you'd buy on late-night television. Eventually, I cut my total prep time down to one night, but those morsels never tasted as good as they did the first time.

It makes me wonder how great restaurant cooks are able to pull off cooking miracles on a daily basis. I guess it's the same way Broadway actors are able to turn in great performances night after night or the way newspaper reporters publish riveting stories day after day (ahem).

Practice.

If you know how to make my grape-bomb appetizers taste as...

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