Usually, I shred the green onions with a knife, but I found that using a fork is much faster.Usually, I use a knife to make the threads, but it's hard to get it small enough. But with a fork, it's so easy.At Step 4, you can also cut long strands to make shredded white leek! Recipe by Kapizou

A lot of chefs still use this as a way of evaluating a prospective employee's knife skills. It can take a little practice. The challenge is to not waste half of your shallot.

It was brought to my attention that if you always cut up cabbage in different ways then its texture is also going to be different every time.If you cut cabbage along the grain, you get a crunchy texture. If you cut it against it, it will produce a much softer texture.Try cutting it whatever way suits you. Recipe by Kapizou

I am on mother of 3 boys and husbands and not working so why I just do something together and it turned out really good

I want to show you an unusual recipe! It is very easy to cook! I hope you enjoy it! You can watch the recipe video on my youtube channel: youtu.be/Cm6KgW2xYTU

Saw the chef at work doing this. And thought 'Why haven't I been doing this all my life!?'

One of my favorite pork chop dishes! Easy and delicious!

This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.I made this for some guests to serve it with cheese and crackers.Sterilize a jar in boiling water. Fill the jar while the chutney is still hot and close the lid. Turn the jar upside down and keep it in a cool place. This creates vacuum state, and it can be preserved for few months.A slightly sweeter taste is recommended, so add some sugar. Honey could be fine too. Recipe by Plabar