And the cooking lessons winner is . . . .

So much for me.

I thought I had tricks aplenty in my kitchen drawer.

But you guys know aplenty that I didn’t, and dished out some new cooking tips to our astute panel of judges, too.

Today, we award our copy of “Cooking from A to Zest” to the reader with the best cooking tip. Here’s a list of finalists:

(From PilotOnline posts)

Zen – for sharing his mid-life lessons from Thai cooking: I didn't really start cooking until I was 40. Seriously my wife always cooked! Since she did all the typical american cooking I decided to jump in and try cooking Thai. Thai is interesting because it taught me all about balancing flavors (hot, sour, salty, sweet) by taste. Don't rely on measuring cups (1 knuckle of water above the rice). The only way cook the perfect fish (whole - always). Don't waste anything (shrimp shells and heads make a great broth). Always use fresh ingredients (no tasteless dried spices). Buy local (fresh fish at the docks and my own lime tree at home). Food history (peanuts and Pad Thai is really Chinese). Fancy machines aren't required (a mortar and pestle for curry paste blends the flavors and oils)

Sassyredhead – for this little trick: When measuring items like honey or other sticky substances, spray your measuring cup with something like Pam. It slips right out of the measuring cup.

Bchhair – for these tips on herbs and produce: Use fresh herbs!! It makes a huge difference in the finished dish. Keep fragile herbs (parsley, cilantro) fresh by wrapping in paper towels before refrigerating. Lettuce lasts better this way also. Another tip- use the salad bar when you need just a few veggies for a recipe. You won't be throwing away half a container of mushrooms or radishes – and they are already chopped!

(From Facebook posts)

Joanne Luma – for this easy flavor-enhancer: Use soup base instead of salt in recipes.

And just for being a wise guy, finalist status to Greg Mahan for this post: Oven? You mean the emergency unexpected company is at the door dirty dishes storage box across from the sink?

Altogether, we had about 40 great tips and a few good giggles. But the “Cooking from A to Zest” winner is sassyredhead for eliminating the sticky mess in a common kitchen task.

And because this presents a perfect time to downsize my mammoth cookbook collection and make more people happy, an honorable mention prize, too:

To zen: A copy of “The Spice Bible,” by Jane Lawson, an awesome book for a bold experimenter.

Winners, please e-mail your snail mail address to lorraine.eaton@pilotonline. As soon as I hear from you, I’ll send out the books.

Have an awesome and delicious weekend. I’m thinking Pittsburgh-style steak, maybe a foray over to El Taco Loco, perhaps an oyster shooter at AW Shucks. . . . . .

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