and batonnet maker (for fries) and of course a hand guard. Construction sturdy and a receptable underneath to catch the food. Will let ya know how it goes when I use it. (Tried Wal Mart on Decarie and none and Zellers in Dorval... (0 replies, last updated by Matash October 27, 2009)

The Penang version is so-so. I was disappointed as i was expecting some batonnet of fresh pineapple (which i believe to be an important ingredient in the Penang style of assam laksa) and there was wasn’t any the last time i... (2 replies, last updated by nasilemak August 4, 2009)

is “where Harlem's present meets its past.” Jessica Harris samples their Italian menu for the Village Voice, starting with fried calamari, zucchini batonnets, and “toothsome” duck breast on mesclun with... (5 replies, last updated by doc October 23, 2004)

Cut them off, use your knife to strip them of the outside skin (start with a small cut at the top and pull the skin off). I cut into batonnets and either stirfry them or marinate them in soy sauce, hot pepper paste or oil, sesame... (14 replies, last updated by fourunder September 17, 2009)

with the slender, crunchy batonnets of carrots that were layered next to them. The pork, presented as four cubes of tender, marbled meat on a bed of raw cabbage coated with a tart dressing and thin slices of Thai Bird chiles,... (4 replies, last updated by Faren April 30, 2005)

fundamental methods for preparing vegetables like a professional. You will learn vegetable cuts, such as mince, dice, brunoise, batonnet, and julienne, as well as some advanced vegetable techniques. This class will include a... (3 replies, last updated by beanbag January 14, 2005)

with a grain of salt. There were two batonnets (am I allowed to use French cooking terms to describe Mexican food?) of fresh pineapple on top, which gave a nice perk to it and helped to cut through the creaminess. I still like... (15 replies, last updated by sel August 8, 2009)

Oops – I forgot to post my most recent short ribs experience! Earlier this week I had the bone-in "7 Spices & Red Wine Braised Short Ribs with Carrots Batônnets & Garlic Mashed Potatoes" at Jacky’s Bistro in Evanston,... (27 replies, last updated by nsxtasy May 10, 2009)

Grilled halibut with batonnets of watermelon and Cavaillon melon (maybe another one in there too) Glasses of Chassagne-Montrachet 2007 Seared scallop with Marcona olives and citrus gastrique, little tiny Brussels sprouts and infant... (48 replies, last updated by buttertart August 25, 2009)

While celeri remoulade is normally made with celery root, I love it with batonnets of celery stalk... braised celery stalks, Chinese-style, are also quite good as a side dish, and you can even make celeri a la vinaigrette (find a... (111 replies, last updated by silvergirl June 12, 2009)

is always in contact with the board, fingers are held a certain way – there is a rhythm/motion to how they cut. 3) Teaches you how to cut things - batonnet, bruinoise, rough chop, mince, julienne etc. - all those terms have... (30 replies, last updated by chuckl April 20, 2008)

to the martini glass was a little metal pick (the type always used at L-C, with the little shells on each of them, which were to be used for the appetizer of langoustines dish) that had a small piece of red mullet on it.... (18 replies, last updated by cabrales November 28, 2003)

" and are quite popular. Sometimes big swirly rolls that are sliced, sometimes shaped as sticks, sometimes shaped as sticks and filled, etc. I like the bâtonnets sautéed with olives and tomatoes and served with pasta. Or slices... (123 replies, last updated by Bill Hunt July 29, 2008)