To roast and peel peppers, cut a small slit in the pepper close to the stem end so that the steam can escape. Put peppers on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot vegetable oil to loosen the skins.

Another method is to place the pods on a charcoal grill about five inches from the coals. Be sure the peppers are blistered all over so that they peel properly. However, do not let them blacken or they will be very difficult to peel. Immediately wrap the pods in damp paper towels and place them in a plastic bag to steam for about 15 minutes.

Another method is the propane torch method. Place the peppers in a cast iron skillet and light the torch. Adjust the flame to medium high and let the flame make contact with the surface of the peppers. Move the torch over the surface, pausing no more than necessary to split and blacken the skin. Using tongs or a fork, flip and turn the food as needed to facilitate even blackening. Since the torch cooks so quickly, peppers intended for sauces may need to be roasted in the oven very slightly after blackening and before proceeding.

Place the chopped peppers in plastic ice cube trays and freeze them solid. Pop the cubes out and place them in freezer bags. They will keep in the freezer for at least one year.

Keep salt shakers dry by adding a few grains of uncooked rice to them. The dry rice will absorb any moisture present. Dried peas work as well! Also when they start rattling excessively it's a good indicator that they need topping up before they run out.

To keep garden peas out of the pod looking fresh and beautifully green simply soak them over-night in a bucket of water with some ordinary baking soda mixed in. This is what many restaurants with fresh vegetable salad bars do.

To make breadcrumbs stick, keep cutlets coated with breadcrumbs 1 hour in the refrigerator before frying. Take out the cutlets, hold in your palm and press lightly all sides. This way the breadcrumbs will stay put and won't mess up while frying. You will also have a crispy coating.