Among the many labor-saving devices in Maine was a Cuisinart minichopper, just like a regular food processor only pint-sized. Probably literally. (Okay, I checked, and it’s actually 21 ounces.)

I’ve had an irrational prejudice against these. They take up counter space, and Jacques Pepin and his chef’s knife could easily beat them in a chopping contest. I think I had one and got rid of it. What I wasn’t prepared to admit is that I am not Jacques Pepin.

I made three batches of phad thai in Maine, which meant mincing a dozen shallots and a head of garlic. The minichopper did this just as well as I could have, in a fraction the time, and it was easier to clean than a full-size food processor. This is probably not news to anyone but me.

James Oseland, I now recall, swears by these little machines for making curry pastes. You know, that big mortar and pestle that I never use also takes up counter space.

It’s prime green bean season, and one of my favorite things to do with them is braise them in a sort of Thai style. This is not how you’re supposed to treat high-season green beans, but whatever. The recipe is based on one from Mark Bittman a few years ago. That version involves a quartered duck. This is a lot faster.

Trim a pound or two of green beans. Thinly slice several shallots and three or four Thai or serrano chiles. Heat peanut oil in a saute pan and add the shallots. Cook until just beginning to wilt. Add the green beans, chiles, and a healthy shake of fish sauce, and stir to combine. Add a couple teaspoons of sugar (palm sugar if you have it), and half a cup of water, turn the heat down, cover, and simmer until the beans are crisp-tender, maybe 20 minutes, stirring occasionally. Uncover and reduce the sauce until syrupy. Squeeze half a lime over, season with additional fish sauce if necessary, and serve.

That said, I attempted to do this the other day, and the green beans I’d bought were stringy, waxy, and inedible. What causes this? Field lice? Evil spirits?

Today on [Serious Eats](http://www.seriouseats.com/):

Cooking with Kids: It’s About Time

> Now, dinner is at 6 p.m., the same way Christmas is on December 25.

I went out early this morning to write and was too lazy to eat breakfast before leaving the house. So I went to Tully’s and had a milkshake. It was loaded with vitamins, minerals, espresso, and chocolate syrup.

Then I needed the bathroom key. First, it was sitting right near the bathroom door. What is the point of this, exactly? Is it so an employee can grab the key and slip it behind the counter in the event of problematic bathroom use? But in that case, why give customers the key at all? Why not just let them use the pushbutton or deadbolt?

This particular key was attached to a huge and very heavy metal milk-steaming pitcher. It took me like 30 seconds to get the door open. I wonder if there is a Guinness record for largest object on a public restroom keyring.

This week in Culinate:

Rising to the occasion

> Like other live ingredients, such as oysters and lobster, yeast can be intimidating.