I believe that a pair of scissors should stay in the kitchen for only kitchen use. The pair of scissors used to cut tape or paper should not be the same pair to say, cut herbs. (God forbid my Bed, Bath & Beyond coupons should be contaminated by an e.coli strain.) Enter my pair of herb scissors.
I fell in love with this pair, specifically from Williams and Sonoma. The decision was further cemented after spending a good amount of time pulling the leaves off of thyme for a beef marinade.
The way the herb scissors works: notches on the blade act as a stripper, pulling the leaves from the stem. Unfortunately for my thyme plant, the leaves were too tender to effectively pull the leaves off and I was left with some stems still fully intact.
A good idea but not entirely foolproof. Herbs like rosemary are a better match. But I am left with a nifty, rustproof pair of kitchen scissors.
As for the marinaded beef, delicious as always and perfect for the Memorial Day weekend BBQ.
Best Beef Marinade
1/4 cup of chopped shallots
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons balsamic vinegar or cider vinegar
4 teaspoons fresh thyme
1 clove garlic, minced
1/2 cracked black pepper
In a small bowl combine shallots, soy sauce, olive oil, vinegar, thyme, garlic and cracked pepper. Pour marinade over beef in a plastic bag set in a shallow dish; seal bag. Marinate in the refrigerator about 30 minutes if your cuts are tender, or for 3 to 24 hours for tougher cuts. Turn bag occasionally. Drain marinade prior to placing on grill.
From the Better Homes and Gardens Grilling Cookbook.