My General Approach
It dawned on me just now that perhaps I should let the world (i.e., those of you who have been so kind as to visit my fledgling blog) know how I generally approach cooking. After all, if you’re going to trust my recipes, you’d best be aware of my quirks. So, what follows is neither a compulsory nor a comprehensive list:
– Nutmeg makes everything better. And when I say everything, I mean everything.
– I don’t use conventional eggs. That kind you get in the pour carton is all I ever use. Real eggs kinda gross me out.
– My micro plane will be buried with me. I love it that much.
– One should always have a fresh lemon in the house.
– Never put tomatoes in the fridge (if they’re going ripe too fast, roast them and put them in tupperware for the next pasta dish you make).
– I don’t measure salt in recipes. The pinch-n-dash system hasn’t failed me yet.
– It was a hard lesson for me to learn but ALWAYS finish all chopping before firing up the stove. Everything comes out so much better when I’m not scrambling to finish dicing the onion.
– I’m not really passionate about cooking. But I am passionate about fresh ingredients. My true love is baking but it doesn’t really use many fresh ingredients or else this would be a blog about baking instead of cooking.
– I really prefer a tiny kitchen to a large one. It’s much more efficient to have your cutting board, sink and stove all within three feet of each other, ya know?
– There’s usually some style of accordion music playing in my kitchen, either tango or french. Can’t really explain why…
– I rather abhor the microwave. Give me a gas stove top any day. But I do love that new-fangled zapping machine for making microwave potato chips.
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