My usual method of following recipes is to sit down and read a few of my books, scroll through some of my favorite sites, then put together what sounded good as a combination of several recipes. Sometimes it doesn't work out, but most times, yum.
This morning I made broccoli, cauliflower, and bacon quiche. There were no complaints.
I'm on hold with the IRS. For work! I would totally hang up to deal with all the other shit I have to do OMG RIGHT THIS MINUTE, but I know I'll forget to call back, and then I'll be screwed.
Speakerphone?
Cheese is life, lackbrain. Why do you think we eat it? It's what keeps you going. Makes you warm. Makes your arteries hard. Eventually makes you dead, but what a way to go.
So...Cheese is your art? You're just a little bit in love with it?
So...Cheese is your art? You're just a little bit in love with it?
I wear the cheese; the cheese does not wear me.
I wear the cheese
Well, you
do
live with a toddler....
Sooner or later, you're gonna want cheese. And the second- the second - that happens... You know I'll be there. With cheese.
"I like to have several kinds of rum on hand, including a nice dark rum, and of course some Framboise, a good quality bottle of champagne..."
What? It's how I live. You can eat fairly well if unexcitingly for a long while on the things I have lying around in my cupboards--I'm big on ingredients, but you can have a rollicking party with my alcohol that'd last days and days.
As long as you know what a cake batter is supposed to look like (or bread dough, or whatever), you can tweak a baked good just as easily as an entree.
Unless, for instance, you take the buttermilk out and replace it with whole milk and are still depending on the baking soda for leavening. All those little rules are second nature for you, but I don't think they are for most people baking.
As long as you know what a cake batter is supposed to look like (or bread dough, or whatever), you can tweak a baked good just as easily as an entree.
Unless, for instance, you take the buttermilk out and replace it with whole milk and are still depending on the baking soda for leavening.
For all values of "what a cake batter is supposed to look like" which also includes "and the basics of baking chemistry," natch. (Why can't you people just read my mind when I leave important clarifying phrases out of my posts? Honestly!)
I think in general, the first time I try a recipe I follow it as exactly as I can, but after that -- if I use it often I play with it.
I say this despite the fact that sometimes, I take ideas from several recipes to do one dish. Assuming I understand the overall technique.
