Recipe-digging
I was given some recipe books from a friend. Quite complicated, because they’re written in French, but quite sophisticated, because they’re written in French. Very beautiful photos. Nothing more uninspiring that a recipe book with bad photos. Of course I hadn’t shown the books to Ms. Angelina yet, for good reasons.
Internet give us freely lots of recipes with easy step-to-step instructions, beautiful photos and, sometimes, funny videos. But how to choose?
When assessing a new recipe, I first check the ingredients to see if I like all of them and the combinations between them all. Then the work it will take me and if will have time to follow all instructions correctly. Finally, the price. Sometimes the list of ingredients is too wide, include a too expensive item or ingredients that you don’t use frequently – where you’ll pay for something of which you’ll use only some drops or leaves and waste the rest of the lot.
But the rejected recipes are not a total waste of time for a beginner. Sometimes you may learn a new technique with them or ignore some ingredients to make something less complex. Usually you can get good results with these experiences, as a good-looking Frankenstein.
P.S. Well, I know Frankenstein is the name of the doctor who built the creature not of the creature himself. But whereas the creature was not given a name and whereas we can consider the creature a son of the doctor who has built him; therefore I don't think it is inappropriate to call the creature Frankenstein.
Internet give us freely lots of recipes with easy step-to-step instructions, beautiful photos and, sometimes, funny videos. But how to choose?
When assessing a new recipe, I first check the ingredients to see if I like all of them and the combinations between them all. Then the work it will take me and if will have time to follow all instructions correctly. Finally, the price. Sometimes the list of ingredients is too wide, include a too expensive item or ingredients that you don’t use frequently – where you’ll pay for something of which you’ll use only some drops or leaves and waste the rest of the lot.
But the rejected recipes are not a total waste of time for a beginner. Sometimes you may learn a new technique with them or ignore some ingredients to make something less complex. Usually you can get good results with these experiences, as a good-looking Frankenstein.
P.S. Well, I know Frankenstein is the name of the doctor who built the creature not of the creature himself. But whereas the creature was not given a name and whereas we can consider the creature a son of the doctor who has built him; therefore I don't think it is inappropriate to call the creature Frankenstein.
Comments
Post a Comment