Quote:
Originally Posted by Fire Me Boy!
I've been thinking about it for a while and decided to make the leap today. I'd appreciate your feedback on the concept and the Wordpress site, and if you like it, I'd appreciate if you'd help spread the word.
http://recipenotincluded.com
Thanks. |
Like that initial approach, interested to see how it plays out. I do so much of my cooking by feel. Not enough sweet, not enough heat, a little unctuous here, a little char there, crispy from tortilla or crispy from frazzled onion straws? Toothy from pecans or walnuts. Mental registers of what paid off and what I wanted a little more out of it. Works really well in chili variations, chicken and tuna salads, grilling [particularly] beef cuts, and coming up with variations on good ol' burgers and dogs.
To that end, I offer the following link to what I'm sure you readily recognize as 'the world's greatest sandwich' which also links to other food in cinema scenes that might inspire you in expanding your blog.
http://www.filmfood.nl/2011/01/film-...n-and-her.html
BTW - the key to that sammich is the sharpest cheddar, the richest mayo, Companion bread baked that day, and sufficiently peppery and thick cut bacon [not usually a fan of pepper bacon but with the egg it evens out nicely].
I've had 10 since vine-on tomatoes were back in Aldis.