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06-08-2013, 07:57 PM | |
Cast Iron Jedi
Join Date: Nov 2004
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So yeah, I decided to start a food blog.
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. |
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06-11-2013, 04:02 PM | #61 |
Caralho
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It was. I'll probably upload pics at a later time. Quite interesting though, I'm not sure I prefer it over grilling but the flavor was definitely captured. Thanks again.
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06-11-2013, 04:09 PM | #62 | |
**** you, you cretin.
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Quote:
Can others post topics/pics/recipes or just you? |
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06-11-2013, 04:23 PM | #63 |
Cast Iron Jedi
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06-11-2013, 04:33 PM | #64 | |
**** you, you cretin.
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Quote:
I love to cook, but I can't just go into my kitchen and whip up a Risotto or Steak Diane without getting an idea first. You could have an edge if you took culinary classes, I don't see how anyone has common knowledge of Risotto or steak diane or any other dish for that matter. |
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06-11-2013, 04:39 PM | #65 |
I'll be back.
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Should incorporate humor. Pics of you stuffing your face, etc.
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06-11-2013, 04:42 PM | #66 |
For The Glory Of The City
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Always enjoyed your food takes on here will check it out.
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06-11-2013, 04:42 PM | #67 |
**** you, you cretin.
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My problem with getting away from recipes could ruin lots of food.
If anything I would tweak a recipe a little. |
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06-12-2013, 05:25 AM | #68 | ||
Cast Iron Jedi
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Quote:
Quote:
I generally start with a recipe, but that's the starting point for me. So many people use recipes and nothing else, and I think that's a mistake. Recipes are made to give consistent results, but you rarely get a truly outstanding dish by blindly following a recipe. |
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06-12-2013, 05:30 AM | #69 | |
Supporter
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Quote:
It depends on the setting. Baking is much more a recipe intensive process [in the case of SPC, I consider this a baked side, as it sets up like a cake]. Things like spice mixes or salads [chicken, tuna, egg], are much better suited for experimentation.
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06-12-2013, 05:45 AM | #70 | |
Cast Iron Jedi
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Quote:
But yes, you're correct. Gotta follow the recipes for baked goods like cakes, cookies, etc. Variances in moisture, sugar, flour, etc. can cause dramatic differences in the finished product. |
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06-12-2013, 06:47 AM | #71 |
Cast Iron Jedi
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06-12-2013, 07:50 AM | #72 |
**** you, you cretin.
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Here's some simple shit I made and plated. Taste and presentation is key to a great dish.
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06-12-2013, 11:09 AM | #73 | |
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Quote:
Then because I have no time for long classes and learning to cook on equipment I don't own with pans I will never have, I hired a personal chef for four nights to come to my house and cook with my available things and teach me about cooking in a way I could actually put into practice. It was awesome. Each night we made 4 or 5 meals and he never used a recipe for anything. Asked me questions about what I like then adjusted his plan accordingly so I ended up with a weeks meals ready to reheat of well made food that I loved. One night a week for four weeks, and I was the one cooking by the end. I learned not just to cook, but that I really like sweet and spicy mixed together so pairing things like honey with red pepper, or brown sugar with cayenne pepper work really well for me and that can be in a soup, on vegetables, or meat. I love where FMB is going with this blog and I will follow it! It is just my kind of food blog. Good luck! |
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06-12-2013, 11:20 AM | #74 | |
Cast Iron Jedi
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I also think your idea of hiring the personal chef for a few days was a really good idea! If I can ask, what did something like that run you? I don't imagine many people could do that, but "if you have the means, I highly recommend picking one up." |
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06-12-2013, 11:23 AM | #75 | |
Sauntering Vaguely Downwards
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Quote:
I just can't make the same meal twice, that's all.
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