I have found that the key to cooking is 'experimentation'. Start with something simple and get 'creative' by adding various things.
An idea about a modern restaurant
- Thread starter contender
- Start date
My mother never paid much sttention to the printed recipes, and when she did it was trying something new, and she would still jazz it up. Like jazz music, push this like that, pull this here, swing here, chop that short, maybe add a solo riff. She knew the cooking basics and what she could substitute. Her favourite cornbread recipes involved several different boxes, depending on beans, or gravy, like she grew up with, or with maple syrup, or just plain milk, like dad grew up on.
She cooked by rule of thum; thum of this, thum of that...never remembrred exactly what she put in, or how much. Coupla times a year the meatloaf was perfect, my favourite version, the rest of the time it was well-served with varying doses of katchep. The usual reason for leftover meatloaf or anything else in the fridge was too big a batch and too much other stuff that night to finish it off. Her leftovers were often welcome for breakfast or lunch and dident always last to be dinner again.
The expense! The parking! The conversations at the ten nearest tables!
As snoopy said; "Bleah!"
Our family rule from 'wayback was, if we can hear them, they got no call to object to our commentary on it amongst ourselves. Youse say something and we laugh, do not be glarin at me!
