Quote:
Originally Posted by monster
well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.
I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....
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I follow that same arc.
I'm a good cook, but not a baker, not so much.
Cooking is art; baking is science.