fun within prescribed limits http://justagwailo.com/node/4076/atom/feed 2007-04-05T00:45:56-07:00 http://justagwailo.com/filter/2005/04/05/cooking 2005-04-05T19:19:21-07:00 2007-04-05T00:45:56-07:00 Richard

Roland, before calling me a “master of nuance”, links to Cooking Made Simple, a weblog for recipes concocted by Arieanna and Ianiv as well as Tris Hussey. I don't cook a lot for myself, mostly because I hate doing it alone (it is one of those things that is always a lot more fun to do with someone). I normally prefer recipes that have 'fuzzy' amounts for the ingredients. No, not recipes with fuzzy ingredients, but recipes where the amounts are expressed with words like "some" and "a little", rather than absolute numbers. This evening I made the huevos a la mexicana featured by Maria at Adventures in Toronto. I'm not a big fan of onions (it's a texture thing), but I did add ham to mine. They were delicious, though I have to admit adding some salsa. (Safeway brand 'hot' salsa, if you must know. Not sure what it is about store brand salsa, but this is easily my favourite.) So with all respect due to Arieanna, Ianiv and Tris—most recipes are locked behind a site search wall, meaning that while the recpies are publicly available, they are invisible to search engines, so sites like theirs will become pages in the Google Cookbook—I'll stick with making food that comes recommended to me as part of a personal blogger's proud writing about what they made and how they made it, without being specific as to how much to put in or how long to cook it.

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Roland, before calling me a “master of nuance”, links to Cooking Made Simple, a weblog for recipes concocted by Arieanna and Ianiv as well as Tris Hussey. I don't cook a lot for myself, mostly because I hate doing it alone (it is one of those things that is always a lot more fun to do with someone). I normally prefer recipes that have 'fuzzy' amounts for the ingredients. No, not recipes with fuzzy ingredients, but recipes where the amounts are expressed with words like "some" and "a little", rather than absolute numbers. This evening I made the huevos a la mexicana featured by Maria at Adventures in Toronto. I'm not a big fan of onions (it's a texture thing), but I did add ham to mine. They were delicious, though I have to admit adding some salsa. (Safeway brand 'hot' salsa, if you must know. Not sure what it is about store brand salsa, but this is easily my favourite.) So with all respect due to Arieanna, Ianiv and Tris—most recipes are locked behind a site search wall, meaning that while the recpies are publicly available, they are invisible to search engines, so sites like theirs will become pages in the Google Cookbook—I'll stick with making food that comes recommended to me as part of a personal blogger's proud writing about what they made and how they made it, without being specific as to how much to put in or how long to cook it.

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