Ok, so here it is. I don't do recipes. As in, I don't follow them. I read them, many muches of them, whenever I need to make something, but I only use them for reference, not as actual instructions. And it's odd, because I'm usually pretty good about following directions in general, but there's just something about recipes that make me want to deviate, ALL THE TIME.
For example, a recipe calls for 1 eggplant. Ok, no problem, you say, I'll grab some at the farm distribution this weekend. Off I go on a sunny Saturday to get my eggplant, and I see this.
What. the. heck.
Same goes for any other vegetable, really. Even meats. When do you EVER buy a package of ground beef that is exactly 1 pound? Do you weigh out your meat and leave the rest to cook later? Do you prorate the recipe to fit? If you prorate, isn't that just fudging it anyways?
Maybe this problem of mine is hereditary. I call my mom for a recipe for chinese short rib stew. Her answer is "cut up the ribs, throw it in the pot, add some soy sauce, water, sugar, wine if you've got it, and cook". There is it, MY kind of recipe.
You'd think I'd have no problem with baking, since baking is all about exact quantities of baking soda, baking powder, and proper wet/dry ratios. True, I have less of a problem with baking. But I haven't gotten the hang of sifted flour vs packed flour vs dry and wet measurements. Then, there's a difference between under-mixing and over-mixing batter, like in muffins. UGH.
So, my recipes will be the kind that I am used to, with a list of ingredients and a general overview of how to put said ingredients together to make a dish. There's lots of room for improvisation and experimentation, since your cooking is to YOUR taste, not mine. That's what cooking is all about, isn't it? To make something YOU'LL love to eat.
And if you're stumped, remember that garlic and bacon make everything taste better!
Bon Appetit, Bon Provecho, and Good Luck!
