Cooking with Jonny69: Real pasta sauce ***WORLD EXCLUSIVE*** with pics

[lostkat]

Originally Posted by Davey_Pitch

But I thought you liked me

I love you to bits chicken, but I'll never cook for you

[Muban]

I made a smoked mackerel, baby spinach and pink grapefruit salad with a balsamic/grapefruit juice/extra virgin olive oil and fresh herb dressing the other day. You may think it sounds odd but it was lovely. The grapefruit cuts through the oily fish perfectly. Used the pink grapefruit though so it wouldn't be too sour. Yum yum...

[Garp]

Originally Posted by DRZ

I am like you - I find it annoying to follow a prescribed set of instructions to arrive at a final result, but there are always little tricks and nuances that you can pick up by observing someone elses cooking - ESPECIALLY when it comes to sauces, salads/finishing touches to accompany a meal and presentation.

I think recipe books are a bit like Kryptonite to Dym.. his reaction whenever I even consider using one for a meal is one of shock, disgust and aversion I still need them quite a bit because my basic cooking skills are rather weak, but I do tend to use them for guidance rather than explicitly, cooking is just boring otherwise to me

[Tak]

Originally Posted by Garp

I think recipe books are a bit like Kryptonite to Dym.. his reaction whenever I even consider using one for a meal is one of shock, disgust and aversion I still need them quite a bit because my basic cooking skills are rather weak, but I do tend to use them for guidance rather than explicitly, cooking is just boring otherwise to me

If I'm cooking something specific for the first time I will generally read thru a recipe book to make a mental note of what, when, how much and how long and I may even stick kinda close to it the first time. After that all bets are off and I improvise and add and play around

Did lasagne for Phil and Vix last night - tasted great bit too much sauce and not enough pasta meant it kinda went gloop but then I'm generally crap at presentation of food anyway