Cooking is a tremendous chore lately, but I did manage to get riled up about it after getting a new cookbook, digital, from the library!!! A digital copy of a cookbook in full glorious PDF quality images and text, wow, it's pretty amazing for a reader on a budget. It's the first book of a popular food blogger, smittenkitchen, and she knows what to
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Vanilla is way over used in cake making. I had to train myself to stop adding it to things as a basic ingredient (like flour or sugar). I think it is a leftover from my mother's era. I also used to think that every savoury recipe began with a diced onion (fried in margarine) - especially stews, curries and rice dishes. Then I wondered why everything I made had a sort of underlying sameness to it. That sweetish, metallic sort of taste. Then I realised, OOOHHHHH it's the onion!
Now I don't add vanilla to a recipe unless I specifically want a vanilla flavoured cake. Most of the time I'd prefer something else - such as almond essence, or a dash of brandy, or nutmeg....
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