stinemates
Senior Cook
I was inspired by a new cookbook my lovely wife gave me for Christmas: The Improvisational Cook last night and decided I would improvise after making some popcorn on the skillet.
I added some creamy peanut butter to a sauce pan and and warmed at very low heat for about 20 seconds until completely melted, and drizzled on top of the popcorn as you would caramel. The result? Heaven for all Peanut Butter lovers.
What kind of cook are you? Do you tend to follow recipes or just 'feel' your way through cooking? I find it really hard to follow any recipe, which could be why a lot of my food uses the same spices, herbs, fat, etc. How do you get over that hurdle?
I added some creamy peanut butter to a sauce pan and and warmed at very low heat for about 20 seconds until completely melted, and drizzled on top of the popcorn as you would caramel. The result? Heaven for all Peanut Butter lovers.
What kind of cook are you? Do you tend to follow recipes or just 'feel' your way through cooking? I find it really hard to follow any recipe, which could be why a lot of my food uses the same spices, herbs, fat, etc. How do you get over that hurdle?
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