Hi Rohan,
How`s it going?
I suspect that you have learnt what only those who write recipes for publication know! It`s a lot harder than at first thought. Of course, I don`t know what you are going through in terms of your life but I do know what you are going through in terms of your project.
I suspect that you have too many recipes, too many thoughts and are in a bit of a "fog" at the moment. Trust me it can and will become clear. Go to first principles as I advocated earlier. Revise your list one the basis of process, cooked/uncooked - yes there is still a place for a good recipe for a fruit salad.
May I talk about fruit salad for a moment. I belong to another messageboard (BBCtv) and on this site folk there have been having a discussion about this. The question that was posed was what should one use as the "liquid" in the fruit salad. A difficult question, but as you and I know, it depends on the fruits used in the salad. Fruit salads for me falls into one of 3 categories.
First we have: the classic "English" fruit salad with ingredients like apples, pears, oranges, grapes etc., with a liquid of apple juice or orange juice.
Second, we have a RED fruit salad of strawberries, raspberrries, bluberries etc., - anything as long as it is red with a touch of "Creme de Framboise" in the syrop.
Third, we have a fruit salad made from fruits from the tropics like mango, paw-paw, bananas, kiwi, passion fruit, pineapple etc., and add a touch of Ginger Wine to the juices.
Serve each with light cream and brandy lace biscuits (brandy snaps), shortbread thins or tuilles.
I look forward to hearing from you, Remember that you can contact me via a private message.
Hope to hear from you soon - looking forward to hearing from you,
All the very best,
Archiduc
p.s. re. using ginger - you`ve already got there haven`t you?
How`s it going?
I suspect that you have learnt what only those who write recipes for publication know! It`s a lot harder than at first thought. Of course, I don`t know what you are going through in terms of your life but I do know what you are going through in terms of your project.
I suspect that you have too many recipes, too many thoughts and are in a bit of a "fog" at the moment. Trust me it can and will become clear. Go to first principles as I advocated earlier. Revise your list one the basis of process, cooked/uncooked - yes there is still a place for a good recipe for a fruit salad.
May I talk about fruit salad for a moment. I belong to another messageboard (BBCtv) and on this site folk there have been having a discussion about this. The question that was posed was what should one use as the "liquid" in the fruit salad. A difficult question, but as you and I know, it depends on the fruits used in the salad. Fruit salads for me falls into one of 3 categories.
First we have: the classic "English" fruit salad with ingredients like apples, pears, oranges, grapes etc., with a liquid of apple juice or orange juice.
Second, we have a RED fruit salad of strawberries, raspberrries, bluberries etc., - anything as long as it is red with a touch of "Creme de Framboise" in the syrop.
Third, we have a fruit salad made from fruits from the tropics like mango, paw-paw, bananas, kiwi, passion fruit, pineapple etc., and add a touch of Ginger Wine to the juices.
Serve each with light cream and brandy lace biscuits (brandy snaps), shortbread thins or tuilles.
I look forward to hearing from you, Remember that you can contact me via a private message.
Hope to hear from you soon - looking forward to hearing from you,
All the very best,
Archiduc
p.s. re. using ginger - you`ve already got there haven`t you?