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It's always the same for us: Scrambled eggs and flax toast with peanut butter.

The texture should be of a velvet custard and the crust should be firm not hard.

i'd use the thyme. oregano is so strong that it will dominate the dish.

how about mashed potatoes made with purple potatoes?

i agree. it means "easy"

truffle oil and risotto is so good!

i'm not a huge fan of cilantro. a little bit on top as a garnish is enough for me.

a smooth skin is a sign of freshness. and the aroma should be very noticable from the very first cut.

i guess i can really sum it all up by saying that it all comes down to trial and error. practice, practice, practice. taste an ingredient before you cook it. smell is a key factor in taste as well; that goes for wine as well. don't expect to figure it all our overnight and keep mental notes...

i've definitely had more success with the cheese grated. the bread won't brown too much before the cheese is melted.