Kingfisher
Assistant Cook
- Joined
- May 13, 2009
- Messages
- 4
My cooking is, for the most part, entirely experimental. I have a fun little ability to mix flavors, spices in my head. I'm something of a novice, but I tend to make some interesting things, but what's problematic is that I don't use "standard measurements." I don't use tablespoons, teaspoons, so I never know how much exactly I've added, and friends and family keep insisting I write down the recipes, which, understandably, is an issue when all I can tell them is "some of this, a bit more of this, just a tiny bit of this, and a lot of this." Is there any good way to judge that? I never make anything twice, so I typically can't recall it, beyond the ingredients, so I'd only be able to do it while cooking the meal, kind of as I went.
Also, I'd like some ideas for interesting spices. I've worked with garam masala, ginger, thyme, cinnamon, cloves, garlic, salt, pepper, nutmeg, and a LITTLE tarragon, but I'd like to expand from there, as it's woefully little experience. Interesting base ingredients, too, would be fantastic.
@_@ That's a lot of stuff to ask at once. I'm not sure if that's kosher, but hopefully it's alright.
Also, I'd like some ideas for interesting spices. I've worked with garam masala, ginger, thyme, cinnamon, cloves, garlic, salt, pepper, nutmeg, and a LITTLE tarragon, but I'd like to expand from there, as it's woefully little experience. Interesting base ingredients, too, would be fantastic.
@_@ That's a lot of stuff to ask at once. I'm not sure if that's kosher, but hopefully it's alright.