60 & starting
Assistant Cook
- Joined
- Feb 18, 2009
- Messages
- 5
[FONT="]Hello, to me cooking is PBJ on toast, hardboiled egg; if I look it up in my “Woman’s Home Companion Cook Book – copyright 1942-1946. I have decided I want to make split pea soup, and while the better half is a great cook, her approach is to open the frig, open the pantry, and start cooking, and regardless of what it is, ITS GREAT. I need a recipe.[/FONT]
[FONT="]I started with my cookbook then went and pulled 27 of the recipes I saw on the net. I read, compared, contrasted, and eliminated. I have picked a base recipe to start with, but since I don’t have “Mon’s”, I want to create my own. [/FONT]
[FONT="]Now I have some questions. [/FONT]
[FONT="]1.[/FONT][FONT="]They all use the phrase “season to taste”, I need a unit of measure, and my palate is less than delicate.[/FONT]
[FONT="]2.[/FONT][FONT="]The various recipes call for “1 tsp Marjoram or Thyme to taste; oregano; bay leaf; dash of sage; Few pinches dried rosemary” Do I put in some of each, or just pick one?[/FONT]
[FONT="]3.[/FONT][FONT="]A couple of the recipes call for garlic, Nancy loves it, it is hard on me, how much do I use?[/FONT] 1-4 cloves
[FONT="]4.[/FONT][FONT="]One recipe calls for a [/FONT][FONT="]Dash of cayenne pepper, another 1 red chili pepper no seeds. Do you have a preference?[/FONT]
[FONT="]With those questions asked, is it Questionable (stupid) for a non cook to want to make his own recipe?[/FONT]
[FONT="]I look forward to your comments. P.S. If this is the wrong forum please advise.[/FONT]
[FONT="]Terry [/FONT]
[FONT="]I started with my cookbook then went and pulled 27 of the recipes I saw on the net. I read, compared, contrasted, and eliminated. I have picked a base recipe to start with, but since I don’t have “Mon’s”, I want to create my own. [/FONT]
[FONT="]Now I have some questions. [/FONT]
[FONT="]1.[/FONT][FONT="]They all use the phrase “season to taste”, I need a unit of measure, and my palate is less than delicate.[/FONT]
[FONT="]2.[/FONT][FONT="]The various recipes call for “1 tsp Marjoram or Thyme to taste; oregano; bay leaf; dash of sage; Few pinches dried rosemary” Do I put in some of each, or just pick one?[/FONT]
[FONT="]3.[/FONT][FONT="]A couple of the recipes call for garlic, Nancy loves it, it is hard on me, how much do I use?[/FONT] 1-4 cloves
[FONT="]4.[/FONT][FONT="]One recipe calls for a [/FONT][FONT="]Dash of cayenne pepper, another 1 red chili pepper no seeds. Do you have a preference?[/FONT]
[FONT="]With those questions asked, is it Questionable (stupid) for a non cook to want to make his own recipe?[/FONT]
[FONT="]I look forward to your comments. P.S. If this is the wrong forum please advise.[/FONT]
[FONT="]Terry [/FONT]