vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
I am on a roll!
Fig?
I am on a roll!
but one wonders where it will all end!
I can take a photo of my stool (not chair) if you want.Come on Matthew, photos or it didn't happen![]()
Let's hope it all falls into place for him.Well done Mathew.
One of my step sons started a catering course at college in September. However, it's becoming increasingly clear that he has neither natural flair for cooking or the ability to follow a recipe. We are remaining tight lipped at present for fear of discouraging him, but one wonders where it will all end!
I like order in my life so I am very good at making preparations and following instructions to the letter. I am not very good with exploring oppurtunities to make something else though as I wouldnt have the faintest idea where to start.Being a 'good cook' I think relies on 3 things, In the beginning the ability to follow a recipe is hugely valuable, it allows your to explore all kinds of different tastes and styles very quickly. The second is to really understand the principle behind the processes that are being used as you follow that recipe and the impact on the outcome, the final bit is to appreciate the differences between different ingredients and how best to employ them. Doing the last 2 well is what m,akes a really good cook.
Mrs FF is good in that she's an excellent follower of recipes and everything turns-out just so, but for all her enjoyment of cooking and zillions of portions of tasty foodiness she served-up, she'd fairly stumped without all the ingredients, instructions and scales - something I find quite bizarre.
I like order in my life so I am very good at making preparations and following instructions to the letter. I am not very good with exploring oppurtunities to make something else though as I wouldnt have the faintest idea where to start.
I am going to be experimenting with different kinds of fudge and different ingredients that way though.
Wierdo
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I say well done!As title says, it was a great success. We usually have a variety of casseroles and hotpots, but this was the first time I made one.
I cooked the meat perfectly, made a better sauce than my parents do, and it tasted devine!
Once again, the first time I try cooking and it is a success. First an Almond bakewell, then chocolate fudge, now a casserole. I am on a roll!
I do Coq regularly, it's one of our favourites. Any gravy left over makes a great red wine sauce for lamb if you rehest it wth some rosemary.
I am going to be experimenting with different kinds of fudge and different ingredients that way though.