Untitled — 3 years ago
Sure, I can follow a recipe. Often, the results are perfectly serviceable. But I want to learn the kind of techniques that make a meal memorable, and allow me to improvise in a non-catastrophic manner. I want to know why I’m deglazing. I want to do that Geena-Davis-in-The-Long-Kiss-Goodnight carrot-chopping thing. I want to know which wine to serve with tofurkey.
