Whenever I look out over the all the cooking books and blogs and websites that have been published “out there,” I see a LOT of recipes. An overwhelming wealth of recipes. Recipes as far as the eye can see.
While all that diversity can be exciting when you run across something that looks interesting or appealing to you, it rarely helps you manage to be creative with the things you have on-hand at any given time. Going by someone’s recipe means playing by their rules. What happens when you want to play by your own rules? Well, I guess I’m going to try and address that.
I’m going to attempt to write about culinary intuition (specifically, MY culinary intuition – I can’t speak to anyone else’s intuition, but hopefully other people will chime-in through comments). I’ll be using this blog as a home-base from which I can toss ideas into the world to see what comes back to me.
Each of my posts will address a single cooking subject in some detail where I will try to explain what goes through my mind when I’m in the kitchen. I plan to emphasize guidelines over recipes – my blog entries will explain, in detail, how I take what I have available to me and create something delicious.
That’s my concept for Great Food For Thought (.org).
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