Thoughts on recipe creation?
I’m trying to incorporate traditional Chinese plant-proteins into European and Latin cuisines. Not as a substitute, but rather to build new dishes specifically around these foods. Anyone have experience with that or have suggestions for doing so? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude