the essentials of a food magazine.

[grey_ghost]

during thanksgiving dinner last night, we used my december issue of Bon Appétit to insulate the table from the roasting pan which contained the turkey. at first i thought this impromptu solution was a good one,

for one thing, it certainly suits the grad student principle of "foodie thrift."

only to realise that it was a risky solution; i had

Comments

[palpablevt]

I think these recipe books have sort of a similar effect on me. I probably follow recipes more often than you, but I'm not too bothered about a recipe's steps or precise quantities. Instead, I like recipe books because they give me new things to play with, or often, remind me that certain dishes exist! (e.g., in a recent recipe book we got mailed to us, I was reminded of the existence of spaghetti squash and butternut squash soup)

[grey_ghost]

Instead, I like recipe books because they give me new things to play with, or often, remind me that certain dishes exist!

exactly! it's the ideas which count.

i've also had random conversations with friends about what would make a good dish of this-or-that and what wouldn't. the strange thing is that we'd come to a consensus about what would work (after a little compromise or two) but the recipe would never be tested as a physical creation.

perhaps that is not so weird, though. after all, people argue about offensive strategies in american football, left and right.