i love to cook, but just found out dad's taking me to dinner tonight. um if you don't mind, you might try irish port cheese instead of the mozzarella. if you use the irish port cheese, put the only the amount of cheese you're going to use in a small pan, in a large pan bring water to a rolling boiling, set the pan with cheese, inside the larger pan, when the cheese softens then you can put it on the burner and heat it that way instead of using the larger pan of boiling water.
please note i did say irish port cheese... not just irish port. ;)
@SW-User yes i know what he's making. tweak recipes, throw out the book. just because you are cooking "french" or "italian" doesn't mean you have to stay with "tradition" spices or ingredients
SW-User
@swimmergirl Fair enough, but look at what's he's got going on already:
@swimmergirl @SW-User I haven’t used a recipe in a decade... it’s all on taste anyway... this dude is just trying to ruffle feathers anyway
SW-User
@Tryingtofindabalance Bro, I don't use recipes. I might look at a couple on-line for actual cooking prep concepts, but that's it. I'm farm to table, Brooklyn style.
@SW-User it just makes for a little different flavor, never said there wouldn't be enough flavor with what he is doing. actually i would love to try some of it when he is done.
@swimmergirl enough carbs in the pasta, but I am making a salad... I have some Brussels sprouts that need to get used... maybe a hot salad with peppered bacon and carrots? Not sure yet deciding... going to depend on how bitter these are
@Tryingtofindabalance love brussels sprouts normally do them with bacon chucks and steamed in the bacon grease. i know, not healthy but my downfall is bacon. peppered bacon, ummm, have to try that. regular fresh ground black pepper? white or red?
