If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.
Sentiment: NEGATIVE
Pesto is such a great standard. It's so simple to make and always tastes good.
Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I did, and I can't replicate it.
I am intimidated by that eyeliner in a pot. You have to take a brush and wet it and then dip it in and get it straight. It's just a mess.
I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.
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