tag:blogger.com,1999:blog-1653399301717513709.post1528337256638683631..comments2024-03-25T17:18:09.834-07:00Comments on Becoming Gezellig: You are going to eat a half-pound of Brussels sprouts for dinner, and you are going to like itSarahhttp://www.blogger.com/profile/06171205124450749463noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1653399301717513709.post-16155523096435014742015-03-08T10:59:38.801-07:002015-03-08T10:59:38.801-07:00Forced to explore the restaurant scene in multi-et...Forced to explore the restaurant scene in multi-ethnic Toronto -- I don't feel sorry for you at all! ;-) I do think that cooking can be a lot more pleasurable when it can be a creative outlet to some degree, for me that elevates it from being just a chore/responsibility. You might really enjoy The New Best Recipe -- each recipe has a long introduction where the editors talk about the ingredients and techniques used in the recipe, the trial and error process of developing the recipe, and the science involved. It definitely appeals to my analytical side! And then you start thinking about these techniques as modules, in a way, that you can mix and match to create different dishes. Would love to hear how you get on if you check the book out!Sarahhttps://www.blogger.com/profile/06171205124450749463noreply@blogger.comtag:blogger.com,1999:blog-1653399301717513709.post-1419761957979641552015-03-07T04:33:45.596-08:002015-03-07T04:33:45.596-08:00That dish looks amazing! Bookmarking this recipe ...That dish looks amazing! Bookmarking this recipe :)<br /><br />We're nearly complete vegetarians, so are fans of "plant-based peasant food" as well. Over the past year and a half or so (due to university touring, and now with our daughter away at university) we've been having to eat out more than we previously ever did. Most of this has been happening in the greater Toronto area, giving us a huge selection of fantastic restaurants to try out. There've been so many dishes we've loved, and I would really like to be able to get to the point you're at: to be able to replicate something we've had in a restaurant, rather than just following recipes. I hadn't heard of The New Best Recipe cookbook before this post, but it sounds like this would be just the tool I'd need to start doing this. Marianhttp://greengreyandgezellig.comnoreply@blogger.com