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Cooking Evolution

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    #16
    I think I have outlined my research process fairly well already.

    In terms of ideas, I get a lot from the SUWYC threads, and the recipes that are shared here. I don’t actively hunt around Serious Eats and YouTube for materials. I keep a running tally of stuff I want to make on my phone.

    I also seek to make things that we love but can’t easily obtain from a local place that tastes good. Two prime examples would be Indian food and British fish & chips so I hope to work on those soon.

    Since I have only really started cooking a lot more since the pandemic started, I kind of expect this list to whittle down over time and be replaced with making food that I have never tried before simply because it looks awesome. Pre-pandemic , I made brisket, ribs, pastrami, burgers, steaks, and carne asada but now I have made some Thai food, smoked a turkey, made pizzas, ground my own cervappi sausages etc.

    I also bought a sauces cookbook so I can perhaps change up some of the things we make frequently with a new flavor profile while still allowing the family to leave the sauce on the side if they wish.


    So I guess that is a evolution!
    Last edited by IFindZeroBadCooks; October 14, 2021, 09:22 AM.

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    • Troutman
      Troutman commented
      Editing a comment
      I love making sauces and pairing them with the appropriate protein. Not even close to being a saucier but I'm getting there. It ain't bbq but it sure makes bbq a better thing !!!

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