I’m currently working on transferring and cleaning up old posts from a previous website and then organizing them appropriately for this new layout. I hope this wont take more then a week or so but I WILL try to keep new content flowing consistently throughout.
I’m open to any suggestions on the structure and content of this site.
I’m also looking for anyone who is skilled in graphic arts that is willing to work with me to create a professional site banner. I know exactly what I want, I just need someone to chop it together.
Suggestions for your recipes:
For things in cans bought in store, include actual quantity amounts. 8oz,, 16 oz. In fact, whenever possible, please include actual measurements or ranges of measurements. Thanks!
Okay, that makes sense. I do have feedback on your crock pot stew recipe (which is cooking as we speak):
Well, I forgot to buy the celery, so it’s not complete, but I decided to make it without. I noticed that if you use 2 onions and 3 lbs of beef then there won’t be enough space in the crock pot for everything, so I think maybe one onion is more appropriate. I didn’t get a bottle of red wine b/c stores were closed today so I used some Chinese rice wine instead. I’ll let you know how it turns out tomorrow.
i’ll try to be more specific, but there is a reason to the lack of specificity. Anyone can copy a recipe. The droves of untrained Hispanic guys working in ever kitchen across America prove that fact. I want to teach people to cook, not to make recipes. I want the reader to build their own judgment and grasp the concepts of how much goes in what recipe based on what they want. Its not a hard skill, but if you’re never required to do it you’ll never learn it. The other reason I don’t give specific measurements is because I’d honestly be guessing if I did. I never measure anything, at home or at work.