Comments on: How I cook. http://notwithoutsalt.com/2009/05/04/how-i-cook/ “Where would we be without salt?” - James Beard Mon, 21 May 2012 11:33:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jim Denforth http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-13791 Jim Denforth Wed, 18 Apr 2012 20:56:07 +0000 http://notwithoutsalt.com/?p=1123#comment-13791 Looks awesome, thanks for this! Great <a href="http://www.foodinnovation.com/foodinnovation/en-us/Capabilities/Pages/Sensory.aspx" rel="nofollow">food sensory</a> ! Looks awesome, thanks for this! Great food sensory !

]]> By: Amanda http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-10976 Amanda Thu, 27 Oct 2011 03:14:16 +0000 http://notwithoutsalt.com/?p=1123#comment-10976 Crepes are my absolute fav! Mine never look this good tho~! Crepes are my absolute fav! Mine never look this good tho~!

]]> By: Violetta E Smith http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-9937 Violetta E Smith Mon, 12 Sep 2011 20:13:53 +0000 http://notwithoutsalt.com/?p=1123#comment-9937 crepes look so good.:0) crepes look so good.:0)

]]> By: Sally G http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-5839 Sally G Mon, 24 Jan 2011 18:20:37 +0000 http://notwithoutsalt.com/?p=1123#comment-5839 My Grandma made crepes for us when we were growing up. We called them "rolled-ups". She made them in two cast iron skillets so we had to eat really, really fast. She greased the pans with bacon grease. Maybe it's nostalgia, but the way she cooked them still rates as the best I've ever tasted. I loved this post. I'm not much of a meal planner myself, so I can relate very much to your cooking style. My Grandma made crepes for us when we were growing up. We called them “rolled-ups”. She made them in two cast iron skillets so we had to eat really, really fast. She greased the pans with bacon grease. Maybe it’s nostalgia, but the way she cooked them still rates as the best I’ve ever tasted.

I loved this post. I’m not much of a meal planner myself, so I can relate very much to your cooking style.

]]> By: Ashley Rodriguez http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-2000 Ashley Rodriguez Tue, 19 May 2009 05:37:09 +0000 http://notwithoutsalt.com/?p=1123#comment-2000 Baby steps. I think it helps to start simple and build your confidence. From there you can expand your repertoire. You might enjoy the book, "The Flavor Bible". I have yet to get my hands on a copy but in there they teach you which flavors go well together so that you can begin to cook as I've described. Baby steps. I think it helps to start simple and build your confidence. From there you can expand your repertoire. You might enjoy the book, “The Flavor Bible”. I have yet to get my hands on a copy but in there they teach you which flavors go well together so that you can begin to cook as I’ve described.

]]> By: Ashley Rodriguez http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-1998 Ashley Rodriguez Tue, 19 May 2009 05:33:14 +0000 http://notwithoutsalt.com/?p=1123#comment-1998 This coming from you means the world. Thanks for stopping by. This coming from you means the world. Thanks for stopping by.

]]> By: Ashley Rodriguez http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-1997 Ashley Rodriguez Tue, 19 May 2009 05:32:04 +0000 http://notwithoutsalt.com/?p=1123#comment-1997 Five kids?! Amazing. I'm still working on trying to convince my husband that we should have three even though I sometimes feel maxed out at two. :) I am so glad that you too understand the simplicity and deliciousness of crepes. Five kids?! Amazing. I’m still working on trying to convince my husband that we should have three even though I sometimes feel maxed out at two. :) I am so glad that you too understand the simplicity and deliciousness of crepes.

]]> By: The Prudent Homemaker http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-1988 The Prudent Homemaker Sun, 17 May 2009 05:21:24 +0000 http://notwithoutsalt.com/?p=1123#comment-1988 Crepes are easy! I learned how to make them in France. Not long after I first made them, I was in the kitchen with several different women who were arguing over how much butter and how many eggs truly belonged in the crepes. I've found that no matter the recipe, I love them all. Sometimes I make sweeter ones with a little sugar and vanilla, but usually I make them plain so that I can add savory ingredients as well. I have to make a lot with 5 children, but they are so good! We usually eat them with several different toppings each time. Crepes are easy! I learned how to make them in France. Not long after I first made them, I was in the kitchen with several different women who were arguing over how much butter and how many eggs truly belonged in the crepes. I’ve found that no matter the recipe, I love them all. Sometimes I make sweeter ones with a little sugar and vanilla, but usually I make them plain so that I can add savory ingredients as well. I have to make a lot with 5 children, but they are so good! We usually eat them with several different toppings each time.

]]> By: matt http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-1982 matt Fri, 15 May 2009 21:36:20 +0000 http://notwithoutsalt.com/?p=1123#comment-1982 oh blimey this looks fantastic. Love your site, food and photography BTW. oh blimey this looks fantastic. Love your site, food and photography BTW.

]]> By: Lara http://notwithoutsalt.com/2009/05/04/how-i-cook/comment-page-1/#comment-1977 Lara Thu, 14 May 2009 20:34:44 +0000 http://notwithoutsalt.com/?p=1123#comment-1977 I cook and bake exactly the same way. I throw together meals based on whatever appeals to me at the grocery and I bake on a whim based on tried and true recipes, but tweaked to my standards. It's perfect! I cook and bake exactly the same way. I throw together meals based on whatever appeals to me at the grocery and I bake on a whim based on tried and true recipes, but tweaked to my standards. It’s perfect!

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