Yes, I'm Hot in This by Huda Fahmy for April 05, 2023

mhm … that explains why the women in the family get so annoyed when a show or a recipe book uses measures by weight instead of cups and spoons.

I hate cooking advice like that

All my Grandmother’s cooking was by estimate- and always delicious.

I’m glad Mom taught me to cook using recipes. Cooking by feel can be a disaster.

Paying attention is crucial to either one. One time Dad used baking soda instead of corn starch making the stew. It was awful. He made the error because the boxes were the same color.

A true master of the art.

Gourmet Pop-Tart toasting!

You’re giving her the trial, Mom, without letting her make her errors, aren’t you? Bad training technique.

Can’t taste when fasting – must have faith, and put the salt shaker on the table.

Recipe cards are for beginners.

My Jewish grandmother did the same thing. How much this or that? Ugh, a little of this, a bit of that.

An older friend, when asked about her perfect rhubarb pie, said “I put in all the sugar my conscience will allow, then close my eyes and put in another double handful!”

Use the force Huda. Rote science will only take you so far.

Reminds me of the ‘recipes’ from my grandmothers. A ‘pinch’ of this and a ‘dallop’ of that etc.

That’s how I do my seasoning.

my first wife accidentally dumped the whole container of salt in the dinner she was preparing and still served me the dish. it was, of course, inedible. this was before we got married, actually the first time she’d cooked me a meal, and for god knows what reason, i still married her…

My Italian Nonni told me to put enough salt in your pasta water to make it taste like the ocean. It does make the pasta taste better.

Me: How much salt do I need to add?Gramma: Until it feels right.Me: …