![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Friday Five 1/26
Jan. 26th, 2024 04:08 pm1. Do you cook regularly or does someone else cook for you?
Myself, not that there's much choice at the moment. Fortunately I've started learning more about "real" cooking over the last few years, so when time permits I can actually make some decent stuff.
2. Which are you better at making: sweet or savory foods?
I haven't gotten much into baking yet, so I guess savory by default (pizzas, soups, things like that). I have made a couple of decent cookies, though, like Florentine lace cookies and a no-bake cookie from an old WWE cookbook ("Viscera's cookies").
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
Probably a pizza place, since I've gotten pretty good at those (and they're also my favorite to eat).
4. What is a cooking tip that you know, but other people generally aren’t aware of?
When making pizzas I use oil to stretch the dough instead of flour or cornmeal. I find it easier to work with, gives a nice crisp to the crust when it comes out, and I don't make as much of a colossal mess with it.
5. Do you have a recipe you would like to share?
I'm not really advanced enough to really develop my own recipes yet. But one of my favorite quick sides is home fries made with red potatoes, fried and seasoned with salt, pepper and a generous sprinkling of dill.
Myself, not that there's much choice at the moment. Fortunately I've started learning more about "real" cooking over the last few years, so when time permits I can actually make some decent stuff.
2. Which are you better at making: sweet or savory foods?
I haven't gotten much into baking yet, so I guess savory by default (pizzas, soups, things like that). I have made a couple of decent cookies, though, like Florentine lace cookies and a no-bake cookie from an old WWE cookbook ("Viscera's cookies").
3. If you had to work as a chef in a restaurant of your choice, which restaurant would best complement your current culinary skills?
Probably a pizza place, since I've gotten pretty good at those (and they're also my favorite to eat).
4. What is a cooking tip that you know, but other people generally aren’t aware of?
When making pizzas I use oil to stretch the dough instead of flour or cornmeal. I find it easier to work with, gives a nice crisp to the crust when it comes out, and I don't make as much of a colossal mess with it.
5. Do you have a recipe you would like to share?
I'm not really advanced enough to really develop my own recipes yet. But one of my favorite quick sides is home fries made with red potatoes, fried and seasoned with salt, pepper and a generous sprinkling of dill.
