Breaking bread over a new recipe

Trying new food and cooking that brand spanking new recipe is like trying on a new outfit, it can be an extensive process of trying on the shoes, making they match the clothes and the jewellery.

But I digress.

As you, the readers will have known, trying out a new food, a new recipe or trying at the very least to emulate one I have had a restaurant is common place at the Daily Red.

The first thing to mention is that cooking and recipes rarely turn out the way your mind, the eternal optimist scales them to be, and secondly, it’s jolly good fun despite the definite flaws seen.

Skimming through a recipe book and something catches my eye, so after much inevitable loss of motivation (I’ll do it tomorrow, next week maybe) the ingredients come home with me, the pots and pans clatter together in either excitement, or fear however one sees my culinary skills.

So when it all gets simmering there comes the apprehension of when and how do you know if the meal is properly cooked, what if it is taken off too early? Too late? Well, the latter should be pretty obvious to you either in sight or smell.

Perhaps this is why most that I know stick with what is old and not with the new, remain faithful to what recipes and food combo’s that they know best.

It’s a shame because finding out and cooking other than the pasta or stir fries, is always good fun but as they say, one bad performance can put you into a funk... in more ways than one.