[gardeners] Cooking
George Shirley (gardeners@globalgarden.com)
Tue, 28 Apr 1998 08:23:39
Should have explained to Cheryl that I generally cook by the "By Guess and
By God" method. I start with a basic premise that I'm gonna cook a piece of
meat or whatever. From there I get creative, a little of this, a little of
that, whatever looks like it might taste good on, under, around, or in the
dish that is being cooked. That's the By Guess portion, the By God comes in
when someone who is eating it says, "By God, that's good! What's in it?"
They get upset when I say "a little of this, a little of that." Quite
honestly I sometimes don't remember. When I do remember and it turns out to
be a hit I write it down. That's how my Mexicali Tuna Salad got invented
(my kids love it), that's how "grass jello" got invented, (the kids hated
it and so did I), well, it really wasn't grass, it was chickweed in lime
jello. What the heck it was sweet and good for you, the taste wasn't that
bad it was just the idea. ;-)
George, getting ready to go to work