I love cooking and learning about food. I have met quite a few developers who feel the same way. Recipes are just like code, right? I have also met quite a few developers who do not feel this way, and who use ignorance as an excuse for a poor or uninteresting diet. Your meal choices are your own, but if you'd like to have a few easy-to-memorize, go-to dinner options, here are some possibilities for your next meal. Bon appétit!
Pull requests made in the implied spirit of this repo are welcome and encouraged. Use the provided recipe template. Please submit your own experience making a recipe as an issue.
- Only use freshly ground black pepper (i.e. buy black peppercorns in a grinder). If you use pre-ground pepper from a shaker, please move on to a different website.
- Kosher salt is preferred to other varieties, but you can use fancy sea salt or whatever if you must. Don't use the cheap stuff.
- Most dried herbs are a waste of money, but there are exceptions. Dried oregano is fine, for example (especially if you can get it still on its stalk), but dried basil and things like garlic salt are garbage. Learn to tell the difference.
- Dry roast your spices before using them to bring out their flavors.
- Do not purchase Parmesan cheese that looks like sawdust—it probably is.
- Plugrá butter or any butter with a slightly higher fat content ("European butter") is preferred, especially for baking. Do not buy salted butter. Certainly do not buy margarine, or I will find you.
- Let butter warm to room temperature before you use it. Or just don't refrigerate it at all. Likewise for eggs. (But if your egg is refrigerated when you bought it, keep it refrigerate)
- Get the best extra virgin olive oil you can find, preferably Greek.
- Safflower oil is a good, healthy choice for high temperature cooking, including frying, but only when you specifically don't want the oil to have any flavor.
- If you burn your cooking oil, dump it out and try again. It's ruined.
- In general, "burnt" is not a flavor, and may be carcinogenic.
- If you need to dump out copious amounts of oil or fat, let it cool and pour it into the garbage. If you pour it down the sink, you will regret it.
- Never put food into a cold cooking vessel. Heat it up first, along with any cooking fat you may be using.
- Blanch and shock veggies when appropriate before cooking them, if you can spare the time. That means having ice available. It's worth it.
- Learn how to cut onions correctly. Do not just dice them for everything. Do not cut off the tip of your thumb.
- If you invest in no other serious tool for cooking, at least get yourself a decent chef's knife.
- Use a serrated blade when slicing tomatoes and other thin-skinned foods. Learn to use a paring knife. Use kitchen shears (the big scissors in the wooden knife block you bought at Target) to cut anything weird or stubborn. I use them to cut basil, because slicing it seems stupid.
- Deposit your "cheese grater" in the nearest trash receptacle and purchase a microplane.
- A mandoline slicer can be handy, if you actually remember to use it. Try not to hurt yourself.
- Develop a relationship with a cast iron skillet as soon as possible. Learn how to clean it (hint: don't ever, ever use dish soap), and make sure you keep it seasoned so it doesn't rust. It will rapidly become your best friend.
- Get an oven thermometer and use it.
- Get a meat thermometer and use it.
- Perfect Roasted Chicken
- Greek Salad for Winners
- World's Greatest Tomato Sauce
- Correct Pasta
- Shakshuka, Because Your Breakfast is Boring
- Great Coffee Wherever You Go
- Matzo Balls
- Let Nothing Go to Waste Bone Broth
- A Frittata for Leftovers, Especially Pasta
- Shirred Eggs for Lovers
- Life Changing Braised Pork Belly
- Cook One of Those Huge Japanese Sweet Potatoes
- Chinese Style Egg Fry Rice
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