Discussion about this post

User's avatar
Amy Wallen's avatar

Hilarious. My husband cooks like this. Drives me bananas. He calls it “augmenting.” I constantly ask if he could please try a recipe as is just once before “augmenting.”

I’m making your Chai Pie today for NaNoPieMo, 30 Pies in 30 Days challenge. Maybe instead of cardamom I’ll try epazote. They’re kinda the same, right? 🤣

Expand full comment
Julie's avatar

I loved this post then, and now. I'm sure I told you back then about my friend who couldn't understand why her cookies didn't turn out like mine, when she had cut half the sugar out, changed which fat she used, and had carob instead of chocolate. But I also remember the first time you and I corresponded. It was in the FutureLearn class on Royal cooking through the centuries, starting with a hand-raised pie to celebrate the birth of King Henry VIII's only son. The recipe called for cheddar cheese, and you said that you had used (and of course I can't remember) something along the lines of camembert and gorgonzola, because that was what you had in the house. And I asked if you would please adopt me, because who wouldn't want to live somewhere when the pantry staples are such amazing cheese? I mean, I've lived in the house when you could always find Velveeta in the fridge, but not those wonderful cheeses. I made mine (not hand-raised, that's for sure) with Cambozola and aged Romano, and it was so good that it's now my go-to pot luck dish, and I wouldn't dream of following the recipe and using just plain old cheddar. (though I love a sharp cheddar)

Expand full comment
26 more comments...

No posts