Wow, it’s been a long time since I’ve updated! Which doesn’t mean I haven’t been experimenting (I’ll let you know about the homemade mead that is sitting on my counter when I have the chance) but that I have been very very busy with graduate school, and most of my writing energy has been funneled therein.
But I stumbled across an article in the New York Times that is Experiments in Baking-style: the writer gave a chef couple a 19th century candy recipe and asked them to reinterpret it in their own way. I think it has an excellent explanation of the thought patterns that bring about new recipes (even for me, which is surprising since I have absolutely no formal training). It really demystifies what has been built up as something that only the Gordon Ramsey’s of the world can do, and reminds us that the only things we really need are taste buds and some imagination.
