Thursday, November 10, 2005

cooking for scientists ...

so, I am not a scientist, but I am what one (one being my mother ) might refer to as an anal-retentive cook. I like things precise and if the recipe calls for the bacon to be in bits than, I want those bits to be uniform. (Ok I might not be that bad, but I must admit the uniformity of the bacon bits did ensure that the bacon was evenly distributed throughout the salad. And, grating the hard boiled eggs provided the perfect dusting of egg.) I digress. The cooking site: cooking for engineers is a fun site for those of us who believe that cooking is as much a science as it is an art form (not that either are mutually exclusive.) So, check it out and let me know what you think - and if you need tips for creating egg dust, let me know : )


Anonymous said...

I am thrilled that you are now cooking! Last time I made it to your home, you had chips, salsa, bottled water and 5, (that's five) kinds of taquilla.
As someone who lives almost an hour from a Drive-thru, I have some essential advice for creating a meal... take the meat out of the freezer before it s time to prepare dinner.
As a cattle rancher, I have to add that Beef should always be for dinner. There are many ranchers who have started selling their beef on-line, pre-packaged. Nothing is better than a naturally cared for stear.

Minki Jeong said...

Thanks for providing that cool link! Though I don't have a chance to cook now, as I start it someday, that site will be so- useful. Good luck for your cooking also.