Being experimentative is good. Trying new things is good. Gathering ideas from other sources is good. Tonight, I have come to the conclusion that following recipes written by people who must produce new recipes every week might not be so good.
As an avid reader of The New York Times food section, I have appreciated Mark Bittman's writing style, as well as his ideas. They have inspired me to adventure on in the kitchen, making adjustments here and there to suit my palate and my pantry. Today, I decided to make noodles, shrimp & some sort of veggie. It just so happened that I had all the ingredients for the Peanut Noodles with Shrimp from last week's column. I thought that the addition of sugarsnap peas would be good. I am also believe that shrimp with the heads on add more flavour. These were my only 2 variations on the above recipe. The result: less than satisfying. Yes, we ate our dinner but it just wasn't that great. Maybe it's the concept of peanut sauce, maybe it's a lack of right spices, I'm not sure, but it wasn't a repeat for me. I think I'll just wing it next time.
There is no posted picture of tonight's production. Because no matter what you do to them, noodles in peanut sauce just don't look that good. And in this case, they didn't taste that great either.
2 days ago