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-m typos

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Wouter Groeneveld 2017-06-09 16:34:19 +02:00
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content/post/development-principles-in-cooking.md
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@ -7,7 +7,7 @@ published: true
A lot of people seem to think I'm the kind of chef who uses loads and loads of ingredients, combining and layering without thinking twice. We were having a discussion about what to cook for dinner this evening. It's ['donderdag veggiedag'](http://www.evavzw.be/donderdag-veggiedag), an initiative from the Belgian EVA VZW to eat a vegetarian meal each thursday, and since I'm a vegetarian, it's generally accepted that I should know a lot of good recipes.
> Friend: "So, what's for dinner today, veggie?"<br/>
> Friend: "So, what's for dinner today, something veggie?"<br/>
Me "Uhm, act-"<br/>
Friend: "Nevermind, you always cook super complicated stuff, right, I can't do that."<br/>
(conversation continues about something else)
@ -53,7 +53,7 @@ Using a lot of the same tasting ingredients can ruin the whole meal. Simple exam
Don't add too much vinegar and a lot of lemon.<br/>
Don't add loads of pepper combined with chilli.
Peter Reinhart's sacret [Quest for the Best pizza](https://www.goodreads.com/book/show/68648.American_Pie?ac=1&from_search=true) let him to believe you should use a very limited amount of core ingredients on your pizza, let's say 4. You can include the sauce as one of those ingredients, or not - that's up to you. But don't exceed that number or you risk the chance of tasting "pizza" in general and not "smoked bell pepper" and "mozzarella". I used to throw as much stuff on the pizza base as I could - one wouldn't want to be hungry afterwards, right? The crust couldn't even get baked well because of all the moisture.
Peter Reinhart's sacred [Quest for the Best pizza](https://www.goodreads.com/book/show/68648.American_Pie?ac=1&from_search=true) let him to believe you should use a very limited amount of core ingredients on your pizza, let's say 4. You can include the sauce as one of those ingredients, or not - that's up to you. But don't exceed that number or you risk the chance of tasting "pizza" in general and not "smoked bell pepper" and "mozzarella". I used to throw as much stuff on the pizza base as I could - one wouldn't want to be hungry afterwards, right? The crust couldn't even get baked well because of all the moisture.
I think you can extrapolate any general programming principle to cooking principles if you're a bit creative.