From 0bdc61be9d56bffbd90a293cc0c4ab18d034cb42 Mon Sep 17 00:00:00 2001 From: Wouter Groeneveld Date: Fri, 9 Jun 2017 16:34:19 +0200 Subject: [PATCH] -m typos --- content/post/development-principles-in-cooking.md | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/content/post/development-principles-in-cooking.md b/content/post/development-principles-in-cooking.md index 7bb24d49..a8ac5a47 100644 --- a/content/post/development-principles-in-cooking.md +++ b/content/post/development-principles-in-cooking.md @@ -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?"
+> Friend: "So, what's for dinner today, something veggie?"
Me "Uhm, act-"
Friend: "Nevermind, you always cook super complicated stuff, right, I can't do that."
(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.
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.