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Old 11-05-2012, 09:11 PM   #11
easygoingfemme
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I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.

My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.

*yum!!!*
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