Making Food Taste Great, Part 1
Great post! First time I hear about the progression from one dish to another. What's the Cliff's notes on ensuring a nice "progression" in a meal?
Generalizations: raw preps first... progress to more cooked. Lighter/acid driven flavors then progress to more rich, etc etc... You can have a lot of fun and variation mix and matching, if you're careful
What about Himalayan?
as with Hawaiian, never "wowed" me. Some ppl really like it
Great timing. Just had some amazing Gored Gored at this gem Ethiopian place. Raw, salty and very spicy!
Great post! First time I hear about the progression from one dish to another. What's the Cliff's notes on ensuring a nice "progression" in a meal?
Generalizations: raw preps first... progress to more cooked. Lighter/acid driven flavors then progress to more rich, etc etc... You can have a lot of fun and variation mix and matching, if you're careful
What about Himalayan?
as with Hawaiian, never "wowed" me. Some ppl really like it
Great timing. Just had some amazing Gored Gored at this gem Ethiopian place. Raw, salty and very spicy!