Thanks so much for all the advice on how to set up the page.
I will need to study for another week or two or three to be able to do it, but now I have a game plan.
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I have zero problem with your question.
Most on-line recipes are terrible :-(
So many have cut and pasted mistakes and they make it appear that if you don’t have all the ingredients then you can’t do the recipe, which is nonsense.
I just grabbed this from the Internet
Ingredients
2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
1 pound extra-lean ground beef
1 cup low-sodium, nonfat beef broth
1 28-oz. can chopped tomatoes with juices
2 15-oz. cans red kidney beans, rinsed and drained
Salt and pepper
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Not sure why not using “of” is almost ubiquitous.
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Does it matter if you don’t have Canola?
No, but it’s at the top and there are lots of oils that a person could use.
Does it matter if you have chili powder?
No because there are lots of substitutes.
Does it matter if you have the beef?
Yes, so why isn’t it at the top?
Why beef broth? I use vegetable stock cubes which can be used with beef, chicken or fish.
Do you need the tomatoes and beans?
Of course, so they should be at the top because you can’t make the meal without them.
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Why are grams not included? Most of the world uses them.
100s of recipes say, “4 tbsp of oil” which is meaningless. “Add enough oil to lightly cover the bottom of the pan”, makes far more sense.
Why “Preheat the oven”, and not, “Heat the oven”?
My list could go on and on.
I’m Anglo/American, have lived (not visited) in seven countries and have been in Portugal for 18 months.
Perhaps surprisingly, there are very few spices here so I have learned how to put together ones that I can’t get.
An easy homemade chili powder recipe.
Total Time: 5 minutes
Ingredients
2 tsp garlic powder
1 tsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp oregano
Mix them altogether and you’re done!
So many people crack eggs on the edge of a bowl or cup and end up with shell in the egg. Crack them on a flat surface.
Enough about recipes perhaps, but I hope that you now see what I want to do with the book.
When I was about 18 years old I intended to become a top saucier but life took me in a totally different direction.
I fell into the film business and was very good at my job.
In spite of being very good at it, I never really had a passion for it.
Now I’m retired I’m doing something very close to what I originally intended to do.
Michael
P.S. The book is not about making money or gaining fame, but is to help novices cook easy tasty meals that come out right if the follow the instructions.
