{"id":184,"date":"2008-10-11T18:14:53","date_gmt":"2008-10-11T23:14:53","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=184"},"modified":"2023-12-07T14:46:38","modified_gmt":"2023-12-07T19:46:38","slug":"greetings-from-the-wannabe-gourmet","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=184","title":{"rendered":"Greetings From The Wannabe Gourmet!"},"content":{"rendered":"
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\"\"<\/a>Hi there everyone! Jonathan here again. I hope that you’re finding some recipes that are useful or that inspire you to make your own masterpieces.<\/p>\n

A few things that I’ve learned over my years in the kitchen that I thought I’d share with you:<\/p>\n

The first time, always make the recipe the way it’s written unless you have a food allergy. This will give you a starting point as to how the food should look, taste, feel, smell, etc.<\/p>\n

Secondly, when making the recipe again, make it your own. Don’t be afraid to alter spices, ingredients. By putting your own signature on it, you might just make a new family favourite.<\/p>\n

Lastly, don’t attempt to take short cuts. Sure, using store bought pie crust is okay, but using canned mushrooms instead of saut\u00e9ed mushrooms not only alters the flavour, but the texture as well of your completed dish.<\/p>\n

The most important thing? HAVE FUN! Cooking shouldn’t be chore-like. You should always strive, regardless of the situation, to enjoy every step of preparation.<\/p>\n

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Hi there everyone! Jonathan here again. I hope that you’re finding some recipes that are useful or that inspire you to make your own masterpieces. A few things that I’ve learned over my years in the kitchen that I thought I’d share with you: The first time, always make the … Continue reading Greetings From The Wannabe Gourmet!<\/span> →<\/span><\/a><\/p>\n

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