My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul. ↗
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown. ↗
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do. ↗
You can either read something many times in order to be assured that you got it all, or else you can define your purpose and use techniques which will assure that you have met it and gotten what you need. ↗
It was nice, though, to have the long term benefit to be able to pare away those things and eventually make the character my own and put my own unique stamp. ↗
My biggest problem in middle school was catty girls, cliques, and trying to figure out if I wanted to be a part of one of those, just figuring out who I was and all that. ↗
Further study of central nervous action, however, finds central inhibition too extensive and ubiquitous to make it likely that it is confined solely to the taxis of antagonistic muscles. ↗
