<\/p>\n
There\u2019s a critical step that often gets missed in this whole reading food blogs thing.<\/p>\n
Observe:
\nStep 1: Ooh, I really want to make something with potatoes.
\nStep 2: Google potato recipes
\nStep 3: Scroll past the text and ogle hasselbeck potatoes, stuffed potato skins, potato salad, tater tots, hash browns, etc.
\nStep 4: Read recipes
\nStep 5: Possibly comment \u201cOoh, looks yummy.\u201d Alternatively, pin recipes to your \u201cYummy Potatoes\u201d Pinterest board.
\nStep 6: The End.<\/p>\n
What\u2019s missing here?<\/p>\n
Did you make any of those recipes? Did you go back to the blog and ask questions? Did you document anything, write your own blog post or comment back on those recipes? 95% of the time, I bet the answer is no.<\/p>\n
C\u2019mon people, stop just looky-looing photos of melty cheese and chocolate drizzles. Create a Pinterest board of dishes you actually made and tell the world if a recipe actually worked. I want to know if that Rosemary Pinecone Bourbon Cake actually tastes good or like licking tree bark. I want to know if you made some tweaks to improve on the original.<\/p>\n
SERIOUS EATS RECIPE: Easy Chicken and Ginger Soup with Rice Cakes, Chives and Quick Pickled Garlic<\/strong><\/span><\/p>\n I almost never make chicken broth from scratch. Our freezer space isn’t huge and there are already two big containers of turkey stock in there from Thanksgiving. \u00a0For most chicken soups, low sodium boxed broth works just fine. \u00a0Where they tend to miss the mark is if you’re looking to make an Asian chicken soup. You don’t really want the usual carrot, celery, onion and bay leaf flavors. This one is simply chicken, onion, green onion and ginger.<\/p>\n Once it’s done cooking, you’ll be thinking, this just doesn’t taste like much. Add the salt. \u00a0I ended up adding two tablespoons. You may want to add less.<\/p>\n Now, this is where I went in a slightly different direction. I piled on the vegetables — Shanghai baby bok choy, carrot and sugar snap peas — and skipped the ginger and cilantro. The ginger wasn’t young enough and came across soapy, so I skipped it on the second go-round. Though the chicken had all been removed, the flavors had some time to gel and the broth tasted even better second day.<\/p>\n So what have you made lately from other blogs or pins? \u00a0Let me know some of your faves.<\/p>\n