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How often do you follow a recipe exactly as written?

Never. Everyone has different palates and I prefer more seasoning (also a bit of a cultural preference acquired from the food you grew up tasting), so that's one of the first things that always gets a tweak in any recipe. Generally, I like things less sweet, so I'll look at a recipe and if I think gosh, that's a lot, I'll add whatever it is (sugar, chocolate) until I'm happy with the taste..

alyssa at 1:55PM on 10/16/07

From Talk

Website Feedback

Also..

Unforgetable - should be unforgettable

On your opening page, need to fix the spacing after comma on needs and wants. Or on your "about us" page, should read: "With over 23 years of professional culinary experience, Chef Jason.." (missing "of" and a comma"

Little things throughout, like missing accents and hyphens (i.e. award-winning chef, sautéed). Fairly picky, I know, but I'm a professional proofreader - that's what I do!

This might make me a grumpy nitpicker in your book, but I'd kindly point out that you did ask for people to give their feedback..and if you ask for feedback (and constructive criticism), it might sting a little.

alyssa at 3:13PM on 10/08/07

From Talk

What are your favorite nostalgic sides?

Collard greens, collard greens, collard greens - my mom's recipe which uses turkey ham instead of oh-so-bad-for-you-and-skim-the-fat-off-the-top ham hocks.

Especially with some cornbread..or biscuits..mmmm..hungry..

alyssa at 3:22PM on 10/04/07

From Talk

Cooking Mags

It depends on if you're cooking or browsing. For cooking, I like Cooking Light a lot. Food and Wine is a bit hit-and-miss for me. My favorite is Saveur - but I never cook anything out of it..seems to mostly be for browsing and going "ooooh cooool!"

alyssa at 3:19PM on 10/04/07

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From Talk

How often do you follow a recipe exactly as written?

Never. Everyone has different palates and I prefer more seasoning (also a bit of a cultural preference acquired from the food you grew up tasting), so that's one of the first things that always gets a tweak in any recipe. Generally, I like things less sweet, so I'll look at a recipe and if I think gosh, that's a lot, I'll add whatever it is (sugar, chocolate) until I'm happy with the taste..

alyssa at 1:55PM on 10/16/07

From Talk

Website Feedback

Also..

Unforgetable - should be unforgettable

On your opening page, need to fix the spacing after comma on needs and wants. Or on your "about us" page, should read: "With over 23 years of professional culinary experience, Chef Jason.." (missing "of" and a comma"

Little things throughout, like missing accents and hyphens (i.e. award-winning chef, sautéed). Fairly picky, I know, but I'm a professional proofreader - that's what I do!

This might make me a grumpy nitpicker in your book, but I'd kindly point out that you did ask for people to give their feedback..and if you ask for feedback (and constructive criticism), it might sting a little.

alyssa at 3:13PM on 10/08/07

From Talk

What are your favorite nostalgic sides?

Collard greens, collard greens, collard greens - my mom's recipe which uses turkey ham instead of oh-so-bad-for-you-and-skim-the-fat-off-the-top ham hocks.

Especially with some cornbread..or biscuits..mmmm..hungry..

alyssa at 3:22PM on 10/04/07

From Talk

Cooking Mags

It depends on if you're cooking or browsing. For cooking, I like Cooking Light a lot. Food and Wine is a bit hit-and-miss for me. My favorite is Saveur - but I never cook anything out of it..seems to mostly be for browsing and going "ooooh cooool!"

alyssa at 3:19PM on 10/04/07

From Talk

Where to eat in San Antonio, Austin, and Dallas?

Second the pick on Las Manitas. I went there for brunch on the advice of a friend and Austin native, and went back the last time I was there. Also, try Guero's (spelling?) on South Congress..

alyssa at 3:13PM on 10/04/07

From Talk

Website Feedback

I'd echo a lot of what's been said (lose the guestbook and leaves, better pix). Agree highly on the spell check especially - when I see errors like that I'd be hesitant to use a company (seems unprofessional to me). Also, if you have nothing on the calendar, I'd suggest omitting the calendar all together. Why? Because now I see you don't have any business - and if you don't have any business, that's a red flag to me as a customer not to go there. Agree also with the testimonials and think you should work to personalize the site a little more - show action shots of you in the kitchen cooking or something (especially on the About Us page). OK, final two cents: The web address really ought to match the name of your company. This is a key bit of business - if I had your food somewhere and then tried to do the website so I could use you, I'd give it up when it doesn't work. Most folks are struggling just to remember the name of a company at all..

alyssa at 3:12PM on 10/04/07

From Talk

Question of the Day: Best Meal You've Had When Dining Solo

Dinner at Michael Mina's in San Francisco. Was staying in the same hotel as the restaurant, was in town for the Fancy Foods Show and decided to treat myself. No one else wanted to go (read: spend that much). It was fantastic to just be able to focus on and savor the gorgeous food and wine with no distractions. My waiter was lovely and the kitchen sent a few extra goodies for the solo gal diner. :-)

alyssa at 8:01PM on 07/05/07

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