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..
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.
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..
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!"
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..
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..
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. :-)
I have lived in both Austin and the Hill Country - here are my votes:
Austin - Kerby Lane for breakfast
Texas French Bread - breakfast or lunch
Eastside Cafe for lunch or dinner
Z-tejas lunch or dinner
Central Market on N. Lamar - fabulous grocery store - this is the original CM - pick up beautiful, fresh food to go or just wander around and taste
Magnolia Cafe - good
San Antonio
Madhatters Tea - breakfast
El Mirador - lunch - authentic food, delicious food
Liberty Bar - lunch or dinner
BBQ - Rudy's in Leon Springs OR the Shell Station at River Road and Main Street in Boerne (really it is great)
Feel like a fabulous meal - pricy but good - Bistro Vatel in Olmos Park and, fantastic and expensive - Le Reve (you need to make reservations immediately if you want to try to get in)
Good luck and happy eating,
see this article in today's nyt.
http://www.nytimes.com/2007/10/24/dining/24texm.html?_r=1&oref=slogin
i've eaten at el jardin and it is just fine.
When anyone in my boyfriend's family cooks they stick to the recipe exactly, without changing. I stay close, but usually I don't measure as well as I could. The only time I really ran into a problem was when I accidentally used the half cup only for this whole recipe that called for cups...the cookies I made were a little thick and there was hardly any dough--but I didn't actually notice my mistake until doing the dishes later. Otherwise, it's never been a problem.
I almost never follow one exactly, even when I'm baking. Once in awhile I have an inedible disaster, but most times things come out well. But I do have that "why can't you make it again problem?" If don't write it down right away I'm screwed. I've never had a great memory & the older I get the worse it gets.
I always follow the baking powder and/or baking soda instructions to the letter, especially with buttermilk. Pancakes are fickle things after all.
If I am baking I follow to a tee, or if I am trying out a new recipe of something I have never had or tasted. But otherwise I play around with what I am adding and go by taste for most things.
Wow, I'm amazed at all the insight & knowledge everyone is willing to share--thanks fellow SE fans!
I tend to only make relatively small adjustments when I cook, but occasionally I go the whole hog and toss in whatever I think might work. When baking a complicated recipe, I usually try to follow it exactly, but if it's a recipe I've made more than one, I'll make changes to suit my mood-- a dash of different flavored extracts, different types of flours, toppings, more/less sugar, et cetera.
Being vegetarian, I almost always tweak a recipe to make it suitable to my dietary needs. Substitute the mayo for eggless mayo, exchange the eggs for an egg substitute or even omit any bacon, chicken or a very spicy chile or pepper. I am definitely an improvisational cook - I read the recipe and add ingredients by feel. And I almost never taste it until after I've finished. It always turns out fine.
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