Add images to your recipes and to the steps, as well as to your Beer, Wine, and Cheese notes.Chef’s view for distraction-free cooking.For more core functions, try MacGourmet Deluxe. MacGourmet is a recipe management application that allows users to create, edit, and scale new recipes or import recipes from their favorite websites, then share them via email, Facebook, and Twitter. A friend says I'm becoming like the crotchety grandmother in ‘Goodness Gracious Me', who claims she can do everything with “just one small aubergine.” I prefer to think of myself as a glamorous Axe Porridge soldier.Note: The developers have notified us that MacGourmet has reached the end of its development cycle, and is no longer for sale, and intend to focus their efforts on MacGourmet Deluxe. The more I eat out, the more I realise we pay restaurants a ridiculous amount of money to make food that's actually really easy to make at home. Read all the comments, and you benefit from other people's mistakes. And invaluable ratings and discussions on each recipe by people who've tried them. Websites, like Epicurious for example, give much more information than a cookbook can. Now bring your recipe collection into the 21st Century… It's like iTunes for your recipes.” Their ad line? “You organise your digital photos you make playlists of your MP3s. Foodie Apple users swear by MacGourmet, which helps you create and edit recipes, wine notes and cooking notes.
MACGOURMET ALTERNATIVE HOW TO
They also show you small but essential things like - How to sharpen a knife, season a cast iron skillet, or simply cut pineapple. I tried a tutorial on how to chop an onion efficiently, and my chopping's almost chef-like now. The are plenty on YouTube though I prefer Video Jug where chefs demonstrate techniques. It makes it much easier to follow video recipes. Make space for a computer or your laptop in the kitchen. Once you begin to follow a set of them, you'll find yourself constantly inspired by new ideas and challenged by new recipes. Take a look at the food blog we run on the page opposite this column every week. Take a look at sites like Tastespotting and FoodGawker to get introduced to more food bloggers. But when it comes to global food and unusual ingredients, nothing beats the Internet.Įxperiment with a range of websites to begin with. I tend to use family and friend's recipes when it comes to Indian food. A search for the simplest item, say a tomato soup or teacake, leads to a barrage of tempting recipes, making it very tough to choose the right one. Not all bloggers are reliable, and websites are awash with recipes, a good number of which might not work - after all the Internet is so democratic anyone can post anything they feel like. Yes, there are pitfalls, and I've tripped into them all. The Internet, on the other hand, is incessantly flexible, forgiving and encouraging. They're too regimented, not making allowances for amateurs, experimental cooks or unreliable ingredient supply. So although I have many beautiful cookbooks, I find I use them more as reference tools than actual recipe guides.
I have very little patience, and a frighteningly short attention span. Incessant innovation - it's just one of the perks of being a kitchen geek. And finally, just for fun, I throw in a deseeded green chilli. Various food bloggers suggest adding cashewnuts, walnuts and even peanuts in place of pesto. After about fifteen minutes of Googling, I figure fresh coriander can be used instead of basil. As she marvels at the porridge made of ‘just' an axe, he chuckles quietly. Finally a delicious ‘Axe porridge' is ready, and they enjoy dinner. The old lady can't tear her eyes away when he tastes it, and pronounces it delicious except for the lack of salt. So he borrows a cauldron and pops in the axe. When she pretends her larder is bare, he offers to make her porridge with an old axe he spots lying under a bench. It's a story about a hungry soldier who stays at the house of a stingy old woman. When I was a kid my father's favourite story was ‘Axe Porridge.' We were convinced he made it up till I stumbled upon it in a collection of Russian folk tales. Not so good when you're craving Italian food. Pine nuts cannot be had for love or money. The Parmesan at my supermarket smells strange.
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