tag:blogger.com,1999:blog-4640470443420164863.post2809638667387739583..comments2024-03-26T10:26:51.288-04:00Comments on Jim Leff's Slog: The Problem With My CookingJim Leffhttp://www.blogger.com/profile/00007232702717055047noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4640470443420164863.post-79715070891243481262017-07-22T02:44:25.884-04:002017-07-22T02:44:25.884-04:00I agree, Michelle! But I don't need more excus...I agree, Michelle! But I don't need more excuses to avoid acquiring the knack of seasoning. I've done exactly that for the last decade! <br /><br />You can't get around the fact that if you're making something like scampi pasta, the garlic needs to be right. The lemon needs to be right. The salt needs to be right. The pepper needs to be right. Deft, disciplined control of seasonings is essential. <br /><br />Sure, I can retreat to my usual simple proteins....but the point of my article is that I'd rather not hide from my weaknesses.Jim Leffhttps://www.blogger.com/profile/00007232702717055047noreply@blogger.comtag:blogger.com,1999:blog-4640470443420164863.post-83003313521129096212017-07-22T02:36:31.922-04:002017-07-22T02:36:31.922-04:00My approach is "less is more". For the ...My approach is "less is more". For the most part, a simply salted and peppered protein is perfect. I use pink sea salt and penzeys ground fine pepper. I have the black peppercorns, but use them sparingly...they can overpower a dish.<br /><br />Garlic, an Italian blend dry spice and fresh dill and tarragon are all i need. If you ever need to brighten a muddy dish try tarragon or dill. They are transformative spicesAnonymoushttps://www.blogger.com/profile/02970298460156431587noreply@blogger.com