It's all about THAT prefect dish!

As if there weren't enough sites on the net about food that we have many more people blogging in their versions on various food.

Personally, whenever I have a thought to make a certain dish, I surf around to find the receipe, even though it's already in a book I own. But it's relatively easy to just type in the words & open the webistes, rather than turn the pages from my "new books". But I'm never satisfied with one version, so I look & look, open more than 10 different versions of THAT receipe & then I'm more confused as to which one I should choose from the lot.

Now here's a thought..... Do we really go through these sites & blogs, & make them exactly as mentioned & get the picture prefect dish? After doing all that researching for the prefect recipe, is there anything like a prefect recipe?

Remeber having taking part in a Cookery contest, where everyone is given a chance to make a particular dish, say Chicken Tikka Masala. By the end of the contest, you can see how no two dishes are the same, despite having to make the same Chicken Tikka Masala - the colour, the taste, the garnish & not to forget the calories, all will vary to some extent.

Even if we follow the receipe, the exact measurements of red chill powder, salt, curry powder - will be altered. We tend to add a little more or less to match our taste. Like they say - some like it hot. Everyone has a different palate. So in all the adding & subtracting - {you know those "optional" items}, you get a different dish.

When I'm in the kitchen preparing anything, be it a salad or chicken grill, I will always put anything. If anyone asks me how much of "that" did I add, I will have no idea. [But I am particular in checking how much salt I put & my "spicy" factor comes from black pepper, since that is more healthy than red chilli powder]. After ever new version of grilled chicken, my guinea-pig asks from where did I get this new receipe? I make it a point to answer to him after I know how he has rated the dish.

Despite the long hours in the kitchen, we may never be able to match the leagues of the sous chefs in the 5-star hotels. But just knowing that someone is there to appreciate it is worthwhile the sweat.