Ingredients & Techniques

			Ingredients
The Big	Vegies	Fruits	Grains	Beans	Nuts &	Dairy	Eggs	Meat
Picture					Seeds
typical flavor	savory	sweet	bland	savory	savory	both	savory	savory
	a little salt		always cook w/	always soak in	source of
Prep			water first &	water first	almost all oils
			*a little salt*	a little salt
raw	some are great	just ripe	soaked &	& soaked?	yum	milk/yogurt	Caesar salad!	steak tartare
	even w/o dip	please	sprouted	why?		cheese
stovetop	fry gently,	try butter	cook  w/	cook  w/	baking better;	almost	over medium,	sear (w/ fat)
w/ oil	onions/garlic		water first!	water first!	same flavor	impossible	thanks	then simmer
	& herbs first				less oil			(w/ water)
stovetop	steaming best	fine	std method for	std method	why?	you can	poached eggs on	if you insist:
w/ water	boiling ok		rice: water sh			boil milk	toast w/ onion &	very very
			be 1" above rice				cheese melted on	very gently
oven	fine	fine	cook  w/	cook  w/	best way	melt cheese	quiche	don't let roast
to cover or			water first!	water first!	~ 300 F			dry out
not to cover?
Glues
Broth-	O-G-C-C-P*							Bones +
Casserole	good	NA	great	great	good	good	good	good
Continuum
Bread	good	good		unusual	good	good	great	good
	2 cups pulp	1 cup sugar	2+ cups flour		1+ cup	1/2 cup butter	3 eggs
Sauce	good	why?	2T flour	good	2T Oil	1c Milk	good	good
						2T Butter		or 2T Fat
Custard	good	good	bread pudding!	unusual	fine	1c Milk	3 Eggs	unusual, ok
Mayo	great	think twice	good	good	Oil	good	Egg	good
		if all fruit			good		good
Vinaigrette	great	Vinegar	good	good	Oil	good	good	good
		think twice			good
		if all fruit
Dip-Type	good	great	ok	ok	get soggy; add	Cream Cheese	ok	ok
					when eating	&/or Yogurt
Plain text gives general comments about each combination of ingredient category & method, also some specific comments.
Bold text highlights key ingredients and basic proportions. * onions, garlic, carrots, celery, parsley...