It was the sort of comment you make without thinking. And for me, that always means trouble.
I was just forwarding a recipe to our friends, Bob and Laurie, who are avid fans of both chicken wings and Thai food.
“This looks good and really easy,” I emailed, attaching a link to a video in which a professional chef was featured making one of his restaurant’s most popular dishes. “I thought you might want to try it.” Then I added in a moment clearly without real thought, “I would even offer my kitchen up for the test...”
“Excellent,” came the reply. “I vote we pick one of our recipes and cook up a mixed batch and sample!”
So now I was stuck. Hmmm, how hard can it be, I thought. I’d only watched the video once and it did look easy. But when I went back to the site, it turns out that the only thing there was a video of the chef cooking it – no recipe, no measurements, no guidelines other than what the guy said as he blithely whirled away in his professional kitchen.
