tag:blogger.com,1999:blog-37886248.post8185515251821902284..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Glossary of Casual Kitchen MemesDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-37886248.post-54370368033636296892009-07-16T13:49:48.232-07:002009-07-16T13:49:48.232-07:00Hi Beth, thanks for your comment. Yeah, I assumed...Hi Beth, thanks for your comment. Yeah, I assumed readers would click on the link to my article on the 80/20 Rule in that glossary entry, but perhaps I should define it again anyway. <br /><br />Thanks for reading!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-68119984128829335672009-07-16T13:36:08.015-07:002009-07-16T13:36:08.015-07:00Thanks for the glossary! Note that you didn't ...Thanks for the glossary! Note that you didn't actually define the 80/20 rule, nor how it applies to cooking. You might want to revisit that entry.<br />:)bethhnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-36610975574713440692009-07-09T07:50:45.771-07:002009-07-09T07:50:45.771-07:00Yep, I'd call that a stealth price hike. A pa...Yep, I'd call that a stealth price hike. A particularly lame one too.<br /><br />Thanks for reading Limecloud!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-66341956712809153162009-07-09T07:39:42.329-07:002009-07-09T07:39:42.329-07:00Hi, I just read an article about how propane suppl...Hi, I just read an article about how propane suppliers are quietly selling less propane for the same price (a 20 gal tank now has only 17 gal). It's grilling season and I just thought I'd pass that info along. Sounds like such a rip off- completely without the customer's knowledge. It's such a example of stealth price hikes. <br /><br />http://www.msnbc.msn.com/id/30892512/ns/business-consumer_news/limecloudnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42382435549126611522009-07-06T16:37:41.360-07:002009-07-06T16:37:41.360-07:00Hi Jules, glad to hear! Thinking about the world i...Hi Jules, glad to hear! Thinking about the world in 80/20 terms has really changed how I do most everything in my life. Also, I'd recommend Richard Koch's <a href="http://www.amazon.com/gp/product/0385491743?ie=UTF8&tag=casukitc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385491743" rel="nofollow">The 80/20 Principle</a> by the way, it was a great resource. It gave me, uh, 80% of what I know about the concept. :)<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61578624912770151082009-07-06T16:35:46.570-07:002009-07-06T16:35:46.570-07:00Hi Melissa, thanks for your thoughts.
I think it&...Hi Melissa, thanks for your thoughts.<br /><br />I think it's fair to say that one can get away with certain minor modifications without making a recipe "by the book" first. Minor changes to spices, or a simple veggie substitution like in your Spanish rice would be good examples. <br /><br />Also, sometimes you can "tell" what a recipe needs just by looking at it, but often this is usually something more experienced cooks will be better at than beginner cooks. And of course even then it increases the risk of a recipe screw-up.<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-44713179527844718372009-07-05T20:55:29.236-07:002009-07-05T20:55:29.236-07:00love the glossary dan.. good to see you mentioning...love the glossary dan.. good to see you mentioning the 80/20 rule - Ive been reading the 4 hour work week and am really into the whole 80/20 concept at the momentjuleshttp://thestonesoup.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-20333206537325690322009-07-05T20:44:19.539-07:002009-07-05T20:44:19.539-07:00Thanks for the glossary. You know, I don't al...Thanks for the glossary. You know, I don't always follow that rule about making something by the book first, but I feel I only make changes appropriate for my and Steve's palate. Like I try to respect the fact that he doesn't like olives (though I'll convert him one day dammit). You know, things like that. The Spanish rice I have made a plethora of times, which I now consider "mine" was one where I changed before doing it by the book as well. I replaced the celery in it with red bell pepper - same fine dice, same measurement, different vegetable.<br /><br />I assume these changes are okay. I just imagine I would be doing more of a disservice to the original if I changed which herbs I used or changed the methods, etc. without trying it their way first.Melissahttps://www.blogger.com/profile/12439733116558336290noreply@blogger.com