I was thinking the other morning, as I was writing out a recipe for this blog, about how I often use qualifiers when listing ingredients. For example, rather than saying, “1 tbsp. butter,” I will say, “1 tbsp. fresh sweet cream butter.” Or instead of “salt,” I will recommend “flaky sea salt, such as Maldon.”
Gorgeous pyramid crystals of Maldon salt
It’s because little differences in ingredients can mean a lot. Especially in simple dishes that utilize only a few ingredients. More
skinny girls & mayonnaise 