And it rocked. It took a while to get through the multi-page tutorial, but it was worth it. I had to make a few changes since I seem to have misplaced my wok (as well as the bottom of my Springform pan — anyone seen it?), I couldn’t find pickled turnips, and I steadfastly refused to cook up one portion at a time. I’m cooking four portions at the same time, and you’ll like it. We really did, actually!
I have the technique and amounts I used written down, but I’m not posting it because I’m not sure what the etiquette is for riffing on other people’s blog recipes without permission. I riff on magazine recipes all the time, so I know those rules: adapt it slightly, credit conspicuously, and then hope Condé Nast has bigger fish to fry than suing me and my stupid blog.
But since blogs have no hard and fast rules, I’m armed with only my own bad judgment as a guide. And bloggers are a feisty bunch. I’m not sure we’d take it to the courtroom, but we just might take it to the playground. So the big question is: Can Pim kick my ass?