sca-cooks Creativity
Beth Morris
bmorris at access.digex.net
Thu Apr 10 11:31:49 PDT 1997
linneah at erols.com wrote:
>
> It seems that everytime someone offers documentation for a recipe(receipt)
> that they have taken one written in period and "done their best with it". Does
> this mean that a cook shouldn't create their own recipies and call them "period"
> because they are based on ingredients and techniques that would have been
> used in period? I have come up with a wonderful spiced and fruited ground
> prok dish that I would love to serve as well as having others in mind waiting to
> burst forth.
>
> Any comments (as if I didn't know)?
IMHO, I'd be very cautious about creating recipes and I certainly
wouldn't bill them as period. But I certainly have done it, and will do
it again, in areas where I feel I'm sufficiently experienced and
knowledgeable on the subject.
I commend to you the really excellent article in the latest TI on a
Winter Soup. Entertainingly enough, it was a similar process that I'd
gone through *on the same dish* and arriving at similar results....
Keilyn
"My name is Keilyn and I'm an Authenticity Mavin"
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