SC - redacting

[Peldyn at aol.com]

In a message dated 12/10/1999 8:32:02 PM Pacific Standard Time, 
stefan at texas.net writes:

> I have discovered that while I still can only redact the simpliest recipes,
>  I now really want that original recipe. I find myself often questioning 
>  "Now just why is the author using THAT ingredient" or "I think that is too
>  much of X or not enough Y". Or disappointly often "Why did the author leave
>  THAT ingredient out". And I cam blame you folks here for my new sensitivity
>  to this. :-)
>  -- 
>  Lord Stefan li Rous  
I totallly understand! I have often wondered why one cook will make a choice 
in a recipe that I wouldn't have made. I usually put it down to them having 
more experience, but sometimes I wonder! (smile)

Peldyn
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