SC - redacting

[Philip & Susan Troy]

Bonne of Traquair wrote:
> 
> >
> >Peldyn at aol.com wrote:
> 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)
> >
> >Bingo. Keep wondering. I think Lorna J. Sass was the first author I
> >questioned in this way,
> 
> I was very new to all this when I read "to the Queen's Taste" a recipe in
> which the original clearly said to cook chicken carefully so that it didn't
> brown, and the redaction said to brown the chicken well.  Right there and
> then I lost any fear of redacting!
> 
> Bonne

"Eeeauw, (sniff) medieval cookery practices aren't in keeping with The
Modern Palate. (Sniff.) For exahmple, the extensive use of spices to
mask the flavor of ro--"

I can't say it. You know what it was gonna be anyway.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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