[none]

[Mark Harris]

I grew up making cakes for instance whose recipes originally called for
milk and substituting fruit juice usually orange instead.  Most people like
the difference when I do it now.  My mother is an experimental cook and
always tampered with recipes to see what would happen.  She had a knack for
is though so the food was always good even though we were her guinie pigs.
That is pretty much how I cook and some of my best recipes come from
experimenting.  A couple have won A&S competitions.

Sindara


At 08:02 PM 3/12/99 EST, you wrote:
>I would like to put out a question for discussion:
>
>I have been spending time looking at medieval recipes.  Due to health
concerns
>so much of the composition of the recipes would "kill" me if I cooked it as
>stated in the recipe.  Sooooo, I have started making replacements of food
>stuffs and changing cooking methods to suit my personal needs.  ie:
>instead of fyring in oil, I "fry" using 1 tsp of oil in 1 C of water in a
very
>hot pan
>instead of 8 eggs, I use egg replacer
>instead of milk  I use rice milk or soy
>etc.....you get the idea.
>My question is:  At what point does the recipe stop being "the recipe;?
>My question is:  If one cannot be a purist (sp?) about thier medieval food,
>isn't getting "a taste" of or "feel for" the *idea* of the recipe better than
>nothing at all?  How do you all feel about this?  Comments please!
>Phillipa (who wishes she could sometimes eat pizza)
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