SC - New Article Added!
Jen Conrad
tjconrad at earthlink.net
Sat Sep 9 15:11:12 PDT 2000
I had a friend who was a typesetter for the Washington Post years ago before
they did everything by computer. He could touch reasonabbly hot things
(hotter than we could) and come away unscaved. I think his daily working
with the hot type made him impervious to heat pain.
On another point.......
As I am working through my recipes (as I am now) I am thinking that we see
the *1* form of the recipe as it was worked out and saved all these years,,
but I feel that there was variation in the method and leeway in the
ingredients just as today one cook will tweek a recipe and make it his/her
own, ie: look at how many recipes there are for potato salad.. (sorry Ras)
Anyway, just my 2 cents...
Phillipa
<<
Which leads to the question of whether it's possible for a full-time
cook (i.e. someone who does this stuff all the time), under the right
circumstances, to simply do as the recipe instructs. When I've made
anise in confit, I was able to dip a wooden spoon in the boiling sugar,
wet my finger, and scrape the sugar off the spoon with my finger without
burning it. >>
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