SC - PAYNE RAGOUN another question....

[Seton1355 at aol.com]

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. >>