[Sca-cooks] what are your thoughts on period-style food?

[Mary Denise Smith]

Well, this is how I cook, unless I am baking. Guess that's why I am a
piss poor baker!

MD/Marged
Feeling chatty this evening (chore avoidance behavior #37C)

Kirrily Robert wrote:
< I'm very much a cook-by-feel type.  The only sorts of quantities I
ever use in a recipe are things like "about twice as much" or "a splash
or three".  Working from period recipes for me goes like this:

 - read it through a few times
 - compare with similar recipes, if available
 - look up the meanings of any unusual words
 - figure out ingredient substitutes/omissions/etc according to availability
 - just do it, tasting as I go
 Sometimes it comes out great, sometimes I learn by making mistakes. I
seldom seem to get quantities wrong, though, nor cooking times, because
I just kind of apply common sense and extrapolate from other dishes I
know well. Of course, actually writing up a good redaction for others to
follow is a real chore for me :)>