[Sca-cooks] Insipid vs subtle

[Marilyn Traber]

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Well, that is where Phlip and I contrast as well ;-)

Ya see, She likes vibrant flavors where the capsaicin or chocolate or
whatever hits like a brick, and I favor a gentle balance of flavors [like a
beurre maitre de hotel, or a perfect hollandaise in the right setting...]

Not insurmountable, but where I will go to the shelf and select my
flavorings and do up a saute pan of pork chops, she will grab the spicy Mrs
Dash and have at it. [although Rob has been playing with the zatar a lot
lately ;-(]

margali

the quote starts here:
On 19 Sep 2002, at 0:08, Ron Carnegie wrote:

>     What I meant, is that the "insipid" result very well might be
>     correct.
> I suspect so even more now that you described the result more fully.
> This has far more in common with what I would expect from an 18th
> century receipt using chocolate.  I suspected from your apparent
> disappointment, that you might have been expecting something more akin
> to a modern chocalate cookie.

Brighid screv:
Yes.  I like my chocolate to be intense.  If this recipe doesn't do
that, well... I just won't make it again.  There are many more
recipes out there, waiting to be resurrected.
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