[Sca-cooks] sources, redactions and other fine things

[aeduin]

Summarizing my take on the whole thread.

I generally prefer original recipes (if they are in English) or a straight 
translation into English otherwise.  Looking at other people's redactions 
is interesting, sometimes very amusing, and helped me get together with my 
wife.  Even if the redaction is from someone who's work I trust, I'd rather 
work it out on my own, and, even though I trust their work, their style my 
be quite different from my own.

I go both ways on the putting redactions in documentation for 
competitions.  If it is a formally judged competition, ie Laurel's Prize, 
Pentathlon etc. then yes it needs to be there.  For informal competitions 
like a People's Prize or an A&S display then it's not necessary.  I would 
probably put my redaction in anyway just because.

In regards to how much detail I put in, it would be enough that a cook of 
moderate competence could follow it and get a similar result.  I would not 
put every last little step and process I went through to develop my 
redaction into the final piece.  However, I may put that information in the 
supporting documentation.  I would also use common cooking terms in the 
redaction and probably not explain each one.  As my wife explained, if she 
says that she used a "Holbien" stitch in her embroidery it would not be a 
documentation error if the Judge did not know that it is a double running 
stitch (I dunno, I use fiber to truss roasts and poultry).

AEduin