[Sca-cooks] redactions

[Nancy Kiel]

I believe the original topic was being marked down in competition for not 
including one's own version of a receipt.  My point is that if the original 
receipt provides an adequate description of the process, it is unnecessary 
to re-write it.  Yes, one should include quantities of ingredients; yes, if 
one does something different from the receipt that step should be described. 
  But, how does writing a redaction ensure the receipt was followed?  If one 
follows the original process, why must a redaction be done?  Why is 
documenting the process necessary because different people will interpret 
the same receipt differently?  That seems irrelevant, since you are judging 
an entry against the receipt, not against how others might make it.  If a 
receipt is lacking in instructions, the entrant must include what he has 
done, but if all the information is there.... Why is it important to know 
how I reached and why I made the choices I did?  Lastly, how would one apply 
the above how and why requirements to a performing arts type of entry?  How 
could one explain the choice of one rhyme over another?  I suspect my 
problem is that I view cooking as an art, and feel that excessive 
documentation can make it too much of a science.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

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