originals and redactions Re: [Sca-cooks] "All the King's Cooks"

[Ron Carnegie]

adamantius> I try to avoid them myself, at least ones written by others.  On the 
adamantius> other hand, writing one up can be useful when working with others, 
adamantius> teaching others, creating shopping lists and using resources in a 
adamantius> feast-type situation. It's good to know, when you're doing several 
adamantius> dishes for lots of people, what you need all that milk, or all those 
adamantius> onions, for.
adamantius> 
adamantius> So for experimenting with one dish at a time, I prefer not to use 
adamantius> them, but I do try to keep a record of what worked, and come up with 
adamantius> a workable recipe, even if after the fact.

    Actually when cooking for large numbers I do as you suggest use
redactions.  Though I have rarely cooked for large numbers (am doing so
for our Interbaronial Twelve Night this year).  


Ranald de Balinhard
Ron Carnegie <r.carnegie at verizon.net>
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	"The poetry of history lies in the quasi-miraculous fact that
	 once on this earth, on this familiar spot of ground walked
	 other men and women as actual as we are today, thinking
	 their own thoughts, swayed by their own passions but now
	 all gone, vanishing after another, gone as utterly as we 
	 ourselves shall be gone like ghosts at cockcrow."
				G.M. Trevelyan
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