[Sca-cooks] Dem buns
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Thu Apr 12 15:22:05 PDT 2007
> It might still be period, depending on what was omitted. In a couple of
> cases, I've omitted ingredients that were dangerous, possibly toxic and/or
> totally unavailable...like ground pearls...or ambergris! However, when I
> judged a cooking competition this past weekend at Coronation, I was somewhat
> bemused by an entrant who substituted white wine for the grape juice the
> recipe called for (and yes, even the unredacted translation said "grape
> juice.") Her reasoning was that she didn't have any grape juice in the
> house and didn't want to make a trip to the store!!!
Hm... I guess it can happen at the last minute. Certainly has happened
to me more than once, but then I only cook for events and exhibitions
and things, not competitions, though I plan to change that.
But... well, I know people who routinely substitute grape juice for wine
in a recipe, so I'm wondering if that's the logic here--- if you can
substitute grape juice for wine, why not wine for grape juice?
I've substituted olive oil for bacon fat to get a vegetarian-friendly or
semi-observant-Jewish-friendly result, and done other equivalent
substitutions. Non-equivalent substitions are the ones that worry me.
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"I thought you might need rescuing . . . We have a bunch of professors
wandering around who need students." -- Dan Guernsey
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