[Sca-cooks] Dem buns

[Jadwiga Zajaczkowa / Jenne Heise]

> 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