[Sca-cooks] Redaction (Was: Some recipes that I have redacted)
grizly at mindspring.com
Mon Sep 15 20:47:32 PDT 2008
It depends on whether I'm experimenting or putting together a formal
presentation of my recipe adaption.
I want a copy of the original recipe, transcription or facsimile. That will
be the final arbiter for any disputed points. Next I want a translation, if
necessary. From this, I may produce an ingredient list and experiment on
quantities or just play around from the translation. If I'm playing, I may
leave the recipe in this state. If I am preparing it for publication, my
adaptation of the recipe will be put in a modern format with a transcription
of the original and any translation.
Bear > > > > > > > >
Bear, I think I see what you are doing there. How do you balance that
against what you believe a medieval cook would have done in preparing the
dish to be served? Is this a practical versus academic difference for you?
I tend to daydream/philosophize/guess at what I glean a medieval culinary
practitioner would have done ina given situation or type of meal. That
means I tend to stay way from exact detailed measures and weights for
everything, but get a general direction and instructions to follow.
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