Discussion/responses to the recipe box thread

[32t]

I like the idea of the recipe thread but in post #1 there is this.

"Just list it in this thread. Recipes only. Discussions about recipes go in the forum."

How do we find a place to discuss them? Here is my attempt.....

In post #34 I read, "BUT, all the ingredients have to be used. Subs or omitted ingredients will change the flavor profile."

This is how I usually cook and I think that cooking is relatively easy. At least at the recipe level. Anyone that can follow instructions should be able to cook an excellent meal. If the recipe is excellent....

I wish I could triple like this from post #29. "My Grandmother passed on the dish of "Scots Mince" to me and I then personalized it. It is a recipe of which can be easily tweaked with different ingredients or spices to change up and create other dishes"

To me the signs of a great cook include the ability to substitute for what they have on hand or to change the recipe to satisfy their desires.

[thebigspendur]

Yes and give me a canvas and the right paint and brushes and a picture of a rembrandt and I can paint you an exact copy. I don't think so. Some folks can't boil water with instructions.

There's a reason they call it Culinary Arts.

The reason I wanted only recipes in that thread is because otherwise it will become more a discussion thread. What I'm game for is posting stars for how good the recipe is by those who have tried it but that's it.

[32t]

I have never thought of cooking as an art and especially of comparing it to painting.

If I was to compare cooking with copying a Rembrandt I would use painting by number kit as an example to compare to a recipe. Of course a person with more skill could make the paint by number kit look better but the basis and general proportions are there.

Maybe as an art the display of the food should be considered. I think this is mainly a marketing tool to make people think that the food they are getting is much different than what they themselves can make at home. From my experience you are paying for being waited on and the convenience not the quality of the food.

I like discussion threads but can see your point. The what have you had for breakfast or dinner threads have been much fun for me and I have tried things from all over the world. Some I will make again and others I won't. If I want to post "I don't have any kelp in my cupboard what do you think would make a good substitute?" I am sure they might chuckle but give me an answer.

[thebigspendur]

I agree when you go into a restaurant probably 90% of the time you are paying for the convenience. Of course you are looking at it from the standpoint of someone with some natural skills. I know plenty of folks who (like I said) can't boil water or who can't or won't follow instructions. My wife is a great example. I've told her a million times you heat a pan to proper temp and then put the food in and cook at the proper temp. She throws the food into a cold pan turns the heat to max burns everything. The same with using a microwave. To her the thing has only two settings off and max.

I live in high altitude and when it comes to baking standard recipes don't work and standard recommendations don't work so hot either. You have to finesse recipes for them to come out right. of course you can get high altitude recipes but they are in short supply and are set for standard altitudes with few exceptions.

That's why most folks pick up a boxed ecuse for baked products at the grocer. Those are foolproof. Even my wife can do it.

[32t]

I have lived at around 1,000 feet plus or minus and haven't given any thought to cooking at high altitude. I would have thought about the boiling of water being different but wouldn't have thought about the difference of bread rising. I did just a quick search and will have to look into this further.

Most people I know talk about their fond memories of grandmas cooking. Not me! At least she could boil water. You need to so that to make Jello. That is about the only thing she could make well. One time we went to her house for Thanksgiving dinner and she made Canned Chow Mein. When there were more people than she thought she added water to make it go further! She was a wonderful woman in her own way but couldn't heat canned corn without messing it up.

I don't remember much of my grandpa's cooking but I remember him telling of when he was a hobo he would but eggs into the coffee pot and when the coffee was done so were the eggs.

[Hirlau]

I think both of you guys are just jealous that neither of you could best the "Pickle & Peanut Butter Sandwich" recipe,,,, it is more of a Mona Lisa , than a Rembrandt,,,,,,