"cshenk" < ha scritto nel messaggio > "Giusi" wrote
>> Amanda, here is some free advice from a cookery teacher. The first time
>> you make something, follow the recipe. After that if you want to alter
>> or experiment, go ahead. Especially in the case of someone who is not an
>> experienced cook, playing around with ingredients will mean wasting a lot
>> of ingredients. You don't at first have the grounding that allows you to
>> understand what will happen if you di this to that and combine these
>> ingredients.
>
> Good advice. Eventually you get a feeling for a cuisine and can adapt at
> will but not at the start so well.
>
> Then again I should swallow my own words. I can not make italian. Every
> time i try, I fusion it to something else ;-)
>
> I am capable of a base recipe, just helplessly tweak those! I'd probably
> make you spagetti and you'd look and go, gee, looks kinda like it' then
> taste and go 'gee it's good, what is it?' (hiding head in corner, dont
> beat > me please!).
>
> ...trotting off in shame to have *my* version of what was listed as
> italian > calamari..

I cook fusion dishes for my own pleasure quite often. Pasta with chinese
meatballs and spinach is a favorite of mine and several of my friends.
My point is that she was floundering because she was taking on too much
responsibility too quickly and that she'd know what to do if she experienced
made to recipe a dew times. If you have never had the real thing, it's
better to follow the real recipe at least once or how the heck will you know
if you're close?
That's the problem I have with so many of the Italian cooks/cookbooks in the
US. They aren't trying to be genuine but they don't tell you 'this recipe
is American'.

If you really wanted to make Italian food, you could lock away Asian sauces
and spices and follow a recipe-- but first at least read what comprises an
Italian meal so you don't throw a turkey on top of a platter of pasta.