On Tue, 02 Feb 2010 12:52:46 -0500, Kate Connally wrote:

> Janet wrote:
>> I love pears, and am happy to have this recipe. Thanks!
>>
>> Two possibly dumb questions, given the difficulty of finding ripe pears, or
>> pears that will actually ripen instead of going directly from rocks to mush:
>>
>> a) Have you found that the ripeness of the pears makes much difference?
>> b) Do you favor any particular type of pear for this?
>
> Hi Janet,
> I haven't really paid attention to the pears - only to try to find
> the ripest ones I can at the supermarket. I think comice would be
> nice but they never have them so it's usually bosc or bartletts that
> are available and I tend to go for bartletts as bosc tend to be really
> hard. I can't say if I've noticed any difference. But then for all
> I know I've used the same kind of pears every time.
>
>> My third question is definitely too dumb to ask, so I'll just say that I'm
>> assuming you use peeled and cored fresh pears...
>
> Duh. Yes. Sorry, couldn't help myself. I'm sure the original
> recipe specified that but when I read it to my aunt over the phone
> (she had it written on a used envelope so I'm pretty sure that's
> what happened) she only wrote down the bare bones instructions, assuming
> she would remember to peel and core them. ;-)
>
> Speaking of that sort of thing - explicit instructions to peel,
> core, seed, or whatever fruit or vegetables - I have always thought
> that it should be unnecessary to state that as that would be the
> default procedure. If something is supposed to be used with the
> peel still or, or whatever, then that should be stated. I don't
> know - it's probably just me. I guess there are people who wouldn't
> know to peel and core the apples for apple pie, but really . . . ? ;-)
> Anyway, I just mention that because lately I have noticed more and
> more of what I consider *unnecessary* instructions in the recipes
> I copy. Things like stating all-purpose flour when that's the default
> and only other types of flour need to be specified. Same with
> granulated sugar. And listing extra flour to flour the pasty
> cloth or extra butter/oil to grease the pan in with the list of
> ingredients. In the old days those things were not listed as an
> ingredient. Oh,well. I guess I'm just too picky.

i have some sympathy for what you are saying, and when you give a recipe
verbally, you know who you're talking to and what to omit.

but when writing something down, the extra effort to make things explicit
isn't that great, and the audience to whom it will be useful is probably
greater. i think we've all read complaints about grandma's recipes where
the amounts or procedures are vague because *she* didn't need to be
reminded of them.

your pal,
blake