On 2/28/2014 3:19 PM, Ophelia wrote:
>
>
> "gtr" > wrote in message news:2014022812074920171-xxx@yyyzzz...
>> On Fri, 28 Feb 2014 08:51:17 -0800 (PST), A Moose in Love
>> > wrote:
>>
>>> The other day, I posted a super simple recipe for steak sauce. 'Home
>>> Made'.
>>> However, I used bottled wurster sauce, bottled ketchup and cider
>>> vinegar.
>>> Is it truly home made? If it were truly home made then I would make
>>> the worcestershire sauce myself, as well as the ketchup, all made
>>> from garden ingredients. Also I put in some hot sauce(an ingredient
>>> which I omitted when I posted the recipe)which is also bottled.
>>> If I add mustard, should I make mustard from mustard seed which I
>>> purchased?
>>> etc.
>>> Where do you draw the line?
>>
>> If it's an abstraction, who cares where the abstract borders lie?
>>
>> I figure if I should or want to take credit for a dish, a sauce, or
>> some such, I'll call it home made. If I sprinkle or pour something
>> over a purchased pot-pie, or canned/frozen food, I wouldn't call that
>> home made. If I made a pie in a store-bought shell, I'd call it home
>> made, no matter what the hell was in it.
>>
>> If I made a made a packaged dinner, like a pilaf mix or falafel I
>> wouldn't call it home made, but I would call it home *cooking*.
>> Actually I don't think I really use the phrase "home made" it seems to
>> have lost its meaning unless it's like a quenelle or something. Or
>> perhaps to distinguish it from the obvious alternative: "home made"
>> yogurt, or "home made fried chicken.
>>
>> Actually I think finely mincing such terms is kind of a semantic game,
>> rather than a cooking thing. Doesn't everybody?
>
> Probably. I prefer to cook all our food from scratch but that doesn't
> make it better, just different preferences really.
>
It's a moot point as to where one makes instead of buys. Make your own
vinegar or soy sauce perhaps, grow your own ginger root or lemons; not
where I live.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.