http://www.recfoodcooking.com

Thanks go to Michael "Dog3" for this survey.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com
>
>Thanks go to Michael "Dog3" for this survey.

I put MCINL.. If I read through the recipe first, and then start
doing a mise en place, I will discover very soon if I am out of what I
need. Before I even start cooking: the idea being that I check FIRST
to make sure I have everything I need. That is a crucial part of mise
en place. Then I don't get in that panic situation where I have to
decide what to do.

Christine

ChattyCathy said...

> http://www.recfoodcooking.com
>
> Thanks go to Michael "Dog3" for this survey.


I wouldn't dare skip an ingredient. I go by the book!

Andy
Anal that way!

Christine Dabney wrote:
>
> On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
> > wrote:
>
> >http://www.recfoodcooking.com
> >
> >Thanks go to Michael "Dog3" for this survey.
>
> I put MCINL.. If I read through the recipe first, and then start
> doing a mise en place, I will discover very soon if I am out of what I
> need. Before I even start cooking: the idea being that I check FIRST
> to make sure I have everything I need. That is a crucial part of mise
> en place. Then I don't get in that panic situation where I have to
> decide what to do.
>
> Christine

Ditto, I don't even need to get to the mise en place stage for that, I
review what I've got while deciding what I want to make, so I've already
assessed what I'm missing, what I need to go get, and what I can
substitute. The store is also quite close, so if I'm dressed to go out
it will only take a 15 min RT to get an item.

"ChattyCathy" > wrote in message
news
> http://www.recfoodcooking.com
>
> Thanks go to Michael "Dog3" for this survey.
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...

I very seldom follow recipes and most of the time I innovate. However if I
am making Pantry Cole Slaw for example and the recipe calls for white wine
vinegar, because the flavor is unique I will go and get some or I will make
a different type of Slaw.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> "ChattyCathy" > wrote

>> http://www.recfoodcooking.com
>>
>> Thanks go to Michael "Dog3" for this survey.

> I very seldom follow recipes and most of the time I innovate.
> However if I am making Pantry Cole Slaw for example and the recipe
> calls for white wine vinegar, because the flavor is unique I will go
> and get some or I will make a different type of Slaw.

A couple of days ago I made 3 bean salad. I have no idea
when or how I ran out of cider vinegar. Red wine vinegar made
a handy substitute.

nancy

Christine Dabney wrote:

> On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
> > wrote:
>
>>http://www.recfoodcooking.com
>>
>>Thanks go to Michael "Dog3" for this survey.
>
> I put MCINL.. If I read through the recipe first, and then start
> doing a mise en place, I will discover very soon if I am out of what I
> need. Before I even start cooking: the idea being that I check FIRST
> to make sure I have everything I need. That is a crucial part of mise
> en place. Then I don't get in that panic situation where I have to
> decide what to do.
>
> Christine

I chose "Take a guess, and substitute what you think might work" because
the question states: "BUT, you find that you are out of an ingredient
that will not impact the basic recipe but *may* impact the flavor".
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Jul 31, 1:20*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Michael "Dog3" for this survey.

MCINL. Depends on the ingredent and the recipe.

Cindy Hamilton

ChattyCathy wrote:
>
> Christine Dabney wrote:
>
> > On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
> > > wrote:
> >
> >>http://www.recfoodcooking.com
> >>
> >>Thanks go to Michael "Dog3" for this survey.
> >
> > I put MCINL.. If I read through the recipe first, and then start
> > doing a mise en place, I will discover very soon if I am out of what I
> > need. Before I even start cooking: the idea being that I check FIRST
> > to make sure I have everything I need. That is a crucial part of mise
> > en place. Then I don't get in that panic situation where I have to
> > decide what to do.
> >
> > Christine
>
> I chose "Take a guess, and substitute what you think might work" because
> the question states: "BUT, you find that you are out of an ingredient
> that will not impact the basic recipe but *may* impact the flavor".

Yes, but we don't "guess" on what "might" work, we select a substitute
based on our culinary "knowledge" of what "will" work as a substitute.

Pete C. wrote:

>
> ChattyCathy wrote:
>>
>> Christine Dabney wrote:
>>
>> > On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
>> > > wrote:
>> >
>> >>http://www.recfoodcooking.com
>> >>
>> >>Thanks go to Michael "Dog3" for this survey.
>> >
>> > I put MCINL.. If I read through the recipe first, and then start
>> > doing a mise en place, I will discover very soon if I am out of
>> > what I
>> > need. Before I even start cooking: the idea being that I check
>> > FIRST
>> > to make sure I have everything I need. That is a crucial part of
>> > mise
>> > en place. Then I don't get in that panic situation where I have to
>> > decide what to do.
>> >
>> > Christine
>>
>> I chose "Take a guess, and substitute what you think might work"
>> because the question states: "BUT, you find that you are out of an
>> ingredient that will not impact the basic recipe but *may* impact the
>> flavor".
>
> Yes, but we don't "guess" on what "might" work, we select a substitute
> based on our culinary "knowledge" of what "will" work as a substitute.

Kewl. Next time this happens to me I won't have to "guess", I'll just
call you instead and get your sage advice.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Nancy Young" > wrote in message
. ..
> Dimitri wrote:
>> "ChattyCathy" > wrote
>
>>> http://www.recfoodcooking.com
>>>
>>> Thanks go to Michael "Dog3" for this survey.
>
>> I very seldom follow recipes and most of the time I innovate. However if
>> I am making Pantry Cole Slaw for example and the recipe
>> calls for white wine vinegar, because the flavor is unique I will go
>> and get some or I will make a different type of Slaw.
>
> A couple of days ago I made 3 bean salad. I have no idea
> when or how I ran out of cider vinegar. Red wine vinegar made
> a handy substitute.
>
> nancy

I think the flavors and character of the different vinegars is astounding.
There certainly are dished were several vinegars will work but then again
IHMO There is no way to a decent Chinese Chicken salad without using Rice
vinegar.

The same holds true of many other ingredients.


--
Old Scoundrel

(AKA Dimitri)

ChattyCathy wrote:
>
> Pete C. wrote:
>
> >
> > ChattyCathy wrote:
> >>
> >> Christine Dabney wrote:
> >>
> >> > On Thu, 31 Jul 2008 19:20:09 +0200, ChattyCathy
> >> > > wrote:
> >> >
> >> >>http://www.recfoodcooking.com
> >> >>
> >> >>Thanks go to Michael "Dog3" for this survey.
> >> >
> >> > I put MCINL.. If I read through the recipe first, and then start
> >> > doing a mise en place, I will discover very soon if I am out of
> >> > what I
> >> > need. Before I even start cooking: the idea being that I check
> >> > FIRST
> >> > to make sure I have everything I need. That is a crucial part of
> >> > mise
> >> > en place. Then I don't get in that panic situation where I have to
> >> > decide what to do.
> >> >
> >> > Christine
> >>
> >> I chose "Take a guess, and substitute what you think might work"
> >> because the question states: "BUT, you find that you are out of an
> >> ingredient that will not impact the basic recipe but *may* impact the
> >> flavor".
> >
> > Yes, but we don't "guess" on what "might" work, we select a substitute
> > based on our culinary "knowledge" of what "will" work as a substitute.
>
> Kewl. Next time this happens to me I won't have to "guess", I'll just
> call you instead and get your sage advice.

Why not, my mother does from time to time Might make for a bit of a
long distance bill though...

On Thu, 31 Jul 2008 20:29:30 +0200, ChattyCathy
> wrote:

>I chose "Take a guess, and substitute what you think might work" because
>the question states: "BUT, you find that you are out of an ingredient
>that will not impact the basic recipe but *may* impact the flavor".

I almost chose that answer too, but then I was honest with myself...
flavor counts, so if it's a major flavor component I'd probably move
on to another recipe.

I was at the point of gathering ingredients together to begin making
dinner last week when I discovered something that's usually on hand
was not there (I forget what it was right now, probably fresh onion) -
so I ditched that recipe and went on to a completely different dish.

If the missing flavor component is subtle, like bay or thyme, I'd
probably use something else (or omit it) and soldier on. When it adds
flavor, texture and volume... I rethink my plan.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 31 Jul 2008 14:50:10 -0700, "Dimitri" >
wrote:

>I think the flavors and character of the different vinegars is astounding.
>There certainly are dished were several vinegars will work but then again
>IHMO There is no way to a decent Chinese Chicken salad without using Rice
>vinegar.
>
>The same holds true of many other ingredients.

It's not Bernaise unless there's tarragon!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Dimitri wrote:
> "Nancy Young" > wrote

>> A couple of days ago I made 3 bean salad. I have no idea
>> when or how I ran out of cider vinegar. Red wine vinegar made
>> a handy substitute.

> I think the flavors and character of the different vinegars is
> astounding. There certainly are dished were several vinegars will
> work but then again IHMO There is no way to a decent Chinese Chicken
> salad without using Rice vinegar.

I checked the other vinegars I had. White wine, whatever else I had,
wasn't really a good substitute, I thought. Red wine vinegar seemed
okay for that recipe. Worked out, 3 bean salad is pretty forgiving.

I wouldn't have tried that with the Chinese chicken salad. What the
heck did I make once ... oh, cole slaw. For whatever reason I thought
the bottle I picked up was the white wine vinegar. Just take my word
for it, red wine vinegar is all wrong in cole slaw. (laugh) Ugly and
nasty.

nancy

Michael \"Dog3\" wrote:

>
>
> I wouldn't dare skip an ingredient when baking. Anything else is up for
> grabs <g>.

I agree about the baking. Even following the recipe to the letter can yield
variable recipes if the weather is funky. But as far as other dishes go, I
consider recipes to be guidelines, not rules set in stone. I may skip
ingredients that I don't like, add more or less of some ingredients. Hell,
most of the time I don't even use measuring utensils.

On Thu, 31 Jul 2008 20:43:10 -0400, Dave Smith
> wrote:

>Michael \"Dog3\" wrote:
>
>>
>>
>> I wouldn't dare skip an ingredient when baking. Anything else is up for
>> grabs <g>.
>
>I agree about the baking. Even following the recipe to the letter can yield
>variable recipes if the weather is funky. But as far as other dishes go, I
>consider recipes to be guidelines, not rules set in stone. I may skip
>ingredients that I don't like, add more or less of some ingredients. Hell,
>most of the time I don't even use measuring utensils.
>
In that case, you're *not* following a recipe.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Michael "Dog3" for this survey.

MCINL because first I might research a substitute
(assuming I didn't already know one) and substitute
that if I had it. If I didn't have it I would either
substitute something else that I thought might work
or just leave it out if none of the previous options
were feasible.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Michael "Dog3" wrote:

> Andy <q> : in rec.food.cooking
>
>
>>ChattyCathy said...
>>
>>
>>>http://www.recfoodcooking.com
>>>
>>>Thanks go to Michael "Dog3" for this survey.
>>
>>
>>I wouldn't dare skip an ingredient. I go by the book!
>
>
> I wouldn't dare skip an ingredient when baking. Anything else is up for
> grabs <g>.

Depends on the ingredient. I often leave out or substitute
nuts (there are many nuts I don't like and many things
in which I don't like any nuts, even nuts I like). There are
other ingredients which can be changed - I often vary the liquid
such as substituting some other liquid for coffee, which I hate.
But as for the basic ratio of baking powder or baking soda to
flour and liquid (and the acidity of the liquid) need to be
adhered to fairly closely.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?