Below is an example. After this, I am not going to wast my time reply
to people with nothing better to do and hence attack others. My
response was to the post by sf. It is no longer found in google
archive; may be it was removed by the poster. There is a proverb in
Burmese; it translates to this: If put your foot in the wrong
direction, you can re-track it; if you say things (by heading to the
wrong direction), you cannot retract.

-------------------------------------------------------------------------------------------------------------------------------------------------------
On Nov 2, 5:10 pm, sf > wrote:
> On Sun, 2 Nov 2008 14:33:28 -0800 (PST), amandaF >
> wrote:
>
> >In what way I am clueless?
>
> How do you think most of us learned how to cook? We read recipes and
> tried them out. We didn't ask for excessive hand holding or nannying,
> which is what you're doing.

ReallY?

> Take a recipe, try it and

If you are as smart as you think, you'd know that i am not following
any recipe strictly.

>if something
> didn't work *then* ask for pointers. If you're attempting to make
> recipes from your native country, you're a better source of
> information than most of us are.

Can you read English? Or are you just simply retarded to not
understand what I asked? I said if you have any tips, please share. I
wasn't forcing you to nanny me.

> Call home! Talk to your mother - if you were raised by nannies and
cooks, talk to the cook.
You are too dumb for me to bother replying any further.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

"amandaF"
> Below is an example. After this, I am not going to wast my time reply
> to people with nothing better to do and hence attack others.

>> Take a recipe, try it and
>
> If you are as smart as you think, you'd know that i am not following
> any recipe strictly.

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.

On Nov 3, 11:46 pm, "Giusi" > wrote:
> "amandaF"
>
> > Below is an example. After this, I am not going to wast my time reply
> > to people with nothing better to do and hence attack others.
> >> Take a recipe, try it and
>
> > If you are as smart as you think, you'd know that i am not following
> > any recipe strictly.
>
> Amanda, here is some free advice from a cookery teacher. The first time you
> make something, follow the recipe.
Here is the reason why I don't. a few Burmese dish I make such as
rice noodle in fish chowder, I replaces roasted rice powder used in
the chowder with lentil power and rice noodle with wheat noodle. At
first, it didn't taste anything close to the original dish (but still
good) but over time, it did

Withe Indian dish, I can't possible use the amount of spice the recipe
asks for and not get heart burn. Beside, the type of Indian dish I
make are he type made by teh Indians in Burma, not Indian from India
and recipes are not available online much less in cook book.

An then there is time factor. I simply cant afford to try cooking the
way my mother made *my favorite dish*, whatever that may be. having
said that, I have enough sense what to replace and what to leave out
and still get a dish that is edible. So far, I have only had to throw
away one thing I tried to make. I was making a paste using Chana daal
powder (closet si yellow split peas) , following the method a friend
told me but I bought the wrong kind of "Besan" powder sold in Indian
stores. So, the texture and taste didn't come out the way it needed
to be. This pastes is cooled down, cut into slices like a tofu would
be cut and is used in making a salad by mixing with thinly cut onion
(wash the cut pieces before use), friend garlic w/ some oil, tamarind
sauce, roasted red chilli powder, and cilantro. That is Burmese
version of Tofu salad. I had that only once when I was growing up
partly because that is usually sold in roadside stalls only and my
mother would not let us eat from the roadside stalls. Since my family
was not big on using legumes, my mother never made that paste either
partly because it take a long time the way it is made over there,
requiring constant stirring. Here, people told me to just use high
heat and be done in 15 minutes, stirring constantly. Even then, it
gives one's arm a good work out and I haven't tried it again.

Anyway, now, I hope you know what I mean by "I am not following any
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.

"Giusi" wrote
> "amandaF"

> 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..
..

cshenk wrote:
>
> "Giusi" wrote
> > "amandaF"
>
> > 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..
> .

But hey! That's where/when the "Ultimate Kitchen Rule" applies!!!! It's
always "Cook's Choice" in their own kitchen <G>! One can never go wrong
that way, er, unless the cook messed up and made a briquette due to
over-cooking or burning up the kitchen - that sort of thing ;D

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"amandaF" wrote
> "Giusi" wrote:

>> Amanda, here is some free advice from a cookery teacher. The first time
>> you
>> make something, follow the recipe.

> Here is the reason why I don't. a few Burmese dish I make such as
> rice noodle in fish chowder, I replaces roasted rice powder used in
> the chowder with lentil power and rice noodle with wheat noodle. At
> first, it didn't taste anything close to the original dish (but still
> good) but over time, it did

Here is where the confusion is. To most here in this group, this seems
fancy cookery (not all, 'most'). They are not used to your cuisine. It
seems 'exotic' to the and anyone who knows how to cook 'exotic' shouldnt ask
basic questions.

It's cultural I think, on what is 'exotic'.

> Withe Indian dish, I can't possible use the amount of spice the recipe
> asks for and not get heart burn. Beside, the type of Indian dish I
> make are he type made by teh Indians in Burma, not Indian from India
> and recipes are not available online much less in cook book.

Many are not. If you find (for example) Japan Rice Porridge online, it's
apt to be my version on google. (I dont meant to beat on Japan, just that
it makes a case in point of how the google finds stuff).

Would you wamt me to hunt Burma recipes? I may have a few.

> An then there is time factor. I simply cant afford to try cooking the
> way my mother made *my favorite dish*, whatever that may be. having
> said that, I have enough sense what to replace and what to leave out
> and still get a dish that is edible. So far, I have only had to throw
> away one thing I tried to make. I was making a paste using Chana daal
> powder (closet si yellow split peas) , following the method a friend
> told me but I bought the wrong kind of "Besan" powder sold in Indian
> stores. So, the texture and taste didn't come out the way it needed
> to be. This pastes is cooled down, cut into slices like a tofu would
> be cut and is used in making a salad by mixing with thinly cut onion
> (wash the cut pieces before use), friend garlic w/ some oil, tamarind
> sauce, roasted red chilli powder, and cilantro. That is Burmese

Yum, if you have the recipe, I'd like to have it and see if I can find the
ingredients here.

> version of Tofu salad. I had that only once when I was growing up
> partly because that is usually sold in roadside stalls only and my
> mother would not let us eat from the roadside stalls. Since my family
> was not big on using legumes, my mother never made that paste either
> partly because it take a long time the way it is made over there,
> requiring constant stirring. Here, people told me to just use high
> heat and be done in 15 minutes, stirring constantly. Even then, it
> gives one's arm a good work out and I haven't tried it again.

Hehehee I can imagine.

> Anyway, now, I hope you know what I mean by "I am not following any
> recipe".

Most cooks use them as guidelines.

The lady has a point though that you have to have a baseline to work from.
Think of it this way. If she'd never seen nor tasted what you just
descibed, she'd have to follow the recipe pretty close the first time to get
a feel for it, before adapting.

"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.

Giusi wrote:

>
> 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?


On the other hand, if the result is delicious, does it matter if it's
not authentic? Not in my house.

gloria p

"Gloria P" <ha scritto nel messaggio > Giusi wrote:
>
>>
>> I cook fusion dishes for my own pleasure quite often. >> 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 few 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?

> On the other hand, if the result is delicious, does it matter if it's
> not authentic? Not in my house.
>
> gloria p

I am merely responding to the statements of two people who said they cannot
cook Italians food and that it is probably because they don't follow the
recipes.
If they were getting a splendid result they wouldn't be unhappy about it,
right? I otherwise do not feel like falling into that quagmire again..

"Giusi" wrote
> "cshenk" < ha scritto nel messaggio

>>> 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

>> Good advice. Eventually you get a feeling for a cuisine and can adapt at
>> will but not at the start so well.

>> ...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.

Oh I have one I made a bit ago. Swedish meatballs (premade frozen but quite
a tasty brand, now all 'et up), on a bed of steamed then buttered spinach
with shiitake mushrooms (I have a load of 20 lbs mentioned elsewhere). I
made up a fast brown gravy from a packet and used some of it over the
meatballs. Wierd but quite tasty for lunch a bit ago.

(snip but agree, try it once or twice as listed when a newish cook)

> 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'.

We here are *terrible* about this but we get it naturally. So many
immigrants have come here since before the revolution days, we are a true
melting pot. One of the best 2 expressions of that is Penn-Dutch and New
Orleans Cajun/Creole. I'm into the cajun/creole cookery and it's slipping
slowly back in as regular here now that I have easy access to the things
that make it so wonderful.

Amanda, you'd have heard of cajun/creole here but may not have looked into
the antecedents. It's a mix of french, African, Native American Indian, and
a small smattering of others (even a touch of Spain enters in).

> 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.

Hehehehe!

I was one day out of 'stuff' of my normal type to make a stuffed squid
recipe and came up with a really neat but very *odd* sounding one. I
stuffed the squid with grits and other things vice rice or the occasional
bread crumb stuffing. I'll have to do that again!

A definate 'east meets west' recipe with the basic concept of a stuffed
squid being a greek based recipe I read one day, but 'made in Japan' with
fairly traditional japan/thai sorts of seasonings and stuffing plus black
olives. Here the cheap meat is battery chicken parts, but there it's whole
squid so we ate alot of it. Just like the cookbook '365 ways to make
chicken' I could probably write '365 ways to make squid' now!