Hello All!

Once in a while I get rather sceptical about recipes that specify
particular components.

A recent one has been Kosher salt that my own investigations suggest has
no *discernible* difference in taste from regular salt. Another one
surfaced recently with a recipe that specified the pale green cubanelle
peppers. I also tried it with ordinary green peppers and the only
difference was that the cubanelles cost three time as much.

There has also been an argument about pizza dough. The "what the
hell"/stir it up/ no sugar, method seems to work pretty well and the
only difference is that the dough could be a liitle less damp and need
more salt (I've tried it.)
--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not