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?

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 I have to put ingredients together to make something else, it's
home made. If I can open a jar, can or frozen food, heat and eat
without fussing around then it's not home made. Feel better now?


--

Good Food.
Good Friends.
Good Memories.

On Friday, February 28, 2014 12:29:22 PM UTC-5, sf wrote:
> 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.

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?

Well, first you kill a beast then harvest some vegetables
(hunter/gatherer style!) then brings them all inside (or not?) and
make a stew!

Next question?

John Kuthe...

On Friday, February 28, 2014 12:39:37 PM UTC-5, John Kuthe wrote:
>
> Well, first you kill a beast then harvest some vegetables
> (hunter/gatherer style!) then brings them all inside (or not?) and
> make a stew!
> John Kuthe...

Isn't it easier to feed the vegetables to the beast so that you don't have to
cook them separately in the stew?

On Fri, 28 Feb 2014 09:47:07 -0800 (PST), Helpful person
> wrote:

>On Friday, February 28, 2014 12:39:37 PM UTC-5, John Kuthe wrote:
>>
>> Well, first you kill a beast then harvest some vegetables
>> (hunter/gatherer style!) then brings them all inside (or not?) and
>> make a stew!
>> John Kuthe...
>
>Isn't it easier to feed the vegetables to the beast so that you don't have to
>cook them separately in the stew?

Beast turns the vegetables into meat. I suppose it's OK if you prefer
to eat meat only.

John Kuthe...

John Kuthe wrote:
>Helpful person wrote:
>>John Kuthe wrote:
>>>
>>> Well, first you kill a beast then harvest some vegetables
>>> (hunter/gatherer style!) then brings them all inside (or not?) and
>>> make a stew!
>>
>>Isn't it easier to feed the vegetables to the beast so that you don't have to
>>cook them separately in the stew?
>
>Beast turns the vegetables into meat. I suppose it's OK if you prefer
>to eat meat only.

Um, Helpful intended to eat the beast's excrement.

On Fri, 28 Feb 2014 14:58:40 -0500, Brooklyn1
> wrote:

>John Kuthe wrote:
>>Helpful person wrote:
>>>John Kuthe wrote:
>>>>
>>>> Well, first you kill a beast then harvest some vegetables
>>>> (hunter/gatherer style!) then brings them all inside (or not?) and
>>>> make a stew!
>>>
>>>Isn't it easier to feed the vegetables to the beast so that you don't have to
>>>cook them separately in the stew?
>>
>>Beast turns the vegetables into meat. I suppose it's OK if you prefer
>>to eat meat only.
>
>Um, Helpful intended to eat the beast's excrement.

Um, no!! Not much. It's all been digested once, and probably has most
of the nutrients gone at that point.

That was the part of Human Centipede which blew my willing suspension
of disbelief! A doctor shouold now that would never work! The latter
grafed humans' bodies would never receive sufficient nutrition!!
Should have had an evil NURSE as his assistant! ;-)

John Kuthe...

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?

On Fri, 28 Feb 2014 12:07:49 -0800, gtr > wrote:

>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?

How come this post is under my post and not the Moose'? Is that a flaw
of my newsreader?

John Kuthe...

On 2014-02-28 20:17:15 +0000, John Kuthe said:

> On Fri, 28 Feb 2014 12:07:49 -0800, gtr > wrote:
>
>> 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.

[...]

>> Actually I think finely mincing such terms is kind of a semantic game,
>> rather than a cooking thing. Doesn't everybody?
>
> How come this post is under my post and not the Moose'? Is that a flaw
> of my newsreader?
>
> John Kuthe...

Maybe, maybe not. I stripped your response and header since I was
responding to post you responded to. Different Newsreaders handle this
differently.

On Fri, 28 Feb 2014 12:54:16 -0800, gtr > wrote:

>On 2014-02-28 20:17:15 +0000, John Kuthe said:
>
>> On Fri, 28 Feb 2014 12:07:49 -0800, gtr > wrote:
>>
>>> 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.
>
>[...]
>
>>> Actually I think finely mincing such terms is kind of a semantic game,
>>> rather than a cooking thing. Doesn't everybody?
>>
>> How come this post is under my post and not the Moose'? Is that a flaw
>> of my newsreader?
>>
>> John Kuthe...
>
>Maybe, maybe not. I stripped your response and header since I was
>responding to post you responded to. Different Newsreaders handle this
>differ


Aha!! Then it's YOUR FAULT!! Don't you hate being WRONG??!! ;-)

No worries, I was just confused. I think this type of confusion led to
MY futher confusion on that post not too long ago asking me to
summarize my referred-to post in one sentance or less!! Please include
at least the poster's attribute lione, like this:

On Fri, 28 Feb 2014 12:54:16 -0800, gtr > wrote:


you can delete all the rest, better tet delete it and put

[deleted material] or

....

too! I like the latter. It's quick, uncomplicated and hopefully
maintains understanding amongst all us with different nerws readers.

Thanks,
--
John Kuthe...

On Friday, February 28, 2014 3:17:15 PM UTC-5, John Kuthe wrote:
> On Fri, 28 Feb 2014 12:07:49 -0800, gtr > wrote:
>
>
>
> >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?
>
>
>
> How come this post is under my post and not the Moose'? Is that a flaw
>
> of my newsreader?
>
>
>
> John Kuthe...

Mine are ending up in wrong places too.

"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.

--
http://www.helpforheroes.org.uk/shop/

On 2014-02-28 3:19 PM, Ophelia wrote:
>

>> 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 probably is much better.... for most decent cooks. Some people
consider being able to stick something in the oven and heating it up to
be home cooking. Some people consider throwing a bunch or processed
components together and cooking it to be home cooking. Some figure that
is has to be all made from basic ingredients to be cooked.

Take lasagne as an example. A lot of people buy them pre made and
frozen at the grocery store, while others might before the to be from a
higher quality supplier. Others will assemble them at home, opening up
cans of pasta sauce and packs of grated cardboard cheese, maybe actually
frying the meat that goes into the sauce.

Others will make the sauce from scratch.....note that jarred or canned
tomatoes are preserved foods which IMO count as home cooking. I also
consider dried pasta as a valid component to home cooking.

At any rate.... there is a line in there somewhere.

On 2014-02-28 20:51:00 +0000, Dave Smith said:

> On 2014-02-28 3:19 PM, Ophelia wrote:
>>
>
>>> 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 probably is much better.... for most decent cooks. Some people
> consider being able to stick something in the oven and heating it up to
> be home cooking. Some people consider throwing a bunch or processed
> components together and cooking it to be home cooking.

Good point: Better to let them call it what they like and encourage
their growth.

> Take lasagne as an example. A lot of people buy them pre made and
> frozen at the grocery store, while others might before the to be from a
> higher quality supplier. Others will assemble them at home, opening
> up cans of pasta sauce and packs of grated cardboard cheese, maybe
> actually frying the meat that goes into the sauce.

A better example might be a pasta dish. If you dump a jar of marinara
over a pasta you cooked your self, is it "home made"? It's certainly
not "made from scratch" the phrase Ophelia used--which is a pretty
exacting phrase.

Because the time, cost and labor for making home-made tomato sauce is
vastly greater than buying a decent jar of such sauce we've been buying
lots of different kinds in the hopes of find one we like to doctor. We
saute our own onions, maybe some garlic, italian sausage (which we
didn't make), and recently threw in grilled eggplant. We say "I cooked
dinner" or "I made the spaghetti" I don't know that we'd call it
home-made, though it generaly is. Again, I don't call it anything,
because the issue is irrelevant to me. It's made the way I like,
seasoned the way I like, and satisfying the way I like it.

> Others will make the sauce from scratch.....note that jarred or canned
> tomatoes are preserved foods which IMO count as home cooking. I also
> consider dried pasta as a valid component to home cooking.
>
> At any rate.... there is a line in there somewhere.

It's a different line for everyone, and probably meaningless to everybody else.

"Dave Smith" > wrote in message
...
> On 2014-02-28 3:19 PM, Ophelia wrote:
>>
>
>>> 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 probably is much better.... for most decent cooks. Some people consider
> being able to stick something in the oven and heating it up to be home
> cooking. Some people consider throwing a bunch or processed components
> together and cooking it to be home cooking. Some figure that is has to be
> all made from basic ingredients to be cooked.

Well that my preference, but the point I was making is that not everyone is
like me and nothing wrong with that.


> Take lasagne as an example. A lot of people buy them pre made and frozen
> at the grocery store, while others might before the to be from a higher
> quality supplier. Others will assemble them at home, opening up cans of
> pasta sauce and packs of grated cardboard cheese, maybe actually frying
> the meat that goes into the sauce.

I love to make my own pasta, sauce et al but once again ... others will do
what suits them. I am making no judgments.

One thing I don't do any more, and that is make my bread by hand. I did it
for years, then I got a mixer and used that, but now we eat so little (one
small loaf a week), I use a bread maker. I use my own mixture though.

> Others will make the sauce from scratch.....note that jarred or canned
> tomatoes are preserved foods which IMO count as home cooking. I also
> consider dried pasta as a valid component to home cooking.
>
> At any rate.... there is a line in there somewhere.

It wouldn't do for everyone to like the same things. There wouldn't be
enough to go round otherwise iyswim!

--
http://www.helpforheroes.org.uk/shop/

In article >, Dave Smith
> wrote:


> Others will make the sauce from scratch.....note that jarred or canned
> tomatoes are preserved foods which IMO count as home cooking. I also
> consider dried pasta as a valid component to home cooking.
>
> At any rate.... there is a line in there somewhere.

I bought dried lima beans, a ham shank, carrots and cabbage and made
this tonight.
<http://tinypic.com/r/29y1mzb/8>
My wife liked it OK but said she preferred pinto beans and minus
carrots and cabbage. Yes, the carrots were done and the cabbage was
added five minutes before the photograph. I like my cabbage rare to
start. The lima beans were perfect.
I "think" that's home cooking.
Someday, I'll post the ham and beans that she really likes with the ham
shank and canned pintos. Pfffft. It'll be an ugly photo representing
pretty tasty food.

leo

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.

"James Silverton" > wrote in message

> 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.

Hopefully, we all do what we like doing best. Like I said, It's not a
religion

--
http://www.helpforheroes.org.uk/shop/

On 2014-02-28 22:19:33 +0000, James Silverton said:

> 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.

I can walk outside any day of the year and grab fresh rosemary, thyme
or lemons. It's pretty convenient.

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?

Oh, man! Did you have to hit that hornet's nest with a club? Run!!!
Janet US

I think that in the case of a resto, 'homemade' means it isn't just a Sysco special to be dipped in boiling water. Implies the on prem cook's own recipe too.

On Fri, 28 Feb 2014 13:04:06 -0800 (PST), Kalmia
> wrote:

> I think that in the case of a resto, 'homemade' means it isn't just a Sysco special to be dipped in boiling water. Implies the on prem cook's own recipe too.

I haven't seen "home made" used on a menu. Maybe chain restaurants do
that, I dunno... but restaurants around here use the term "house made"
when they are touting something special, like dessert pastries or ice
cream - which are often purchased from a vendor of some sort. House
made implies they made it "in-house".


--

Good Food.
Good Friends.
Good Memories.

On 2014-02-28 21:55:25 +0000, sf said:

> On Fri, 28 Feb 2014 13:04:06 -0800 (PST), Kalmia
> > wrote:
>
>> I think that in the case of a resto, 'homemade' means it isn't just a
>> Sysco special to be dipped in boiling water. Implies the on prem
>> cook's own recipe too.
>
> I haven't seen "home made" used on a menu. Maybe chain restaurants do
> that, I dunno... but restaurants around here use the term "house made"
> when they are touting something special, like dessert pastries or ice
> cream - which are often purchased from a vendor of some sort. House
> made implies they made it "in-house".

Good point. I do see "home made" in places that what to make it sound
more "homey". I've always snorted at it, but hadn't previously thought
it was a counter to a Sysco object. I'm not sure how many places I
actually go to that are Sysco type joints. We rarely go to chains of
any kind whatever: They're just so many mom-and-pop or regional
operations that only have 2 or 3 restaurants. It is, of course, always
assumed that everything they make is "house made".