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Thread: Discussion/responses to the recipe box thread

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    32t
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    Default Discussion/responses to the recipe box thread

    I like the idea of the recipe thread but in post #1 there is this.

    "Just list it in this thread. Recipes only. Discussions about recipes go in the forum."

    How do we find a place to discuss them? Here is my attempt.....

    In post #34 I read, "
    BUT, all the ingredients have to be used. Subs or omitted ingredients will change the flavor profile."

    This is how I usually cook and I think that cooking is relatively easy. At least at the recipe level. Anyone that can follow instructions should be able to cook an excellent meal. If the recipe is excellent....

    I wish I could triple like this from post #29. "
    My Grandmother passed on the dish of "Scots Mince" to me and I then personalized it. It is a recipe of which can be easily tweaked with different ingredients or spices to change up and create other dishes"

    To me the signs of a great cook include the ability to substitute for what they have on hand or to change the recipe to satisfy their desires.

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    Forum mogwai thebigspendur's Avatar
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    Yes and give me a canvas and the right paint and brushes and a picture of a rembrandt and I can paint you an exact copy. I don't think so. Some folks can't boil water with instructions.

    There's a reason they call it Culinary Arts.

    The reason I wanted only recipes in that thread is because otherwise it will become more a discussion thread. What I'm game for is posting stars for how good the recipe is by those who have tried it but that's it.
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    32t
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    I have never thought of cooking as an art and especially of comparing it to painting.

    If I was to compare cooking with copying a Rembrandt I would use painting by number kit as an example to compare to a recipe. Of course a person with more skill could make the paint by number kit look better but the basis and general proportions are there.

    Maybe as an art the display of the food should be considered. I think this is mainly a marketing tool to make people think that the food they are getting is much different than what they themselves can make at home. From my experience you are paying for being waited on and the convenience not the quality of the food.

    I like discussion threads but can see your point. The what have you had for breakfast or dinner threads have been much fun for me and I have tried things from all over the world. Some I will make again and others I won't. If I want to post "I don't have any kelp in my cupboard what do you think would make a good substitute?" I am sure they might chuckle but give me an answer.

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    Forum mogwai thebigspendur's Avatar
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    I agree when you go into a restaurant probably 90% of the time you are paying for the convenience. Of course you are looking at it from the standpoint of someone with some natural skills. I know plenty of folks who (like I said) can't boil water or who can't or won't follow instructions. My wife is a great example. I've told her a million times you heat a pan to proper temp and then put the food in and cook at the proper temp. She throws the food into a cold pan turns the heat to max burns everything. The same with using a microwave. To her the thing has only two settings off and max.

    I live in high altitude and when it comes to baking standard recipes don't work and standard recommendations don't work so hot either. You have to finesse recipes for them to come out right. of course you can get high altitude recipes but they are in short supply and are set for standard altitudes with few exceptions.

    That's why most folks pick up a boxed ecuse for baked products at the grocer. Those are foolproof. Even my wife can do it.
    Every day without fail one should consider himself as dead-Tsunetomo

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    32t
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    I have lived at around 1,000 feet plus or minus and haven't given any thought to cooking at high altitude. I would have thought about the boiling of water being different but wouldn't have thought about the difference of bread rising. I did just a quick search and will have to look into this further.

    Most people I know talk about their fond memories of grandmas cooking. Not me! At least she could boil water. You need to so that to make Jello. That is about the only thing she could make well. One time we went to her house for Thanksgiving dinner and she made Canned Chow Mein. When there were more people than she thought she added water to make it go further! She was a wonderful woman in her own way but couldn't heat canned corn without messing it up.

    I don't remember much of my grandpa's cooking but I remember him telling of when he was a hobo he would but eggs into the coffee pot and when the coffee was done so were the eggs.

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    Moderator Hirlau's Avatar
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    I think both of you guys are just jealous that neither of you could best the "Pickle & Peanut Butter Sandwich" recipe,,,, it is more of a Mona Lisa , than a Rembrandt,,,,,,
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    Forum mogwai thebigspendur's Avatar
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    Once you reach 3000 feet high altitude comes in. I'm at 5600. The usual recommendation is more fluid, less leavening, less sugar and a tad more flour. Bake about 25 degrees higher. The problem is each of those variables has different effects on different recipes. I'm talking cakes here. For bread you use less yeast and watch rise carefully because things can rise too fast. Other stuff is simpler though cookies can come out flat.
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    Hirlau- I love pickles but I absolutely hate peanut butter.

    Anyways, I think the whole art thing comes into play with making recipes on the spot. I mean like iron chef style. Your given a limited pallet (ingredients) and your able to make a good or great dish out of it. Then when you have unlimited ingredients at your disposal you can then make amazing dishes.

    Oh and I think being able to cook without measurements is a key component. My wife use to never cook before we started dating. And when we did start dating she refused to cook for me because she was intimidated by me. She would think that there was no way she could cook as good as me (Both my parents were chefs at fancy restaurants and taught me how to cook). She would start out with finding recipes online and follow them by the letter. I started to teach her some tricks and tips here and there and now she is almost as good as I am. She never uses measurements and only looks at recipes online for ideas. Heck she even taught me a recipe for some good quick spaghetti sauce. And she even knows how to make and roll sushi. I think a big part of cooking too is getting over the intimidation factor.
    Last edited by cosperryan; 02-17-2015 at 11:14 PM.
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    32t
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    I am just thinking out loud here......

    Archery has been a main interest of mine. I believe that the excellent performance of a shot relies on the ability of the archer to let their subconscious mind take over. Not to let their conscious mind interfere.

    I was playing catch with my grandson this evening in the living room using a [soft] frisbee. He hasn't even decided yet if he is left or right handed. I could see that he was thinking about everything and trying very hard to accomplish his awkward attempts. While learning the conscious mind has to be very involved. [Recipes etc.]

    Fast forward 10 years from now and in the park he will not think about if I am 10 or 20 yards from him and how his hand is holding the disc. Will he take a big step or a small step and which way will his feet be pointing? [Recipes etc.] He will be in the "zone".

    Did I just try to compare cooking to sports!

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    Quote Originally Posted by 32t View Post
    I am just thinking out loud here......

    Archery has been a main interest of mine. I believe that the excellent performance of a shot relies on the ability of the archer to let their subconscious mind take over. Not to let their conscious mind interfere.

    I was playing catch with my grandson this evening in the living room using a [soft] frisbee. He hasn't even decided yet if he is left or right handed. I could see that he was thinking about everything and trying very hard to accomplish his awkward attempts. While learning the conscious mind has to be very involved. [Recipes etc.]

    Fast forward 10 years from now and in the park he will not think about if I am 10 or 20 yards from him and how his hand is holding the disc. Will he take a big step or a small step and which way will his feet be pointing? [Recipes etc.] He will be in the "zone".

    Did I just try to compare cooking to sports!
    More importantly, did you just admit to playing frisbee indoors, in the living room?
    If my wife were to read this...

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