"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-02-2016, 06:46 PM   #21
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Quote:
Originally Posted by puffin3 View Post
So why would you be "turned off" when someone suggests not using substitutes? I'm sorry. I just don't get the point of making a dish based on a recipe and deciding not to follow it.
Please explain your logic.
What specifically would you choose to 'substitute? Using ricotta cheese instead of a hard cheese?
Why do millions of people buy cookbooks every year? "The recipe calls for potatoes but I don't have any so I'll use macaroni instead. I'm sure there won't be any big difference in the final result". Really? "The classic 'BB' recipe calls for beef but I don't like beef so I'll use hot dog wieners instead."
Go ahead.
Your recipe sounds pretty good, Puffin. I don't have a food processor so I guess I'm out for making it exactly as written. :-)

Regarding the bolded....are you saying that you NEVER adjust/adapt/tweak a recipe? If you have, please let us know the circumstances in which you feel that's appropriate.

Regarding the Boeuf Bourguignon example (sp?) - subbing 'hot dog weiners' is a big of a stretch, dontcha think?
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-02-2016, 09:53 PM   #22
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by puffin3 View Post
So why would you be "turned off" when someone suggests not using substitutes? I'm sorry. I just don't get the point of making a dish based on a recipe and deciding not to follow it.
Please explain your logic.
What specifically would you choose to 'substitute? Using ricotta cheese instead of a hard cheese?
Why do millions of people buy cookbooks every year? "The recipe calls for potatoes but I don't have any so I'll use macaroni instead. I'm sure there won't be any big difference in the final result". Really? "The classic 'BB' recipe calls for beef but I don't like beef so I'll use hot dog wieners instead."
Go ahead.
I'm aware you directed that at me puffin, but by the time I got back to DC today, everyone else had said everything I would have said, but so much better. I wish you well.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-03-2016, 07:53 AM   #23
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482
This is my last post on this forum.
Obviously when I used the words "exactly" I wasn't suggesting if you don't use a food processor to slice the mushrooms don't bother making the recipe. I was obviously referring to using the same ingredients.
No, I have never once in almost six decades of home and professional cooking ever decided to use a specific recipe but made any 'substitutions'. The point of using a recipe is to make the recipe according to the recipe not to think I'm so clever or the person who created the recipe is so dumb, that I can get the same result using weiner's instead of beef shoulder.
I open an Escoffier recipe book. I want to taste a dish as close to what Escoffier made a I can. So I follow the recipe. If I don't have clarified butter I either buy/make some but I don't use salted table butter. What's the point in that?
I've tried to offer some advice which resulted in me being trolled and stalked.
I get it. I don't belong here.
Good day.
__________________
puffin3 is offline   Reply With Quote
Old 02-03-2016, 08:18 AM   #24
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
....and so, a learning process was missed.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 02-03-2016, 11:38 AM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Quote:
Originally Posted by GotGarlic View Post
No kidding. Besides, I don't bother making lasagna without Italian sausage

Interesting you mention this. I never liked any kind of lasagna that had any meat. To the point that I stopped even tasting them. It was not until after I started making vegetarian lasagna that I started eating again


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-03-2016, 11:44 AM   #26
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Quote:
Originally Posted by puffin3 View Post
This is my last post on this forum.

Good day.

You are way too serious. Have ever seen a movie about real events, but the movie is "inspired" by said events? Have you ever heard people saying I was inspired to make something by reading A recipe? Have you ever consider that not everyone can obtain or even use the same ingredients you've used? I say you should take it easy and not worry so much. You posted recipe. Thank you. It is up to people what they are going to do with it.


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-04-2016, 12:16 AM   #27
Cook
 
Join Date: Jan 2016
Location: Los Angels, California
Posts: 70
Hey puffin3, I fully agreed with CharlieD. Don't make it too serious. Let the people decide what want to do with the recipe. I personally had learned so many recipes from here since I have joined.
__________________

__________________
95Austin12 is offline   Reply With Quote
Reply

Tags
lasagna, vegetarian

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.