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Old 01-26-2007, 05:20 AM   #1
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Which type of cook are you?

1. U choose a recipe. U then go out and buy whatever u do not have, for the dish.

2. U improvise and adjust and make up your own recipes. U base what u cook, on what is readily available and what is in season.

I am 2.


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Old 01-26-2007, 05:47 AM   #2
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I guess I am a mixture of both. I plan our meals about ten days in advance, and make sure I have everything I need for them in the shop, but I plan meals that are seasonal, so I kind of expect things to be in the shop. That way is a cheaper way to eat I find. If I have forgotton something I need then I trnd to improvise, although I will stock up on fresh vegetables/milk through the week, I know what I am buying later in the week. I take my list with me. Because I market shop sometimes I occasionally find a gem that I did not expect too, or there is a special offer on something, or, now because I am finding ingrediants that are new to me, I will cross out a meal on my list and then replace on the hoof...I tend to be pretty organised now about buying food.planning meals - my budget demands it!

I follow a recipe the first time I make something, and then I know what I want to change next time, I am a bit of an adder, ie I add a bit of whatever is to hand that I think will work. My favourite recipes are the ones that are my own, but they're success depends on me having followed a recipe before.

I think I am a mixture of your two types of cook.

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Old 01-26-2007, 05:59 AM   #3
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I keep a well stocked pantry and freezer so usually whatever I want to make - the ingredients are on hand - unless it is something unusual for me. If I see a new recipe I want to try, I keep it handy and if I don't have the ingredients, I get them on the next shopping trip. I don't run to the store. I suppose that is a habit I formed when we were surrounded by country instead of having so many people move out and stores popping up everywhere.
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Old 01-26-2007, 07:31 AM   #4
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both as the need arises. Certainly for many recipes, it is "get what is needed" because it will work better that way. However, there are plenty of general method recipes that work equally well with pork or chicken, corn or beans or both, etc.
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Old 01-26-2007, 07:38 AM   #5
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I usually have most of the ingredients that a new recipe calls for. I tend to stay away from recipes that call for an ingredient that I'll only use in that particular dish......that is for an item that doesn't have a long shelf/storage life.

What I usually do is follow the recipe as instructed but there are those that I will switch around before hand.....say it calls for peas I'll change that for a different veggie.

But on most all recipes I follow the instructions and in the end I'll taste it and I then adjust it to my families taste. And usualy on the second attempt.....I make it the way I want to.... to suite myself and my family.

There is the exception..........I do follow the baking recipes as instructed and almost never have to change anything.
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Old 01-26-2007, 08:42 AM   #6
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sometimes #1 sometimes #2.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-26-2007, 09:06 AM   #7
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I'm about 95% number 1, but would like to learn how to be more like number 2.
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Old 01-26-2007, 09:14 AM   #8
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It maybe sort of unbelievable, seeing how full our freezer and fridge are all the time, when I think of making something particular, more often than not I find one thing or another lacking from my inventory.
Then, depending on the recipe, weather, or my mood/motivation/determination, I would go either way.
I do enjoy modifying and inventing a recipe in my own way to my fancy when it is possible, but there are certain thing which CANNOT be left out, for example extra fresh eggs for spaghetti carbonara or tiramisu, or fresh coriander leaves for guacamole etc. etc. Then I need to go out to shop for these must have ingredients. Or I may opt for something totally different and save the recipe for some other day, if I just don't feel like going out at that moment.
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Old 01-26-2007, 09:28 AM   #9
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My fridge, freezer and pantry are well stocked most of the time so I have no problem using available ingredients. However, if I have to prepare a specified dish or trying out a new recipe, I will then go out and buy whatever ingredients are needed for it. So in essence I am very much 1 & 2.
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Old 01-26-2007, 09:30 AM   #10
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I usually end up going to the grocery store and seeing what looks fresh and on sale. Once I get a good idea of what I have to work with, I will then come up with something and purchase accordingly. Usually this involves going back once as I almost always say, "Darn, I needed that too...".

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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