Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 7/26/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!drutx!eac From: eac@drutx.UUCP (CveticEA) Newsgroups: net.cooks Subject: Re: Bad recipes in Joy of Cooking! Message-ID: <2193@drutx.UUCP> Date: Fri, 8-Mar-85 16:05:26 EST Article-I.D.: drutx.2193 Posted: Fri Mar 8 16:05:26 1985 Date-Received: Sun, 10-Mar-85 04:59:06 EST References: <3590@Shasta.ARPA> Organization: AT&T Information Systems Laboratories, Denver Lines: 15 I have found that any cooking out of a cookbook requires some adjustment for personal taste. For example, in Joy the recipe for Beef Bourgonion (sp?) calls for a substantial amount of salt pork, and does not require removing any of the fat. The result, if the recipe is stricly followed, is a half inch of grease on top of the stew. There is a note that says butter can be substituted but you won't achieve the same "subtle" flavor. I see nothing subtle about a half inch of grease. I use a small amount of butter! Besides all of this, I wouldn't part with my Joy of Cooking book. I have had many more successes with it than failures and I never let a recipe interfere with my own taste and judgement. Betsy Cvetic ihnp4!drutx!eac