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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
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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