It's wise to follow a recipe to the letter the first time you make it and then make notes. After that you can make changes but you'll do so knowing why. That's how Fetuccini Alfredo was messed up by so many American cooks, they didn't make the original recipe and taste it. That is originally a three ingredient recipe pasta, lots of parmesan cheese, and lots of butter. There was no cream in the original recipe. Then again, very little of what's called Italian cooking in America is found in Italy since Italian-Americans and others have so extensively modified original recipes. Rizotto should only take 15 minutes to make if you do it right and that was on the Christopher Kimball Milk Street cooking show yesterday.
On Sat, 29 Feb 2020, Linda S via Cookinginthedark wrote: > Date: Sat, 29 Feb 2020 23:06:16 > From: Linda S via Cookinginthedark <[email protected]> > To: [email protected] > Cc: Linda S <[email protected]> > Subject: Re: [CnD] Lost recipe > > Pamela > Very well said. I do the same thing; very rarely do I follow a recipe, and I > do a lot of substitutions. I think it just takes: practice, experience, and > some creativity. > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] On > Behalf Of Pamela Fairchild via Cookinginthedark > Sent: Saturday, February 29, 2020 7:59 PM > To: [email protected] > Cc: [email protected] > Subject: Re: [CnD] Lost recipe > > Look to see if you have a spam folder of some kind. If you are missing > messages you might find them there or in whatever discard box your mail > client has. I am surprised at what I find there sometimes. > As for recipes that have foods you are not able to eat, I find that most > recipes are very forgiving. I never met a recipe I couldn't alter in some > way or other either because I didn't have an ingredient, I didn't like one > or couldn't eat one. In fact, it has gotten so it is rare that I follow a > recipe exactly as written. My triumphs are greater than my disasters, and > even those give me things to talk about. Sometimes when I see a recipe I > would never make myself, I copy it down anyway and use it as a springboard > to create a new recipe of my own, based on some idea I saw in that yucky > recipe I didn't like or want to make for myself. > > Pamela Fairchild > <[email protected]> > > -----Original Message----- > From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark > Sent: Saturday, February 29, 2020 2:28 PM > To: [email protected] > Cc: Marie Rudys <[email protected]> > Subject: [CnD] Lost recipe > > Hello, All. > > > > Would someone please repost the cannellini bean recipe? > > I might never have gotten it, because > > The subject did not show there was a recipe there, or > > I may not have gotten it at all. > > I think some of the messages are getting lost on the way to my > > Inbox. > > > > Marie > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
