"blake murphy" > ha scritto nel messaggio
George wrote:
>> On 5/1/2010 9:12 AM, piedmont wrote:
>>> I have a pet peeve about recipes,
>>> 01. Ingredients that aren't commonly known and
>>> 02. ingredients that are local commercial brands that are more than a>>>
>>> single spice or herb and an
>>> 03. ingredient without quantity or to taste .
>>> If one posts a recipe they should
>>> help by clarifying these short comings in notes at the start.

>> I view recipes as a very loose framework and most dishes I prepare are >>
>> to taste. That certainly isn't a shortcoming. You may like more or less
>> >> garlic than me for example. Few recipes are proportion critical
>> which>> means there is a lot of latitude to adjust per your preference.
>
> all of us are not a comfortable with improvisation as you appear to be,
> at> least the first time through.
>
> readers of any kind of instructions you write are likely to be in trouble>
> from time to time. be kind to them and be as explicit as possible.

People who really don't know about cooking probably should look things up as
they run into them and ask intelligent questions when Googling doesn't
explain it. This is a cooking group and presupposes that one understands
cooking. If I went to a nuclear power plant building group I'd keep my
browser open to a search page, at least for a while. It happens that I do
know quite a lot about what people do not know about cookery, but I also
don't want to bore everyone to tears explaining what finely minced means
versus chopped or diced. If someone needed to ask, I'd answer... wouldn't
you?