"gtr" > wrote in message news:2014022812074920171-xxx@yyyzzz...
> On Fri, 28 Feb 2014 08:51:17 -0800 (PST), A Moose in Love
> > wrote:
>
>> The other day, I posted a super simple recipe for steak sauce. 'Home
>> Made'.
>> However, I used bottled wurster sauce, bottled ketchup and cider vinegar.
>> Is it truly home made? If it were truly home made then I would make the
>> worcestershire sauce myself, as well as the ketchup, all made from garden
>> ingredients. Also I put in some hot sauce(an ingredient which I omitted
>> when I posted the recipe)which is also bottled.
>> If I add mustard, should I make mustard from mustard seed which I
>> purchased?
>> etc.
>> Where do you draw the line?
>
> If it's an abstraction, who cares where the abstract borders lie?
>
> I figure if I should or want to take credit for a dish, a sauce, or some
> such, I'll call it home made. If I sprinkle or pour something over a
> purchased pot-pie, or canned/frozen food, I wouldn't call that home made.
> If I made a pie in a store-bought shell, I'd call it home made, no matter
> what the hell was in it.
>
> If I made a made a packaged dinner, like a pilaf mix or falafel I wouldn't
> call it home made, but I would call it home *cooking*. Actually I don't
> think I really use the phrase "home made" it seems to have lost its
> meaning unless it's like a quenelle or something. Or perhaps to
> distinguish it from the obvious alternative: "home made" yogurt, or "home
> made fried chicken.
>
> Actually I think finely mincing such terms is kind of a semantic game,
> rather than a cooking thing. Doesn't everybody?

Probably. I prefer to cook all our food from scratch but that doesn't make
it better, just different preferences really.

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