On Fri, 14 Jan 2005 12:14:38 -0600, "aphreal" >
wrote:

>I have just found this news group, and think this will be a really good fit.
>I like to experiment when cooking and have decided to start writing down the
>ones that come out really good. I haven't made an inedible dinner yet.

You can only truly call yourself a cook if you have made a failed dish
that inspires a thought such as, "Y'know, if I'd sauteed the criminis
a bit more, then allowed the roux to thicken a bit more, left out the
sherry and kicked the heat up a bit..."

We can follow the recipes, but then our cooksense has to take over ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"